The Differences Between Red and Grey Corned Beef

Corned beef is a delicious cured meat dish that has become a staple in many cultures. While both red and grey versions are seasoned with a brine, there are some key differences between the two that impact flavor texture color and more. In this article, we’ll explore what makes red and grey corned beef unique.

An Overview of Corned Beef

Corned beef gets its name from the “corns” of salt used historically to cure the meat. While the term corned beef can refer to a few different cuts of meat, it most commonly uses brisket. To make corned beef, the meat is rubbed with large grained rock salt referred to as “corns” along with some spices, soaked in a brine solution for a period of time, and then cooked. This process both flavors and tenderizes the meat.

The method was developed as a way to preserve meat before refrigeration. Irish immigrants later popularized corned beef in America, often serving it with cabbage as an affordable meal. Now it is considered a delicious delicacy and St. Patrick’s Day favorite.

What Makes Red Corned Beef Red

Traditional red corned beef gets its distinctive color from the curing process. The brine mixture contains sodium nitrite, often in the form of pink curing salt. Also called Prague powder, this is a mix of table salt and sodium nitrite that helps preserve the red color of the meat through a chemical reaction.

As the corned beef cooks in the brine solution, the sodium nitrite breaks down into nitric oxide which then bonds to the iron atoms in the meat’s myoglobin proteins. This results in the formation of a stable pink pigment Without the sodium nitrite, the meat would turn brown after cooking

The pink curing salt is dyed bright pink so that it’s easy to distinguish from regular table salt. Only a small amount is needed in the brine. Too much sodium nitrite can be toxic.

The Gray Color of Gray Corned Beef

Grey corned beef gets its natural grayish color simply from the cooking process. Without any sodium nitrite in the brine solution, the meat cooks to the gray color you’d expect from any brisket or beef roast.

The brine for grey corned beef only contains salt, pepper, herbs, and spices. No pink curing salt is used. This gives it a more natural color, leading some to perceive grey corned beef as healthier or more natural than the red version. However, both use a salt-based curing process to flavor and tenderize the meat.

Flavor Differences

When it comes to flavor, there are some subtle differences between the two types of corned beef. The pink curing salt used for red corned beef gives it a more pronounced salty and seasoned taste. The natural gray version tends to have a slightly milder and sweeter flavor.

The other seasonings used in the brine can also impact the flavor profile. Garlic, bay leaves, coriander seeds, brown sugar, and other spices are often included in corned beef brines. Their intensity will depend on the quantity used and length of curing time.

Textural Differences

Texture is another area where red and grey corned beef diverge slightly. Red corned beef tends to be a bit firmer and chewier than the gray version.

Because gray corned beef doesn’t contain sodium nitrite as a preservative, it doesn’t require as long a curing time. The shorter brining gives it a softer, more tender texture. Gray corned beef is sometimes described as meltingly tender.

That said, both textures become fork tender during the long, slow cooking process if done properly. Cutting against the grain of the meat can also help mitigate any difference in texture.

Cost and Availability

If you are purchasing corned beef premade at the store, you are much more likely to find the traditional pink red variety. Grey corned beef can be harder to find commercially outside of New England.

Specialty or homemade grey corned beef may carry a slightly higher price tag for this reason. However, when making it at home, the ingredient costs are very similar for both types. The exception would be if you need to purchase pink curing salt specifically for red corned beef.

Curing and Cooking Time

The curing time makes another impact on the final product. Red corned beef needs to cure in the brine for a longer period – usually 7-10 days according to most recipes. Grey corned beef brines are often done in 4-5 days.

Both take hours to cook thoroughly – up to 4 hours for a 3 pound roast. Using a slow cooker can extend this cook time up to 8 or more hours for maximum tenderness. In the end, the total time commitment is similar for both options.

Versatile Finished Dishes

Despite the differences, red and grey corned beef can be used interchangeably in recipes. Finished corned beef is delicious in sandwiches, hash, boiled dinners, casseroles and more. Leftovers from either version make amazing meals.

The choice comes down to which color and flavor you prefer. Red offers traditional, vibrant slices while grey provides a milder, tender alternative. With proper cooking, both types deliver fork-tender corned beef perfect for any St. Patrick’s Day feast.