Irish or not, lots of people will be chowing down on corned beef this St. Patrick's Day. Sandwiches made with mounds of thinly sliced corned beef and plates heaped with corned beef and cabbage will be abundant in honor of the holiday.
March 17 is the only time of year many home cooks serve corned beef. With that in mind, we've put together a refresher course on this unusual variety of beef.
What cut of beef does corned beef come from?
Beef brisket is the cut used to make corned beef. A primal cut, it's a large piece from the breast or lower chest of beef cattle. Brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more. When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts. Many cooks are confused about which of these to buy, though they're actually quite similar.
Why is it called corned beef?
First off, it has nothing to do with corn. The term "corned" comes from the English and it refers to small particles. "Corn" refers to the larger-grained rock salt, which is used to cure the beef.
What's the difference in the flat and point cuts?
The flat cut has a more even, rectangular shape. This cut is less fatty. The point cut has more fat and more connective tissue. Some stores sell lower-sodium versions.
How is it corned?
The brisket is cured for hours in a brine of water, salt, spices and preservatives and can also be injected with the brine. Some producers of corned beef add their own blends of spices.
How much should you buy?
Keep in mind that depending on the cut, corned beef will shrink by as much as one-third during cooking. A 3-pound brisket should feed four to six people if served with vegetables.
What's the best way to cook corned beef?
Braise/oven method: A corned beef braise is best. Remove the brisket from the package, rinse and pat dry. Place it in a baking dish with a small amount of water or beer. Brush the top with some Dijon or a grainy-style mustard if you like. Sprinkle the top with the spice packet if one is provided. Cover with foil and bake at 350 degrees, about 2 { to 3 hours or until tender. Remove foil and bake 10 minutes more.
Stovetop: Rinse the brisket, place in a stockpot (or any large pot) and add water to cover. You can also add some beer. Bring to a boil, reduce heat, cover and simmer for about 2 { to 3 hours or until meat is fork-tender.
Slow cooker: Corned beef cooks well in a slow cooker or Instant Pot. In a slow cooker, add the brisket, enough water to cover it and the spices from the spice packet or your own spices. Cook on low for 9 to 11 hours or high about 4 { hours. For cooking in an Instant Pot, follow the manufacturers instructions.
How do you slice it?
It's important to always slice the corned beef against the grain. This can be a little tricky because the grain can run different ways on the same cut. For dinner portions, slice brisket into \-inch-thick slices. For sandwiches, slice as thin as possible when the meat is cold. Reheat as needed.
Is corned beef and cabbage really Irish?
Not in the most traditional sense. It's actually an American dish that originated with Irish immigrants more than a century ago. At that time, corned beef was an affordable cut of meat, and cabbage was cheap, too. A traditional Irish boiled dinner typically includes cabbage cooked with bacon, not corned beef. The bacon is not the kind we're used to seeing on breakfast tables, either. The Irish variety comes from the back of the pig, rather than the belly.
