What Exactly is Corned Beef? A Complete Guide to This Classic Cured Meat

Corned beef occupies a special place in many cultures’ cuisines and culinary traditions. However, there seems to be some confusion about exactly what it is. In this comprehensive guide, we’ll answer the question “what exactly is corned beef?” while exploring its origins, production methods, and role in various food cultures across the globe

A Brief History of Corned Beef

The exact origins of corned beef are unknown, but most food historians agree that it likely emerged as a way to preserve meat in the era before refrigeration. The “corning” process, which involves curing beef in a brine solution of salts and spices creates an environment inhospitable to bacterial growth thus extending the shelf life of the meat. This made corned beef a convenient food for sailors and others without regular access to fresh meat.

The term “corned” beef does not actually refer to corn. Rather, it comes from the “corns” or large grains of salt historically used in the curing process. Other seasonings like peppercorns were also sometimes added to the brine solution.

While many cultures developed their own unique corned beef traditions, it became especially popular in Irish, British, and Jewish cuisines. Irish immigrants to America continued the tradition of corned beef and cabbage, which is now closely associated with St. Patrick’s Day. Meanwhile, Jewish delicatessens used brisket, a kosher cut, to make hot pastrami sandwiches.

How Modern Corned Beef is Produced

Today, while traditional small-batch corned beef is still produced, most commercial corned beef starts with beef brisket submerged in a seasoned brine solution. The beef cures for up to a week before it is ready.

To achieve the characteristic pink hue, many producers also add sodium nitrite. This helps prevent botulism and other harmful bacteria. However, some gourmands prefer “uncured” grey corned beef without nitrites.

After brining, some high-end corned beef is smoked to add flavor. The meat is later steamed or simmered to cook through. Aficionados look for a perfect balance of tender beef with a salty, spicy crust.

Corned Beef Traditions Around the World

Ireland

Corned beef and cabbage is a beloved Irish-American tradition, though bacon and ham are more common in modern Ireland. However, corned beef has historic Irish roots as a food eaten by both aristocrats and the poor. The old Irish poem Aislinge Meic Con Glinne praises corned beef as a delicacy.

United Kingdom

The British also have a long corned beef history. It sustained colonial expansion as an easy-to-store, non-perishable food. The U.K. produces both traditional coarse-grained corned beef as well as the tinned “bully beef” familiar to many Commonwealth nations.

Jewish Cuisine

Jewish delis and restaurants have mastered the corned beef brisket, often serving it as hot pastrami sandwiches. Corned beef allowed new immigrants to enjoy a beloved dish in their adopted homeland. Celebratory corned beef features in many Jewish holidays and traditions.

The Americas

From Irish communities in Appalachia to Puerto Rican or Filipino dinner tables, corned beef is truly pan-American. It fueled westward expansion and fed hungry immigrants and workers. Each culture brings its own flair, from Mexican tacos de papa con res to Brazilian charque.

Oceania

Island nations like Fiji, Samoa, and Tonga historically ate mostly fish and vegetables. But immigration and global trade led to the adoption of corned beef. Both tinned “bully beef” and local brined corned beef became mainstay foods, often at celebrations.

How to Cook Corned Beef

Home cooks have several choices when it comes to cooking their corned beef. Here are some of the most popular preparation methods:

• Slow cooker: Let your crockpot do the work. Just add spices, corned beef, and vegetables.

• Stovetop: Simmer the corned beef in liquid for hours until fork tender. Often used to make the broth for boiled dinners.

• Oven: Roast corned beef covered in oven, basting regularly. Use broth or water to prevent drying out.

• Instant Pot: Pressure cookers like the Instant Pot shave hours off traditional corned beef cooking times. Follow manufacturer’s instructions.

• Grill: Turn up the heat and char your corned beef over a hot grill. Slice thin and pile on rye bread for killer sandwiches.

Serving and Leftover Ideas

From classics like Reuben sandwiches to regional specialties, there are endless ways to serve corned beef:

• Irish boiled dinner with cabbage, potatoes, carrots
• Salt beef sandwiches topped with slaw or mustard
• Corned beef hash with eggs and potatoes
• Tacos filled with corned beef, onions, cilantro
• Pizza with corned beef, sauerkraut, and Thousand Island dressing

Leftover corned beef also makes easy meals. Toss it in pasta, rice bowls, omelets, or simmer into soups. The salty savoriness punches up flavors in any recipe.