A lot of people assume that corn beef can be substituted for brisket because they are from the same cut of meat. However, that is not true because replacing corn beef with brisket will most likely ruin your recipe. Although some ingredients can be used interchangeably when trying out new recipes, the meal’s taste gets altered along the line.
Besides, for you to tell the difference between Corn beef and brisket, you have to read on. We have discussed in detail all you need to know about these two products of beef in this post.
Without further ado, let’s dive in;
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What is Corn Beef?
Table of Contents
People often think that corn beef has some sweet corn in it because of the name. However, they are so wrong. Corn beef is a refined form of brisket that has been trimmed and processed using the corning technique. The brisket is brine-cured, and that changes the color into a pinkish color. Corning uses spices, coarse salt, and even sugar to induce flavor into the meat. It is a method of curing that is commonly used for all types of meat.
Most Jewish and Irish dishes include corn beef in their recipes. The corning of the brisket makes corn beef high in sodium. One way to reduce the sodium content is by rinsing the beef before adding it to your food.
What is Brisket?
Brisket is a boneless cut of beef with some fat content. It is gotten from the lower region of a cow’s chest, a region for stabilizing its weight. This part of a cow is often overworked, which makes it tougher than other cuts of meat. It is also tagged as beef brisket in most food stores.
During butchering, the brisket is one of the first parts to be separated from the other parts. A cow produces two briskets that weigh over 20 pounds, depending on the size of the cow. It is sold raw and in large pieces. Also, the brisket can be divided into a point and flat cut.
Parts of a Brisket
The outer part of the brisket has a layer of fat around it. A whole brisket is usually split into two because of its large size. These two parts are referred to as the flat cut and point cut. A layer of fat binds both cuts together.
The flat cut is closer to the ribcage. It is larger, leaner, and more pricey than the point cut because it has low fat. The brisket is primarily made up of a flat cut. Plus, the shape of the flat cut is rectangular. The flat cut is well suited for making corn beef, sandwiches, pastrami.
The pointcut, on the other hand, is thicker, smaller, and cheaper. It is more flavored and has more fat than the flat cut. The pointcut is located near the collar bone. It is best for making pot roast, shredded beef, and hamburger. The shape of the pointcut is triangular and pointed.
Difference Between Corn Beef and Brisket
The difference between corn beef and brisket is noticeable in its form. And at the point where brisket undergoes a brine curing process, it changes into corn beef. In this section, the difference between those two beef is categorized under the following.
Taste
Corn beef has already been flavored during the corning process and has more salt than brisket. The taste and flavor of the brisket are dependent on how you marinate before cooking. The type of pellet procured for the grilling also enhances the taste.
Brisket has more moisture and juice than corn beef. The latter feels drier than the former.
Color
The color of the corned beef makes it stand out from other types of meat. The corning process not only helps in preserving the redness of the beef but also enhances the hue.
The color of a well-grilled brisket is darkish, which is referred to as a bark. It is charred but not burnt. The inside is juicer than the outer part when grilled. The brisket turns brown when cooked.
Cooking Method
Corn beef and brisket are both the same cuts of beef but are processed differently. Corn beef is mostly pre packaged as a ready to eat food in cans and does not require much cooking like the beef brisket. It is a popular staple with essential nutritional value content.
Brisket is one of the primal cuts of beef that is sold raw. However, it can be cooked in different ways ranging from braising to smoking. But most importantly, it has to be tenderized to be chewable.
Due to the toughness of brisket, it should either be cooked slowly, grilled indirectly, baked, or smoked on indirect heat. The texture of the brisket will determine the cooking duration.
Uses
Although corn beef appears in some recipes, it is not commonly eaten or used alone in most kitchens before this time. In North America, corn beef is one of the primary ingredients used in making Reuben sandwiches. Moreover, it is also eaten with rye bread and swiss cheese, Russian dressing, and sauerkraut for breakfast or cooked as corn beef stew or soup.
Brisket is a common ingredient that appears in various recipes worldwide but is not limited to that. It can either be used as an ingredient in preparing a meal or served as a side dish. In some parts of the globe, like Hong Kong, it is commonly served with noodles. In the US, it is a key component of pot roast.
Conclusion
Unlike brisket, corn beef is a less versatile cut of meat, and because of the cured nature of corn beef, it cannot be exchanged for brisket in a recipe. These two beef are best served the way you like them.
The difference between corn beef and brisket is always a debate between most BBQ enthusiasts. We hope after reading through, you will be able to identify the differences between these two beef products with ease.
