Corned beef is a delicious cured and cooked beef brisket that is a staple in many cuisines like Jewish, Irish, and Caribbean. But corned beef is a tough cut of meat, so it needs to be sliced properly to maximize tenderness and flavor. Follow this simple, step-by-step guide to learn how to cut corned beef perfectly every time.
Selecting the Right Corned Beef
Corned beef brisket comes in two cuts – the flat cut and the point cut. The flat cut is leaner while the point cut is fattier with more marbling. For ease of slicing, opt for the flat cut brisket. When buying corned beef, look for uniform marbling and pink to red color. Avoid briskets with dry, brown patches.
Tools You’ll Need
- Sharp slicing knife – Use a long, sharp carving knife to slice the beef cleanly.
- Cutting board – Choose a large wooden or plastic cutting board.
- Meat fork – Helps hold the beef in place while slicing.
Cook the Corned Beef Properly
- Cook the corned beef completely until the internal temperature reaches 205°F. This allows the collagen to melt, making the meat tender.
- Let it rest for 10-15 minutes. This allows the juices to redistribute evenly throughout the meat.
- Cook with the fat cap on to seal in moisture and flavor.
Separate the Flat from the Point (for whole brisket)
If cooking a whole brisket it contains two separate muscles – the flat and the point separated by a layer of fat.
- Place the cooked corned beef on a cutting board.
- Using a sharp knife, slice through the fat seam to separate the flat from the point.
Trim the Fat Cap
The fat cap on top helps bastes the meat while cooking but needs to be trimmed off before slicing
- Place the brisket fat-side up on the cutting board.
- Slide the knife under the fat cap and cut it off, leaving about 1⁄4 inch of fat for flavor.
Identify the Grain
Properly slicing across the grain is key for tenderness
- Turn over the brisket and look closely at the meat fibers.
- Note which direction the muscle fibers run along the length of the brisket.
Slice Against the Grain
Cutting against the grain shortens the muscle fibers, resulting in tender, easy to chew slices.
- Turn the brisket so you can slice perpendicular to the direction of the grain.
- Start slicing across the grain at the thin, tapered end.
- Cut thin, even slices, about 1/8 inch thick if possible.
Store and Use the Leftovers
- Store leftover sliced corned beef in an airtight container for up to 4 days.
- To freeze, wrap tightly in plastic and freeze for up to 3 months.
- Enjoy leftovers in sandwiches, salads, omelets, hash or stew.
Following these simple steps allows you to cut perfect, tender and tasty slices of corned beef every time. Be sure to use a sharp knife and always slice against the grain. With practice, you’ll be able to cut uniform slices easily. Enjoy your homemade corned beef on sandwiches or anyway you prefer.
Cutting Corned Beef: Quick Steps
With a sharp knife, slice through the fat connecting the 2 cuts of the brisket. Then, cut off the white fat cap (leaving up to 1 inch (2.5 cm) for flavor). Slice as thinly as possible across the grain from the corner of the leaner end of the meat. Refrigerate leftovers for up to 4 days.
Best Corned Beef Cut: A Guide to the Perfect Selection
Selecting the best corned beef cut is a pivotal decision that sets the stage for a memorable culinary experience, particularly when preparing for an occasion as cherished as St. Patrick’s Day. This guide aims to navigate the intricacies of corned beef, from the salt-cured brisket that forms its foundation to the nuanced differences between the various cuts available. Understanding these distinctions is key to mastering the art of cooking corned beef, ensuring that each bite is as flavorful and tender as tradition demands. Whether you’re a seasoned chef or a home cook looking to impress, this exploration into the best corned beef cuts will equip you with the knowledge to choose wisely and cook confidently.
Slicing Against the Grain
FAQ
Do you cut corned beef with or against the grain?
What happens if you don’t rinse corned beef before cooking?
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Excess Salt:Corned beef is cured with salt and spices, and some of this salt can remain on the surface of the meat.
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Uneven Cooking:Too much salt on the surface can disrupt the meat’s ability to absorb heat evenly, potentially leading to an overcooked exterior and an undercooked interior.
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Texture Issues:Excess brine can also cause a sticky or uneven texture in the finished dish.
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Flavor Balance:Rinsing helps balance the flavor of the corned beef, preventing the salt from overpowering other flavors.
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Safety:While not directly related to taste, rinsing also helps remove any potential residue from the packaging or previous handling of the meat.
How do you cut corned beef?
Cut from the corner of the leaner end of the meat. The smaller, leaner portion is easier to cut. Hold the corned beef in place with a meat fork, then work your carving knife down into the meat. To cut through cleanly, move your knife back and forth, almost like you’re operating a saw.
How long do you cook corned beef before cutting?
Before you cut corned beef, cook it and let it rest under some aluminum foil for 10-15 minutes so it’s juicier when you cut it. Then, if you cooked a whole brisket, cut through the fat with a knife to separate the beef into 2 cuts of meat.
How do you cook corned beef?
The meat is cured with “corn,” or large grains of salt, then slow-cooked for several hours. Since corned beef comes from a tough cut of brisket, it needs to be sliced up with care in order to make it tender. After letting the meat rest, cut it into thin slices across the grain to maximize its flavor.
How do you make corned beef tender?
Since corned beef comes from a tough cut of brisket, it needs to be sliced up with care in order to make it tender. After letting the meat rest, cut it into thin slices across the grain to maximize its flavor. With a sharp knife, slice through the fat connecting the 2 cuts of the brisket.
How do you cut corned beef brisket?
There are two main cuts of beef brisket used for corned beef: the flat cut and the point cut. The flat cut is leaner, while the point cut has more fat, marbling, and connective tissue. 3. Cut against the grain. Use a carving knife and slice against the grain of the meat to get tender slices of beef.
Can you cut corned beef with a carving knife?
A sharp carving knife is ideal for cutting corned beef. The sharp blade will make it easier to slice through the meat and ensure clean, even cuts. 3. Should I trim off all of the fat from the corned beef? While some fat can add flavor to the meat, it’s a good idea to trim off any excess fat before slicing.