Corned beef recipes are popular here on St. Patrick’s Day. We get tons of questions like “What is the best cut of corned beef?”, “How to cook corned beef” and other corned beef related questions.
So here is an overview of all things corned beef! Grab an Irish Mule or Irish Breakfast Shot and start planning!
The best way to prepare corned beef brisket
Corned beef is best cooked slowly and slowly because it’s a tough cut of meat that needs ample time to break down into the buttery consistency it’s known for. Don’t rush the process; You will be disappointed with the results.
Here are 4 corned beef recipes, each with a different cooking method. Any of these are great for making a Reuben sandwich or a breakfast hash.
What is corned beef?
Corned beef is salt-cured beef that has been soaked in a brine solution for about 7–10 days. Originally, corned beef was only cured with salt. It has evolved over the years into what it is today – a brine full of aromatic spices such as black pepper, mustard greens and coriander seeds. Many of these spices are also found in homemade corned beef seasoning.
The iconic rose-pink color is due to sodium nitrate, a chemical compound that adds flavor and helps prevent bacterial growth.
During the World Wars, corned beef enjoyed great popularity due to its cheap price, shelf life and availability. Because the lace cut is bolder, it was the cheapest and therefore the most common cut in wartime.
Corned Beef Chunks
There are two main cuts to choose from: flat cut and lace cut. Although both pieces come from the same area, there are some differences between the two, including shape, texture, and size.
The way you serve the roast will determine which cut we would recommend. Read on to learn the pros and cons of both cuts and the best use of each.
Flat cut
If you’re looking for the leanest cut of beef, the flat cut is for you. Here are some other distinctive features of this particular cut:
- Flat shape, about 1-2″ thick
- lean (less fat)
- mild taste
- meatier
- Cuttable
- Larger (6-10 pounds)
Best Uses: Corned Beef, Tacos, and Corned Beef Hash.
point cut
If you’re looking for the tastiest, fattiest cut of beef, the Point Cut is for you. Here are some other distinctive features:
- Triangular shape with an uneven appearance
- Greasy
- Richer taste
- Crushable (or Chunks)
- Smaller (5-7 pounds)
Best Uses: Sandwiches, corned beef, as well as cabbage and stews.
What’s the best cut of corned beef?
The answer to this question depends on personal preference. Do you enjoy a fatter cut of beef with a richer flavor profile, or a leaner cut of beef with a milder flavor and easier cutting?
Both are amazing when prepared right, so you can’t go wrong with either cut. Try both and see which one you like best.
Brisket vs Corned Beef
Wondering what the difference is between brisket and corned beef? Let’s start with how similar they are. Both are salt-cured beef. That’s pretty much the end of the similarity.
Corned beef is cured in brine, but brisket is not. Corned beef is leaner and is usually served with cabbage and potatoes, while brisket is fattier and is usually served with barbecue sauce. Finally, corned beef is usually sold pre-cooked, while brisket is sold raw.
How many pounds of meat per person
As a rule of thumb, calculate 1/2 pound per person.
Where to buy
As of February, you can find packages at virtually all of your local grocery stores. We recently tested brands from Costco, Aldi’s and Sam’s Club and Costco’s was by far the best quality.
If it’s “off season” (ie not around St. Patrick’s Day) you can still find it in some local stores, but it’s not that easy to find.
Corned beef flat or pointed
There you have it folks! All Corned Beef! If you’re not sure which cut to choose, feel free to ask any questions!