Corned beef brisket is a cured meat popular in Irish and Jewish cuisine, often served on St. Patrick’s Day. It is made from the lower front portion of a cow and is typically aged in a solution of salt, sugar, and nitrates before being simmered for several hours. While concerns over nitrates have led some to seek alternative curing agents, the preservatives are necessary for the meat to stay fresh.
Corned beef brisket is a portion of meat from the lower front portion of a cow that has been cured in a brine. This cured brisket is also known as brine beef in some regions. It is a popular dish in both Irish and Jewish cuisine in the United States and often appears on special St. Patrick’s Day menus. This dish can be made at home or purchased already seasoned. Health concerns over nitrates have led many cooks to prepare brisket brisket in their kitchens using alternative curing agents.
The brisket itself comes from the rib area of a cow and, if properly slaughtered, is considered kosher under Jewish dietary laws. The muscle in this area is relatively tough and generally requires longer cooking times to achieve the desired tenderness. While regular brisket can be prepared using a variety of methods, corned beef brisket is typically covered in water in a large pot and simmered for two to three hours until tender. Some recipes provide a method of using a slow cooker to prepare the meat, which generally uses a longer cooking time. Once tender, the brisket is thinly sliced to serve.
Before cooking, corned beef brisket should be aged for up to 10 days in a solution of salt, sugar, and potassium nitrate or sodium nitrate. Nitrates give the chest its characteristic pink coloration. Various herbs and spices — such as mustard seeds, allspice, and peppercorns — are also added to the curing solution for extra flavor. Once the curing process is complete, the brine is discarded and the meat should be rinsed well before cooking.
Corned beef brisket that has already been cured can be purchased in the meat sections of many grocery stores. Sliced brisket is often available at the deli counter and is a popular item in kosher delis for use on sandwiches or bagels. The leftover brisket is often mixed with other ingredients to make corned beef hash. Cabbage is a traditional accompaniment in both hash and main course recipes.
Some people have expressed concern about the preservatives used in the preparation of corned beef brisket, as potassium nitrate and sodium nitrate have been linked to a possible increased risk of developing certain types of cancer. The dish can be prepared without these preservatives, but the final product will not have the characteristic pink color and may taste slightly different. Plus, beef won’t stay fresh for long without the preservative effects of nitrates.
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