What Cut of Beef is Used for Corned Beef? A Detailed Look at Brisket

Corned beef is a salt-cured beef product that has become a staple in many cultures’ cuisines. From Jewish delis to Irish-American kitchens, this tender, tasty meat treat is beloved by many. But what cut of beef makes the best corned beef? The answer is brisket. Here’s a deep dive into why brisket is the ideal cut for corned beef.

What is Corned Beef?

Before we get into the specifics on cuts of meat, let’s review what exactly corned beef is. Corned beef is made by curing beef in a salt brine solution often called a “pickle.” The name comes from the “corns” or large grains of salt historically used in the curing process.

In addition to salt, spices like black peppercorns, coriander, mustard seeds, and others are usually added to the brine as well. This gives corned beef its characteristic flavor. The meat is kept in the brining solution for 4-14 days. This process both preserves the meat and tenderizes it.

The pink color commonly associated with corned beef comes from sodium nitrite, a curing agent that helps prevent bacteria growth and adds flavor. After brining, the meat is ready to be cooked.

Why Choose Brisket for Corned Beef?

When it comes to the best cut of beef for corned beef brisket is hands down the winner. There are a few key reasons why brisket makes an ideal choice

It’s Naturally Tough and Sinewy

Brisket comes from the breast section of the cow. This area gets a lot of exercise, so the meat is full of connective tissue. When cooked with the slow, moist heat methods used for corned beef, this connective tissue melts into delicious gelatin that makes the meat incredibly tender.

It Has the Perfect Fat Content

Brisket has thin streaks of fat running through the muscle As the brisket cooks, this fat renders and bastes the meat, keeping it moist and adding beefy flavor. The marbling also gives each bite a delicious richness.

It Has Excellent Meaty Flavor

Even before brining, brisket has a distinctly beefy, savory flavor. The brining process only enhances the meat’s natural taste. When paired with classic corned beef spices, you get an exceptionally delicious end result.

It’s a Classic Cut for the Dish

Brisket has been used traditionally for corning beef. So when you make corned beef with brisket, you’re keeping an age-old tradition alive.

Flat Cut vs. Point Cut Brisket

Within the brisket primal cut, there are two distinct sections: the flat cut and the point cut. Many butchers separate these and sell them individually. So which is better for corned beef?

Flat Cut

The flat cut comes from the brisket’s underside near the ribcage. It has a uniform thickness and rectangular shape. With less fat marbling, the flat cut has a leaner texture. This makes it the best choice if you want neat, tidy slices for sandwiches or plated meals. The uniform shape also means it cooks evenly.

Point Cut

The point cut, also called the deckle, comes from near the cow’s front shoulder. It contains more marbling and fat, resulting in a richer flavor and more tender, shredable texture. The point cut’s fat content makes it a top pick for dishes where appearance doesn’t matter as much, like corned beef hash.

Buying the Best Brisket for Corned Beef

When purchasing brisket to make your own corned beef or to cook store-bought corned beef, keep these tips in mind:

• Opt for quality over quantity. Buy a smaller brisket from a reputable source rather than a bargain pack from a factory farm.

• Choose brisket from grass-fed, pasture-raised cattle when possible for better flavor and nutrition.

• Look for briskets with bright red meat and creamy white fat. Avoid any with brown or grayish hues.

• Make sure the brisket feels firm, not spongy. Pass on briskets with dry, sticky surfaces.

• For homemade corned beef, select fresh brisket, not previously frozen. For pre-brined corned beef, check the use-by date.

• Allow 1/2 to 3/4 pound of raw brisket per person, depending on appetites. It shrinks a lot when cooked.

How to Cook Corned Beef Brisket

Once you’ve got your brisket, it’s time to transform it into tender corned beef. Here are some top cooking methods:

• Braising: Simmer gently in liquid like broth, beer, or water with spices for 3+ hours until fork tender.

• Slow roasting: Cook low (225-250°F) in a covered pan with a little liquid for 4-6 hours.

• Pressure cooking: High pressure for 45-60 minutes does the trick. Natural release for 10 minutes before opening.

• Slow cooking: Keep on low for 7-8 hours for 3 pounds of meat. Check doneness and cook longer if needed.

• Poaching: Submerge brisket in a pot of 170°F liquid. Cook for 4-6 hours depending on size.

The exact time will vary based on the size of your brisket and your appliance. Use a meat thermometer to confirm the corned beef reaches an internal temp of at least 195°F when done.

Serving Up Your Corned Beef

Once your brisket has transformed into tender, flavorful corned beef, it’s time to serve it up. Here are some corned beef dishes to try:

• Classic corned beef, cabbage, and boiled potatoes for St. Patrick’s Day

• Thick sliced corned beef sandwiches piled high with sauerkraut, Swiss cheese, and Russian dressing

• Hearty corned beef hash with potatoes, onions, peppers and a fried egg on top

• Creamy corned beef chowder packed with vegetables like carrots, celery, and leeks

• Homemade corned beef pot pie topped with a golden brown biscuit crust

The Takeaway on Corned Beef and Brisket

When it comes to the best cut of beef for corned beef, brisket is the clear winner. Both the leaner flat cut and fattier point cut have their advantages and work beautifully. Look for high quality brisket from pasture-raised cattle and cook it low and slow for maximum tenderness. Then slice up the corned beef goodness and serve it in all your favorite Irish-American dishes.