How to Pick the Perfect Corned Beef Brisket

Corned beef brisket is a delicious cured meat that’s a staple for many holidays and gatherings. When slow-cooked, it becomes incredibly tender and full of robust, salty flavor. However, not all corned beef is created equal. Choosing the right brisket is key to corned beef success. In this article, I’ll walk you through everything you need to know to pick out the perfect brisket for making delicious homemade corned beef.

What Is Corned Beef?

First, let’s start with a quick overview of what exactly corned beef is. Corned beef begins with a fresh beef brisket that gets cured in a salty brine solution, infusing it with flavor. The curing process that “corns” the beef can take 4-10 days depending on the recipe.

In addition to salt, the brine often contains spices like black pepper, bay leaves, cloves, and mustard seeds. These add great complementary flavors. The pink color comes from sodium nitrite added to the brine, which helps prevent bacteria growth and acts as a preservative

Once cured, the corned beef brisket is simmered for hours until meltingly tender This long cooking time is necessary to break down the brisket’s tough muscle fibers and connective tissue into a delicious, juicy meat.

Why Choose Brisket for Corned Beef?

When it comes to cuts of beef for corning, brisket is hands down the winner. Here’s why it’s perfectly suited for corned beef:

• Lots of collagen – When cooked low and slow, the collagen melts into tender gelatin.

• Abundant fat marbling – This keeps the meat moist and adds rich beefy flavor.

• Large size – Whole briskets weigh 10-15 lbs, plenty for a crowd.

• Affordable price – Brisket is budget-friendly compared to other beef cuts.

• Beefy taste – The brisket has a distinct, robust flavor that corning enhances.

No other cut of beef has the right combo of collagen, fat, size, and price that makes brisket ideal for corned beef. While you can use other cuts like round, chuck, or navel, brisket remains the gold standard.

Anatomy of a Beef Brisket

Beef briskets are comprised of two separate muscles – the flat cut and the point cut:

Flat cut:

• Leaner with less fat marbling
• Rectangular shape
• Found nearer the forelegs
• Dense grain, slices cleanly

Point cut:

• More fat marbling and connective tissue
• Irregular, triangular shape
• Found nearer the shoulders
• Falls apart more easily

The two muscles connect in the middle of the brisket separated by a thick fat layer. Understanding their differences helps choose the right brisket.

Comparing Point Cut vs. Flat Cut

So which is better – the point cut or flat cut brisket? Here’s a direct comparison:

Appearance:

• Flat cut has tidy, uniform slices perfect for serving plates.
• Point cut is irregularly shaped with fat running through.

Fat content:

• Flat cut is leaner with a fat cap on top.
• Point cut has more marbling and connective tissue.

Texture:

• Flat cut holds its shape better when cooked.
• Point cut falls apart more easily.

Flavor:

• Flat cut is milder tasting.
• Point cut is more intensely beefy.

Cost:

• Flat cut is the cheaper option.
• Point cut costs more due to tenderness.

How to Choose the Best Brisket for Corned Beef

For classic homemade corned beef and cabbage, I recommend choosing a flat cut brisket. The even shape gives you those perfect slices to pile high on serving platters. The milder flavor also lets the corning spices shine.

However, for ultra-tender and beefy corned beef sandwiches like Reubens, opt for the point cut. While pricier, its richness and tendency to fall apart makes amazing shredded corned beef.

No matter which you choose, keep these tips in mind when purchasing a brisket:

• Seek out high-quality Prime or Certified Angus Beef briskets for the best flavor and marbling. Select Choice grade briskets can also work well.

• Look for briskets between 10-15 lbs. Too large and they are tricky to cook evenly. Too small provides minimal leftovers.

• Inspect the fat marbling. Some marbling provides moisture but avoid excessive large chunks of fat.

• Ensure the brisket feels dense and firms, not spongy or mushy.

• Check for bright red color without dried or brown spots.

• For raw brisket, allow 1⁄2 to 3⁄4 lb per person after cooking shrinkage.

• For cooked/sliced brisket, figure about 4-6 oz per serving.

How to Prepare Flat Cut vs. Point Cut Brisket

Proper cooking technique is also vital for tender, juicy corned beef:

For flat cut brisket:

• Braise covered in a 325°F oven or in a slow cooker on low for 8-10 hours. Use a broth like beef broth or Guinness.

• Cook until a fork slides in easily. Avoid boiling or high heat which toughens the meat.

• Let rest at least 15 minutes before slicing across the grain into 1⁄4 inch thick pieces.

For point cut brisket:

• Braise for 10-12 hours at 250°F until extremely tender. The extra fat takes longer to melt.

• Shred the meat with forks once fully cooked then return to the braising liquid to soak up flavors.

• Use the fork-shredded point cut for sandwiches or mix into hash.

Where to Buy Quality Brisket for Corned Beef

For the best tasting homemade corned beef, be choosy about your brisket source. Seek out briskets from sustainably raised grass-fed cattle whenever possible. Grass-fed meat has a cleaner, purer flavor. Local butcher shops are a great option for finding high-quality briskets. Big box chains often sell pre-frozen briskets that have been sitting around.

Online mail order from companies like US Wellness Meats, ButcherBox, and Crowd Cow offer convenient ways to get premium briskets shipped frozen right to your door. Buying direct from small ranches lets you know exactly how the cattle are raised.

Perfectly Pink: How to Know When Corned Beef Is Done

Determining when corned beef is finished cooking takes some practice. Here are tips for checking doneness:

• Use a meat thermometer – 195°F indicates tender brisket.

• Check thickness when pierced – A skewer or fork should slide in easily.

• Look for pull back meat – Meat will shrink back about 1⁄4 inch from the bone when done.

• Jiggle the meat – Cooked corned beef will jiggle loosely rather than tightly when moved.

• Let sit before slicing – At least 15 minutes rest time allows juices to absorb after cooking.

• Look for pink slices – The interior should be pink with some browned outer edges but not gray brown.

• Taste for tenderness – Sample a smaller end piece after cooking to check texture.

Mastering the art of the perfect brisket takes practice but follow these guidelines for tender corned beef every time.

Making a Delicious Reuben with Leftover Corned Beef

Leftover cooked corned beef offers the chance to get creative, especially with sandwiches. The classic Reuben remains one of the best ways to use up extra corned beef.

To make, start by slicing Swiss cheese and placing it on toasted rye bread smeared with Russian or Thousand Island dressing. Layer on thick slices of corned beef then top with sauerkraut and another slice of dressing-spread rye bread.

Butter the outsides of the sandwich and grill in a skillet until the bread is crispy and the cheese melty. The combo of creamy dressing, tender meat, and crunchy bread make this sandwich irresistible.

Knowing how to pick the perfect brisket is essential for homemade corned beef success. Look for a 10-15 pound Prime or Certified Angus Beef brisket with modest marbling. Cook low and slow in a flavorful liquid until fork tender. Rest before slicing across the grain. With the right prep, your brisket will yield piles of tender, pink, salty slices perfect for Reubens, hash, or traditional corned beef and cabbage.