Corned beef is just comforting. St. Patrick’s day get togethers feature the classic combo of corned beef, onions, potatoes, carrots, and cabbage. Few other foods are so rich in flavor without feeling fancy or showy. Corned beef is food for family, friends, and community, and that’s what makes it special.
WHAT IS CORNED BEEF?
Corned beef is simply salt-cured beef, most often made from the brisket. Originally cured with just salt, it became common over the years to add additional spices to the brining process such as juniper, black pepper, and mustard seeds.
Corned beef gets its famous color from a chemical compound called sodium nitrite. Sodium nitrite adds flavor and helps prevent bacterial growth for longer shelf stability.
Curing a brisket for corned beef usually takes between 7-10 days, and the process is essentially just creating a salty brining liquid, submerging your beef in the solution, and keeping it in your fridge for a while. You can either cure it yourself or buy pre-brined corned beef from the store.
Cooking corned beef always involves a low and slow method. This is because the brisket and other meats used for corned beef are sinewy and tough, and you need low heat to break down the collagen and coax out the best texture.
THE BEST CUT OF BEEF FOR CORNED BEEF
When it comes to making corned beef, there’s really only one choice: the brisket — and the flat cut, specifically. Anytime you buy pre-brined corned beef from the store, it’s safe to assume it’s a brisket.
If you don’t have access to brisket and/or are brining your own, you can also make corned beef from any beef round cut (located near the steer’s hindquarters). This may not have the exact taste you’re thinking of, but it will get you close and still be delicious.
While I was the butcher at our local market, I had a customer that would order 2 whole bottom round primals. She corned her own beef and put on a corned beef dinner as a fund raiser for a local non-profit organization.
Why brisket? Well, tradition! Brisket used to be a cheap cut due to its tough texture, and finding ways to make it delicious were challenges the Irish were up for. Apart from that, brisket is a delicious and meaty meat. It has a distinct flavor that grillers and corned beef lovers the world over have grown to love. Let’s talk a bit more about what brisket is.
What is the brisket primal and why is it best for corned beef?
The brisket is one of the primal (fundamental butcher cuts) taken from the lower breast area of the steer.
This is a big and lean cut of meat, and it usually weighs between 10 and 20 pounds. Because the brisket is used so much in the steer’s life, it is filled with collagen and strong muscle fibers. The brisket is split into two key sections: the flat and the point (more on that in a second).
The brisket is famous for its distinctly meaty flavor and incredible texture when cooked correctly. Once you cook down the collagen with low heat, all of that fat renders into the meat and creates a delectable meal.
What’s the difference between the flat and point cut of brisket?
The flat and the point are two cuts that butchers take from the brisket, and each has its own characteristics. You can either buy the whole brisket, which includes both the flat and point, or you can buy the cuts separately.
If the corned beef you buy just says brisket, then it’s likely the whole primal. If it says flat or point, then you’re getting one or the other. You can always ask the butcher if you aren’t sure.
Both the flat and point cut are delicious but have slightly different uses. Here’s how to use them:
Flat cut
Ideal for: Corned beef, leaner cut, best for slicing, cuts that look rectangular, and pastrami.
The flat cut is the part of the brisket that’s near the ribcage, and it’s known for its leanness and rectangular shape when cut. If you’ve ever been to a good BBQ shop, ordered a brisket, and gotten those perfectly rectangular cuts stacked on top of each other, then that’s the flat cut in action.
The flat cut is the preferred cut for corned beef, but the whole brisket is used often as well. If you are trying to make the perfect looking meal for corned beef, then make sure you pick up the flat. If you’re making hash or corned beef for reubens, then you can use either and have great results.
Point cut
Ideal for: pot roasts, shredded beef, and meals that benefit from fattier meat.
The point cut (also known as the second cut or deckle) is named because it is shaped like a triangle. It’s the part of the brisket that is closer to the collar bone. The collar bone is less used, which makes it have less muscle and more fat than the flat cut.
If you want to shred your beef for any reason, then the point is your best choice. Some people argue that the fat makes the point cut more flavorful than the flat cut, but we think it comes down to how you use it!
I personally don’t like much fat on my meat but fat equals flavor in this case. I trim off excess fat after cooking.
Buy a bit more meat than you think is necessary.
The golden rule is a half-pound per person, but corned beef shrinks a lot when you cook it down, so aim for closer to ¾ pounds per person.
I hope you find this helpful in choosing your corned beef for this St. Patrick’s holiday. Last year I posted a recipe for Braised Corned and Cabbage. I will be using this recipe again this year. Enjoy!!
Patty & Doug
KitchenTips@2TWR.com