Beef, cured, corned beef, brisket, raw
Whole food · Beef Products
Photo: Wikipedia
Corned beef brisket is a salt-cured cut of beef, typically from the lower chest, known for its deep, savory, and distinctly salty flavor. The raw, cured meat is firm and dense with a rich marbling of fat that promises tenderness after a long, slow cook. Nutritionally, it's a powerhouse of protein and fat, with virtually no carbohydrates.
💚 Why it's loved
People adore corned beef for its intense, salty-savory flavor that forms the hearty backbone of classic comfort meals. Its versatility shines in everything from slow-simmered stews to crispy hash, making it a beloved staple for festive and family meals.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its very high sodium content from the curing salt, which can be problematic for blood pressure. It's also a processed red meat, so moderation is advised. To counteract sodium, pair it with potassium-rich vegetables like cabbage or potatoes, which are traditional companions, and be mindful of portion sizes.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential minerals like iron and zinc.
- Provides B vitamins, particularly B12, for energy metabolism.
- The curing process makes it a long-lasting preserved meat.
- A central, flavorful component of traditional comfort food.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'corn' in corned beef doesn't refer to the vegetable, but to the large 'corns' or crystals of coarse salt historically used in the curing process.
Full nutrition (scales with serving)
| Water | 66.6 g |
| Energy | 198 kcal |
| Energy | 828 kj |
| Protein | 14.7 g |
| Total lipid (fat) | 14.9 g |
| Ash | 3.7 g |
| Carbohydrate, by difference | 0.14 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 117 mg |
| Potassium, K | 297 mg |
| Sodium, Na | 1217 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 19.0 ug |
| Vitamin C, total ascorbic acid | 27.0 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.16 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.57 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 1.8 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.36 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 7.2 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 54.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.55 g |
| Isoleucine | 0.63 g |
| Leucine | 1.1 g |
| Lysine | 1.1 g |
| Methionine | 0.34 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.53 g |
| Tyrosine | 0.48 g |
| Valine | 0.65 g |
| Arginine | 0.91 g |
| Histidine | 0.47 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.4 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.59 g |
FAQ
What's the difference between corned beef brisket and regular beef brisket?
The key difference is the preparation. Corned beef brisket has been cured in a salt-and-spice brine (the 'corns' of salt) before cooking, giving it its signature salty flavor and pink color. Regular brisket is uncured and is typically seasoned just before cooking.
Why is my corned beef tough?
Corned beef brisket is a tough, muscular cut that requires low, slow, and moist cooking (like simmering or braising) to break down the connective tissue into gelatin. Rushing the process with high heat will result in tough, chewy meat.
Is the spice packet that comes with it necessary?
The included spice packet (often containing mustard seed, coriander, bay leaf, and peppercorns) is highly recommended. It adds complex aromatic flavors to the cooking liquid that permeate the meat, balancing its saltiness and enhancing the overall taste.