What is Corned Beef Round? A Complete Guide

Corned beef round is a specific cut of beef that has been cured and brined to give it a distinctive flavor and texture This hearty and delicious meat has become a staple ingredient in many classic dishes and cuisines But what exactly is corned beef round? How is it prepared and where does it come from? This complete guide will uncover everything you need to know about this versatile and flavorsome cut of beef.

Corned beef round refers to a cut of beef taken from the hindquarters or rear legs of a cow, specifically the round primal cut. This area contains large muscle groups which means the meat is quite lean yet still tender when cooked correctly.

To make corned beef round, the meat is placed into a brine solution which infuses it with flavor. The brine usually contains water, salt, sugar, nitrites, and a variety of spices and seasonings such as black peppercorns, mustard seeds, bay leaves, and coriander seeds.

The beef soaks in this flavored brine which penetrates deep into the meat’s tissues. This curing and brining process takes several days but it gives the corned beef its trademark salty tang and pinkish-red hue. Once brined, the corned beef round is ready to be simmered, braised, or slow cooked to tender and juicy perfection.

Where on the Cow Does Corned Beef Round Come From?

As mentioned corned beef round is sourced from the round primal located on the back leg or hindquarters of a cow. This area contains large muscle groups and tends to be leaner than other cuts taken from the brisket or plate sections.

The round primal which runs from the rump to the ankle is divided into cuts such as top round, bottom round, eye round, and knuckle. All of these specific subprimals can be used to produce corned beef round depending on availability and the butcher’s preferences.

Of these, bottom round is often considered to make the best corned beef as it contains a good ratio of fat marbling to lean meat resulting in a tender and flavorsome cured cut.

Key Characteristics of Corned Beef Round

There are a few key characteristics which distinguish corned beef round from other cuts of beef:

• Leaner with less marbling: As it comes from the cow’s hind leg which gets more exercise, corned beef round has less fat marbling compared to cuts like brisket.

• Uniform shape: The round shape of the cut means corned beef round has a uniform thickness which cooks evenly.

• Bright pink color: The curing process gives corned beef round its distinctive pinkish-red color.

• Firm dense texture: The meat has a firm and dense texture compared to fattier cuts.

• Tangy salty flavor: The seasoned brine penetrates the meat giving it a salty tang and depth of spice flavors.

How is Corned Beef Round Prepared?

Preparing authentic corned beef round is a multi-step process involving both curing and cooking the meat. Here is an overview of the key stages:

• Curing: The beef is immersed in a brine solution for 4-10 days depending on thickness. This cures the meat and infuses flavor.

• Removing: Once cured, the beef is removed from the brine and rinsed thoroughly under cold water.

• Simmering: The corned beef is placed in a pot, covered with water or broth, seasoned with spices like peppercorns, bay leaves, and mustard seeds then gently simmered until tender. This can take 2 – 4 hours depending on the size.

• Resting: After cooking, the meat is removed from the pot and left to rest for 5-10 minutes before slicing. This allows the juices to reabsorb back into the meat.

• Slicing: The corned beef round is hand sliced across the grain into thin pieces which maximizes tenderness when eating.

How Does Corned Beef Round Taste?

The curing and cooking process gives corned beef round its characteristic salty, spiced and faintly tangy taste. The spices used in the brine such as black pepper, cloves, mustard seeds, and coriander permeate the meat giving it depth of flavor.

When cooked properly, the meat is tender and juicy. Slices should have a firm yet yielding texture. The leaner meat means the flavor is not as rich and unctuous as fattier cuts like brisket but still full-bodied.

Overall, corned beef round offers a pleasant balance of salty tang and warm background spice flavors when cooked correctly. The characteristic taste makes it a perfect pairing for side dishes like cabbage, potatoes and mustard or horseradish sauces.

How to Choose a Good Corned Beef Round

When selecting a corned beef round, either vacuum-packed from a supermarket or freshly sliced at a butcher shop, here are a few tips to get the best quality:

• Color – Look for a uniform bright pinkish-red color without dark spots or blemishes. This indicates proper curing.

• Marbling – A small to moderate amount of white fat marbling is ideal for flavor and moisture. Avoid cuts with large chunks of visible fat.

• Size – Choose a thickness suitable for your preferred cooking time. Thinner cuts around 2lbs cook faster.

• Firmness – The beef should feel firm with a dense, meaty texture. Avoid spongy, mushy or overly dried out meat.

