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Naval Beef?

DockPotato Mar 15, 2008 10:52 AM

It comes in large, white plastic tubs with black lettering. I know it's salted beef, but if I took it home, (I've been sorely tempted, lo these many years) what would I find and what would I do with it?

How is the product produced? Is it cooked or just pickled? Any additives other than salt? What beef cuts are used? How would I prepare it?

What is its history?

I know that it is Maritimer thing; that it's central to Jiggs's Dinner; that it's inexpensive, and that there is/was a Newfie musical group by the same name. So, it must be good.

Naval beef can be found in many, many supermarkets here in Ontario and has been around forever. Why do I know nothing about it.

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  1. jayt90 RE: DockPotato Mar 15, 2008 11:07 AM

    I was tempted too, and brought one home. The naval is a part of the brisket cut with bone in.
    So, you will get bones and fat with your cured (brined but not smoked) meat, in serving size chunks, uncooked.
    It is cooked Jigg's style in a large cauldron of water (to dilute the salt) with root vegetables and cabbage. Delicious, and you get to suck on the bones.
    It's that kind of meal!

    1. alanbarnes RE: DockPotato Mar 15, 2008 11:39 AM

      As far as history goes, salt beef was one of the main protein sources for sailors in the British Navy before the days of refrigeration. Presumably the "Naval Beef" you're seeing owes its name to this fact. The stuff comes up with regularity in historical novels, including Forester's Horatio Hornblower books and the Aubrey/Maturin series by Patrick O'Brien. It's just cheap cuts of raw beef (although provisioners were often accused of also using other, less commonly acceptable animals) preserved by packing in salt.

      5 Replies
      1. re: alanbarnes
        jayt90 RE: alanbarnes Mar 15, 2008 12:12 PM

        Alan, naval beef is specifically brisket, bone in. I looked for the Hormel chart (couldn't find it, maybe somebody has the link) where it is clearly shown. Here is an obscure Russian diagram, misspelled:

        http://www.ibbco.com/images/beef.jpg

        1. re: jayt90
          alanbarnes RE: jayt90 Mar 15, 2008 01:01 PM

          It's spelled right. The navel end of the brisket is the end closest to the belly button. Navel=belly button. Naval=related to the navy.

          1. re: alanbarnes
            Spice City Toronto RE: alanbarnes Apr 10, 2011 06:03 AM

            I was just down at Seaport Merchants, a Newfoundland food shop, and snapped this photo of what is most certainly "cured navel beef."

            Spice City Toronto: Adventures in ethnic food in the GTA
            http://www.spicecitytoronto.com/

             
            1. re: Spice City Toronto
              alanbarnes RE: Spice City Toronto Apr 10, 2011 10:10 AM

              I wouldn't rely on a producer's spelling as determinative of which cut of beef is involved; here's a picture of a big bucket of "Naval Beef." Presumably they're the same stuff.

              Which leaves the question - the plate (aka the navel) is a relatively cheap cut of meat that might be a prime candidate for salting. In which case you'd have naval navel beef.

               
              1. re: Spice City Toronto
                r
                Rossignol RE: Spice City Toronto Mar 18, 2014 08:51 AM

                I bought the naval beef it is not my first time to buy the product but this time when I open the white pail some of the meal pieces was black instead of dark red or light pink. would you know what I should do with this? To you think the meat is bad?

        2. p
          pickloski RE: DockPotato Dec 22, 2012 03:14 PM

          This is our favourite thing to make with naval beef... Jamaican Stew Peas and Rice. If you're like me and don't care for peas, don't write this off, because it's NOT peas... they are kidney beans, and the beef and rice is SO good; even if you pick out the "peas," you will enjoy it!

          http://www.jamaicans.com/cooking/meat...

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