Before every St. Patty’s Day, supermarkets are full of packages of processed corned beef in preparation for the big celebration. But, interestingly, corned beef isn’t really an authentic Irish dish.
The phrase “corned beef” was coined by the British, and although the Irish were known for their corned beef throughout Europe in the 17th century, beef was far too expensive for the Irish themselves to eat and all of it was exported to other countries. Owning a cow in Ireland was a sign of wealth, and the Irish used theirs for dairy products, not beef.
The Irish ate pork, and a lot of it, because it was cheap to raise pigs, and they traditionally prepared something like Canadian bacon to celebrate St. Patrick’s Day in Ireland.
In the 1900’s, when the Irish came to America, both beef and salt were more affordable, and the Irish, who lived in poor, tight-knit communities, often next to Jewish communities, bought much of their beef from Kosher butchers. And so many of the Irish learned how to corn their beef using Jewish techniques, but adding cabbage and potatoes to the mix. That’s what we have today.
It takes about 3 weeks to make corned beef. Doing it yourself is not difficult. It just takes time.
Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in a salt brine. This method was used in England before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”
Brining is a time-honored way of preserving meat and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed with more spices and then smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.
Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional pink coloring to the corned beef and pastrami meat, a bit more appetizing than the gray color it tends to have if you don’t use it.
Saltpeter can also contain carcinogens, so there’s always talk of avoiding it. It’s found in pink curing salt, which is used in small amounts during the curing process. (Not to be confused with Himalayan pink salt, which is just plain salt.) Since I only make my corned beef once a year, I’m OK with it either way. The general rule of thumb is only 1 teaspoon pink curing salt per 5 pounds of meat.
I get my grass-fed New Zealand Angus brisket shipped to my home in 10-pound slabs, but use whatever size you find comfortable. Just don’t go too small, or the brine will make that tiny piece of meat extremely salty.
Brining the beef brisket
Step one: corned beef…
beef brisket (about 8-10 pounds)
2 teaspoons paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
1 teaspoon pink curing salt (optional)
2 quarts water
Place the brisket in a large container made of non-reactive material, like glass or plastic.
In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.
Dissolve the 3/4 cup of salt (and optional teaspoon of pink curing salt) in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this. I place a couple of plates on top, which pushes the meat down into the brine.) If there’s just not enough liquid, double the recipe, leaving out the pink salt the second time. Cover the container.
Refrigerate the container and its contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 12 hours to remove the excess salt. I add ice to the water to keep the meat cold.
At this point, if you want corned beef, most people boil it.
I prefer to lay some aluminum foil down on a sheet pan. Then I coarsely chop carrots, onions, and celery, placing them in a single layer on the foil. Then I lay my brisket on top of the veggies, and wrap the meat tightly in the foil. I place the baking pan in a pre-heated 350 degree oven and cook for about 3 1/2 hours. (That’s for an 8-pound slab of meat. The cooking time will be less for a smaller cut.)
If you want to make pastrami, there are more steps to take…
Step two: making Pastrami…
Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels
1/4 cup Kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
3 tablespoons brown sugar
1 tablespoon granulated garlic
Combine the coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind them coarsely. Place them in a bowl. Add the salt, paprika, brown sugar and granulated garlic. Mix well.
Rub the mix into the corned beef well, covering all sides.
Heat your smoker to 225 degrees and smoke the meat for several hours. (My wood of choice is always hickory.) When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat more tender, and you’ll be steaming it next.
It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.
Delis that serve pastrami go one step further: they steam the meat so that it becomes incredibly tender and easy to slice. I place a baking pan with boiling water in the center of a 350° oven. I put a grate on top of it, placing the pastrami on top of the grate. Then I invert a bowl over the pastrami to keep the steam in. I will cook it this way for at least an hour to steam the meat before slicing and serving.
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