Corned beef is a salt-cured beef product that has become a staple in many cultures’ cuisines. But what exactly is corned beef and what type of beef does it come from? This complete guide will walk you through everything you need to know about corned beef from its origins to how it’s made, the cuts of beef used, and how to cook it.
A Brief History of Corned Beef
Before refrigeration, salting and curing meats was an essential way to preserve them. The term “corned” comes from the “corns” or large grains of salt that were used in the curing process. While many meats were cured this way, beef brisket became the most popular cut for making corned beef.
Corned beef was especially common in Irish American cooking as Irish immigrants found corned beef an affordable substitute for Irish bacon when living alongside Jewish immigrants in American cities. The Jewish delis and butchers provided the corned beef, while the Irish contributed the cabbage and potato sides that it is still traditionally served with especially on St. Patrick’s Day.
What Cut of Beef is Used for Corned Beef?
The traditional and most common cut used for corned beef is brisket. The brisket comes from the breast or lower chest area of the cow. It’s a naturally tough cut that contains a good amount of fat marbling. When slowly cooked, the fat keeps the brisket moist and tender.
Within brisket there are two main cuts – the flat cut brisket which is leaner, and the point cut brisket which is fattier with more marbling. The point cut is often considered more flavorful. When selecting a brisket for corning, look for a good balance of fat and leanness.
While brisket is standard, other cuts like round, navel, and chuck can also be used for corned beef, but they are less common. Ultimately brisket offers the best texture and flavor for corned beef.
The Corned Beef Curing Process
To make corned beef, the brisket or other cut of beef is soaked in a brine solution for a period of 4-14 days. The brine is made up of:
- Water
- Salt
- Sugar
- Spices like black peppercorns, coriander, mustard seeds, and bay leaves
The salt acts as a preservative while the spices add flavor. Many recipes also include a curing salt called pink salt or Prague powder which contains nitrates that help preserve the meat and give corned beef its distinctive pinkish hue.
After curing, the beef is removed from the brine and then slowly simmered in water for several hours until fork tender. Low, moist heat helps further tenderize the meat.
How to Cook Corned Beef
There are a variety of cooking methods that work well for corned beef brisket:
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Braising on the stovetop: The traditional way of gently simmering the corned beef in liquid for 2-4 hours until tender. Add veggies like cabbage, carrots, and potatoes during the last hour.
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Slow cooker: Combine the corned beef and cooking liquid in a slow cooker and cook on low heat for 7-8 hours. Again, add veggies toward the end.
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Pressure cooker/Instant Pot: Pressure cooking speeds up the process to 1-2 hours but still keeps the beef moist and tender. Follow manufacturer guidelines.
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Oven: Cover the corned beef in fresh water or beef broth in a Dutch oven or roasting pan. Cover and roast at 350°F, allowing 1-2 hours for a 3 pound brisket.
The internal temperature should reach 185°F when done. Always let the meat rest at least 15 minutes before slicing against the grain.
Serving and Using Leftover Corned Beef
Sliced corned beef is classically served with cabbage, potatoes, carrots, and Irish soda bread. It also makes an incredible Reuben sandwich paired with sauerkraut, Swiss cheese, and Russian dressing. Leftovers are great for hash, omelets, stew, and salads.
Store cooked corned beef in the fridge for 3-4 days or slice and freeze it for longer storage. Reheat gently in the oven or microwave to serve again.
In Summary
While any beef can be corned, brisket is the traditional cut used, prized for its perfect balance of fat to lean meat. A brisket is cured in a salty, spiced brine solution first to preserve it and add flavor. Low moist heat and slow cooking then renders the meat fork-tender. Beyond holidays, enjoy sliced corned beef in sandwiches and hash recipes year-round. Understanding exactly what corned beef is and how it’s made allows you to better appreciate this timeless cured meat.
How Is Corned Beef Made?
Over the years, many of my friends have encouraged me to cure my own corned beef, insisting that it wasnt hard to do, and well worth the effort. After finally getting around to it, Im happy to report that my friends were right! It really is easy; it just takes about 5 days to cure.
Heres what to do:
- Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
- Marinate a beef brisket in the brine, for 5 to 7 days.
- Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.
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How to Season Your Corned Beef
Because you get to choose what pickling spices to use, you can make your own distinctively flavored corned beef. You know how BBQ masters have their own favorite homemade dry rubs? Its sort of like that.
Pretty much every packaged corned beef brisket Ive bought tastes about the same. The one I home cured? Wonderful and different.
While I researched several online sources for curing your own corned beef, as well as interrogating my colleague Hank, the source I referred to the most was Michael Ruhlmans brilliant Charcuterie: The Craft of Salting, Smoking, and Curing (high recommend). You can also see his instructions on Leites Culinaria.
I played around a bit with the spice mix, and kept the garlic out of the brine, but other than that, pretty much followed Michaels method.
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What Exactly Is Corned Beef?
FAQ
What cut of beef is used for corned beef?
Historically, any type of meat could be put through the curing process that makes what we know as corned beef today. In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that’s because the brisket is a traditionally kosher cut of meat that’s cured to tenderize it.
What part of the animal is corned beef?
corned beef, food made of beef brisket cured in salt. Related to the word kernel, a corn is a coarse grain of rock salt. 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.
What is the American version of corned beef?
In the United States and Canada, corned beef is typically available in two forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned. Corned beef is often purchased ready to eat in Jewish delicatessens.
What is corned beef made of?
Corned beef is most often made from beef brisket (a relatively inexpensive, tough cut of beef) that’s been cured in a salt brine with a mix of spices, like bay leaf, peppercorns, mustard seed, juniper berries, coriander seed, and whole cloves.