Corned beef is a salt cured beef product that comes from the treatment of the meat with large grained rock salt. Rock salt is also called ‘corns’ of salt. The beef is cooked in a continuous cooker with the objective to obtain the broth, which is then evaporated to obtain the valuable meat extract. The cooked meat is carefully cleaned of connective and fatty tissues. It is coarsely minced and mixed with curing salts. Corned beef is then canned and sterilised in autoclave ready for shipment.
Canned corned beef is already cooked and ready to eat. The texture is different to the corned beef you will buy at the delis or you make yourself. Canned corned beef is crumbly that is mince or chunks.
Therefore, canned corned beef is suitable for sandwiches and for meals on the go. It can be sautéed with potatoes, cooked with baked meals, pastry dishes and stews. Canned corned beef makes perfect hash beef over rice.
Canned corned beef is easy to prepare thus convenient for you to cook your favourite dishes on the run. It is a comfort food that will suit your busy lifestyle.
They are shelf stable and when consumed as part of a balanced diet, corned beef is a good source of vitamin B12, iron and protein. Corned beef’s enjoyable taste needs a little precaution to remove excess amounts of fat, cholesterol and sodium.
Originally it was developed as a way to preserve meat for extended storage. Corned beef preservation provided longer shelf life with a low risk of spoilage before the refrigeration technology was invented. Anglo-Saxons in old Britain found that liberally coating cuts of beef with salt ‘kernels’ enabled them to hold the meat in storage until needed.
Corned beef’s attractive flavour and texture have created high protein dish and its popularity is beyond sensible beginnings.
Modern corned beef technology today prepares using liquid salty brines and spices to ‘pickle’ the meat.
The unique flavour, texture and convenience have granted an enduring popularity worldwide. Corned beef is a meat dish well known today for its place in delicatessens and Irish restaurants.
When preparing you can cut away visible fat both, before and after cooking. Steam cooking, helps melt fat off the meat and holding little longer remove interior fat. Boiling the meat in fresh water can also help lower sodium content.
Canned corned beef is a staple in many cultures and a traditional meal of corned beef with some cabbage on the side is popular.
The bright side of eating corned beef is that it contains a good amount of essential nutrients. It is also a good source of zinc and vitamin B complex. These nutrients are helps in maintaining and performing vital organ functions. Zinc helps to heal wounds and acne quickly and maintains proper functioning of the immune and digestive systems. It improves metabolism and controls diabetes and stress levels. The iron helps with proper absorption of oxygen in the blood and produces haemoglobin. Iron also prevents and treats anaemia and fatigue.
Antioxidants like selenium are also found on corned beef. The selenium in it has anti-inflammatory properties, promotes good heart health. Corned beef also contributes to overall bone and teeth health.