Corned beef brisket is a salt-cured cut of beef that has become a staple in many cuisines around the world. But where exactly does this flavorful, pink meat come from? As it turns out, corned beef has a long and fascinating history, and its origins can be traced back hundreds of years.
A Misleading Name
Despite its name, corned beef brisket has nothing to do with corn. The term “corned” refers to the coarse, granular salts historically used to cure meats before the advent of refrigeration. In old English, kernels of salt were referred to as “corns” – hence the name corned beef. The curing process involves packing beef in a brine solution full of salt, which penetrates and tenderizes the meat while also preserving it.
Early Origins
The practice of curing beef dates back thousands of years across Europe and the Middle East as a way to preserve meat in the absence of refrigeration. However, the industrial production of corned beef really took off in England in the 17th century. Irish beef was considered particularly well-suited for corning due to its high fat content. The city of Cork became a hub for corned beef exports, shipping out half of Ireland’s annual beef production by the late 1600s.
The Irish Connection
Today, corned beef brisket is closely associated with Irish cuisine, particularly in Irish-American communities where it is a St. Patrick’s Day staple. However, interestingly enough, corned beef was not an everyday food for the Irish population historically. As most Irish were tenant farmers under English landlords, they raised cattle mainly for export to England. The Irish consumed relatively little beef themselves, subsisting primarily on pork, bacon, and dairy products.
After the Irish potato famine of the 1840s, many Irish immigrants arrived in America, settling in large cities alongside Jewish communities. They adopted the Jewish tradition of brisket, substituting corned beef in place of bacon in dishes like cabbage and corned beef. Over time, this Irish-American spin on brisket became a symbol of Irish identity in the United States.
Corned Beef Goes Global
During the age of colonialism, corned beef became a staple provision aboard British naval ships and was exported throughout the British Empire. It was also included in relief packages sent by Jewish charities to Jewish communities in Europe and Palestine in the early 20th century.
Today, while still identified with Irish-American cooking, corned beef has worked its way into cuisines around the world. It remains a common ingredient in military field rations globally and is a pantry staple in places as diverse as the Philippines, the Caribbean, Australia, and even Hong Kong.
The Role of Brisket
So what cut of beef is best for making corned beef? Brisket is considered the gold standard, though other cuts like round, rump, or silverside may also be used Brisket comes from the breast section of the cow It contains a generous amount of fat marbled throughout, which keeps the meat tender and flavorful during the brining process.
The high collagen content in brisket also allows it to break down into gelatin when cooked low and slow, resulting in a moist and fork-tender texture. When sliced across the grain, corned beef made from brisket has the hearty, substantial mouthfeel associated with great corned beef.
The Curing Process
To make corned beef brisket, the raw brisket is wet-cured for anywhere from 3 days to 3 weeks in a brine mixture before cooking. The brine is usually composed of water, salt, spices like peppercorns, bay leaves, and coriander seeds, and curing salts containing nitrites and nitrates.
The nitrates help preserve the meat and give corned beef its characteristic pinkish-red color. The spices add flavor and aroma. After brining, the corned beef is simmered until tender before being served warm or chilled. The low, moist cooking renders the fat and connective tissue into succulent perfection.
Enjoying Corned Beef Brisket
There are endless ways to enjoy your homemade corned beef once it’s cooked through. Of course, it makes a stellar Reuben sandwich paired with sauerkraut, Swiss cheese, and Russian dressing. Sliced thin on rye bread with mustard is another classic.
For breakfast, try corned beef hash mixed with potatoes and onions, served with eggs. Leftover corned beef also shines in stews, boiled dinners, stir fries, omelets, and more – it’s a very versatile ingredient! However you choose to serve it, corned beef brisket is the perfect way to add a burst of old-world flavor to any meal.
In Summary
With its salty, umami-rich flavor and tender, robust texture, corned beef brisket has earned its place as a cherished food tradition for good reason. Though its history stretches back centuries and spans cultures, it remains a staple that brings people together in celebration and community to this day.
