What is Lean Corned Beef?
Lean corned beef is a trimmer and less fatty version of traditional corned beef. This British salt-cured meat is made from a beef brisket seasoned with sugar and spices. The brisket can be boiled or baked until tender. Baking does result in a more tender meat. The lean corned beef is pink and tastes salty and savory. It is sliced thin and often eaten as is or added to sandwiches.
Ingredients
Beef refers to any part of meat from the cow. Beef is a popular meat across multiple cuisines and pairs well with a multitude of dishes, often serving as the main ingredient. There are eight main cuts of beef and many more within each section of the animal. Varieties of beef vary depending on the breed of cattle and its diet.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Dextrose is a food additive made from corn to create a simple sugar. The sugar is white and crystalline and has a sweet, cooling flavor and smooth mouthfeel. It is used as a preservative and to add a sweet flavor to drinks and foods.
Potassium lactate is used as a food additive to preserve products and extend their shelf life. In addition this compound contains antimicrobial properties which assist with shelf life and reduces harmful pathogens as food breaks down. Potassium lactate is the potassium salt from lactic acid and is made by turning the lactic acid neutral. The compound is white and powdery with a neutral flavor.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Sodium diacetate is a food additive used to maintain pH and as a souring agent to impart a flavor similar to vinegar or pickles. This product is made with acetic acid and sodium acetate or sodium carbonate through a specific high speed stirring process. The product is white and powdery with a sour taste.
Sodium erythorbate is an additive made from sugar and closely resembles vitamin C. It is white and granulated. This additive is used to accelerate the curing process of meats and is also used to fix the pink/red color in cured meats.
Sodium nitrite is an inorganic salt compound that is used as an additive in food production to help preserve and work as an antimicrobial. It is commonly used in preserved meats. Sodium nitrite is a white granulated substance that is used in small amounts.
There are a number of spices used in cooking and baking. Spices generally refer to a variety of seeds, barks, fruits and roots that are used to add specific flavors to food. Some spices are sweet, spicy, pungent or savory. The flavors range greatly and spices can be used whole or ground and are usually cooked, but generally cooking them is not required.
