Don’t Spare The Smarocks, Bring On The Corned Beef!

Did You Know?

• Corned beef gets its name from the “corns” (large grains) of salt historically used to cure it, not from corn, the vegetable.
• Traditional Irish corned beef wasn’t the everyday staple in Ireland; it became strongly associated with Irish-Americans in the U.S., who often bought brisket from Jewish butchers as an affordable substitute for Irish bacon.
• The cut is usually brisket (or sometimes round), cured in a salty brine with “pickling spices” like mustard seed, coriander, peppercorns, bay leaf, and cloves.
• The pink color in many store-bought corned beef comes from curing salt (sodium nitrite), which helps prevent spoilage and keeps the meat rosy even after cooking.
• Historically, beef in Ireland was relatively expensive; much of the salt-cured beef was exported, especially in the 17th–19th centuries.
• Corned beef and cabbage became a classic St. Patrick’s Day meal in America partly because cabbage was cheap and readily available alongside brisket.
• Corned beef is cured (brined) first; pastrami is typically corned beef that’s then seasoned (often with coriander/pepper) and smoked.
• The brisket’s two main parts are the flat (leaner, slices neatly) and the point (fattier, more flavorful).  Many packaged corned beef briskets are mostly flat.
• If you cook corned beef too fast or too long, it can get tough.  Low—and—slow simmering or braising helps melt collagen into gelatin.
• Leftover corned beef is the classic base for corned beef hash—and it also makes a great Reuben (or”Rachel” if you swap in turkey).