Corned beef is a salt-cured beef product that has been around for centuries. It was originally developed as a way to preserve meat before refrigeration. While it may seem intimidating to select a good corned beef, there are some simple tips you can follow to pick a tasty cut of meat. In this article, we will cover everything you need to know about choosing excellent corned beef.
What is Corned Beef?
Corned beef refers to a salt-cured cut of beef, usually made from the brisket or round. It gets its name from the “corns” of salt used in the curing process. Here is a quick overview of how corned beef is made:
– The beef is cured for several days in a brine solution made up of water, salt, spices, and preservatives like sodium nitrite. This curing gives it its signature pink color and unique flavor.
– After curing, the meat is then simmered for hours until tender. This slow cooking tenderizes the otherwise tough cuts used for corned beef.
– The finished product has a distinctive pink hue and salty flavor. Slices of corned beef are perfect between bread or potatoes.
While you can find pre-made corned beef at any grocery store, specialty butcher shops and delis offer higher quality packaged and freshly-cooked corned beef.
Selecting the Right Cut
The first step is choosing the right cut of meat. The most common choices are:
Brisket – This lean, flat cut of beef comes from the breast or lower chest of the cow. It contains quite a bit of connective tissue that breaks down into gelatin when cooked slowly, keeping the meat tender. Brisket is the most popular choice for making corned beef.
Round – Taken from the rear legs, round has very little fat. It will be slightly firmer than brisket after cooking. Rounds used for corned beef are often referred to as “bottom round.”
Chuck – Chuck comes from the shoulder area and contains more marbling than brisket or round. It has a rich beefy flavor but can also be fattier. Well-marbled chuck makes a juicy alternative for corned beef, but ensure the fat is trimmed.
Navel – This smaller cut comes from the plate section near the belly. It contains quite a bit of collagen and fat. Navel can be too loose and fatty after cooking for some preferences.
For the best results, choose a brisket or round. Avoid pre-cut or pre-packaged corned beef as you won’t know the exact source. Opt for a full brisket or round that can then be portioned how you like.
Check the Color
A bright pink or mauve color is what you want to see when selecting fresh corned beef. Here’s what the color indicates about freshness:
– Bright Pink – This vibrant color means the meat just finished curing and is freshly sliced. It will have the fullest flavor.
– Light Pink – A lighter pink hue shows the corned beef is not freshly sliced but still has good color. Pre-packaged corned beef often looks light pink.
– Grayish Pink – This dull color means the meat has been sitting around too long after cooking. The flavor will have diminished so it’s not the freshest.
– Brown or Gray – Avoid corned beef that looks brown or gray. This means it has oxidized and will have an off-putting flavor.
Ideally, choose meat that is closer to a bright fuchsia than a muted pink. Vibrant color means better flavor.
Examine the Marbling
Marbling refers to the thin white lines and streaks of fat within the meat. Light marbling is ideal for corned beef for a few reasons:
– Provides Needed Moisture – The fat keeps the meat tender and adds moisture during slow cooking. With too little marbling, the corned beef can dry out.
– Enhances Flavor – Subtle marbling gives corned beef richer beef flavor. Large fatty areas don’t render well during cooking.
– Prevents Shrinkage – Less marbling means less fat rendering out, which can cause excessive shrinkage.
Look for corned beef that has some fine streaks of white fat running through the meat. Brisket in particular should have light marbling. Avoid any pieces with large chunks of visible fat, which will taste greasy after cooking.
Pay Attention to Weight
For whole cuts of brisket or round, select based on weight. Here are the typical sizing guidelines:
– Small – 3 to 4 pounds – Good for just 2 to 3 people
– Medium – 5 to 7 pounds – Feeds 4 to 6 people
– Large – 8 to 12 pounds – For a big gathering of 8+
Ideally for even cooking, choose a medium-sized brisket around 5 to 7 pounds for a smaller family meal. For just a couple of sandwiches, pre-packaged 1 to 2 pound portions of sliced corned beef work well.
If you want leftovers, go for a larger 8 to 10 pound brisket. Avoid gigantic briskets over 12 pounds, which will be trickier to cook evenly. Portion and freeze the extras if needed.
Check for Firmness
A high-quality corned beef will feel firm and dense when raw. Here’s what to look out for:
– Firm to the Touch – Press the meat gently – it should feel dense and not overly squishy.
– Holds Shape – Quality corned beef will hold its shape when picked up, not bend or flop over.
– Springy Texture – The meat should push back a bit when pressed and not feel overly soft.
– Minimal Moisture – Excess water or goop on the packaging indicates the meat has been previously frozen and thawed.
The beef should feel compact, structured, and not flimsy when raw. Soft, mushy areas mean the meat has been mishandled. Avoid any corned beef with an overly soft or watery texture.
Pay Attention to Packaging
For pre-packaged corned beef, check the packaging for good indicators of freshness:
– Vacuum Sealed – This helps remove air and keep the meat preserved. Ripped or opened packages can allow contamination.
– Sell-By Date – Look for a date at least 3 weeks out from when you are purchasing it.
– USDA Stamp – Having the U.S.D.A inspected stamp means it was processed under regulated standards.
– Clear Labeling – Information on weight, ingredients, curing method, and nutrition should be clearly stated.
– Low Sodium Options – Many brands now offer lower-sodium corned beef for those limiting salt intake.
Packaging that keeps air out, has long expiry dates, and provides details on the processing all signal that you are getting a quality corned beef product.
