FOOD NEWS
11 Myths About Canned Corned Beef You Need To Stop Believing
BY PETER W.Y. LEE
Too Salty
While canned corned beef does have a lot of salt, you can buy a low-sodium variety. Many brands offer versions that can contain up to 25% less sodium.
You can also soak or rinse and boil your canned corned beef in water to draw out the sodium before cooking. If water isn't doable, simply add some sugar to balance out the salt.
Lasts Forever
Canned foods are vacuum-packed and typically have preservatives. While shelf life can vary, brands typically don't extend canned goods that far into the future.
Added Corn
Corned beef got its name from the large "kernels" of curing salt crystals used to preserve the meat, not from the addition of corn.
Originated In The Civil War
Canned foods have been part of army rations for centuries, and it's often thought that canned corned beef dates back to the time of the Civil War.
However, canned corned beef predates the Civil War by several decades and didn't originate in the US. By 1819, the process for preserving roast beef was patented.
Exclusively An Irish Dish
Corned beef is a St. Patrick's Day staple, partially due to its historic popularity with the Irish American community. It's a fan favorite among the Irish.
However, it has its place in other international cuisines. European colonies in the Caribbean and Southeast Asia helped make canned corned beef a central part of many diets.