What is Corned Beef Brisket? A Complete Guide

Corned beef brisket is a popular cured and cooked beef cut, often associated with Jewish or Irish-American cuisine. But what exactly is corned beef brisket and how is it made? This complete guide will explain everything you need to know about this delicious meat dish.

What is Brisket?

First, let’s start with what brisket is. Brisket refers to a cut of beef from the breast or lower chest area of the cow. It’s considered a tough cut because the area gets a lot of exercise. Brisket has a lot of connective tissue that must be broken down through long, slow cooking to make it tender.

There are two main cuts of brisket – the flat cut and the point cut:

• The flat cut is leaner, with a thin layer of fat running through it

• The point cut has more fat, including a thick fat cap on one side

How is Corned Beef Brisket Made?

Corned beef brisket starts with raw brisket that has been cured through a brining process. Here are the main steps:

• The brisket is submerged in a saltwater brine solution for 5-10 days. The brine is typically flavored with spices like coriander, mustard seed, bay leaves, and black peppercorns.

• A curing salt called pink salt is often added to the brine, giving the corned beef its characteristic pink color. The pink salt prevents bacteria growth.

• After brining, the corned beef is rinsed and then simmered in water for several hours until fork tender. Some recipes also steam it after boiling.

• The low and slow cooking tenderizes the meat and melts the fat into the muscle fibers.

• The finished corned beef brisket is sliced across the grain before serving.

Why is it Called Corned Beef?

The term “corned” refers to the corns or large grains of salt used in the dry curing process historically used to preserve meat before refrigeration. The salt draws moisture out of the meat, preventing bacteria growth.

While today’s corned beef is brined in a saltwater solution, the name stuck around. The term “corned” can be used to refer to any salt-cured meat.

Origins of Corned Beef Brisket

Corned beef has roots in both Irish and Jewish cuisine. Here is a quick history:

• In Ireland, beef was too expensive for most people. Pork was more common. Irish immigrants in America adopted corned beef from their Jewish neighbors as a cheaper alternative.

• Jewish delis served corned beef because brisket was a kosher cut of meat. Jewish immigrants from Eastern Europe brought corned beef recipes with them.

• In the late 19th century, corned beef brisket meals gained popularity in impoverished Irish-Jewish immigrant communities in American cities.

• Today, corned beef brisket and cabbage is a signature Irish-American dish, especially for St. Patrick’s Day. And sliced corned beef remains a delicatessen staple.

How is Corned Beef Brisket Cooked?

There are a few methods for cooking corned beef brisket:

• Boiling – The brisket is simmered in liquid like water, beer, or broth for several hours until fork tender. Aromatics like garlic, bay leaves, and onions can be added to the cooking liquid.

• Braising – The corned beef is browned first in a pot on the stovetop, then covered with liquid and cooked at a low temperature in the oven.

• Slow cooker – Add the brisket and enough liquid to come halfway up the meat. Cook on low for 8-10 hours.

• Pressure cooker – Pressure cooking takes only about 1 hour but still makes the meat tender. Follow manufacturer’s instructions.

• Steaming – After boiling or braising, the corned beef can be steamed to further tenderize.

Recommended internal temperature is 190-205°F when done. The meat should shred easily with a fork.

How to Serve Corned Beef Brisket

Here are some classic ways to serve corned beef brisket:

• Sliced on rye bread as a Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing

• Combined with potatoes, carrots, and cabbage in New England boiled dinners

• Chopped or shredded for corned beef hash with potatoes and onions

• Thinly sliced and stacked on party rye with mustard for appetizers

• Added to soups like cabbage soup or potato soup

• Mixed into scrambled eggs or omelets

• Served with boiled potatoes, carrots, and horseradish for dinner

• Simmered in beans like baked beans or red beans and rice

Storing Leftover Corned Beef

To store leftover cooked corned beef:

• Let the meat cool completely, then wrap tightly in plastic wrap. Place in a Ziploc bag excluding as much air as possible.

• Refrigerate for up to 4 days.

• Freeze for up to 2-3 months. Thaw overnight in the fridge before using.

• Reheat gently in a saucepan with broth or water to prevent drying out. Or use in casseroles or sandwiches.

Is Corned Beef Healthy?

Corned beef is high in sodium due to the curing process. A 3 oz serving can contain over 800 mg sodium, over a third of the daily recommended amount.

However, corned beef is a good source of protein, providing about a quarter of the daily value. It also provides iron, potassium, zinc, and B vitamins.

To make corned beef healthier, look for lower sodium versions or rinse before cooking to reduce salt content. And moderate portion sizes.

Buying Corned Beef Brisket

When buying corned beef brisket, look for:

• Uniform pink or red color throughout the meat. Avoid gray, brown, or green areas.

• Firm texture without drying or cracking on the exterior.

• Packages free of liquid or foam which indicate spoilage.

• “Sell by” or “use by” dates as far in the future as possible.

• The words “corned beef brisket” on the label. You want brisket, not just any corned beef.

For the best flavor and texture, choose a certified Angus or USDA Prime graded brisket. The marbling will keep it moist during cooking.

Is Corned Beef the Same as Pastrami?

Pastrami and corned beef are two different deli meats:

• Pastrami starts with a navel cut of beef with internal fat, while corned beef uses brisket.

• Pastrami goes through an additional smoking process after brining.

• More spices like garlic and coriander are added to the rub for pastrami.

• Pastrami has a stronger peppery flavor compared to the milder corned beef.

• Both meats are sliced thin and served warm on sandwiches or platters.