How to Cook Point Cut Corned Beef to Perfection

Corned beef is a beef brisket that has been cured with a brine solution, giving it a distinctive salty flavor. While many cuts of beef can be corned, the point cut is one of the most popular choices. This triangular cut comes from the bottom sirloin area and is both flavorful and lean. When cooked properly, point cut corned beef can be incredibly tender and delicious. This article will provide a step-by-step guide to cooking point cut corned beef so it turns out perfect every time.

Selecting the Right Point Cut

When shopping for corned beef, look for a uniform shape with a good amount of fat marbling throughout. The fat in the brisket helps keep it moist during the long cooking process. Choose a cut that is around 2-3 pounds to feed 4-6 people. The meat should have a bright pink or mahogany red color. Avoid cuts with brown or gray spots which indicate the meat may be getting old. For best results, select a quality corned beef that has been cured for 7-10 days. This ensures the brine flavor has fully penetrated the meat.

Preparation is Key

Before cooking corned beef, it helps to soak it for a few hours or even overnight. This helps desalinate the meat and leads to a more tender texture. Place the corned beef in a container and cover with cool water. Soak 4-12 hours changing the water once or twice during this time. After soaking rinse the meat under cool water and pat dry thoroughly with paper towels. Trim off any excess fat. Finally, score the fat cap by cutting crosshatch marks about 1/4 inch deep. This allows the seasoning and cooking liquid to better penetrate the meat.

Seasoning Suggestions

Corned beef can be seasoned with just about any blend of spices you enjoy. Here are some recommended options:

• Pickling spices – These ready-made spice blends include bay leaves, mustard seeds, black peppercorns, and other aromatics Use 2-3 tablespoons per 3 pounds of meat

• Brown sugar – For sweetness and caramelization, rub 1-2 tablespoons onto the meat before cooking.

• Mustard – Spread spicy mustard over the meat for a tangy flavor. Try coarse ground mustard or whole grain varieties.

• Herbs and garlic – Fresh or dried thyme, rosemary, marjoram and crushed garlic cloves infuse delicious flavor.

• Pepper – Coarsely cracked black pepper adds a little heat.

Choosing the Cooking Method

Point cut corned beef can be cooked using a variety of moist-heat methods. The most common options include:

• Braising – This involves browning the meat then simmering it in liquid for 2-3 hours until fork tender. Use beef broth or Guinness beer for excellent flavor.

• Steaming – Place corned beef in a steamer basket and steam for 2-3 hours over gently boiling water with aromatics.

• Slow cooker – Add seasoning and 1 cup broth or beer. Cook 8-10 hours on low.

• Pressure cooker – Speed up cooking to just 1 hour 15 mins with a pressure cooker like the Instant Pot.

• Oven – Braise uncovered at 300°F for 2-3 hours until tender. Add liquid as needed.

No matter which technique you use, keep the meat mostly submerged in liquid and cook low and slow for best results. The meat should reach an internal temperature of 205°F when done.

Adding Vegetables

For a complete meal, add vegetables to cook with the corned beef. Potatoes, carrots, cabbage, and parsnips work particularly well. Place them in the bottom of the pan or slow cooker before adding the seasoned meat. Cover everything with liquid like broth, beer or water. The veggies absorb the corned beef flavors!

Let It Rest Before Slicing

Once the corned beef is fall-apart tender, remove it from the cooking liquid and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute so they don’t run out when you cut it.

Carve Against the Grain

To ensure tender slices, always carve corned beef against the grain. Look for the long muscle fibers running lengthwise down the meat and slice crosswise across them. Cut the meat about 1/8 to 1/4 inch thick for perfect bite-sized pieces with great texture.

Serving Suggestions

Corned beef tastes great served several ways:

• Piled high on rye bread for classic Reubens
• With boiled cabbage, potatoes and carrots for St. Patrick’s Day
• Over pasta with sauce or vegetables
• Diced up in salads, omelets or hash
• Strips on pizza in place of other meats

Because it’s fully cooked, leftover corned beef also makes an easy protein to add to weeknight meals. Store leftovers for up to one week in the refrigerator.

Troubleshooting Cooked Point Cuts

If your corned beef turns out too salty, soak it in fresh water for 1 hour before using it in recipes. Overcooked meat can be salvaged by chopping or shredding it for use in soups, casseroles and salads. Undercooked corned beef just needs more braising time until it reaches 205°F and easily pulls apart.

Make a Delicious Reuben Sandwich

One of the best ways to use up leftover cooked point cut corned beef is in a hot Reuben sandwich:

Ingredients:

• 8 slices rye bread
• 1/2 cup Thousand Island dressing
• 8 oz sliced Swiss cheese
• 12 oz sliced corned beef
• 1 cup sauerkraut, drained

1. Preheat a griddle or skillet over medium heat. Spread one side of each bread slice with 2-3 tablespoons of dressing.

2. Top 4 slices with 1-2 oz Swiss cheese, 3 oz corned beef and 1/4 cup sauerkraut.

3. Top with the remaining bread slices, dressing side down.

4. Place sandwiches in the hot skillet and grill until both sides are golden brown and the cheese is melted, about 2-4 minutes per side.

5. Slice in half diagonally and enjoy these amazing sandwiches!

Cooking up point cut corned beef is easier than you may think. With some simple preparation and the right cooking method, you can have tender, juicy corned beef anytime. Experiment with different seasonings, veggies and serving ideas. Soon this savory cut of meat will become a new family favorite!