CORNED BEEF 101
Learn the facts about our mild-cured beef brisket.
THE PROCESS
What does it mean to cure a brisket?
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “kerns” of salt. It actually originated as a way to preserve meat! The curing process allows the meat to soak/absorb the brine.
How long does the curing process take?
Historically, corned beef is created over a 21 day curing period. However, with technological advancements, we have been able to speed up this process to 48 hours.
What is brine?
Brine is a solution consisting of water, nitrite/salt, and seasoning, and it is used to preserve and flavor the meat during the curing process. There are many types of brine with different levels of seasoning. Irish brine has a minimal garlic flavor, while Jewish brine has a strong garlic flavor. Most brines, including ours, fall at a spice level in between the two, and this is known as mild-cure.
WHAT ARE PHOSPHATES?
Phosphates are commonly used for water retention. They help maintain moisture and freshness in cooked products without affecting taste or texture. However, phosphates can break down raw brisket if not cooked right away, affecting the taste and integrity of the brisket. All of our raw products are phosphate-free to preserve the authentic brisket taste.
KNOW YOUR BRISKET
BRISKET: “is King” and known as the traditional cut used on the east coast, especially the North East
POINT: Thicker end of the brisket with more intramuscular fat/marbling
FIRST CUT: Leaner side of the brisket (Flat) with the point removed
IT’S ALL ABOUT THE FAT
OUR DELI-TRIM: 25% of the fat from the brisket is removed
SURFACE FAT: Layer of fat over the whole brisket; needed to keep moisture when cooking
INTRAMUSCULAR FAT: Fat marbled throughout the muscle; more present in the point
PREPARING THE BRISKET
What is the best way to cook a raw brisket?
First, place raw brisket in a large pot of boiling water. Make sure that the brisket is fully submerged in water to ensure consistent cooking. If brisket is not already seasoned, add contents of the spice packet or other desired spices to the water. Cover the pot and let the brisket simmer on low heat for 2-3 hours or until fork tender.
How should I cut my brisket after cooking?
When slicing or cutting a cooked brisket, it is important to cut or slice against the grain to avoid ruining the integrity of the meat. A long meat carving knife is the best tool to have, especially for larger briskets. Make sure your knife is sharpened to ensure clean cuts and prevent from tearing up the meat.
