{"id":852,"date":"2006-03-16T20:44:00","date_gmt":"2006-03-17T03:44:00","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/?p=852"},"modified":"2020-03-15T13:12:01","modified_gmt":"2020-03-15T13:12:01","slug":"what-part-of-the-cow-does-corned-beef-come-from","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2006\/03\/16\/what-part-of-the-cow-does-corned-beef-come-from\/","title":{"rendered":"What part of the cow does corned beef come from"},"content":{"rendered":"

(ETA: This post duplicates an article at our household’s main food site<\/a> (EuropeanCuisines.com<\/a>) and appears here as a replacement for a blog post of 2006.)<\/strong><\/p>\n

Corned beef is usually made from the brisket cut above the cow’s foreleg (indicated above). In England and Ireland it’s also sometimes made from the silverside cut (a UK\/Irish cut located under the rump, equivalent to part of the US “round”).<\/p>\n

Both brisket and silverside are tough cuts requiring either long, slow cooking, or pickling in brine, or both — hence their use in corned beef. See this article for lots more background on corned beef, including the oldest historical info.<\/a><\/p>\n

Please note that while there are urban myths suggesting that corned beef comes from — let’s put this delicately — the “lady parts” of a cow, these are untrue. Corned beef is a muscle meat, not an organ meat, and anybody who tells you otherwise is just trying to gross you out.<\/p>\n

Questions we get a lot:<\/strong><\/p>\n

Is corned beef Irish? Yes.<\/strong> People here started making it around 800 AD, and even wrote poems about it.<\/p>\n

Is corned beef and cabbage<\/em> Irish? No.<\/strong> CB&C is an Irish-American dish invented when previous centuries’ Irish emigrants to North America were trying to develop a substitute for one of their favorite dishes from home, boiled bacon and cabbage.<\/a> (They were having trouble getting the brined pork that the dish is based on.)<\/p>\n

But corned beef and cabbage has never really caught on in Ireland, and hardly anyone born here eats it. It’s usually seen as poor people’s food — or as something to feed to the tourists who keep on demanding it, thinking it’s traditionally Irish. The above article will tell you more about that, too. (Secondary to the main article: once again I checked the supermarket to see if I was possibly mistaken about this. And once again I found the usual result: three packages of corned beef, eighty packages of assorted pork and boiling bacon.) One note, though: the way Irish people usually eat corned beef these days, when they eat it at all, is in sandwiches.<\/p>\n

If you’d like to see what Irish people really eat these days, please check this page for some background.<\/a> And if your heart is set on corned beef and cabbage anyway, take a look at the website that’s now home to our Irish desserts: RealIrishDesserts.com<\/a>. I particularly recommend Irish Coffee cake<\/a> and the Baileys marble cheesecake.<\/a> (OM NOM NOM NOM.)<\/p>\n

You might also like Peter’s (Irish) Mum’s soda bread recipe, which frankly is the best on the Web.<\/a> (And I’m not just saying that because she was my mother-in-law. She was an artist with the stuff, having been born here just past the turn of the last century, and she knew how it should really be made.)<\/p>\n","protected":false},"excerpt":{"rendered":"

(ETA: This post duplicates an article at our household’s main food site (EuropeanCuisines.com) and appears here as a replacement for a blog post of 2006.) 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