What actually IS corned beef?
- CCA Media
- Jan 12
- 4 min read
Most Aussies have opinions on this budget meat, but do they know the truth about it?
Just like cilantro, brussels sprouts, and that mysterious spread known as Vegemite, corned beef is the culinary equivalent of a reality TV show - everyone's got an opinion! Whether you're a fan or not probably hinges on your childhood dinner table and how it was prepared.
Mess it up, and you might as well be chewing on an old leather boot. Nail it, though, and you've got yourself a juicy, salty delight that could give Christmas ham a run for its money - yes, it is seriously that good!
I'm head over heels for it, and it was certainly a staple in our army kitchens! Partnered with mashed potatoes, cauliflower in white sauce, baby carrots, peas or cabbage and a rich white onion and mustard sauce, and you've got a flavour explosion that’s out of this world. And don't even get me started on how those leftovers transform into the ultimate sandwich!
The Truth About What Corned Beef IS!
Corned beef is basically beef that's been given the spa treatment in a salt bath (hence, "corned"). Back in the day, before we had the luxury of fridges, dunking hefty chunks of beef in salty water was the go-to method for making them stick around longer.
We’re all best mates with cured meats like bacon, ham, and salami, but for some mysterious reason, corned beef, despite being a medieval superstar (shoutout to Ireland), still manages to keep us scratching our heads.
The Difference Between Corned Beef and Silverside?
Ever wondered if 'corned beef' and 'corned beef silverside' are twins separated at birth? Well, they kind of are! Both are corned beef, but they have different life stories. Around the globe, 'corned beef' is usually a salt-cured brisket from the cow's chest. Down under in Australia, however, it usually means 'corned beef silverside,' which comes from the cow's hindquarter, just above the leg. Think of it as the Aussie twist on a classic tale!
While you might spot corned beef brisket at a fancy butcher's shop, your local supermarket is likely stocked with corned beef silverside. It's got this tough 'silvery' connective tissue, which sounds like it belongs in a sci-fi movie, but don't worry, it gets the boot before cooking. This lean, boneless cut is all about that flavour and texture, especially when you let it take a nice, long bubble bath in your pot.
So, how does corned beef become... well, corned? In Australia, butchers go old-school with a brining method. They dunk the beef, usually silverside, in a brine cocktail of salt, sugar, and spices like peppercorns, cloves, and bay leaves. It's like a spa day for beef, lasting several days to weeks, letting those flavours seep into the meat and ensuring it stays fresh and fabulous.
And why is corned beef so fabulously pink, you ask? It's not just blushing from all the attention. The pink hue comes from a preservative called sodium nitrite (aka number 250 on the packaging), which keeps the beef safe from bacteria and gives it that lovely light pink colour, turning a deeper shade of pink when cooked. It's like beef's version of a makeover!
Whether you grab pre-cooked corned beef at the supermarket, ready for a quick heat and slice, or decide to play chef and cook it yourself, you're in for a treat. Typically, you simmer it in a pot of water over low heat for a few hours. At Coles, the corned beef silverside packaging suggests throwing in some brown sugar, onion, bay leaves, and vinegar for extra flavor. Trust me, it's like a party in a pot, and you don't want to miss it!
Cooking With Corned Beef
Cooking this lean beef cut slowly and at a low temperature is like giving it a spa day; it's the secret to unlocking its full potential. Slow cooking is the superstar here; even the corned beef sceptics might want to give these a whirl. (And hey, if you do, spill the beans on whether it converts you, comment below!)
Corned beef is a bit like the Swiss Army knife of meats; delicious hot or cold, it fits into all sorts of dishes and makes for legendary leftovers. Sure, you can stick with the classic hot corned beef slices with veggies, but why not let it strut its stuff, corned beef hash cakes, or even a corned beef macaroni bake? Pardon me while I whip up a Reuben sandwich with my leftover corned beef (traditionally on dark rye with corned beef, Sauerkraut, mustard and lashings of melted Swiss cheese).
The Perfect Sauce for Corned Beef
Just like a meat pie needs its sauce sidekick, corned beef demands a saucy companion. I’m all about the traditional white sauce, and I can't imagine my corned beef silverside without it drenched over the meat, cauliflower, and silky mash. But hey, some folks like to shake things up with all types of mustard, a parsley sauce or even a bearnaise. Add horseradish and lime juice to a bearnaise for a zesty tang.
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