|Printable Version of Topic
Click here to view this topic in its original format
|Celtic Radio Community > From Your Kitchen to My Plate > Grey Or Red Corned Beef?|
|Posted by: togo 22-Feb-2017, 09:35 PM|
| I Love both!
The gray type is known primarily in New England and is often called Boston Irish corned beef. It is sometimes hard to find gray corned beef outside of New England. The red type of corned beef is more commonly found in all other parts of the world and is generally available year-round. The red type is often known as the New York style of corned beef.
The main difference in these two types of corned beef is the type of salt used during the curing process. Red corned beef is cured using sodium nitrate. This keeps the meat from oxidizing, which preserves the red color. Spices are also added to red corned beef, but salt is the only ingredient used when curing gray corned beef. Gray corned beef is put in a salted brine without any other spices.
Gray corned beef is said to have a better taste than red. The gray meet is softer and sweeter. Gray corned beef is also less salty than red corned beef. The most popular way to eat corned beef is by making corned beef and cabbage.
Corned beef became an Irish-American tradition in the mid 1800s. Irish immigrants who moved to the New England states sometimes served this type of meat on holidays, rather than the ham they would have served back in Europe. It was mixed with potatoes, carrots and cabbage, making what we know today as corned beef and cabbage. It has become a tradition in the U.S. to eat this meal on or around St. Patrick's Day. The gray corned beef is found primarily in New England. In order to preserve the meat longer, extra preservatives are added to the meat, causing it to retain the red color. These preservatives allow corned beef to be distributed to other parts of the country.[B][/B][B]
|Posted by: five4 12-Mar-2017, 09:15 AM|
|Thanks togo for the brief but succinct lesson on corned beef. I have not seen the Boston Irish version since I moved from South Jersey, not that it was prevalent but was available if one so desired. While I love corned beef and cabbage I much rather have a big, fat sandwich on Deli Rye with Lorraine Swiss and sauerkraut straight from the bag or can as it were. Add a big bowl of boiled and buttered Dutch potatoes and carrots all washed down with plenty of Guinness, Murphy's or O'Hara's. Last night I had corned beef and coleslaw on a roll with a couple of Shiner Black Beers as a primer to next week...Cheers|
|Posted by: johnnyk 08-Oct-2017, 05:27 AM|
| dont really matter
corned beef is great either way
and its smoked cousin is almost as good if not slightly better
|Posted by: Sekhmet 13-Oct-2017, 08:50 AM|
|All I've ever had is red, and I am a fan. It may also be because of the Belgian beer my girlfriend cooks hers with. I'll have to experiment and tell you later.|
|Posted by: Shadows 14-Oct-2017, 08:47 AM|
|One is commercially corned using more nitrites and nitrates giving it a redder appearance. The grey is the way mine turn out when I corn them using old recipes that use only salt, turns grey but when cooked take on a bright red color.|
|Posted by: Sekhmet 24-Oct-2017, 10:45 AM|
|Oh fine, take all the mystery out of it. Though I keep threatening to start learning how to process meats...|
|Posted by: misspatty 31-Oct-2017, 09:07 AM|
|Thanks for the in depth look into corn beef. great info. i prefer red corn beef. for me there is something about eating grey meat that doesnt seem right. i know its all in my head.|
|Posted by: Shadows 01-Nov-2017, 09:57 AM|
|That grey meat turns red when cooked.|
|Posted by: dalern63 10-Apr-2018, 07:38 AM|