Corned beef brisket is a delicious and timeless staple, especially around St. Patrick’s Day. But when it comes to picking the perfect brisket to make your corned beef, you have options. The main choice is between the flat cut and the point cut of brisket. Both have their own unique qualities when it comes to texture, fat content, and how they should be used. This guide will walk you through the key differences between the flat cut and point cut brisket so you can choose the right one for your corned beef meal.
First a quick brisket primer. Brisket comes from the breast or lower chest area of a cow. It’s a very well-exercised area since it supports much of the cow’s body weight. This makes the brisket naturally tough, but also very flavorful.
The brisket primal cut weighs 8-16 pounds on average. To make it more manageable butchers separate it into the flat cut (or first cut) and the point cut (or second cut). The term corned beef refers to brisket or another tough beef cut that has been salt-cured, sometimes with the addition of spices like peppercorns mustard seed, garlic, and bay leaves.
Flat Cut Brisket
The flat cut comes from the rectangular muscle underneath the layer of fat in the middle of the brisket. It has a uniform thickness of around 1-2 inches and weighs 5-10 pounds on its own. Here are the characteristics of the flat cut:
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Leaner – Has less fat marbling due to its position farther from the fatty deckle area. Still has a thin fat cap on one side.
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Uniform shape – Rectangular profile with even thickness. Slices well and looks tidy on the plate.
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Holds shape during cooking – Doesn’t shrink or shred as much as point cut since it has less fat and collagen.
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Lean flavor – With less fat, the beefy flavor is more prominent. Some find it less juicy
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Easier to carve – Flat shape creates nice, even slices whether served hot or cold.
The flat cut is the traditional choice for corned beef brisket. Its uniformity makes it perfect for presentations like corned beef and cabbage platters. The leaner meat also absorbs the brine nicely during curing.
Point Cut Brisket
The point cut, shaped like a triangle, comes from the fattier portion of the brisket closer to the foreshank. It contains more connective tissue and fat interlaced in the muscle. Here are the traits of the point cut:
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More fat marbling – Point cut contains fat deposits inside the muscle and around the exterior.
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Richer flavor – The fat content provides robust, beefy flavor and juicy texture.
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Shreds easily – Collagen breaks down faster than flat cut, causing it to shred more during cooking.
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Less uniform shape – Triangle or half-oval shape due to more fat and thinner muscle.
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Smaller – Usually weighs around 5-7 pounds.
Point cut brisket is ideal for stews, pot roasts, and as the fatty complement to leaner flat cut brisket. The fat and collagen make it perfect for pulled or shredded beef.
How to Choose Between Flat and Point Cut
So when it comes to corned beef, which brisket cut is better? Here are some factors to help decide:
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Preparation method – If making corned beef hash or stew, point cut. For corned beef and cabbage or sandwiches, flat cut.
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Fat content – Choose point cut for rich, tender meat. Go for flat cut if you prefer leaner texture.
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Budget – Point cut costs more per pound due to popularity of fat for flavor/tenderness.
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Serving style – Point cut shreds more. Flat cut slices cleanly for plates or sandwiches.
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Flavor – Point cut has a bolder, beefier taste thanks to the fat. Flat cut is still flavorful.
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Availability – Flat cut is far more common. Check with your butcher for point cut.
While the point cut is considered more desirable by most chefs and BBQ aficionados, the flat cut is still an excellent choice, especially for home cooks seeking an easy, classic corned beef brisket meal.
Cooking Methods for Corned Beef Brisket
To turn a tough brisket into tender, melt-in-your-mouth corned beef, low and slow cooking is key. Methods like braising, oven roasting, or slow cooking break down connective tissue and render fat into the meat.
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Braising – Brown meat then cook in liquid like broth, wine, barbecue sauce at around 300°F.
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Slow cooker – 8-10 hours on low. Can finish under broiler.
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Oven – Roast at 225-250°F for 4-6 hours until fork tender.
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Stovetop – Cover and simmer in broth or water for 2-3 hours.
Allow to rest at least 15 minutes before slicing against the grain for maximum tenderness. Leftovers make killer corned beef hash the next morning!
Finding the Best Corned Beef Brisket
To get the highest quality brisket for corned beef, look for the following:
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Grass-fed, grass-finished – Healthier for cattle and provides better flavor than grain-fed.
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Fresh, not frozen – Avoid meat that’s been frozen for long periods. Short 2-3 week freezing is ok.
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Reputable source – Local butcher or trusted meat producer, not factory farmed.
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Good marbling – Some fat is desirable, especially for point cut. Avoid large bare patches.
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Bright color – Should be a vibrant cherry red, not brown or gray.
