What Cut of Meat is Corned Beef? A Closer Look at This Classic Cured Meat

Corned beef is a salt-cured beef product that has become a staple in many cultures’ cuisines But what exactly is corned beef, and what cut of meat is used to make this iconic food? In this article, we’ll take a closer look at corned beef and the meat cuts that go into making it so delicious

A Brief History of Corned Beef

While we often associate corned beef with Irish and Jewish cuisine, especially around St Patrick’s Day, its origins go back much further The term “corned beef” comes from the way meat was preserved with “corns” or large grains of salt before refrigeration. This salting and curing process dates back to medieval times, when it allowed meat to be kept from spoiling for long periods.

The specific association of corned beef with Irish culture began in the mid-19th century with Irish immigrants in America. At the time, brisket was seen as a low-value cut of meat, making it affordable for Irish immigrants. Its popularity grew from there until it became an Irish-American staple. Corned beef remains a nostalgic food for many Irish and Irish-American families today.

What Meat Cut is Used for Corned Beef?

While most cuts of beef can be cured into corned beef, the most common and traditional choice is beef brisket. The brisket comes from the breast section of the cow, just below the front legs. It’s a naturally tough cut of meat that contains a lot of connective tissue. This makes it the perfect choice for the long, slow cooking process that tenderizes corned beef.

There are two parts to a brisket – the flat cut and the point cut:

• Flat cut brisket: The leaner, rectangular brisket flat is ideal for uniform slices of corned beef. It’s the most commonly used cut.

• Point cut brisket: The fattier, irregularly-shaped brisket point has more marbling. It shreds well for dishes like corned beef hash.

While the brisket is overwhelmingly used for corned beef, other cuts like round, rump, and chuck can also be cured and used. However, they won’t have that authentic corned beef brisket texture and flavor.

Why Brisket Makes the Best Corned Beef

There are a few reasons why brisket is considered the best and most traditional cut for corned beef:

• Marbling: Brisket has just the right amount of fat marbling to keep the meat moist and flavorful when cooked.

• Connective tissue: Brisket contains a lot of tough connective tissue that breaks down into gelatin during moist-heat cooking. This makes the meat incredibly tender.

• Beefy flavor: Brisket has a deep, beefy flavor that comes through beautifully in corned beef.

• Uniform shape: The flat cut brisket in particular provides nice, even slices for corned beef platters.

No other cut really checks all these boxes like brisket does when it comes to great corned beef. The combination of fat, collagen, shape, and flavor make it the perfect starting point for curing.

How is Corned Beef Made?

Traditional corned beef is made by curing the brisket in a salty brine solution for 5-10 days. The brine is made up of water, salt, sugar, spices, and preservatives like sodium nitrite. Here is the basic process:

1. Trim excess fat from the brisket.

2. Make the curing brine. Recipes vary, but they contain salt, water, sugar, and spices.

3. Submerge the brisket in the brine and refrigerate for 5-10 days.

4. Remove brisket, rinse, and cook.

The brining imparts saltiness, seasoning, and that distinctive pinkish-red color. Pre-brined corned beef is also widely available for convenience. Once cured, corned beef just needs to be cooked low and slow until fork tender.

How Should You Cook Corned Beef Brisket?

To get perfectly tender corned beef, it must be braised – cooked low and slow in liquid. Here are some excellent cooking methods:

• On the stovetop: Simmer corned beef for 2.5-3.5 hours in a broth, beer, or water with spices.

• In the oven: Cook covered at 300°F for 3-4 hours in a dish with a small amount of liquid.

• In the slow cooker: Cover with water or broth and cook on low heat for 8-10 hours.

• In the Instant Pot: Pressure cook for 45-60 minutes with spices and water.

The moist environment gently renders fat and breaks down connective tissue into succulent brisket. Cooking times vary based on size. Cook until a fork slides in easily.

Serving Up Ultimate Corned Beef

Once cooked, slice the brisket across the grain and serve up hot. Or let it cool for sandwiches. Some amazing ways to eat corned beef include:

• Classic Reuben sandwich – with Swiss cheese, sauerkraut, and Russian dressing on rye.

• Corned beef hash – with potatoes, onions, peppers and a fried egg.

• Corned beef cabbage – boiled with potatoes, cabbage, and carrots for a St. Paddy’s feast.

• Corned beef pasta – mixed into a hearty tomato sauce with rigatoni or penne.

However you choose to serve it up, corned beef brisket is a versatile cured meat that provides incredible depth of flavor. Its unique salty, beefy qualities make it a perfect comfort food.

Finding Quality Corned Beef Brisket

For the best results, seek out brisket from cattle raised without antibiotics or hormones on a 100% grass-fed diet. The healthier and more natural the meat, the better the cured corned beef will taste. Buying high-quality pre-brined corned beef from a trusted artisanal source is highly recommended.

With its hearty, nostalgic flavor and melt-in-your mouth tenderness, corned beef is a meal that never disappoints. Understanding the cut, cure, and care that go into this iconic food makes you appreciate it even more with every delicious bite of tender brisket.