What is Corned Beef?

Corned beef is a type of cured meat, typically brisket, that has been preserved and flavored with a mixture of salt, sugar, and spices. The dish is commonly associated with Irish and British cuisine and is a popular meat choice to consume in March around St. Patrick’s Day.

What Precisely is Corned Beef?

Corned beef is made from a cut of beef known as brisket, which comes from the chest portion of a cow. It is usually quite tough and must be prepared either by slow cooking or a process known as corning to make it edible.

The corning process used to make corned beef involves brining and curing the beef using a variety of spices in a process similar to pickling. Not only does this curing process help to preserve the meat and enhance the flavor, but it also gives the corned beef its texture.

What Spices Are Used to Make Corned Beef?

Corned beef is preserved using a mixture of spices sometimes called pickling spice. The combination of spices includes:

• Peppercorns: Whole black peppercorns add a pungent and slightly spicy flavor.
• Coriander seeds: These seeds contribute a citrusy and earthy note to the brine.
• Mustard seeds: Both yellow and brown mustard seeds are used, providing a mild, tangy flavor.
• Bay leaves: These dried leaves add a subtle, herbal undertone.
• Allspice berries: Contributing a warm and sweet flavor reminiscent of a blend of cinnamon, nutmeg, and cloves.
• Cloves: Providing a warm and sweet, slightly pungent taste.
• Garlic: Often used either in fresh or powder form, garlic adds savory notes.
• Dill seeds: Some recipes include dill seeds for an additional layer of flavor.
• Cinnamon: Ground cinnamon or cinnamon sticks can be added for a hint of warmth and sweetness.
• Ginger: Either fresh ginger or ground ginger may be used to add a bit of spiciness.

These spices, combined with salt and sometimes sugar, create the brine in which the beef is cured during the corning process. The varied spices contribute to the unique flavor and distinctive taste associated with corned beef.

Where Does Corned Beef Come From?

Corned beef originated in Ireland in the 1800s. Ireland is cold in the winter, and corning beef was done to preserve meat for consumption all winter long when nothing would grow on farms.

When the Irish immigrated to the United States over the next hundred years, they brought the process of making corned beef with them to their new home.

What is the Difference Between Beef and Corned Beef?

The main difference between beef and corned beef lies in the preparation and treatment of the meat. While both beef and corned beef come from a cow, corned beef is pickled to preserve it, giving it a sour and sweet taste that isn’t found in regular beef.

What is the Difference Between Corned Beef and Pastrami?

While corned beef and pastrami are both made from cured or preserved beef, they differ in their curing and preparation process, as well as texture and flavor. Corned beef is considered done after the curing process and consumed as is with a more tender texture than pastrami.

After curing in a brine solution, pastrami goes on to be smoked and steamed before being sliced and used on sandwiches. Pastrami is often firmer in texture and has a more bold and smoky taste than corned beef.