John Myers
Corned beef is ground beef that has been salted and then cooked in its own juice. Long-fiber muscle meat such as beef brisket is usually used for the production. When cooking in its own juice, the meat gels and acquires a firm consistency. Gelatine is often added for stabilization. Corned beef is usually sold in pieces in tins or in slices in foil packs. It is also known under the name “power meat”.
Origin
Between 1600 and 1825, Ireland was the largest producer and exporter of corned beef. Corned beef was particularly important for seafarers because it has a long shelf life and was therefore a good alternative to fresh meat on sea voyages. Nowadays corned beef is produced in high quantities in Argentina and Brazil.
Season
Corned beef is available year round.
Taste
Corned beef tastes like beef.
Use
Corned beef is eaten hot and cold. It tastes good cold as a slice of bread. For the Irish, warm corned beef along with cabbage, known as ‘corned beef and cabbage’, is a traditional feast. In addition, corned beef is one of the ingredients for the North German dish Labskaus. Ground corned beef is also popular for breakfast, along with eggs and hash browns. Also known is the “Reuben Sandwich”, which is particularly popular in America. For this purpose, rye bread is topped with corned beef, Swiss cheese and sauerkraut and given a thousand island dressing.
Storage
Canned corned beef should be stored unopened in a dry place, such as the pantry. Foil wrapped corned beef should be stored in the refrigerator.
Nutritional value/active ingredients
100 g corned beef provide around 126 kcal or 528 kJ, 3.3 g fat and 23 g protein. Carbohydrates are only contained in traces at 0.2 g. The vital substances in corned beef are mainly zinc, phosphorus, niacin and vitamin B12.
Zinc contributes to the maintenance of normal skin. Niacin, phosphorus and vitamin B12 support normal energy metabolism.
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