CAMDEN—Bob McGowan has been a butcher for French “Real corned beef should look gray on the outside, like ours, not red inside the wrapper,” he said. “Many people get scared when they first see our corned beef because they’re used to seeing it in grocery stores, where it’s pink. But that’s because of the nitrates. When you cut into ours, its pink inside, but the outside should look gray. “.
This brined cut of meat is going to be on a lot of peoples tables this Sunday. McGowan delves into the meals historic origins. “In the beginning, it was a cheap meal that could be kept in the cellar all year. You would kill the animal in the fall, make a brine to pickle the meat, and it would last all winter.” And on St. Paddys Day, most Irish people wouldnt have much money. Root vegetables like cabbage, potatoes, carrots, and others would be what they’d still have in the cellar from the winter. And they would all go together naturally very well. “.
Salt was the main pickling ingredient. “Some people use garlic or peppercorns to corn it,” he said. “We use just salt and water. ” McGowan said F&B makes their corned beef from Western Steer. “We use briskets because thats how its been traditionally made. “”What we do is you fill a barrel with water and add a raw egg or potato. Next we start adding canning salt until the egg or potato rises to the top. That means its at its proper salinity for corning the beef. ” “Its the way they always did — its so simple. Pretty scientific, huh?” he said, with a laugh. From this point on, the brisket is left in the brine for at least four days. “Put the corned beef in a pot of water and boil it for three to four hours, or until a fork goes all the way through the meat.” ” (He cautions against using a crock pot, which he says doesnt get hot enough. ).
Corned beef is one of those comfort foods steeped in memory. “People remember going to grandmothers house and eating the whole dinner,” he said.
A corned beef cut from 8 to 9 pounds is sold at French and Brawn. However, the meat can be cut to any size the customer wants.
Will he be having this meal on Sunday? “Oh yeah, I always do,” he said, smiling.
Why Did My Corned Beef Turn Gray?
You put time and care into preparing a beautiful corned beef brisket. But when you remove it from the pot, you’re dismayed to see it has turned an unappetizing gray color instead of the rosy pink you expected. What happened? Why did your corned beef turn gray, and is it still safe to eat?
Understanding Why Corned Beef Turns Gray
The grayish hue that can develop in corned beef results from a reaction involving nitrites during the curing and cooking process. Here’s a closer look at what’s happening:
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Nitrites are used in curing salt mixes for corned beef to preserve the meat and give it a characteristic rosy pink color.
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Under certain cooking conditions, the nitrites can interact with the meat in a way that causes the formation of gray pigments instead of pink ones.
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Factors like cooking at too high of a temperature, overcooking, and exposing the meat to oxygen can facilitate this nitrite reaction.
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While unappealing visually, the gray color itself is harmless and does not mean the corned beef is unsafe.
Preventing the Grayish Discoloration
With an understanding of the cause, we can take steps to prevent gray corned beef in the future:
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Use the proper level of curing salt – Too much can contribute to graying. Follow package directions.
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Cook at a gentle simmer – Boiling rapidly can cause graying. Keep the water at a low simmer.
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Don’t overcook – Cook just until fork tender, not falling apart. Err on the side of underdone.
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Limit oxygen exposure – Keep the meat submerged in liquid while cooking. Tightly wrap for steaming.
-Add acids – Try adding vinegar, lemon juice or wine to the cooking liquid to help stabilize the color.
- Avoid high nitrate products – Opt for nitrite-based cures instead of those with nitrates.
While not foolproof, following these tips will help ensure your corned beef maintains a beautiful pink color.
Is Gray Corned Beef Safe to Eat?
The gray color of corned beef is unattractive, but it does not indicate spoilage or make the meat unsafe. As long as the corned beef was prepared properly, the altered color is purely a cosmetic issue. The texture, flavor, and nutritional value remains unchanged. It is perfectly safe to eat gray corned beef.
Tips for Using Gray Corned Beef
If your corned beef did end up gray, here are some suggestions for ways to use it:
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Slice it thin for sandwiches – The color won’t stand out as much in thin slices. Add colorful toppings.
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Dice or shred into salads, hash, or tacos – Mixing gray corned beef into dishes helps disguise the color.
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Make a Reuben casserole – Combine cooked corned beef with sauerkraut, Swiss cheese, and Thousand Island dressing and bake until bubbly.
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Puree into dips – Blend cooked gray corned beef with cream cheese, garlic, and spices to make a zesty, smoky dip for crackers or veggies.
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Use in soups or stews – Let the rich flavor shine through in hearty dishes with lots of other ingredients.
With a little creativity, you can transform gray corned beef into memorable meals and minimize its unappetizing visual effect. The main thing is identifying that it’s still perfectly good to eat!
Frequently Asked Questions About Gray Corned Beef
If your corned beef turned gray, you probably have some additional questions. Here are answers to some common FAQs:
- Will gray corned beef turn my other food gray?
No, the grayish pigment won’t transfer to other ingredients when mixed together in recipes. Feel free to use it in hashes, casseroles, sandwiches, etc.
- Is naturally cured corned beef more likely to turn gray?
Yes, corned beef made without nitrites is more prone to graying since the curing process impacts color development. But it’s still safe and tasty!
- Can I reuse the cooking liquid from gray corned beef?
Absolutely! The pot liquor makes a delicious base for soups, gravy, or cooking beans or greens. The color won’t carry over.
- Should I trim the gray outer layer of corned beef?
Trimming off just the very outer surface can help improve the appearance slightly. But the gray color permeates throughout, so removing more than a thin layer won’t do much visually.
- Does gray mean the corned beef is undercooked?
Not necessarily. Gray color can occur even when corned beef is thoroughly cooked to the proper temperature. It’s caused by chemical reactions, not undercooking.
- Is gray corned beef less tender?
Nope! The texture and tenderness of gray corned beef is the same as the pink version. Sliceability, juiciness and mouthfeel are unaffected.
- Can I return gray corned beef to the store?
Since it’s not actually defective or spoiled, most stores won’t allow returns of gray corned beef. But if you have concerns about quality, it can’t hurt to politely inquire with customer service.
The next time your corned beef turns gray, remember it’s still 100% edible and tasty. With some creative preparation methods, you can still put that beautiful brisket to good use.
Mistakes Everyone Makes When Cooking Corned Beef And Cabbage
FAQ
Why is my corned beef gray on the outside?
Is grey corned beef good?
Why did my corned beef turn gray on Reddit?
Does corned beef change color?
Why is gray corned beef more tender than red?
The red version is typically more tender and milder in flavor due to the addition of nitrates, which also gives it its distinctive red color. On the other hand, we noticed that gray corned beef is often more flavorful and less salty than red corned meat due to the use of a simpler curing mixture of salt and spices.
Why does corned beef turn pink when cooked?
The primary distinction between gray corned beef and regular corned beef is the color of the meat, which turns pink when cooked, not gray. This is primarily caused by the sodium nitrate additives in regular corned beef, which over time transform into nitrites and give the meat its pinkish hue.
What does gray corned beef taste like?
Gray corned beef, when cooked, has a lower pink color and is less spicy than regular corned beef. It is claimed to taste more tender and sweeter than its standard counterpart. Gray corned beef can be prepared in the same way as regular corned beef.
What color is corned beef?
Traditionally, corned beef is pinkish red, but gray corned beef may have a more natural gray color if not cured with nitrates. The familiar pink-red color comes from sodium salt added to the curing mixture. Corned beef is said to be “salt beef.” Nitrates are another salt added to the mixture, but the dull gray color appears if not used.