The quintessential St. Patrick’s Day feast of corned beef and cabbage actually represents the blending of Irish and Jewish food cultures in America. And the once-humble brined beef of England’s working class now graces tables from Hong Kong to the Caribbean. Wherever it’s served, corned beef evokes a sense of heritage, nostalgia, and simple, satisfying comfort.
The History of Corned Beef and Cabbage
As far as the origin of corned beef with cabbage is concerned, you should know that pork was the preferred meat in Ireland since it was affordable. In fact, if you eat at an Irish diner even today, you’ll likely find Irish bacon on their menu.
But because of the nomenclature “corned beef,” some may associate beef cattle with Ireland. Though this is not an accurate representation of the animal’s purpose. In the beginning, cattle were used for their strength in the fields, along with their milk and the other dairy products that could be produced. In Gaelic Ireland, cows were a symbol of wealth and considered sacred. The only time they would be consumed was if they were too old to work in the fields or could no longer produce milk.
Also, when cattle were eaten, it was only during a celebration. During those times, the beef was salted to be preserved.
Beef from England, Not Ireland
It was only after the British conquered most of Ireland that the average diet changed. In fact, the British ate beef and introduced potatoes into the diets of the people. According to Jeremy Rifkin, author of Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the ‘roast beef’ became synonymous with the well-fed British aristocracy and middle class.”
According to The History of Parliament Trust, “The Irish Cattle Bill was introduced in the autumn of 1666 in order to benefit English landowners by prohibiting the import of cheap cattle from Ireland.” As a result, the cost of meat available for salted beef production was lowered.
In the 17th century, the term “corned beef” was used by the British to describe the size of the salt used to cure the meat. It referred to the usage of large-grained rock salt, called “corns,” used in the salting process.
Even after the Cattle Acts, because of salt in Ireland, the country still was the go-to for corned beef. In time, Ireland began supplying Europe and America with corned beef. However, the corned beef we know today is much different than the earliest forms, as that it tastes saltier.
As the demand for beef dropped in the Americas, the struggles of the Great Famine began and many Irish immigrants made their way to America. It was then that corned beef as we know it was made.
Where does corned beef come from?
FAQ
What part of the cow do you get corned beef from?
Historically, any type of meat could be put through the curing process that makes what we know as corned beef today. In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that’s because the brisket is a traditionally kosher cut of meat that’s cured to tenderize it.
Why do they call it corned beef?
Originally the word “corn” came from the Germanic word “kurnam,” meaning “small seed.” In the 17th century, salted beef started taking on the name corned beef in some parts of England because of the large “kernels” of rock salt used to preserve it.
What’s the difference between a corned beef brisket and a regular brisket?
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Quorahttps://www.quora.comWhat is the difference between corned beef brisket and beef brisket?Nov 21, 2020 — Both are brisket cuts, the corned beef is “corned”, a curing method using lots of salt, vinegar and usually peppercorns and bay leaves. Beef brisket…
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Detroit Free Presshttps://www.freep.comThe difference between beef brisket and corned beef – Detroit Free PressAug 14, 2017 — ANSWER: They are both beef, but not the same thing. Fresh beef brisket is like a big roast. Corned beef starts out as beef brisket and is brine-cure…
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Chicago Steak Companyhttps://www.mychicagosteak.comCorned Beef vs. Brisket | Steak UniversityBut here’s a tip you can use to distinguish one from the other; beef brisket is essentially a big roast, while corned beef is simply beef brisket that’s been br…
Does corned beef contain horse meat?
In April 2013, the FSA reported it had not only found more than 1% horse DNA in Asda’s 340 gram tins of “Smart Price Corned Beef” but it also contained four ppb of phenylbutazone, marking the first time since the start of the scandal that bute had been detected in a meat product in the UK food chain.