Corned beef is simply refreshing. And, this is whether you take it for breakfast hash on a slow Sunday morning or a St. Patrick’s Day. Well, with that being so, the main question here is which corned beef cut is best, which is the question that will be answered in this guide.
For a St. Patrick’s Day get-together, you can decide to serve the finest combo of corned beef, onions, potatoes, and cabbage.
These are also some of the other foods that are very rich in flavor but do to feel decorative or classy.
Corned Beef Flat vs Point Cut
Both flat and point-cut beef brisket are gotten from the lower chest, or breast, of a cow. A flat cut is also referred to as a round cut.
The meat you can find in the area above the front legs is boneless and possess a powerful, beefy flavor.
Normally, corned beef is slowly braised at a low temperature in liquid, whereas fresh brisket is often smoked.
When it comes to the flat cut, the fat is trimmed, whereas, for the point cut, the fat is left on it.
Normally, it will be right to say that pointcuts are more affordable and may also be more delicious, thanks to the fat.
Cuts of brisket are cured in a mixture of water, herbs, salt, and spices when it comes to corned beef and this is done for a few days to probably a week.
It is quite possible that you will find nitrites in commercial corned beef as the chemicals are used to preserve the meat and also gives it a pink color.
So, you will be able to manage the ingredients, if you decide to corn your own beef.
The Best Cut of Beef for Corned Beef
This is actually the main question of this guide “Which corned beef cut is best?” Well, your question will be answered in this section.
There’s actually just a choice when it comes to making corned beef and that is the brisket. And, to be more specific, the flat cut.
It is quite safe to consider that any pre-brined corned beef you purchase from the store is a brisket.
It is also very possible for you to make corned beef from any beef round cut, which can be gotten near the steer’s hindquarters.
However, this is if you can’t access any brisket and/or you have decided to bring it on your own.
Nevertheless, this will get you close enough and still be delectable, but I can assure you that you will get the precise taste you are looking for.
Moreover, you might want to ask the question, why brisket? And, to answer that, it is simply just tradition.
Thanks to the fact that brisket possesses a tough texture, it used to be low-cost. And, the way and method to make it delectable were the challenges the Irish faced.
With the exception that, brisket is meaty and mouth-watering meat. Grillers and corned beef fans all around the world have grown to love the recognizable flavor brisket possesses.
What Is Corned Beef?
Well, before I wrap up this guide, it will be nice for your better understanding of this, to talk about what corned beef is.
Corned beef is just a salt-cured beef that is frequently gotten from the brisket. It gains its popularity over the years to add extra spices to the brining process like black pepper, mustard seeds, and juniper.
Corned beef is originally cured with just salt. And, the origin of its favorite color was a chemical compound commonly referred to as sodium nitrite.
The purpose of this chemical compound is to add flavor and for extended shelf stability, it also helps prevent bacterial growth.
It is actually dyed pink so people don’t confuse it with table salt, thanks to the fact that it is toxic in concentrated amounts.
However, to get the color without the use of a chemical, some chefs also swap beef juice. Normally, it takes between 7-10 days, to cure a brisket for corned beef.
Basically, the process is simply creating a salty brining liquid, dousing your beef in the solution, and placing it in your fridge to keep for a while.
There are two main ways to get corned beef. It is whether you cure it yourself or you go to the store and purchase pre-brined corned beef.
When it comes to serving corned beef, it is done in three primary ways and they include corned beef hash, sliced along with cabbage and carrots, and in sandwiches like the Reuben.
You will always make use of the low and slow methods when it comes to cooking corned beef.
This is so because the brisket and other meats that are used for corned beef are tough and brawny.
So to break down the collagen and induce the best texture, you will require low heat.
How to Serve Corned Beef
Corned beef has a lot of demands in breakfast, lunch, and dinner menus. Below will be ways you can prepare and enjoy corned beef:
Traditional Corned Beef
You can serve corned beef along with cabbage, boiled potatoes, and carrots on a large tray.
You can also decide to make a side dish of creamy horseradish sauce or probably parsley sauce produced from parsley and a buttery béchamel to spray over the boiled dinner.
Corned Beef Hash
Quite popular with American diners. Corned beef hash is produced with diced corned beef. It can be served over crunchy hash brown potatoes alongside an egg.
Corned Beef Sandwich
Popularized in Jewish-American delis. You can serve corned beef sliced thin in a first-rate Reuben sandwich or probably on rye bread alongside slaw and Dijon mustard or Russian dressing.
Corned Beef Tacos
Get your leftover corned beef brisket and thinly slice them to make tacos. You can decide to top it with julienned carrots and cabbage slaw.
Final Thoughts on Which Corned Beef Cut Is Best?
It is now established that the best cut for corned beef is the flat cut. This is thanks to the fact that it possesses an even and uniform shape.
Obviously, it also looks pleasant and captivating on dinner tables. And, since it does not have many fat and connective tissues, it also cuts up evenly and perfectly.
So, with all that being said and the answer to the question “Which Corned Beef Cut Is Best?” has been given, this will then be the conclusion of this guide.