The name corned beef comes from the coarse salt used in the pickling process. Corned beef does not actually contain corn, as is sometimes believed. ‘Corn’ originally meant grain, as in a small particle of something, and referred to the corns of salt.
The Irish were the first big exporters of corned beef. The area of Cork, Ireland was the largest producer of corned beef in the world from around 1600 to 1825.
What Is Corned Beef?
Corned beef is beef that is first pickled in brine and then cooked, usually by boiling.
Typically, cuts of meat are used that feature long muscle grain, such as the brisket from the breast or lower chest of beef. Rounds can also be used in making corned beef.
The brisket is separated into flat cuts and point cuts, which are both used in making corned beef. The flat cut is the leanest and most desirable.
How Schnucks Does Corned Beef
At Schnucks, we decided to do things a little differently when it comes to our brisket points. With brisket, there are two muscles separated by a HUGE layer of fat. It looks big and bulky in the package, and once it is cooked, it creates many complaints. This is why retailers typically charge lower prices for the point cuts.
At Schnucks, that top layer of muscle is left on the flat portion of the brisket when the two are separated, making it possible for the layer of fat to be removed from the point. This creates a more uniform shape, a more consistent eating experience.
Brisket is best served cooked LOW and SLOW
How to Cut Corned Beef
Cutting AGAINST or the OPPOSITE direction of the grain is the preferred and recommended way of cutting corned beef–or any beef for that matter to ensure tenderness.
Corned Beef Recipes
Corned beef and cabbage officially ‘arrived’ in America on March 4, 1861 when it was served at President Abraham Lincoln’s Inauguration Dinner. Today, corned beef is a wonderful choice of meat for any occasion (but especially St. Patrick's Day!).