What is Corned Beef Made Out Of? A Deep Dive into This Delicious Cured Meat

Corned beef enjoys popularity around the world as a delicious cured meat appearing in various dishes across many cultures. But what exactly is corned beef made out of? Let’s take a deep dive to understand the origins, ingredients and production process behind this iconic food.

A Brief History of Corned Beef

Though the exact origin is unknown, corned beef likely emerged as a way to preserve meat before refrigeration The “corning” process of curing meat in salt has been used for centuries across continents from Europe to the Middle East In particular, Irish and Scottish corned beef became a major export across the British colonies starting in the 17th century.

In America, corned beef was adopted by various immigrant groups including Irish and Eastern European Jewish communities in places like New York City. It became an affordable and shelf-stable meal for large families. Corned beef and cabbage grew so popular that it was even served at Abraham Lincoln’s first Inaugural Luncheon in 1861!

The Meat – Brisket

So what cut of meat is used to make corned beef? Traditionally, corned beef starts with a brisket cut of beef. Brisket contains just the right fat marbling to become tender and flavorful when cured and cooked low and slow. The fat cap on top of the brisket also helps keep it moist.

While technically other cuts like round or silverside can be used, brisket remains the gold standard for corned beef. The brisket’s fat distribution and collagen content make it well-suited to the long corning and cooking process. This transforms a tough cut into delicious, succulent corned beef.

The Corning Process

The term “corning” refers to the curing or pickling process that gives corned beef its distinctive flavor and preservation ability. Beef briskets are submerged in a brine solution for 4-6 weeks.

The brine is primarily water and salt, but often contains spices like peppercorns, bay leaves, cloves, allspice berries, and mustard seeds. Nitrates are also added which help prevent bacterial growth and give corned beef its characteristic pinkish-red color.

Commercial producers use massive barrels to corn hundreds of briskets at a time. The salt penetrates deep into the meat for brining and seasoning. Once cured, the corned beef is ready for the next step.

Cooking Methods

After curing, corned beef briskets are cooked long and slow through methods like boiling, steaming, baking, or pressure cooking. The low gentle heat tenderizes the meat and renders the fat into a soft, palatable texture.

Cooking time varies from 3-4 hours for a 3 pound brisket. The corned beef is ready when it can be easily pierced with a fork but isn’t falling apart. The result is a warm, melty texture with a thick slices that are a pleasure to bite into.

Serving Suggestions

Corned beef has many classic pairings and dishes across various food cultures:

• American Jewish delicatessens: Piled high on rye bread for Reuben sandwiches or with pickles.

• Irish-American fare: Served with cabbage, potatoes, carrots for St. Patrick’s Day.

• British cuisine: Canned “bully beef” corned beef.

• Pacific Island cultures: Added to rice dishes and curries.

However you choose to eat it, corned beef delivers a unique umami meatiness and satisfying mouthfeel. Next time you enjoy this iconic food, appreciate the care and craft that goes into its production!

In Summary

Corned beef as we know it uses brisket cured lovingly for weeks in a seasoned salt brine, then cooked until tender. This transforms a tough cut into the distinctive pink meat layered with nuanced flavors. Sliced thick on a sandwich or served in a hearty dinner, corned beef is a culinary treat with an amazing history across many cultures.