Older Australians also ate a lot of corn beef. Even now, it’s one of my favourite meals. I boil the veg in with the corn beef and then serve it with white sauce. We use a curing salt as well as salt, and it’s the curing salt that gives it its pink colour. My father who passed away last year at 90 yrs old, lived on salt beef when young. They didn’t have refrigeration for some time (I can’t remember when he said they got power) and the meat was in big barrels of brine under the high block house. They would kill a cow, eat it fresh for a couple of days and the rest would get put in the brine. When it got a bit too gross, they’d take the meat out and put it in fresh brine. It would’ve lasted months like this. He lived in a fairly warm climate so I am surprised how long it lasted.
I always thought it came from the English but maybe the Irish brought it. Although on the ships they lived on salt meat so it was relatively common. What I don’t know is when salt petre started being used. Was it always used or was that a newer thing. The curing salt we use now is not salt petre but I’m not sure how different it is.
Eli, if you want, I'm happy to make you corned beef so you can try the "authentic" recipe out! Just need a cut of brisket and time... I have everything else!
I am now determined to figure out how to make this! Thanks for sharing!
I'm happy to hear that! I am working on a continuation explaining how to corn beef!
Perfect! Thanks!
Older Australians also ate a lot of corn beef. Even now, it’s one of my favourite meals. I boil the veg in with the corn beef and then serve it with white sauce. We use a curing salt as well as salt, and it’s the curing salt that gives it its pink colour. My father who passed away last year at 90 yrs old, lived on salt beef when young. They didn’t have refrigeration for some time (I can’t remember when he said they got power) and the meat was in big barrels of brine under the high block house. They would kill a cow, eat it fresh for a couple of days and the rest would get put in the brine. When it got a bit too gross, they’d take the meat out and put it in fresh brine. It would’ve lasted months like this. He lived in a fairly warm climate so I am surprised how long it lasted.
Wow Lucy, thank you so much for sharing! Do you know if the tradition came with Irish immigrants or if it was something the locals were already doing?
I always thought it came from the English but maybe the Irish brought it. Although on the ships they lived on salt meat so it was relatively common. What I don’t know is when salt petre started being used. Was it always used or was that a newer thing. The curing salt we use now is not salt petre but I’m not sure how different it is.
This brings back memories of eating corned beef and shepherds pie in Boston on St. Patty’s Day many years ago. It really is the best comfort food! 🤤
Were did you eat it? In Irish pubs? Shepherds pie is a favorite of mine too 😋
Yes, Irish pubs. It was part of our annual tradition ☘️
Great tradition! 🥳
I can definitely relate to looking for something specific and confusing the people at the grocery store lol Interesting post Elisabet!
It was not the ending I wanted, but it happens...
Eli, if you want, I'm happy to make you corned beef so you can try the "authentic" recipe out! Just need a cut of brisket and time... I have everything else!
That would be great! I think this article needs a better conclusion haha!