The Secret to Perfectly Preparing Canned Corned Beef
For many, corned beef is a holiday favorite, while for others, it’s a regular part of their meals. Regardless of personal preference, this meat holds a unique place in global cuisine. Its journey began in the early 1800s when England started canning it, which helped spread its popularity across the world. Today, it remains a staple in many cultures. If you’re not a fan, there might be a reason — you could be preparing it incorrectly.
The first step in preparing canned corned beef is to rinse it with water. It may seem unusual to wash canned meat, but doing so is key to unlocking its best flavor. Canned corned beef is preserved in a brine that’s high in salt. This brine can make everything it touches taste overly salty. Rinsing the meat helps remove much of that sodium, resulting in a less intense flavor that can be customized with other seasonings and spices. In short, rinsing is a professional technique that makes corned beef more versatile.
A Lot of Salt in Every Bite
You might wonder just how much salt you’re removing by rinsing. If you enjoy the strong, salty taste, you may not want to change it. However, canned corned beef often contains over 20% of your daily sodium intake in one serving. Most cans have multiple servings, so it’s easy to consume more than your recommended daily amount of salt in one sitting. Much of that salt comes from the brine, so a simple rinse can significantly reduce the sodium content.
When soaking or rinsing the meat, use a fork or knife to break it apart so the water can penetrate effectively. You can submerge it in a pot of water for up to 72 hours or rinse it under running water for a quicker option. Afterward, pat it dry to remove any excess moisture before cooking. Then, you can add your preferred spices, sauces, or even additional salt if desired. Considering that most people already consume too much salt, reducing sodium intake is generally beneficial.
The Versatility of Corned Beef
Once you’ve rinsed your corned beef and reduced the salt content, it’s time to explore different ways to enjoy it. While corned beef is commonly associated with sandwiches, it’s far more versatile than that. Many countries have their own unique preparations.
In the United States, corned beef and cabbage is a classic Saint Patrick’s Day dish. In Jamaica, “bully beef” is a beloved comfort food, often enjoyed during storms or times of limited resources. For breakfast, corned beef hash is a hearty start to the day, rooted in Ashkenazi Jewish traditions. In the Philippines, corned beef is used in soups or fried into omelets and fritters. And if you prefer simplicity, you can slice it up and make a traditional corned beef sandwich with mustard, as is common in England.
Whether you choose to cook it in a specific way or keep it simple, rinsing your canned corned beef is an essential first step that can transform your meal.