O corned beef It is beef that is initially treated in brine and then boiled over low heat so that it becomes very tender. The pieces of meat are usually cuts of what we commonly call diaper or flank steak. The origin of the name comes from the process of salting with coarse salt, which in English is called corn. Thus, it can be literally translated as meat with grains. It is usually canned for sale.
How corned beef is made
- Cure: Beef, often cut from the chest part of the ox, is dipped in a solution of water and coarse salt, along with a mixture of spices and seasonings that may include black pepper, coriander seeds, garlic, and other pickle-type spices. . The meat is left in this curing solution for several days to weeks, depending on the size of the piece, to allow it to absorb the flavors and salt.
- Cooking: After curing, the meat is cooked in water or steam until it is tender and fully cooked. The cooking process helps to break down the fibers in the meat and make it juicy.
- Cooling and Slicing: Once cooked, the meat is cooled and then sliced into thin pieces. The result is juicy, salty meat that can be consumed in a variety of ways.
Corned beef is especially known for being a traditional ingredient in dishes such as “Corned Beef and Cabbage”, which is popular in some cultures, such as Irish and North American, especially during St. Patrick's Day. (Saint Patrick's Day) in the United States.
Additionally, corned beef is often used in sandwiches, such as the “Reuben Sandwich” and can be an ingredient in other dishes, such as “Corned Beef Hash,” where shortened beef is braised with potatoes and seasonings. It's important to note that corned beef's flavor and texture are unique due to the curing and cooking process, and it is loved by many for its savory and savory character.
Step-by-step corned beef recipe
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