Corned beef is making a comeback as Aussies feel the squeeze

It appears a classic dishes are making a comeback as Aussies try to cut down on their weekly grocery shop. 

News.com is reporting that corned beef is back on the menu and sales are on the rise.

IGA executive general manager Estella Young said the meat product is “great value” for Aussies looking to make their food budget “go that extra bit further”.

“We know that there’s a lot of Aussie families that are doing it tough and really … working hard to make ends meet,” she told NewsWire.

“When you’re able to get a great value protein and make meals, recipes that potentially don’t just do dinner for that evening (but) lunch the next day as well … that’s a great way to stretch your budget.

“No matter which way you cut it, it’s really good value.”

The good old days

However, Ms Young said nostalgia and the cold weather may also be playing a part in the sales resurgence. 

“It’s been a really cold winter and people absolutely resonate with childhood recipes, comfort food recipes that you remember your mum cooking for you,” she said.

She also noted stores have experienced customers making changes in other areas of their trolley, with many reaching for frozen vegetables and private label products to save money.

“There’s been a fair shift in that shopper … behaviour in the last definitely six months,” she said.

This isn’t the first cycle of tastes changing due to a financial slump. I well remember Paul Keating’s “recession we had to have” in the 90s and suddenly everyone was mad for lamb shanks. They were a cheap cut, almost impossible to cook badly and were all over restaurant menus.

The only people who weren’t happy were my mates raised on farms. According to them, lamb shanks were for dogs and certainly not fit for human consumption. 

But welcoming corned beef back onto the weekly menu is just one of the ‘swaps’ Australians are making to save on their grocery bills.

Saving money

According to Finder, 92 per cent of Australians have implemented shopping strategies to save money at the checkout.

The research found more than half of shoppers (53 per cent) are bulk buying kitchen staples to save, while 61 per cent – equivalent to 5.6 million households – visit multiple grocery stores to keep costs down.

Graham Cooke, head of consumer research at Finder, said millions of Australians need a financial reprieve.

“Many are struggling to afford the bare necessities and don’t want to pay more than they need to for food,” he said.

“The cost of living crisis is putting a lot of pressure on budgets and we are seeing a resulting rise in financial stress reported by Aussie families.

“Shoppers are fearful of getting to the grocery checkout – worried about what the total will come to.”

If it’s been a while since you have eaten corned beef, Australia Beef has a few tips: 

1. Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water.
2. Bring a pot to boil, remove grey foam that rises to the surface, then reduce heat to a low simmer. 
3. Add aromatics such as a bay leaf, brown sugar, onion and cloves. Then add chunks of carrot, celery and onion to flavour the beef delicately.
4. Adjust heat and maintain a simmer so small bubbles occasionally rise to the surface throughout the cooking time. Allow 25–30 minutes for each 500 g of beef. 
5. A fork should easily penetrate the centre of the meat when ready. Once cooked, remove the pot from the heat and leave the beef to rest in the cooling liquid.

Do you cook corned beef often? What’s your favourite money-saving meal? Why not share it in the comments section below?

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