Canned corned beef isn’t exactly the fanciest food out there but when you’re in the mood for it there’s pretty much nothing else that can scratch that proverbial itch. Plus there are a few iconic dishes that can only be made well with corned beef like the traditional New Year’s corned beef and cabbage. Canned corned beef is pretty basic when it comes to ingredients but that may have caused you to not use it properly in your cooking. If you have don’t worry: there are a few ways to prepare canned corned beef that will enhance its flavor even more and luckily they’re both super easy!
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The Best Canned Corn Recipe – How to Cook Canned Corn
If you are familiar with some helpful tips for cooking corned beef and cabbage you may remember that it is important to rinse your corned beef for this dish. This goes for corned beef that you make yourself but it also goes for the canned option. The other tip is to trim or render off any excess fat that comes with the canned beef to prevent your dish from being too heavy. With a rinsed and trimmed meat product ready to go your next corned beef dish will come out great in both flavor and texture.
Since the curing process is a huge part of what makes canned corned beef it may seem counterintuitive at first to remove some of the salt. However rinsing it as a cooking method will ultimately keep your dish more balanced and prevent it from becoming too salty. Canned corned beef is brined for a long time which also helps it keep for years to come. As a result there will still be a lot of salt left over after you rinse it. Since it is a ground beef product you should carefully rinse it in a colander just as you would a can of tuna.
When it comes to removing the extra fat in or on your canned corned beef you’ll want to keep the product trimmed to maintain its integrity for your final dish. The extra fat can alter both the flavor and texture of your final product so it’s a good idea to remove it before you properly start making your meal. That doesn’t mean you should throw it out though. If you absolutely can’t stand the waste use that extra fat as a cooking fat for this dish (or others) or use it as an ingredient in a sauce. A better version of corned beef and a utilitarian ingredient? Sounds like a win-win for the humble canned product.
