Corned beef is a salt-cured beef product that has been part of many cultures’ cuisines for centuries. The name “corned beef” comes from the “corns” or large grains of salt used to cure the beef. While ingredients and preparation methods vary around the world, the basics of corned beef remain the same – beef cured in a brine solution.
The Origins of Corned Beef
The practice of curing meat in salt has ancient roots as a preservation method before refrigeration. Specific recipes for “corned beef” emerged in Medieval Europe. The English term referred to any salt-cured meat, not necessarily just beef. Irish corned beef came into prominence as a low-cost source of protein for Irish peasants and workers. Irish immigrants popularized it in America, where it developed into the brisket-based dish we know today.
Here is a brief timeline of corned beef history:
- 1200s – Salting meat grows popular for preservation in Northern Europe.
- 17th century – With beef scarce in Ireland, curing cheap cuts in salt enables storage without spoiling.
- 1867 – First American cans of corned beef produced by Libby’s
- Early 1900s – Corned beef sandwiches become an Irish American staple dish.
While corning was initially for practical purposes, over time the salt-curing process became an artisanal craft and delicacy.
cuts of Beef Used for corning
The cut of beef plays a significant role in the texture and flavor of the final corned beef product. Here are the main cuts used:
Brisket
Brisket is the most common choice for corned beef. The brisket comes from the breast/lower chest area of the cow. It contains a high ratio of fat to meat, which helps keep the corned beef moist through the curing and cooking process. Brisket has a distinctive grain that corned beef is known for.
Round
Round cuts of beef come from the rear legs and rump of the cow. Round has very little fat, so the texture of corned beef made from round will be leaner and chewier. Flavor can be improved through longer brining time. Round is a more economical substitute for brisket.
Chuck
Chuck comes from the shoulder area and contains more connective tissue. Chuck has richer beef flavor compared to other cuts. Due to the higher collagen content, chuck makes very moist corned beef when cooked at low heat over an extended period.
Plate
Plate refers to the underside area of the cow, including short ribs and skirt steak. It tends to be a fattier cut. Plate cuts like short ribs give corned beef a softer, melting texture when cooked properly. The fat enhances the flavor.
Corned Beef Brine
The brine solution is what cures the beef and gives corned beef its signature salty flavor. While brine ingredients vary across recipes, the essential components are:
- Water – The liquid base for the brine to soak into the meat.
- Salt – Usually coarse rock or kosher salt. Salt preserves and seasons the beef.
- Nitrates/Nitrites – Curing salts such as pink salt or Prague powder #1 help retain the beef’s red color and protect against bacteria.
- Sugar – For balancing out some of the saltiness.
- Spices and aromatics – Like garlic, bay leaves, cloves, black peppercorns etc for flavor.
A basic brine for corned beef contains:
| Ingredient | Amount |
|---|---|
| Water | 6 quarts |
| Kosher Salt | 1 1/4 cups |
| Sugar | 1/2 cup |
| Cure #1 | 1 Tbps |
| Black peppercorns | 1 Tbsp |
| Bay leaves | 3 |
The brine ingredients are combined and heated until the salt and sugar fully dissolve. It is then cooled completely before adding the beef.
Dry Cured Corned Beef
Instead of wet brining, dry curing rubs salt and spices directly onto the meat’s surface. The meat cures for days in the fridge until the salt penetrates deep into the tissues. Corned beef brisket is often dry cured to intensify the seasoned crust.
Corned Beef Cooking Methods
There are several traditional cooking techniques for preparing corned beef after curing:
Boiling
Gently boiling the corned beef in simmering water is a popular cooking method, especially for home cooks. The water helps evenly distribute heat and moisture throughout the meat. Tomatoes, potatoes, cabbage, and root vegetables can be added to the pot to absorb the rich flavors.
Steaming
Steaming is ideal for retaining moisture when reheating leftover corned beef. The steam keeps the meat tender without drying it out.
Roasting
Roasting uncovered in a low oven allows the exterior to become nicely browned while the inside stays juicy. Glazing the corned beef with mustard and spices forms an appetizing crust.
Smoking
Smoked corned beef brisket has extra depth of flavor from absorbing the smoke’s aroma. Meat temperature is kept low and indirect while smoke from woodchips permeates it.
Grilling
Quickly searing slices of cured corned beef over a hot grill adds great char. Grilling retains the beef’s moisture by cooking fast at a high heat.
Slicing and Serving
Here are some tips for beautifully slicing and plating corned beef:
- Let rest 10-15 minutes before slicing to redistribute juices.
- Cut across the grain of the meat for tenderness.
- Slice on the bias for eye-catching angle.
- Layer slices and serve with cooking juices/broth for added moisture.
- Accompany with mustard, horseradish sauce, braised cabbage, potatoes etc.
Some classic ways to serve corned beef include in Reuben sandwiches, hash with eggs, and with boiled cabbage for a St. Patrick’s day dinner.
Selecting and Storing Corned Beef
When purchasing corned beef, consider these factors:
- Color – Should be rosy pink or red with white fat marbling.
- Cut – Choose flat-cut brisket over point-cut for more even cooking.
- Packaging – Freshly sliced from a deli is ideal, but vacuum-sealed has longer shelf life.
- Label – Check for ingredients, net weight, sell-by date, safe handling instructions.
For storage:
- Keep refrigerated below 40°F if uncooked.
- Freeze unopened vacuum packages up to 2 months.
- Store opened corned beef tightly wrapped for 3-5 days.
- Refrigerate cooked corned beef for 3-4 days or freeze up to 2 months.
Conclusion
Corned beef is a timeless, tasty cured meat product with a long history. While recipes vary worldwide, it fundamentally consists of beef brisket or other cuts cured in a seasoned brine. Traditional cooking techniques like boiling, steaming, roasting, smoking, and grilling all impart their own character. Sliced against the grain and served hot or cold, corned beef remains an enduring staple in many cuisines.