davie asked in Food & DrinkCooking & Recipes · 1 decade ago

Can Anyone Tell Me How Corn Beef Is Made?

Can Anyone Tell Me How Corn Beef Is Made?

12 Answers

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  • 1 decade ago
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    According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time was salted or brined during the winter to preserve it, It was then eaten after the long, meatless Lenten fast.

    However other Irish people feel that Corned Beef and cabbage is about as Irish as Spaghetti and meatballs. That beef was a real delicacy usually served only to the kings.

    According to Bridgett Haggerty of the website Irish Cultres and Customs she says that their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

    Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.

    Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

    Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.

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  • 8 cups water, or more if necessary to cover the meat

    1 1/4 cups kosher salt

    1 cup sugar

    3 tablespoons pickling spices

    1 (6-8-pound) whole beef brisket OR piece of bottom round, trimmed of excess fat

    1 medium onion, spiked with 3 cloves

    3 garlic cloves

    1 carrot, coarsely chopped

    1 celery rib, coarsely chopped

    3 bay leaves

    1 teaspoon peppercorns

    Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.

    Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the beef occasionally.

    To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves, and peppercorns. Simmer over low heat until tender, 2 1/2 to 3 hours, or more if necessry. Thinly slice across the grain and serve hot or cold.

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  • 4 years ago

    Corn Night Scooter

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  • 1 decade ago

    Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

    Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf.

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  • Dave C
    Lv 7
    1 decade ago

    Are you referring to corned beef?

    Corned beef is a cured beef product traditionally made from the brisket. The name corned beef comes from the way the brisket was packed for shipping, in salt the size of corn kernels.

    Currently, there are two ways of making corned beef.

    1. In a brine - a salt water solution where the beef is soaked and injected into the brisket. This is a common method used by commerical corned beef makers.

    2. Dry rub - a salt mixture is rubbed on the outside of the beef and allowed to sit a few days until the beef is cured.

    Here's a homemade corned beef recipe from Morton Salt. I've used this recipe to make my own corned beef and it turned out really good.

    Deli Style Corned Beef

    Prep Time: 5 Days

    Ingredients

    One beef brisket, 4-6 lbs

    5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix

    2 tablespoons brown sugar

    1 tablespoon ground black pepper

    1 teaspoon ground paprika

    1 teaspoon ground bay leaves

    1 teaspoon ground allspice

    1/2 teaspoon garlic powder

    Directions

    Trim surface of fat from brisket. In a small bowl, mix Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in "food grade" plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.

    Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

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  • 1 decade ago

    Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn," meaning "small hard particle, a grain, as of sand or salt," to 888, and the term "corned beef" to 1621.[1] The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. In Britain, corned beef is usually bought at the delicatessen, or may be in chilled packs or can be found in trapezoid cans, imported from South America. American corned beef is similar to Canadian smoked meat.

    Source(s): wikipedia.com
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  • 1 decade ago

    It is not "corn" beef, it is "corned beef".

    Corning is a method of food preservation that involves soaking in pickling juice (which is mostly brine with a few spices added for flavor).

    A slab of beef is soaked ina vat of pickling juice until it is ready to be eaten.

    Yum.

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  • 1 decade ago

    Corned Beef is not made, but rather produced by what the cow is fed. Strictly a diet of mostly corn. It makes for a mutch more tender (and tastier!) beef

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  • 1 decade ago

    they grind beef and mix in the corn

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  • 1 decade ago

    It's a fairly simple pickling process. I make it here.

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