Corned mutton is a type of canned meat that is highly valued in various regions across the the world. It’s a convenient, dependable, and delicious option. It became popular in the previous century, particularly during challenging periods such economic downturns, when finding fresh food wasn’t as simple.
Canned goods brought about a true revolution in the early 20th-century, and even today, we continue to appreciate certain preserved foods. Nowadays, that tradition seems to be fading away.
Canned foods can sometimes be lacking in quality, but corned mutton is an exception. It is a true delicacy – a flavorful and versatile product that is rich in meatiness, fattiness, and saltiness.
Now, please listen to what I have to say. Many corned mutton recipes draw inspiration from Asian and Indian cuisines, which is perfectly fine. However, I propose we step outside the familiar and explore a completely fresh approach to cooking corned mutton. A delicious pasta dish made with tender corned mutton ragú. Isn’t that thrilling? It’s something I personally find relatable.
Now, before we dive into the recipe, let’s begin with the fundamentals.
What exactly is corned meat?
Cooking meat is a method that keeps meat fresh for a long time and shields it from going bad or getting bacteria on it. Producers typically include larger grains of rock salt (corns) to naturally preserve the meat.
All you have to do is open the can and cut, chop, or grind the meat. Even though many individuals use it for cooking, you can simply apply it directly onto a sandwich without any additional steps. Today, however, we’re stepping it up a notch.
For our Italian-inspired dish, we’ll incorporate olive oil, garlic, chili pepper flakes, tomatoes, basil leaves, Italian cooking herbs, and, of course, pasta.
It’s important to have some Parmesan cheese, and if possible, opt for the high-quality kind instead of the one that comes in the green bottles. It has a significant impact!
I suggest adding bell peppers to the corned mutton for an extra touch. Typically, bell peppers aren’t part of the traditional Bolognese-style pasta recipe. However, the crisp and earthy flavor of the peppers surprisingly complements the canned meat, adding a touch of rustic charm to the dish. That alone is definitely worth giving a shot.
Here is the recipe. Have a great time and keep me posted on how it turns out!
Corned Mutton and Roti
Corned mutton and roti make for a delightful and hearty meal. The succulent flavors of corned mutton, coupled with the wholesome goodness of roti (unleavened flatbread), create a balanced combination of protein and carbohydrates. This classic pairing offers a satisfying and nutritious dining experience, enjoyed by many across various cultures. Whether shared with family or savored alone, the combination of corned mutton and roti provides a comforting and wholesome meal option.
Is Corned Mutton Healthy
Corned mutton can be a part of a balanced diet when consumed in moderation. It offers valuable nutrients like protein, vitamins, and minerals. However, it often contains high levels of sodium due to the curing process, which can be a concern for individuals monitoring their sodium intake. Choosing lean cuts and being mindful of portion sizes can help incorporate corned mutton into a healthy eating plan.
Corned Mutton Recipe
- 2 pounds Fresh mutton, shoulder or leg cuts (900g)
- 1/2 cup Kosher salt
- 1/4 cup Brown sugar
- 2 tbsp Pink curing salt
- 1 Cinnamon stick
- 1 tbsp Mustard seeds
- 1 tbsp Black peppercorns
- 4 cloves Garlic, minced
- 4 cups Water
- 2 Bay leaves
- 4~5 medium-sized Potatoes peeled and quartered
- 4 Carrots, peeled and sliced
- 1 head of Cabbage cut into wedges
Clean and Trim the Mutton:
- Rinse the mutton thoroughly under cold water.
- Trim excess fat and remove any silver skin.
- Pat dry with paper towels.
Prepare the Brine:
- In a large bowl, combine kosher salt, brown sugar, pink curing salt, cinnamon stick, mustard seeds, black peppercorns, and minced garlic.
- Pour in 4 cups of water and stir until the salts and sugar are dissolved.
Marinate the Mutton:
- Place the mutton in a large zip-lock bag or a shallow dish.
- Pour the brine over the mutton, ensuring it’s fully submerged.
- Seal the bag or cover the dish and refrigerate for 6-8 hours or overnight.
Cook the Corned Mutton:
- Remove the mutton from the brine and rinse under cold water.
- Place the mutton in a large pot and cover with water.
- Add bay leaves and bring to a boil.
- Reduce heat, cover, and simmer for 2-3 hours until the mutton is tender.
Slow Cooker Method:
- Place the mutton and bay leaves in the slow cooker.
- Add enough water to cover the mutton.
- Cook on low for 6-8 hours until the mutton is fork-tender.
- During the last hour of cooking, add potatoes, carrots, and cabbage to the pot.
- Cook until the vegetables are tender.
- Remove the mutton and vegetables from the pot.
- Slice the mutton against the grain.
- Serve hot with the vegetables on the side.
Corned mutton is made from mutton (sheep meat) that has been cured using salt and other spices, giving it a unique flavor.
Yes, corned mutton is processed through a curing method that involves soaking the meat in a brine solution with salt and various seasonings.
The term “corned” refers to the corn-sized salt crystals used in the curing process, which gives the meat its name. It doesn’t actually contain corn.
Corned beef itself is not inherently a junk food, but its nutritional value can vary based on processing methods and added ingredients. It’s best to check labels for a healthier option.
Mutton, when prepared and consumed in moderation, is not considered a junk food. It’s a good source of protein and various nutrients.
The primary difference is the type of meat used. Corned beef is made from beef, while corned mutton is made from sheep meat. The curing process with salt and spices is similar for both.
Whether corned beef is halal depends on the sourcing and processing methods. It’s essential to look for halal-certified products if you’re adhering to halal dietary guidelines.