FOOD NEWS
Corned Beef Vs Roast Beef: The Differences You Should Know
BY JOHN TOLLEY
Corned beef and roast beef are two beloved sandwich meats, and although they check many of the same boxes, they're quite different and shine in different recipes.
Corned beef gets its name from the large kernels of salt used in its production. It's made primarily from brisket beef, which is brined and then simmered or slow-cooked.
Aside from salt, the brine often contains seasonings like sugar, peppercorns, mustard seeds, and bay leaves, giving the meat a peppery, tangy, subtly sweet flavor and reddish hue.
Roast beef is more versatile than corned beef since it can come from many different lean or fatty cuts and can be cooked rare, medium-rare, or well done.
Roast beef can be made from rump, sirloin, or tenderloin, which are seasoned with anything from rosemary and thyme to garlic and mustard and then roasted until tender.
The meat is roasted at a relatively high heat for an even cook and a caramelized crust. After roasting, it is rested before being served as a main course or used in sandwiches.