Ingredients

Canned corned beef transforms tough cuts, like beef brisket or beef round, into tender delights through a brining process, despite containing no actual corn.

The name is explained by the brining salt, which is nearly corn kernel-sized. As for the beef, canned corned beef is made from tough cuts like chuck, pot roast, or rump roast.

Production

Manufacturing canned corned beef includes cooking the beef to extract broth, thorough cleaning, the addition of curing salts, and finally, canning and sterilization.

However, the addition of sodium nitrates in the cans as a preservative raises health concerns due to the formation of nitrosamines, which are classified as a Group 1 carcinogen.

Canned corned beef, while salty from curing, lacks homemade spices and resembles other cured meats, with flavor variations based on manufacturer recipes.

While it may encompass sweet, sour, salty, bitter, and umami elements, certain spices like coriander might be absent, altering its overall flavor balance.

Cooking

Since you don’t need to cook it, until preferred, canned corned beef allows for quick and easy preparation of recipes like Reuben sandwiches and corned beef casserole.

Due to its high sodium content, be mindful of salt levels when using canned corned beef in recipes. You can also use it as a substitute for leftover corned beef in various dishes.

Side Dishes

Canned corned beef is commonly enjoyed with an array of side dishes like cabbage, carrots, potatoes, and sauerkraut, often reflecting St. Patrick’s Day food traditions.

While there are no strict rules, these side dishes complement the hearty flavor of the meat, whether served with corned beef roast or as part of a Reuben sandwich.