Corned beef is a salty, savory cured meat dish that has become a staple in many cultures From Irish-American fare on St Patrick’s Day to Jewish deli sandwiches, corned beef is beloved for its rich, robust flavor. But achieving the ultimate tender yet flavorful corned beef depends greatly on choosing the right cut of meat. When it comes to selecting the ideal brisket for corned beef, two cuts stand out – the flat cut and the point cut. Here’s a detailed comparison of the attributes of each to determine the best cut for your perfect plate of corned beef.
Before diving into brisket cuts, let’s start with a quick overview of corned beef. Corned beef begins with a fresh beef brisket that gets cured in a seasoned brine, or “corning” solution. This curing process infuses the meat with flavor while preserving it. The brine usually contains salt along with spices like black peppercorns, mustard seeds, bay leaves, and other herbs and seasonings. The brisket cures in this spiced saltwater brine for 4-10 days depending on the recipe.
The curing gives corned beef its distinctive pink color, which comes from nitrites in the brine. These nitrites prevent bacteria growth and add a subtle tangy flavor. Some chefs swap in beet juice instead to naturally achieve the pink hue. Once cured the corned beef is ready for slow cooking through braising simmering, or steaming to render it tender.
Why Brisket for Corned Beef?
So why is brisket the preferred cut for corned beef? As a well-exercised cut, brisket naturally has a lot of tough connective tissue. But its magical transformation through slow cooking makes it perfect for corned beef. The low gentle heat melts the collagen into succulent, fork-tender meat with incredible moisture.
Brisket also contains an ideal balance of fat marbling. This fat renders down during cooking, basting the meat and keeping it tender and juicy. The fat content gives brisket a rich beefy flavor that sings in corned beef. Finally, brisket was historically an inexpensive cut, making it a thrifty choice for many traditional corned beef dishes.
The Anatomy of a Beef Brisket
A whole brisket comprises two separate muscles – the flat cut and the point cut. These connect together at a thick fat layer running through the middle of the brisket. Here’s a breakdown of each cut:
The Flat Cut
- Rectangular in shape
- Uniform thickness
- Leaner with less fat marbling
- Dense grain and meatier texture
- Weighs 5-10 pounds
- Found closer to the forelegs
The Point Cut
- Irregular triangular shape
- More fat marbling and connective tissue
- Coarser grain that falls apart when cooked
- Weighs around 5-7 pounds
- Found nearer the shoulders
Comparing the Flat Cut vs. Point Cut for Corned Beef
Now let’s directly compare the characteristics of the flat cut versus the point cut brisket when it comes to which makes the best corned beef.
Appearance
- Flat cut – Rectangular shape slices neatly for appetizing presentation
- Point cut – Jagged and uneven shape with fat running through
Fat Content
- Flat cut – Leaner with fat cap on top
- Point cut – More marbled fat and connective tissue
Texture
- Flat cut – Denser grain, holds shape when cooked
- Point cut – Falls apart more easily, best for pulling/shredding
Flavor
- Flat cut – Mild beefy flavor
- Point cut – More intense beefy flavor from extra fat
Cost
- Flat cut – More affordable, common supermarket cut
- Point cut – More prized for tenderness so costs more
Choosing the Best Cut for Your Corned Beef
Based on these comparisons, which brisket cut makes the better corned beef? Here are some recommendations based on your needs:
For classic corned beef and cabbage plates:
- Flat cut – Slices nicely and keeps shape for appetizing presentation
For maximum flavor:
- Point cut – Fattier with bolder, beefier taste
For tenderness:
- Point cut – More marbled fat means juicier, pull-apart texture
For sandwiches:
- Either – Sliced flat works but shredded point makes great creamy Reubens
For value:
- Flat cut – Much more budget friendly option
Overall, the flat cut may be the best option for traditional homemade corned beef and cabbage dinners where presentation is key. But for next-level flavor, it’s worth splurging on the point cut for incredible Reuben sandwiches or other shredded/pulled dishes.
Tips for Purchasing Brisket for Corned Beef
Keep these tips in mind when buying brisket to make your own corned beef at home:
- Allow 3⁄4 pound of brisket per person after cooking shrinkage
- Select grass-fed beef for healthier fats and better flavor
- Ensure brisket is fresh, not frozen old stock
- Look for Certified Angus Beef briskets for consistent quality
- Choose briskets with ample marbling for tenderness
- Opt for briskets 12-15 pounds in size; trim excess fat cap before corning
Preparing Point and Flat Cut Briskets
Cooking method is vital to properly break down brisket’s collagen into fork-tender corned beef. Slow braising is ideal – in a smoker, slow cooker, or Dutch oven.
For flat cut, braise covered with liquid at 275°F for 3-4 hours until tender. Remove brisket, increase heat to 400°F and return to render glaze.
For point cut, braise at 250°F for 5-6 hours until extremely tender. The point cut needs more time to break down the extra fat and collagen.
Rest the brisket at least 15 minutes before slicing across the grain. Enjoy leftover corned beef in hashes, sandwiches, soups and more!
When it comes to the best cut of brisket for corned beef, choose between the leaner flat cut or fattier point cut based on your cooking method and preferences. For impressive presentation, opt for the flat. For ultimate flavor and tenderness, splurge on the point cut. With the right brisket selection and cooking technique, you’ll achieve tender, mouthwatering homemade corned beef perfection.
Don’t forget to check out our Pressure Cooker Corned Beef Recipe
Point cut brisket is a flavorful and versatile cut of beef that can be used in various recipes. Other than making corned beef, here are five delicious options to consider:
Smoked Point Cut Brisket:
Rub the brisket with your favorite barbecue seasoning or a mix of salt, pepper, and garlic. Smoke it low and slow until it reaches a tender and flavorful consistency. This method imparts a rich, smoky flavor, making it a favorite for barbecue enthusiasts.
