Corned beef holds a special place in many cultures and cuisines around the world. But what exactly does “corned beef” mean? As it turns out, this salty, pink meat has a fascinating history behind its name and production methods. Read on to learn all about corned beef.
A Brief History of Corned Beef
Corned beef dates back centuries, with some of the earliest references found in old Irish texts. However, it became especially popular during the era of European colonialism. The British produced corned beef from cattle in Ireland and Scotland in large quantities to feed settlers and slaves in the New World.
In the Americas, corned beef was looked down upon as a food for lower classes and slaves. However, Jewish immigrants gave corned beef a boost in popularity in the late 19th century. They purchased affordable brisket from kosher butchers and transformed it into the now-iconic corned beef sandwiches found in delicatessens.
Over time corned beef made its way into various regional dishes across the world. Today it remains a staple ingredient and cultural icon especially for St. Patrick’s Day and Jewish deli fare.
Where Does the Name “Corned Beef” Come From?
So how exactly did corned beef get its name?
The term “corned” refers to the “corns” of coarse rock salts used to cure the meat. In Old English, corn simply meant a small, hard particle or grain. The salting process both preserved the meat and gave it its distinctive pink color.
Early on, meats of any kind could be corned, but beef brisket emerged as the preferred cut. “Beef” was then added to the name to specify the type of meat used. Hence “corned beef” was born.
How Is Corned Beef Made?
The traditional process for making corned beef is known as “wet curing” and it takes 5-10 days. First the brisket is rubbed with a curing mix containing large grain rock salt spices, and nitrates.
The meat sits in the salty mixture for a week or more which simultaneously preserves the beef and infuses it with flavor. Nitrates give corned beef its iconic pink color by reacting with the meat’s myoglobin.
Once cured, the corned beef is ready to be cooked. It’s most often simmered or boiled until fork tender, taking on its signature salty, umami-rich taste. The term “wet curing” differentiates this brining method from “dry curing” processes like those used for prosciutto or country ham.
What’s the Difference Between Corned Beef and Pastrami?
Pastrami starts out identically to corned beef – same cut, same brining process. But there are a few extra steps that transform corned beef into pastrami:
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After brining, the cured brisket is dried off, then coated in a mix of crushed peppercorns and spices.
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The meat is cold-smoked for up to a day to further intensify and preserve the flavors.
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Finally, the pastrami is steamed until heated through. This helps retain the peppery crust.
So while corned beef and pastrami may seem similar, pastrami takes a few extra steps to achieve its signature heavily spiced, smoked flavor profile.
How Is Corned Beef Used in Cooking?
Once cooked, corned beef can be enjoyed in many iconic dishes across the globe:
- America – Corned beef hash, Reuben sandwiches
- Ireland – Boiled dinner of corned beef, cabbage, and potatoes
- Jewish deli cuisine – Hot corned beef or pastrami sandwiches
- England – Canned corned beef
- Caribbean – Canned corned beef sautéed or in stews
- Philippines – Tapa silog breakfast dish with garlic fried rice
In many cultures, canned or pre-cooked corned beef is widely available for convenience. But for the best flavor and texture, it’s hard to beat homemade simmered corned beef brisket.
Trying Corned Beef at Home
If you’ve never experienced real deal corned beef, it’s easier than ever to make at home. You can find raw corned beef briskets in supermarket meat cases or at your local butcher. Choose a “cooked” corned beef brisket which just needs simmering, not lengthy brining.
Pop the brisket in a pot, add water or broth to cover, toss in some aromatics like garlic and bay leaves, and let it gently simmer until fork tender. Spices like mustard seed, peppercorns, and allspice complement the corned beef flavor.
Once cooked, sliced corned beef is stellar in sandwiches or hash. And don’t forget to use the heavenly brisket broth as the base for soups like classic Jewish deli matzo ball soup.
The Takeaway on Corned Beef
While “corned beef” may seem like a puzzling name, it makes sense when you consider the history of salt-curing meats with corns of rock salt. Though it was once considered a lower class food, corned beef is now celebrated in many cultures across the globe.
With its distinctive pink color, salty flavor, and ultra-tender texture, corned beef is a unique cured meat worth experiencing. Luckily, genuine corned beef brisket is easier to find than ever before. Pick some up at the market and enjoy this classic meat in traditional boiled dinners, Reubens, hash recipes, and more.
Why Do We Eat Corned Beef on St. Patrick’s Day?
Corned beef and cabbage is more of an Irish American tradition compared to something you might find in Ireland itself. Thats because the Irish typically enjoy ham or bacon with their fried cabbage and potatoes. According to Irish Central, when people immigrated to America in the mid-1800s and early 1900s, “corned beef was the meat that they could easily and more cheaply get their hands on.” In fact, many Irish immigrants lived in the same neighborhoods as Jewish immigrants and took to buying kosher meats, like brisket from the Jewish butchers. The mingling of cultures is why you’ll see Irish corned beef often made with brisket today.
What Makes Corned Beef Different from Regular Beef?
The short answer: taste! Corned beef is essentially beef brisket thats been cured in a salty mixture so your corned beef will have a saltier taste compared to regular beef. That means, its important not to substitute corned beef for regular beef in most cases, otherwise the end result might be too salty.
What Exactly Is Corned Beef?
FAQ
Why do they call it corned beef?
Why Is It Called Corned Beef? It’s actually pretty simple — corned beef got its name from the dry curing process used to preserve the meat. A slice of beef was covered in “corns” (large, coarse pellets of salt), which would draw out the moisture and prevent the growth of bacteria.
What does corned beef mean in slang?
British Slang. corned beef (rhyming slang for deef/deaf) (scottish) n. sağır.
What part of a cow is corned beef?
In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)
What does corned beef stand for?
The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Corned beef.
What is corned beef?
Corned beef is a confusing phrase. Its more apt name is salt beef. The “corn” part of “corned beef” actually takes its name from the size of the salt crystals being used to cure the beef. Salt was, at the time, the size of corn kernels, hence salt beef was also commonly known as “corned beef”.
What spices are in corned beef?
In contrast, corned beef is typically seasoned with a blend of pickling spices, which can vary but commonly include mustard seeds, coriander, cloves, and bay leaves. These spices contribute to the distinctive tangy and slightly sweet flavor associated with corned beef.
How much protein is in corned beef?
The 15.5 grams of protein in corned beef supplies 31% of the protein you need in a day. Corned beef boasts an impressive amount of vitamin B12, a micronutrient that keeps the nervous system functioning properly. You may get more of this benefit from fresh (versus canned or otherwise processed) corned beef.