Beef, cured, corned beef, brisket, cooked

Corned beef brisket is a fatty cut cured in a brine of salt, sugar and pickling spices, often coriander, mustard seed and bay, then slow-simmered or braised until fork-tender. It is the centerpiece of a boiled dinner alongside cabbage, carrots and potatoes, sliced thin for a Reuben sandwich with sauerkraut, Swiss cheese and rye bread, or hashed with diced potatoes and pan-fried into corned beef hash for breakfast. The long cure and slow cook give it a dense, slightly springy texture and a distinct tangy, salty flavor that holds up well to mustard, horseradish and pickled vegetables, and the poaching liquid itself is sometimes strained and used to cook the cabbage and potatoes served alongside it.

Whole cooked brisket keeps in the refrigerator for a few days wrapped tightly, and it freezes well either whole or sliced with parchment between the layers so portions can be pulled out one at a time. Per 100 grams it has 251 calories, 18.2 grams of protein (36% DV) and 973 mg of sodium, so it works as a protein anchor for a sandwich or hash but is worth pairing with lower-sodium sides such as plain potatoes or steamed cabbage. It also contributes 10% DV of iron per 100 grams, in keeping with red meat generally, and its carbohydrate content is negligible at 0.47 grams per 100 grams.