How Is Corned Beef Made? A Detailed Look at the Curing Process

Corned beef is a delicious cured meat product that is commonly eaten around St. Patrick’s Day. But have you ever wondered exactly how it gets that signature pink color and salty seasoned flavor?

The process of making corned beef is actually quite fascinating, with roots going back hundreds of years. In this article, we’ll take a deep dive into understanding how corned beef is made, looking at the history, ingredients, curing process, and cooking techniques.

A Brief History of Corned Beef

Corned beef has its origins in Irish-American immigrant communities in cities like New York and Boston in the late 19th century.

Irish immigrants discovered that beef brisket, a cheap cut of meat at the time, could be preserved with a pickling spice blend and salt brine This allowed them to mimic traditional Irish bacon The term “corned” refers to the coarse salt kernels used to cure the meat, which were called “corns” of salt.

The practice of curing beef like this likely originated from Jewish kosher butchers living in the same communities. Corned beef caught on rapidly, becoming an Irish-American St. Patrick’s Day tradition by the early 20th century.

While corned beef remains an iconic Irish dish in America, it is not widely eaten in modern-day Ireland. Nonetheless, its legacy lives on!

The Cut of Meat

Traditional corned beef starts with a fresh beef brisket (9 mentions). This is a tough cut from the lower chest area of the cow that contains lots of connective tissue. Brisket has great fat marbling, which helps keep the corned beef moist during cooking.

The brisket is cut into two parts – the flat cut (3 mentions) and the point cut:

• Flat cut brisket – The leaner, flat muscle. This is the ideal cut for making corned beef as it has uniform thickness for even curing and slicing.

• Point cut brisket – The fattier end of the brisket with more marbling. While delicious, the thickness is uneven.

For the best results, choose a 3-4 pound flat cut brisket to make your corned beef.

The Curing Ingredients

The ingredients used to cure corned beef are similar to those used for pickles. They impart flavor while preserving the meat.

Here are the main ingredients in a traditional corned beef brine:

• Salt – Usually a large-grained kosher or pickling salt. Extracts moisture to preserve the meat.

• Sugar – Granulated white sugar adds sweetness and balances the saltiness.

• Spices – A pickling blend like mustard seeds (6 mentions), black peppercorns (4 mentions), coriander seeds (3 mentions), bay leaves (2 mentions), cloves, and allspice provide flavor.

• Curing salts – Sodium nitrite or pink curing salt (7 mentions) helps retain the pink color and prevent bacteria growth.

• Water – The brine is made by dissolving the ingredients in water. Enough is needed to submerge the brisket.

Getting the brine right is key for delicious corned beef. The spices penetrate deep into the meat during curing.

The Curing Process

Making corned beef is a multi-day process. The brisket must be submerged in the chilled brine solution for 5-10 days. During this time, the salt, spices, and nitrates penetrate the meat while the low temperature prevents spoilage.

Here are some best practices for the corned beef curing process:

• Maintain brine temperature at 35-40°F by curing in the refrigerator.

• Weigh down the brisket to keep fully submerged in brine.

• 7 days of curing time allows the flavors to properly develop.

• Discard used brine and rinse brisket well before cooking.

The curing time allows the salt and nitrites to penetrate deep into the meat. This gives corned beef its characteristic pink color and seasoned flavor throughout.

Cooking Your Corned Beef

After curing, the corned beef is ready for low and slow cooking. Wet methods like braising, boiling, or slow cooking work best to break down the tough meat into tender, juicy corned beef.

Here are some basic steps:

• Rinse cured brisket and trim excess fat.

• Place in dutch oven or slow cooker with beef broth or water.

• Add spices like bay leaves, black pepper, cloves, etc. Avoid salt.

• Cook for 2.5 – 4 hours until fork tender.

• Rest for 30 minutes before slicing against the grain.

• Serve with potatoes, cabbage, carrots and a side of mustard!

Key tips for perfect corned beef:

• Cook low and slow at 300°F or less.

• Allow 25-35 minutes per pound.

• Cook to internal temperature of 195-205°F.

• Slice across the grain for tenderness.

With the right technique, the salty, spice-infused meat becomes meltingly tender and delicious!

Other Cured Beef Specialties

While corned beef enjoys the spotlight around St. Patrick’s Day, there are a few other similar cured beef products worth knowing:

• Pastrami – Made from beef navel or brisket, dry cured, and smoked. Known for its peppery crust.

• Montreal Smoked Meat – A Canadian take on corned beef made with more black pepper and smoked.

• Bresaola – An Italian air-dried and cured beef round seasoned with juniper.

The curing and smoking process adds incredible depth, texture, and flavor to various cuts of beef beyond just corned beef.

Make Your Own Corned Beef

Now that you understand the origins, cut of meat, ingredients, curing, and cooking process, you can try making your own corned beef at home.

While it takes over a week to finish, the active time is minimal. Making your own allows you to control the flavor profile and quality of ingredients.

Here are some helpful tips for DIY corned beef:

• Find a raw beef brisket from a trusted butcher.

• Mix the brine ingredients in a non-reactive container like plastic or glass.

• Cure for 7-10 days in the refrigerator, flipping occasionally.

• Simmer the brisket low and slow in liquid until fork tender.

• Let rest, then slice across the grain and serve!

Homemade corned beef makes an amazing centerpiece dish for holidays like St. Patrick’s Day. Just be sure to plan in advance!

The tradition of corned beef is a unique glimpse into the immigrant cultures that blended together to create delicious foods like this. With its rich history and nuanced process, corned beef stands out as a fulfilling project for any home cook.

Corned beef is the delicious result of curing beef brisket in a seasoned salt brine, which gives it a distinctive pink color, firm yet tender texture, and salty-spiced flavor. Mastering the multi-day curing and cooking process allows you to enjoy amazing homemade corned beef. This classic Irish-American dish has a fascinating history intertwined with immigration that lives on today.