It has nothing to do with Corn!
In fact, the term “corned”‘ comes from the large kernels of rock salt that was originally used to preserve meats before refrigeration became widespread. This process has existed since as early as 888 A.D.
So what makes Jake’s Corned Beef Special?
The answer is in the time tested process, the hand crafted care, the methods passed down through generations of deli men, and of course the taste.
At Jake’s we cook at least 400 pounds of corned beef every day, and on our busiest days of the year we cook up to 1200 pounds of our world famous Corned Beef. The secret starts with the meat, Jake’s corned beef briskets come from midwestern steer raised in Nebraska. We get only the finest cuts available trimmed with just the right amount of fat left on, for that mouth watering flavor you expect form Jake’s.
The magic happens when that perfectly trimmed beef brisket turns into corned beef, and that happens with the brine. The brine is a magical solution of salt and spices that transforms an ordinary beef brisket into a heavenly deli creation. At Jake’s we not only marinate our briskets in the brine but also inject each and every brisket full of the salty spiced liquid. It’s the brine Jake’s uses that gives the Corned beef its distinct pink color and the authentic taste you expect.
Now…We Cook! Every morning we fire up our 90,000 BTU burners and bring the water in 120 quart pots to a rolling boil. Each brisket weighs between 8 & 12 pounds and gets cut in half to separate the point section of the brisket from the flat, which helps ensure even cooking.
The raw corned beef cooks for 3 hours continuously before being checked, and during these three hours one of the keys to the taste of our corned beef unfolds. As the Corned Beef cooks, the brine that has been injected starts to cook out of the meat, which accomplishes two things simultaneously. First, the brine that was injected tenderizes the meat, giving our corned beef that signature Jake’s melt in your mouth texture. Second, all of the brine that leaves the meat is left in the pot, which creates a boiling cauldron of juices that gives our Corned Beef its one of a kind taste.
Each Piece of Corned Beef is hand checked with a meat fork for the proper tenderness before it leaves the pot. This checking and re-checking process can take up to two hours before every piece of meat is cooked to the perfect level of tenderness. Our cooks train for up to two years, learning all of Jake’s old school methods before they are trusted with this crucial part of the cooking process.
From there its on to our deli line, where the meat rests in a cloud of steam, before it turns into one of our famous sandwiches. Check out our Meat Cutter Reuben and our Famous Steam Tables.
How do you cook your Corned Beef?