Braised Point Cut Brisket:
Brown the brisket on all sides in a hot pan, then transfer it to a Dutch oven. Add broth, onions, carrots, and herbs. Braise it in the oven until fork-tender. This method results in a succulent and savory brisket that’s perfect for serving with mashed potatoes or over rice.
Slow Cooker Point Cut Brisket Tacos:
Season the brisket with taco spices, garlic, and lime juice. Place it in a slow cooker with diced tomatoes, onions, and peppers. Cook on low until the meat is tender and shreds easily. Serve the flavorful brisket in taco shells with your favorite toppings.
Point Cut Brisket Chili:
Cube the brisket and brown it in a pot. Add tomatoes, kidney beans, chili powder, cumin, and other spices. Simmer until the brisket is tender and the flavors meld together. This hearty chili is perfect for warming up on chilly days.
Asian-Inspired Point Cut Brisket Stir-Fry:
Slice the brisket thinly and stir-fry it with vegetables like bell peppers, broccoli, and snap peas. Add a savory and slightly sweet soy-based sauce with garlic and ginger for a delicious and quick Asian-inspired meal. Serve over rice or noodles.
These recipes showcase the versatility of point cut brisket, allowing you to explore different flavors and cooking techniques.
Flat Cut Brisket Recipes
Flat cut brisket is a versatile cut of beef that can be used in various recipes. Here are five delicious options to consider:
Classic Oven-Baked Brisket:
Season the flat cut brisket with a rub of your favorite spices, such as salt, pepper, garlic powder, and paprika. Roast it in the oven low and slow until it becomes tender and develops a flavorful crust. This traditional method results in a savory and succulent brisket.
Beef Brisket Sandwiches:
Slow-cook the flat cut brisket with onions, garlic, and beef broth until it’s fork-tender. Shred the beef and serve it on crusty rolls or bread with your favorite condiments, like barbecue sauce, pickles, or coleslaw, for a satisfying brisket sandwich.
Smoked Flat Cut Brisket:
Apply a dry rub or marinade to the brisket and smoke it over hardwood for several hours until it reaches a tender and smoky perfection. This method imparts a distinct flavor and is a favorite among barbecue enthusiasts. Serve sliced with barbecue sauce on the side.
Brisket Tacos with Avocado Salsa:
Braise the flat cut brisket until tender, then shred it. Create a flavorful avocado salsa with diced tomatoes, red onions, cilantro, lime juice, and, of course, avocados. Serve the shredded brisket in taco shells topped with the refreshing avocado salsa.
Beef and Vegetable Stew:
Cube the flat cut brisket and brown it in a pot. Add broth, root vegetables like carrots and potatoes, onions, and herbs. Simmer until the brisket is tender and the vegetables are cooked through. This hearty stew is perfect for a comforting and nourishing meal.
These recipes showcase the versatility of flat cut brisket, allowing you to explore different cooking methods and flavor profiles.
How to Buy the Right Cut of Beef Brisket (Hint: There’s Two Types!)
FAQ
Which cut of corned beef is most tender?
Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.Mar 8, 2024
Which cut of brisket is most tender?
The point has extremely tender meat, to the point it falls apart, and it’s also bursting with incredible flavor. The only difference is that the fat content is a lot, which means you’ll have less meat to work with.
What is brisket called in the grocery store?
When buying brisket at the grocery store, it is typically labeled as “beef brisket.” It’s a specific cut of meat that comes from the lower chest area of a cow. You might also find variations like “whole brisket”, “brisket flat cut”, and “brisket point,” which refer to different parts of the brisket.
Is there a difference between corned beef brisket and regular brisket?
ANSWER: They are both beef, but not the same thing. Fresh beef brisket is like a big roast. Corned beef starts out as beef brisket and is brine-cured first. The brine-cure is what makes it corned beef and that curing process is where it gets its color from.Aug 14, 2017
What is the best cut of beef for corned beef brisket?
The best cut of beef to use for corned beef brisket is the flat cut or the point cut. The flat cut is leaner and more tender, while the point cut is fattier and more flavorful. Both cuts can be used, but the flat cut is generally preferred for its ease of slicing and serving.
What is corned beef brisket?
Corned beef brisket is a beef cut that has been cured in a seasoned brine before cooking. It is typically associated with Irish cuisine, particularly on St. Patrick’s Day. What’s the difference between the point cut and the flat cut? The point cut and the flat cut are two different sections of the beef brisket.
What is the best cut of corned beef?
Point cut is the best cut of corned beef if you want a more tender and juicy meat. It is more flavorful, soft, and juicy than flat cut because it has more marbling and fat. What is the best cut of corned beef to buy? For corned beef, the flat cut is preferred, but whole brisket is also frequently used.
Is a point cut better for corned beef?
The point cut is considered better for corned beef because the marbling of fat adds moisture and flavor to the meat during the long cooking process, resulting in a more tender and flavorful end product. Can I use the flat cut for corned beef? Yes, you can use the flat cut for corned beef.
How do you cook corned beef brisket?
When it comes to making corned beef, the flat cut of brisket is the best choice. Cooking corned beef always involves a low-and-slow method to break down the collagen and coax out the best texture from the tough, sinewy meat.
What is the best cut of brisket?
Among the options available, brisket stands out as the best. Brisket is popular because, although it’s inherently tough, it becomes incredibly tender when cooked low and slow. This cut is taken from the lower chest area of the cow, a region that gets a lot of exercise, leading to a dense, fibrous texture.