Which is Better: Red or Gray Corned Beef?
As St. Patrick’s Day approaches, many of us look forward to indulging in corned beef and cabbage. But not all corned beef is created equal. You may have noticed that corned beef comes in two varieties – red and gray. So which is better red or gray corned beef? Let’s take a closer look at the differences.
What is Corned Beef?
First a quick refresher on what exactly corned beef is. Corned beef is made by curing beef brisket in a salt brine solution. This both preserves the meat and infuses it with flavor. The term “corned” comes from the coarse salt grains historically used to cure meats which resembled corn kernels.
While both red and gray corned beef start with the same basic curing process, differences in ingredients and technique result in two distinct versions of this classic dish.
Red Corned Beef
Red corned beef gets its distinctive color from the use of sodium nitrite, commonly known as pink curing salt, in the brine. This preservative not only dyes the meat pink, but also inhibits bacteria growth, extending its shelf life. The brine for red corned beef also typically contains spices like garlic, bay leaves, and black peppercorns.
After brining for 5-10 days, red corned beef is simmered for 4-5 hours until fork tender. The sodium nitrite in the curing process makes red corned beef exceptionally salty. It also remains slightly firmer in texture than gray. This variety is widely available year-round and the most common choice outside of New England.
Gray Corned Beef
Gray corned beef eschews pink curing salt, using only regular table salt and spices like peppercorns, bay leaves, and garlic in the brine. Without preservatives, it cures more quickly, brining for just 3-5 days. It is then simmered for only 2-3 hours.
The lack of sodium nitrite makes gray corned beef’s flavor more beefy and subtle. Its texture is also remarkably tender. Since it’s not mass produced, gray corned beef can be harder to find outside of New England. But some specialty butchers still prepare it.
Comparing Taste and Texture
When it comes to taste, preferences vary. Red corned beef is decidedly saltier and spices like garlic and pepper come through more prominently. Gray corned beef highlights the flavor of the beef itself and has a milder spice profile.
Texture also differs. Red corned beef retains a bit of chew. Gray corned beef essentially falls apart due to its soft texture. Some love gray corned beef’s tenderness while others feel it turns mushy. Again, tastes differ!
Other Considerations
A few other factors may sway you one way or another when choosing between red and gray corned beef:
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Cost: Red, mass produced corned beef is widely available and affordable. Specialty gray corned beef costs more.
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Convenience: Red corned beef can be bought pre-brined and ready to cook. Gray requires starting from scratch.
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Nutrition: With no sodium nitrite, gray corned beef is arguably the healthier choice. But nutrition profiles are otherwise similar.
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Versatility: Both work well in traditional boiled dinners, sandwiches, hashes, and casseroles. Red may have more visual appeal.
The Verdict
At the end of the day, it comes down to personal preference! Can’t decide which variety you’ll like more? Try making both red and gray corned beef this St. Patrick’s Day. You can pick up pre-brined red corned beef and prepare gray corned beef from scratch. Cook them side-by-side and taste test to see which you prefer.
If you don’t have time for that, opt for gray corned beef for a milder, fresher flavor or red for a quintessential salty corned beef experience. Either way, you can rest assured that both red and gray corned beef make for a supremely satisfying St. Patrick’s Day meal!
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A Reuben sandwich consists of corned beef,
Is corned beef supposed to be red?
FAQ
Is grey or red corned beef better?
Patrick’s Day, whether you’re Irish or not, know the difference between your red and grey corned beef. When I asked the butchers in the various meat departments across the SouthCoast, they all had the same answer: The grey is much saltier than the red and is, in fact, somewhat better for you without all the nitrates.
What color should corned beef be?
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USDA Food Safety and Inspection Servicehttps://www.fsis.usda.govCorned Beef and Food SafetyCorned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process, which fixes pigment in the meat …
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ThermoWorks Bloghttps://blog.thermoworks.comThermal Tips: St. Patrick’s Day Corned Beef – ThermoWorks BlogTo properly cure a brisket for corned beef, Prague powder #1 (pink curing salt) is an essential ingredient. The sodium nitrite slowly decomposes into nitric oxi…
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Quorahttps://www.quora.comHow do you properly prepare corned beef so that it comes out red and juicy inside?Oct 6, 2014
Which type of corned beef is best?
The flat cut, with its leaner meat and minimal fat cap, is ideal for the classic corned beef and cabbage dish. This brisket section is characterized by a more uniform thickness and less fat, allowing for a more predictable cooking process and easier slicing.
Why did my corned beef turn gray?
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New England-style corned beef:This traditional corned beef is not cured with nitrates, which are responsible for the pinkish color. Instead, it’s brined in a salt solution, resulting in a natural gray or grayish-brown color.
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Spoilage:A gray or brown color, especially with a slimy texture or sour smell, can be a sign of spoilage.
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Overcooking:Overcooked corned beef can lose its moisture and become dry and gray.
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Improper Cooking:If the corned beef is cooked in a pot with too much moisture, it may steam instead of brown, leading to a gray color.
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Reheating:Reheating corned beef, especially in liquid, can also cause it to lose some of its pink color and turn gray.
Is gray corned beef better than red?
Spices are also added to red corned beef, but salt is the only ingredient used when curing gray corned beef. Gray corned beef is put in a salted brine without any other spices. Gray corned beef is said to have a better taste than red. The gray meet is softer and sweeter. Gray corned beef is also less salty than red corned beef.
What color corned beef is best?
If you crave a robust flavor and vibrant color, red corned beef is likely your favorite. Alternatively, if you favor a more natural taste with subtle nuances, gray corned beef may better suit your palate.
What does grey corned beef taste like?
Whether you prefer the robust flavor of grey corned beef or the milder taste of red corned beef, there is a corned beef variation to satisfy every palate. Grey corned beef is cured in a traditional brine solution, resulting in a grey or brownish-grey color and a robust flavor.
What does red corned beef taste like?
Color: The use of curing agents gives red corned beef its distinctive bright red or pink color. Flavor: It tends to have a more robust flavor, influenced by the spices used during the brining process such as peppercorn, mustard seed, and garlic. Red corned beef is versatile in its preparation.
Is red corned beef healthy?
While both types of corned beef offer a good source of protein, red corned beef tends to be slightly higher in calories and fat, largely due to the curing process. Gray corned beef, with its fewer ingredients, often appeals to those looking for a simpler, perhaps healthier option.
What is gray corned beef?
Like the red version, gray corned beef is also treated with a saltwater brine before cooking. However, the brine solution doesn’t include any Prague powder, so the meat doesn’t remain pink once it’s cooked. Gray corned beef isn’t widely known outside of New England. In fact, it’s sometimes called “Boston” or “Boston Irish” corned beef.