Beef brisket and corned beef brisket may be confusing to some people as though they refer to the same meet with the other having corn. The corned beef brisket does not necessarily have corns in it; the word corn refers to how the beef is being processed as compared to the unprocessed beef brisket. There are remarkable differences between these terms and this article unfolds them.
What is a Beef Brisket?
Beef brisket refers to an unprocessed meat cut from the front trunk of the cow. The cow predominantly uses the front trunk to balance its weight hence the meat from that part is tougher and more dense with connective tissue. The brisket can be cut in two forms: flat cut and point cut. The point cut is triangular with some fat remaining on the part, and it is also thick and has a pointy shape hence the name “point cut”. The fat cut, on the other hand, has little fat remaining after cutting the brisket. The flat cut is common in restaurants and it is more expensive than the point cut.
Beef brisket is cooked slowly to break and soften up the collagen in the connective tissue. It is flavorful with less fat. After being cooked, it has a moist appearance owing to its juices. If the brisket is smoked or pot-roasted, it can also soften up and thus the cooking time may be reduced. Generally, beef brisket requires several hours, slowly cooking it to soften it up as it is a tougher meat from the dense connective tissue of a cow.
What is Corned Beef Brisket?
As aforementioned, corned beef brisket does not necessarily mean it has corn in it. The meat is processed to preserve it. The apparent characteristic of corned beef brisket is a pink color that is attributed to the prague powder. This powder is made of sodium nitrite and sodium nitrate that help suppress the growth of bacteria so that the meat can be preserved.
Corned beef brisket is cured in a brine solution and then sprinkled with salt, pepper and other spices hence it is salty. This solution leaves the beef tender and flavorful. Prior to cooking corned beef brisket, it has to be soaked to remove the salt content and it is also cooked slowly to soften it up.
Corned beef brisket remains a preferred and popular addition to the American diet due to its hearty and rich flavor. Oftentimes, corned beef brisket may be sliced to reduce its cooking time, and it becomes easy to add to many recipes.
Key Difference Between Beef Brisket and Corned Beef Brisket
Definition
Corned beef brisket is a meat made out of a beef brisket which is processed by curing it in a brine solution and wrapped with salt, pepper and other spices to preserve it. Beef brisket is an unprocessed meat cut from the front trunk of a cow. It is tougher due to the dense connective tissue since the cow’s weight is held by the front trunk.
Cooking
Beef brisket is often roasted or smoked to soften it up so that the cooking time is reduced. It is cooked slowly for several hours to break and to soften up the collagen in the connective tissue. Corned beef brisket has to be soaked to remove the salt content which was added to preserve it before cooking. Slicing the corned beef brisket lessen its cooking time.
Color
Beef brisket retains the normal color of beef while corned beef brisket takes a pink color from the solution it is treated with thus leaving it pinkish in color.
Comparison Chart for Beef Brisket Vs. Corned Beef Brisket
Summary of Beef Brisket Vs. Corned Beef Brisket
- Beef brisket is the meat cut from the front trunk of a cow
- Beef brisket is unprocessed. It can be cut into a flat or point shape; the flat shape has less fat whereas the point cut has too much fat
- Corned beef brisket is a processed beef brisket which is cured in a brine solution, rubbed with pepper, salt and other spices to preserve it
- The prague powder used in the corned beef brisket gives it a pink color
- Both beef types can be cooked slowly.
- Beef brisket can be roasted or smoked to soften it up
- Corned beef brisket has to be soaked to remove the salt content because it is too salty to be ingested
- Corned beef brisket can be sliced and then added to a variety of dishes