Ask Your Butcher
Don’t be afraid to ask questions if you are purchasing corned beef directly from a butcher or specialty shop. Here are some key things to inquire about:
– What cut is used? Confirm it is brisket or round. Avoid chuck or navel/plate.
– Where is the meat from? Ideally it should be locally-sourced.
– What is the curing process? Some still hand-make corned beef in shop using quality ingredients.
– When was it processed? Ask for meat cured no more than 2 weeks ago for peak freshness.
– What spices are used? Traditional corned beef uses basic salt, pepper, bay leaves. Specialty blends add garlic, cloves, allspice berries.
– Are nitrates/nitrites used? Some traditional corned beef is made without these preservatives.
– Is it locally-sourced? Supporting local farms and butchers helps reduce carbon footprint.
A quality butcher will happily answer all these questions. This gives you confidence you are getting an artisanal product made with care.
Watch Out for Shrinkage
Shrinkage during cooking can impact how much corned beef you end up with to serve. Here are some tips to minimize excessive shrinkage:
– Start with Larger Piece – Allow for some shrinking by purchasing a slightly bigger brisket or round.
– Keep Temp Low – Cook covered at a bare simmer. Boiling rapidly can cause the meat to lose moisture.
– Add Liquid if Needed – If the meat peeks out add a bit more water or broth to keep it submerged.
– Rest before Carving – Let the cooked corned beef rest 20 minutes before slicing to retain juices.
– Slice Thin – Cut very thin slices across the grain. Thicker slices crumble more easily.
– Save Au Jus – Spoon the cooking liquid over the sliced meat or use for dipping to keep it moist.
With the right prep and cooking, corned beef shrinkage should be minimal. Allowing for some reduction in size ensures plenty of meat to work with.
Typical Cost
The price for corned beef can range quite a bit. Here are general guidelines on cost:
| Cut and Weight | Typical per Pound Price |
| Brisket 3-4 pounds | $7 – $9 per pound |
| Brisket 5-7 pounds | $6 – $8 per pound |
| Round 3-5 pounds | $8 – $12 per pound |
| Pre-packaged sliced | $10 – $15 per pound |
As you can see, brisket tends to be more budget-friendly. Larger briskets are also cheaper per pound compared to smaller cuts. Pre-sliced corned beef is the most expensive but very convenient.
For the best value, choose a medium 5 to 7 pound brisket, which keeps cost down. Prices are also lower if you buy from a warehouse club versus a specialty butcher shop or local market.
How to Store Corned Beef
Once you get your corned beef home, proper storage is important for preserving freshness:
– Refrigerate Immediately – For raw corned beef, refrigerate within 1 to 2 hours of purchasing.
– Use within 7-10 Days – For maximum freshness and flavor, use raw corned beef within a week to 10 days.
– Wrap Tightly – Keep the meat well wrapped in butcher paper then foil or plastic wrap for the fridge.
– Avoid Freezer Burn – Either use frozen corned beef right away or double wrap for the freezer to prevent freezer burn.
– Cooked Meat – Tightly wrap cooked corned beef and use within 5 to 7 days. Reheat gently in the oven or a steamer.
With proper storage methods, both raw and cooked corned beef will maintain quality and taste for several days. Be diligent about getting it in the fridge or freezer as soon as possible.
How to Cook Corned Beef Brisket
Cooking your corned beef brisket perfectly ensures tender, juicy meat:
Ingredients:
– 5-7 pound corned beef brisket
– 8 cups water
– 1 onion, quartered
– 4 cloves garlic, smashed
– 2 bay leaves
– 1 tsp black peppercorns
– 4 whole allspice berries
– 2 tbsp pickling spice
Directions:
1. Rinse brisket and remove excess salt and seasoning packs. Pat dry.
2. Add to large pot and cover with water by 2 inches. Add more water if needed.
3. Add onion, garlic, bay leaves, peppercorns, allspice, and pickling spice to pot.
4. Bring to a simmer over medium-high heat then reduce to low. Simmer covered 3-4 hours.
5. Turn brisket halfway through cooking. Meat is done when fork tender.
6. Remove from liquid and let rest 20 minutes before slicing.
7. Slice across the grain. Serve warm with cooking juices for dipping.
This easy method produces deliciously tender corned beef full of flavor. The brisket is gently cooked until meltingly tender.
Making Leftover Corned Beef
Corned beef leftovers let you get creative with sandwiches, hash, tacos, and more! Here are some tasty ways to use up leftover brisket:
– Corned Beef Hash – Dice and mix with potatoes, onions, peppers and seasoning. Fry into patties or one big hash.
– Breakfast Sandwiches – Fry an egg and top a biscuit or english muffin with cheese, egg, and corned beef.
– Reuben Sandwich – The classic combo of corned beef, swiss, sauerkraut, and thousand island dressing.
– Quesadillas or Tacos – Dice corned beef and combine with pepper jack, salsa, and lime crema.
– Potato Cakes – Grate potatoes and corned beef together. Pan fry into crispy cakes.
– Eggs Benedict Florentine – Poached eggs and hollandaise sauce over corned beef on an english muffin.
– Stir Fry – Sauté thinly sliced corned beef and veggies like cabbage, peppers, bean sprouts in a savory sauce.
Get creative with sandwiches, breakfasts, soups, salads, and more. The salty meat adds great flavor.
Conclusion
With all these tips on choosing a quality cut, identifying freshness indicators, smart storage, and cooking methods, you are ready to select amazing corned beef. Look for well-marbled brisket or round with bright pink color and firm texture. Cook low and slow in a flavorful broth. Leftover corned beef also makes tasty meals. Follow these guidelines for outstanding homemade corned beef every time.