This past weekend, my mother-in-law was here, so I made our St. Patrick’s day feast a bit early. I figured it would be fun to serve her the traditional Corned Beef, potatoes, carrots, and cabbage while she was here because she is Irish.
While purchasing the corned beef, I realized I hadn’t done my homework. Point cut and flat cut corned beef are the two available cuts. The point cut is cheaper. Having no idea what to get, I bought both because we needed two, given the number of people we had.
I made the point cut in the crockpot. The seasoning packet was the only addition, and I let it cook all day. About half way through cooking, I added the cabbage. The flat cut was put in a roasting pan with the seasoning packet, water, potato chunks, and carrots. I roasted it at 300 degrees for 6 hours.
Health Risks
Prague powder, a curing salt that gives corned beef its distinctive pink color, is one of the essential components in the preparation of this dish. Sodium nitrite, the ingredient used to make Prague powder, has generated some debate. A food additive called sodium nitrite (also known as sodium nitrate) aids in halting the development of bacteria that lead to food spoilage and food poisoning. The Mayo Clinic notes that:
It is believed that sodium nitrate may harm blood vessels, increasing the risk of artery hardening and narrowing, which results in heart disease. Additionally, nitrates may alter how your body utilizes sugar, increasing your risk of developing diabetes. “.
However, according to other sources, sodium nitrite is a harmless substance that doesn’t pose any risks to your health. According to this argument, eating vegetables like spinach, celery, and lettuce instead of cured meats results in the ingestion of more nitrite. These vegetables have sodium nitrite concentrations that are up to ten times higher than those found in cured meats. Only about 6% of the nitrites consumed seem to come from cured meats.
Which claim should you believe? The American Medical Association has somewhat weakened its warnings on nitrites since the World Health Organization listed them as a probable carcinogen in 2012.
There is ongoing discussion, but it is currently believed that moderate consumption of cured meats is likely to be safe when combined with a diet high in foods rich in antioxidants, such as fruits and vegetables.
Nitrite-Free
Customers interested in health occasionally look for corned beef that is advertised as being “nitrite-free.” In reality, celery juice is typically used to pickle these products. In fact, the sodium nitrate present naturally in celery juice, which is used to replace Prague powder, may be up to ten times higher. The fact remains that nearly every type of cured meat you eat will expose you to some level of sodium nitrite.
Recipes
It’s crucial to cut the corned beef against the grain whether you’re making corned beef sandwiches or the traditional corned beef and cabbage. Because it has a nice fat content, brisket is a good cut of beef to use when making corned beef. Contrarily, beef round is much leaner; it all depends on your preferences. Although much of the actual fat will melt away while it cooks, brisket’s higher fat content will result in a moister corned beef.
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What cut of meat is corned beef made from?
FAQ
What is the best cut of meat for corned beef?
Beef brisket is the cut used to make corned beef. A substantial piece of beef cattle’s lower chest or breast is known as a primal cut. A whole brisket typically weighs 10 pounds or more and is a tough cut with connective tissue throughout.
What is corned beef called at grocery store?
No, corned beef isn’t a prime cut of beef you’ve been ignoring at the grocery store; rather, it’s the meat that results from a lengthy curing process, usually brisket. A brine and large grains of rock salt, or “corns,” are used to cure the meat.
What are the two cuts of corned beef called?
There are two main cuts of corned beef: the flat cut and the point cut. Even though both cuts come from the same source, there are a lot of differences between them, including differences in size, shape, and texture.
Can any cut of beef be corned?
Any cut of beef can be “corned/brined,” whether it be brisket, top round, chuck, or shank, as long as it has enough marbling to keep it moist throughout the cooking/braising process.