• Packaging – For pre-packaged, choose vacuum-sealed packs within the use-by date. Avoid torn or leaking packages.

• Butcher – For freshly sliced, ask to see the whole cut before slicing to check quality.

Following these tips will help get a well-cured and flavorsome corned beef round to enjoy.

How to Cook Corned Beef Round

Corned beef round requires slow moist cooking methods to become perfectly tender. Here are two recommended cooking methods:

Stovetop Simmering

• Place the corned beef in a large pot and cover with water or broth. Add your choice of spices such as peppercorns, bay leaves, mustard seeds, garlic, and onions.

• Bring to a gentle simmer over medium heat then cover and cook for approximately 2 – 3 hours until fork tender, turning halfway.

• Check regularly and top up the liquid if needed to keep the meat covered.

Oven Braising

• Place the corned beef in a Dutch oven or ovenproof dish with lid. Add broth or water to come halfway up the meat along with seasonings.

• Cover and braise in a 300°F oven for around 2 1⁄2 – 3 1⁄2 hours until very tender when pierced.

• Baste the meat with the braising liquid every 45 minutes for added moisture and flavor.

Once cooked, let the corned beef rest for 5-10 minutes before slicing across the grain. Serve warm with sides like cabbage, potatoes and mustard.

Delicious Ways to Serve Corned Beef Round

Beyond the classic boiled dinner of corned beef, cabbage and potatoes, here are some tasty ways to serve up corned beef round:

• Reuben Sandwich – Layer sliced corned beef with Swiss cheese, sauerkraut and Russian dressing on rye bread. Grill until the cheese melts.

• Hash – Dice and sauté corned beef with potatoes, bell peppers, onions and eggs for a hearty corned beef hash.

• Tacos – Warm corn tortillas, shredded lettuce, pico de gallo and sliced corned beef round make delicious tacos.

• Pizza – Top a baked pizza crust with shredded corned beef, mozzarella cheese, thinly sliced red onions and a drizzle of mustard.

• Eggs Benedict – Poached eggs and hollandaise sauce served atop a corned beef round steak make an amazing brunch.

However you choose to serve it, corned beef round offers versatility to suit breakfast, lunch or dinner!

Can You Freeze Corned Beef Round?

Freezing is a great way to preserve leftover cooked corned beef round or store a fresh cut for longer term use. To successfully freeze corned beef:

• Allow the meat to cool completely after cooking then slice or dice into portion sizes.

• Vacuum seal or wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn.

• Label with contents and freeze-by date then freeze for up to 3 months.

• Thaw slowly in the refrigerator overnight before using.

With proper freezing techniques, the texture and flavor of corned beef round can be maintained. The thawed meat is ideal for soups, stews, casseroles, sandwiches and more.

Is Corned Beef Round Healthy?

While corned beef round is high in sodium due to the curing process, it can be enjoyed as part of a balanced diet in moderation.

Some of the potential health benefits of corned beef round include:

• Excellent source of protein needed for building and repairing muscle tissue.

• Provides iron which is important for oxygen transportation in the bloodstream.

• Contains zinc and vitamin B12 for immune system function and energy production.

To make your serving healthier, opt for lower sodium corned beef and be sure to pair it with nutritious sides like vegetables, salads, and whole grains. This helps balance an otherwise sodium-heavy meal.

An Iconic Cut with Rich History

While today it is considered an Irish-American staple, corned beef round has origins dating back centuries. Some interesting history and facts about this iconic cured cut include:

• Corned beef was used as a staple meat by British and Irish navies since the 1700s for its long shelf life and ease of storage aboard ships.

• Jewish immigrants brought traditional corned beef recipes with them when arriving in America in the late 1800s.

• It was not widely considered an Irish dish until Irish immigrants began replacing pork with affordable corned beef when arriving in America.

• Today, over 400 million pounds of corned beef is produced annually in the United States.

• Certain southern regions of Ireland have traditions of preparing spiced and salted beef similar to corned beef which may have inspired early recipes.

• St. Patrick’s Day is the busiest time for corned beef sales in the US which quintuple around this holiday.

With its characteristic salty tang, firm yet tender bites, and versatility, corned beef round has cemented itself as a cherished cuts of meat for St Patrick’s Day feasts, deli sandwiches and various other dishes. Though simple in ingredients, proper curing and cooking helps create its distinctive flavor and texture. With a long legacy and popular following, the hearty goodness of corned beef round is sure to remain a dining favorite for generations to come.