Corned beef and roast beef have a lot in common, but they are the two distinct meals, and we will reveal the differences between them in the following article.
Corned beef refers to meat that has undergone the process known as salt curing. Most recipes include some sort of nitrate, which transforms the natural hemoglobin contained in beef into methemoglobin, making corned beef look pinkish.
Different approaches to the preparation of corned beef are present in a variety of national cuisines throughout the world.
In the United States and Canada, corned beef is sold in a variety of forms, which include briskets, rounds, and silversides. It is often sold in ready-to-eat meals, or in cans.
In the United States, corned beef is often served on St. Patrick’s Day, traditionally served as a substitute for bacon by the Irish-American diaspora.
A lot of people like to boil corned beef, and we will give you a recipe for corned beef and cabbage, which is actually an authentic American dish.
- 4 pounds corned beef
- 3 onions, chopped
- 1 celery, chopped
- 2 carrots, chopped
- 4 large potatoes, chopped
- 1 small green cabbage, chopped into big pieces
- 1 package of spices
- Cold water
- 1 teaspoon salt
- Rinse the corned beef. Put it in a big oven pan. Add the onions, the celery, the carrots, and spread them around the meat. Add spices so they evenly cover the beef.
- Add the water so it covers the beef and the mixture. The vegetables will be floating in the water, and that is ok. Add salt.
- There will be foam on top of the water (it is known in culinary terms as corn beef scum). Remove the foam with a teaspoon. Cover the pan with a lid. Turn heat on very low. Let it simmer for about 3 hours. By the end of 3 hours, the dish will be almost done. That is, the meat will be half-tender, half-tough.
- Add the potatoes and let the dish simmer for another 30 minutes.
- While the beef with vegetables are simmering, add the cabbage. It is not necessary for the water to cover the cabbage, as you will cover the dish with the lid. Cook the mixture for another 20-30 minutes, until the beef is perfectly tender. The potatoes and the cabbage should also be tender by this time.
- Take the beef out of the dish. Any meat has to rest for a while before you slice it. Leave it for 15 minutes, and then cut it in large chunks, against the grain.
- Serve the sliced beef with the vegetables. You can add mustard to the beef to taste.
Have some with beer on St. Patrick’s Day, and enjoy your meal!
Roast beef makes the perfect Sunday lunch. Originally an English traditional food, it has become widespread throughout the world. There are as many recipes for beef roast as there are restaurants. Each chef knows his own recipe for delicious beef roast.
We offer you the following easy recipe for delicious roast beef, which you can easily make at home:
- 1 eye round beef (3 lbs)
- 2 large onions, cut in ¼ inch thick rounds
- 2 cups beef broth
- 1 cup dry red wine
- 3 tablespoon all-purpose flour
- ¼ cup ketchup
- 2 tablespoons bottled teriyaki sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- Nonstick vegetable oil cooking spray
- Preheat oven to 400 degrees Fahrenheit. Coat small, flameproof roasting pan with the vegetable spray. Place the onion rings evenly on the roasting pan. The onions are cooked first, they need to be tenderized, and in return they give a flavor to the meat. Also, they function as a layer between the bottom of the pan and the beef.
- Pour the red wine over the onions. Put the beef on top of the mixture.
- Making of the sauce: add the ketchup and the teriyaki sauce to a bowl. Add the mustard and the vinegar to the mix. Stir everything thoroughly. Reserve 2 tablespoons of the mixture for gravy. Baste the top and the sides of the beef with the mixture. You can use a brush for this. Leave a little bit of the sauce in the bowl to baste the roast beef later, as it cooks.
- Place the dish in the preheated oven, and roast it for about an hour and fifteen minutes, or until internal temperature in your oven is 140 degrees Fahrenheit.
- Take the roast beef out. Remove it from the pan and put it on a cutting board. Also, remove the onions from the pan and put them in a bowl. Cover the beef and the bowl with onions with foil.
- Now let’s make gravy. Put the ketchup into another bowl, add a little bit of water, add the all-purpose flour; whisk the mixture thoroughly. The flour mixture will give the beef broth gravy a thick consistency. Put the roasting pan on a medium heat. Put the beef broth into the pan and bring it to a boil. Add the flour mixture. Cook while stirring for about 3 minutes. At the end you will get the thick flavored gravy. Pour the gravy into a separate bowl.
- Take the beef out of the foil and slice it into very thin round pieces. Serve it with the onions. Pour the gravy all over the beef.
Your beef roast is ready.
- Corned beef is distinguished by having been cured with salt. That is, the beef has been treated with large grained rock salt. Roast beef, on the other hand, does not undergo any such treatment.
- There are many ways to prepare corned beef, but the most common way is to boil the meat. Roast beef, on the other hand, is never boiled, as it name suggests – it is roasted.
- There is no agreement as to exactly where and when corned beef originates. Some think it might have been around in Ancient Europe and the Middle East, since the times people started to treat meat with salt. Roast beef, on the other hand, is a traditional English meal, synonymous with English cuisine.
|Corned Beef||Roast Beef|
|Has been cured with salt||Has not been cured with salt|
|Is often boiled||Is always roasted|
|The exact beginnings are unknown||Originally, an English meal|
|In the United States, is traditionally served on St. Patrick’s day||In the United States, is not connected to its English roots or associated with English culture|