When cooking corned beef, a lot of liquid accumulates in the packaging. This liquid, called the brine or pickling liquid, is used to cure and flavor the meat during processing. Some people wonder if this liquid should be used when cooking the corned beef or if it can be discarded. There are good arguments on both sides of this question.
What is the liquid in corned beef packaging?
Corned beef gets its distinctive flavor and texture from being cured in a brine solution. The brine is made up of water, salt, spices, and preservatives like sodium nitrite.
After curing in the brine for 4-10 days, the corned beef is vacuum sealed along with some of the brine to help preserve it. This leads to the buildup of liquid in the package once you open it. The liquid is essentially the seasoned brine that the meat was cured in.
Reasons to use the brine
There are some good reasons to make use of the brine that comes with corned beef:
It provides extra flavor
The brine is absorbed into the meat during curing, so it contains the same spices and seasonings. Using some of the brine when cooking the corned beef infuses more of that flavor into the meat. The brine likely contains peppercorns, garlic, bay leaves, and other aromatics that give corned beef its signature taste.
It helps keep the meat moist
The salt and seasonings in the brine help break down muscle fibers in the meat, resulting in a more tender, moist texture. Using some of the brine when cooking can help the corned beef retain moisture and prevent it from drying out.
It reduces waste
If you don’t use the brine, you would likely pour it down the drain. Making use of it is a way to reduce food waste and make the most of ingredients.
It saves money
The brine is essentially a ready-made seasoning liquid. Using it can save you from having to buy and prepare your own liquid for simmering the corned beef.
It’s traditional
Many corned beef recipes call for using some of the brine when cooking it. Following this method is continuing the traditional preparation techniques.
Reasons not to use the brine
On the other hand, there are also some reasons you may want to avoid using the brine:
It can make the dish too salty
The curing process uses a lot of salt, so the brine is very high in sodium. For people on low-sodium diets or who are salt-sensitive, the brine can make the final dish unpalatable.
The spices might be overwhelming
Corned beef is already a highly seasoned dish. For some, adding more of the strong spices and aromatics from the brine may overpower the other flavors.
You may want different seasonings
While the brine does contain traditional corned beef spices, you may want to customize the flavor. Using your own fresh herbs and spices allows you to tweak the taste.
It can lead to uneven cooking
The brine may cause some areas of the meat to cook faster than others. This can lead to uneven doneness.
You don’t know the exact ingredients
Store-bought corned beef brine often contains preservatives and anti-caking agents. If you want to strictly control ingredients, you may want to avoid the unknowns in the brine.
Food safety concerns
The curing process is designed to inhibit bacterial growth, but some still worry about the safety of reusing the brine. Avoiding it eliminates this potential risk.
How to use the brine
If you want to make use of the corned beef brine, here are some tips:
– Carefully pour off the brine into a bowl or pot, leaving the spices and meat behind.
– For every 1 pound of corned beef, use approximately 1/2 to 1 cup of the brine.
– Bring the brine to a boil, then reduce to a simmer. Add your corned beef.
– You can supplement with additional seasonings like peppercorns, bay leaves, mustard seeds, or garlic.
– Simmer the corned beef in the brine mixture for 2 1/2 to 3 1/2 hours until fork tender.
– You don’t necessarily need to use all of the brine. Taste as you go and stop adding it if the flavor is too strong.
Corned beef and brine amounts
| Corned beef | Brine |
|---|---|
| 1 pound | 1/2 to 1 cup |
| 3 pounds | 1 1/2 to 3 cups |
| 5 pounds | 2 1/2 to 5 cups |
Alternatives to the brine
If you choose not to use the brine, there are a few alternatives:
– **Water** – You can simmer the corned beef in plain water, controlling the seasonings yourself. Use enough water to cover the meat.
– **Broth** – For added flavor, you can cook the meat in broth. Chicken, beef and vegetable broth all work well.
– **Beer or wine** – For a unique taste, try braising the corned beef in beer, wine or a combination. Guinness and hard apple cider are popular choices.
– **Spiced water** – Simmer corned beef in water seasoned with whole spices like peppercorns, cloves, bay leaves and mustard seeds.
Sample homemade braising liquids
| Ingredients | Proportions |
|---|---|
| Water, beef broth, Guinness | 4 cups water : 2 cups broth : 1 bottle Guinness |
| Water, vegetables, spices | 6 cups water, 1 onion, 3 cloves garlic, 5 peppercorns, 3 bay leaves |
| Cider, spices | 1 bottle hard apple cider, 1 tsp mustard seeds, 1⁄2 tsp cloves, 2 bay leaves |
Should you pour the brine down the drain?
The brine is very high in salt, so you don’t want to pour large quantities down the drain. This can damage your plumbing and the wastewater treatment system. Here are some better options:
– Pour the brine into a jar and place it in the refrigerator. You can use small amounts to flavor dishes over the next few weeks.
– Compost it by mixing the brine with yard waste and other compost materials. The salt will balance out.
– Mix a diluted brine solution of 1 part brine and 10 parts water. Use this to salt icy walkways and driveways in winter.
– Boil the brine down to make your own corned beef spice blend.
– Add a bit of brine to flavor dishes like soups, stews, beans or greens.
– Use it to brine or cure other meats like pork or chicken.
Conclusion
There are good arguments on both sides of whether or not to use the brine that comes with corned beef. Here are some final tips:
– Use a moderate amount of brine, not the whole amount, to control saltiness.
– Try cooking with and without it to see which method you prefer.
– Boost flavor of plain water with spices and aromatics instead of the brine.
– Dilute and limit how much brine goes down the drain.
– Let your tastes, diet, and cooking style guide your decision.
The brine does provide characteristic corned beef flavor, but you can achieve similarly delicious results without it. Ultimately, it’s a personal choice whether or not to make use of the liquid gold that comes in the package.