Slicing corned beef properly is key to bringing out its full flavor and tenderness. With the right technique, you can transform a tough cut of brisket into tender, melt-in-your-mouth slices. This article will guide you through the process step-by-step, from selecting the right knife to cutting perfect slices.
Choose the Right Knife
The most important tool for slicing corned beef is a long, sharp knife. Look for a carving or slicing knife with a blade at least as long as the width of the brisket. The long blade allows you to slice the meat cleanly rather than hacking at it. Make sure the knife is razor sharp. If needed, use a steel rod or sharpening stone to hone the edge before slicing. A dull knife will tear the meat rather than cutting it cleanly.
Cut Against the Grain
After cooking and resting the brisket, flip it over to identify the grain – the natural muscle fibers running through the meat. You want to slice perpendicular to the grain, not parallel. Cutting against the grain shortens those tough fibers so the meat is more tender when chewing. If you don’t cut against the grain, the meat will be chewy and stringy no matter how long you cooked it.
Start Slicing at the Lean End
Position the brisket with the fattier side down and begin slicing from the leaner, tapered end. The meat is easier to handle from this end. Use a fork to steady the brisket as you cut. Make long smooth slices using the full length of the knife blade. Rock the blade slightly back and forth in a sawing motion to cut cleanly through the meat.
Slice As Thin As Possible
For deli-style sandwiches, slice the corned beef as thinly as you’re able, about 1/8 inch thick. The thinner the slices, the more tender the meat will be. Resist the urge to saw back and forth – let the sharp blade do the work. Apply gentle, even pressure as you pull the knife through the meat.
Watch the Experts
If you’re a visual learner, watch video tutorials to pick up slicing techniques from the experts. Look for knife grip, arm motion, and how to seamlessly cut thin, even slices. Knowing the right motions will give you confidence. With practice, you’ll be able to slice perfectly thin corned beef every time.
Slicing against the grain is the key to tender corned beef. Use a long, sharp knife to cut thin, smooth slices for maximum flavor. Follow the grain, take it slow, and watch videos to pick up pro techniques. With the right know-how, you can achieve deli-shop quality sliced corned beef at home.
Slicing Against the Grain
FAQ
What happens if you don’t rinse corned beef before cooking?
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Should corned beef be sliced or shredded?
The corned beef can be shredded, shaved, or sliced. The cabbage can be shredded, wedged, or chunked. The brisket can be boiled, braised, or roasted.
How is sliced corned beef made?
- Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
- Marinate a beef brisket in the brine, for 5 to 7 days.
- Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.
How to cut corned beef?
Place the corned beef on a clean and stable cutting surface, such as a cutting board. Take note of the grain direction and position the meat accordingly. Select a sharp knife, preferably a carving or slicing knife, to ensure clean and precise cuts. Dull knives can tear the meat, compromising both its appearance and texture.
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 to cook corned beef brisket?
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. Cook the corned beef before cutting it.
How do I choose the best corned beef?
Finally, be mindful of the thickness of your slices. Whether you prefer thin slices for sandwiches or thicker cuts for a hearty meal, paying attention to slice thickness will ensure that your corned beef is served exactly how you like it.
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.
Should you remove fat before slicing corned beef?
It is simpler to remove the fat before slicing the meat than to attempt to do so for each individual slice of corned beef. Your corned beef will be easier to slice with a sharp knife, which results in more tender meat. Using a serrated knife could cause the meat to be torn, making the corned beef stringy and less tender.