WHAT IS CORNED BEEF??

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Get lucky 😉

St. Patrick’s Day is coming up, and our mouths are watering for some corned beef and cabbage. But what exactly is Corned Beef?

First off, it has NOTHING to do with corn (on the cob)!!

Corned beef and cabbage
Corned beef and cabbage

Corned beef got its name from an old English word, “Corn”, which refers to large grains, or “corns” of rock salt, which were used to preserve and prevent from spoiling the large chunks of beef brisket. (FYI random knowledge: BRISKET is the underside chest or breast of the cow).

Today we usually brine the beef brisket in salt and flavorings (also including lots of spices and peppercorns), and then boiling the beef to cook it before serving.

What about nutrition in corned beef?

Since it is brined (aka soaked in salty salty water), there is A LOT of sodium in corned beef–about 1000 mg per 3 oz serving. Doctors recommend about 2500 mg sodium per day on average. Aside from salt, there is also a lot of protein and fat (about 15 grams each) in a serving. Given that it is beef, you are also getting about 10% iron from a 3 oz serving! Cool!

Now that you know the general ingredients and nutrition in corned beef, you can make the proper decisions to guide your own healthy eating plan! Remember, there are no bad foods if you eat with awareness and knowledge of nutritional content!! HAPPY ST. PATTY’S!!!!

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