If you are a frequent visitor to your city’s delicatessens or the deli section of grocery stores, you will surely be familiar with corned beef. Corned beef is a type of deli meat available sliced in delicatessens and canned in grocery stores and supermarkets. It is easy to make at home as well, as long as you have a good recipe.
Many Americans think of corned beef as an Irish-American dish as it is associated closely with St. Patrick’s Day, especialy as part of a corned beef plus cabbage dinner. As St. Patrick’s Day approaches (around the middle of March), the demand for corned beef always rises, particularly at Irish Pubs.
But American deli afficianados typically associate corned beef with Jewish Delis and Reuben Sandwiches, where it is prepared with Swiss cheese, corned beef, sauerkraut, dressing, and rye bread.
What Is Corned Beef?
Corned beef is a salt-cured brisket of beef that is often boiled, slow-cooked or pressure-cooked to tender perfection. It is called ‘corned’ beef because it is treated with large grains of rock salt, also known as ‘corns’ of salt. Several recipes include adding sugar and spices as well into the corned beef to make it more flavorful.
It is traditionally made from beef brisket, which was an affordable cut of beef in the late 19th century. Since the brisket is quite a tough cut, the long curing process allows the beef to soften and tenderize. Afterward, the meat is brined and cooked in a brine that is similar to a pickling liquid. At the end of this process, you can achieve a perfectly soft beef product that can be easily sliced to eat.
Corned beef is most commonly associated with traditional Jewish, Irish, and British cuisines. It rose in popularity during World War I and World War II when fresh meat was forced to be rationed. This is how it became a part of many dishes as a substitute ingredient that people still enjoy eating to this day.
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Corned Beef – History and Background
The exact origins of corned beef are unknown, and it is believed that its legacy began somewhere in ancient Europe or the Middle East. Corned beef is thought to originate from the time when the salt-curing process was invented. The word corn comes from Old English and means any small or hard grains or particles. For corned beef, this word may relate to the salt granules used to cure the meat.
Ireland was a major producer of beef at the time of British colonization. However, most of the farms and their products were owned by Anglo-Irish landlords. The beef from the cows on the farms was often marked for export. This is because it was too expensive to be afforded by poor Irish farmers who chose to eat ham, bacon, and other types of pork instead.
When the Irish immigrated to the USA in the 19th century, many were accustomed to eating salt pork but found that pork (bacon) was relatively more expensive in the USA. They opted for a more affordable type of meat which was corned beef. While it was a luxury item in Ireland, corned beef was readily available in the USA, and the Irish made it a tradition to enjoy the meat on the holiday of St. Patrick’s Day.
How Is Corned Beef Made?
Corned beef is made by curing, brining, and cooking beef brisket. The entire process can take around five to eight days. Large delis commonly have huge barrels for curing beef briskets in a walk-in cooling unit.
To make corned beef at home, you need a lean cut of beef brisket that can sustain its shape as you slice into it. After that, you need to transform your beef brisket into corned beef, which will require you to prepare a special brine. You must add pickling spices such as a bay leaf, mustard seeds, black peppercorn, dried red pepper, sugar, kosher salt, pink curing salt, and coriander. After combining this mix of spices with water, beef, and garlic in a pot, you need to bring the water to a boil and let it simmer until the sugar in the mixture has dissolved completely.
Add a few cups of ice water to the steaming brine to cool the mixture down. After it has cooled down add the brisket to the largest Ziploc bag available with some brine mixture. Ensure to remove as much air from the bag as possible. Place the bag in the refrigerator for five to seven days, flipping it every other day to ensure it is cured properly. Once it is brined, take the brisket out from its packaging, and wash it under cool water. After that, you can begin preparing the meat similarly as you would cook the pre-brined brisket.
Corned Beef Nutritional Information
The nutritional information for three ounces (85 grams) of corned beef brisket has been mentioned below:
| Calories | 213 |
| Protein | 15.5 g |
| Fat | 16.2 g |
| Sodium | 827 mg |
| Carbohydrates | 0.4 g |
| Fiber | 0 g |
| Sugars | 0 g |
Common Corned Beef Recipes
The most common dishes made with corned beef have been mentioned below:
Corned Beef and Cabbage
Corned beef and Cabbage is one of the most iconic Irish-American dishes. Traditionally, this dish is called Bacon and Cabbage, but when Irish immigrants moved to the USA, corned beef was the most inexpensive type of protein available. Frugal Irish immigrants chose to substitute the bacon for corned beef as Corned Beef and Cabbage nourished the residents similarly. Even though Corned Beef and Cabbage sounds too simple by its name, it is a filling dish that is cost-friendly and leaves everyone at the table satisfied.
Corned Beef Reuben Sandwich
The Reuben sandwich is a classic dish that is prepared with corned beef. The sandwich contains Swiss cheese, buttered rye bread, corned beef, Russian dressing, and sauerkraut. Paired with a crisp white wine, a Reuben sandwich can make for a satisfying meal overall.
Corned Beef with Whiskey Rye Sauce
Corned Beef with Whiskey Rye sauce is a dish that tastes fantastic with homemade corned beef. Cure and brine the beef at home for five to seven days, after which you can roast and baste it in a delectable whiskey sauce. It makes for a hearty meal paired with boiled carrots, potatoes, and cabbage.
Corned Beef – Frequently Asked Questions (FAQs)
Why do people eat corned beef on St. Patrick’s Day?
The tradition of eating corned beef on St. Patrick’s Day is more common in the USA. In the 19th century, beef was considered a luxury in Ireland. On St. Patrick’s Day, Irish people usually enjoyed ham or bacon in Ireland. However, when they immigrated to America, they found that corned beef was the most affordable type of protein they could obtain easily. Therefore, Irish Americans began to eat corned beef on St. Patrick’s Day, and it became a tradition for later generations.
How much time does it take to cook corned beef?
For making corned beef out of two to three-pound of beef brisket, you will need to cook the meat for two to three hours. For three to five pound of beef brisket, you need to cook the meat for three to three-and-a-half hours.
What is the best method to cook corned beef?
The best method to prepare corned beef is to cook it over low heat. Simmering the meat on a stovetop or in a slow cooker can help you achieve perfectly juicy and tender slices of corned beef.
Is corned beef German or Irish?
Although corned beef is more prevalent in modern Irish-American culture rather than present-day Irish culture, corned beef used to be prepared in Ireland in the 18th and 19th centuries.
Is a Reuben sandwich made of corned beef or pastrami?
A Reuben sandwich is traditionally made from corned beef, sauerkraut, rye bread, Russian dressing, and Swiss cheese. You can also make a Reuben sandwich with pastrami, but it wouldn’t be a classic Reuben sandwich.
Corned Beef with Cabbage & Carrots
This unique traditional St. Patrick’s Day recipe is a must-make when the holiday rolls around. Corned beef paired with cabbage and carrots is a fantastic and super-delicious meal! Cooked all in one pot with a few ingredients, this corned beef recipe is undoubtedly a keeper!
Summary
Corned beef is a type of classic deli meat similar to Jewish pastrami. Its exact origins are unknown, but it is believed that corned beef originated somewhere in Europe or the Middle East when the salt-curing process first began.
Corned beef has a special cultural association with Jewish-American and Irish-American cuisines. Irish immigrants who came to the US found corned beef to be an inexpensive substitute for pork and chose to enjoy it on St. Patrick’s Day.
Corned beef also holds great significance for Jewish Americans as the iconic kosher-style Reuben sandwich is most commonly sold at Jewish delis.
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My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