When you start with a beautiful brisket from a humane, sustainable ranch, you’re guaranteed amazing homemade corned beef, no matter which cut you choose.
So for your next corned beef meal, decide whether you want the uniform slices of flat cut or the fall-apart shred of point cut brisket. Both have their merits and provide incredible flavor when properly cured and cooked low and slow. Either way, you can’t go wrong when the foundation is high quality brisket and your own special seasoning blend.
Point Cut: The Secret to a Flavorful Feast
The point cut, often called the brisket point, is a treasure trove of flavor for those who appreciate the richness of corned beef. As a cut of corned beef derived from the fattier end of the whole brisket, it’s distinguished by its significant fat marbling and denser connective tissue, characteristics that promise a juicier and more flavorful feast. This portion of the salt-cured beef excels in cooking methods that allow for slow and low heat, such as braising or using a slow cooker, which slowly breaks down the tough tissues, resulting in a melt-in-your-mouth texture. The point cut’s unique composition makes it an ideal choice for anyone looking to elevate their meal with a deeply savory and richly textured corned beef experience.
Flat Cut: The Best Bet for Corned Beef and Cabbage
Corned beef recipes span diverse cooking styles and traditions, inviting culinary enthusiasts to explore this meat’s rich flavors and textures. Whether you’re working with a flat cut for its leaner profile or embracing the succulence of a point cut, the right recipe can transform these cuts into the centerpiece of any meal. From the slow simmering pots of St. Patrick’s Day feasts to the comforting warmth of homemade corned beef hash, the adaptability of corned beef allows it to shine in various dishes. The secret lies in combining spices, cooking methods, and accompanying ingredients, each chosen to enhance the beef’s natural flavors and create satisfying and memorable dishes.
The ingredients include a 3-4 lb corned beef brisket (flat cut recommended), small potatoes, carrots, and a head of cabbage. Cook the brisket with spices on low heat until tender, then add the vegetables towards the end. This dish epitomizes Irish-American cuisine’s hearty, comforting nature, offering a balanced blend of textures and flavors.
This is a perfect use for leftover corned beef. It combines diced corned beef, potatoes, onions, and bell peppers, all pan-fried to a crispy finish. Serve with a fried egg on top for a hearty breakfast or brunch. This recipe turns simple ingredients into a deliciously savory start to the day.
Ingredients involve a brisket point cut, barbecue sauce, onions, garlic, and beer. The brisket is slow-cooked until fall-apart tender, then shredded and mixed with barbecue sauce. This dish offers a unique twist on traditional corned beef, merging the rich, deep barbecue flavors with the tender textures of slow-cooked beef.
The Difference Between Flat Cut And Point Cut Corned Beef
FAQ
What is the most tender cut of corned beef brisket?
The flat cut is known for its tenderness and is often preferred for slicing, making it ideal for sandwiches or serving as a main dish.
What’s the best kind of corned beef brisket to buy?
The flat cut is the preferred cut for corned beef, but the whole brisket is used often as well.Feb 9, 2021
What is the most flavorful cut of brisket?
Point Cut Brisket
It’s also a popular choice for BBQ enthusiasts who want a richer, more flavorful brisket. One of the benefits of the point cut is that it’s more forgiving than the flat cut. Since it has more fat marbling, it’s less likely to dry out during cooking and can be more tender and juicy.
What part of the brisket is best for corned beef?
Flat (first cut) brisket is recommended here since it’s the default for brisket that’s braised and then sliced. Corned beef is a favorite brisket preparation.
What is corned beef brisket?
Corned beef brisket is a beef cut that has been cured in a seasoned brine before cooking. It is typically associated with Irish cuisine, particularly on St. Patrick’s Day. What’s the difference between the point cut and the flat cut? The point cut and the flat cut are two different sections of the beef brisket.
What is the best cut of corned beef brisket?
However, the texture and tenderness may differ compared to using a traditional brisket cut. To sum it up, the best cut of corned beef brisket is undoubtedly the point cut. Its rich marbling of fat ensures a tender and flavorful result when slow-cooked. However, if you prefer a leaner option, the flat cut can still make a delicious corned beef dish.
Which is better brisket or corned beef?
Taste: Milder, with a meatier flavor but less richness than brisket. Location on the Cow: Cut from the rear leg of the cow (the round primal). If you opt for corned beef brisket, you’ll need to choose between the point cut and the flat cut. Each has its own advantages depending on your cooking method and preference.
What is the best cut of beef for corned beef?
The preferred cut of beef for making corned beef is brisket. The brisket comes from the cow’s lower chest and contains lots of collagen that requires slow cooking to break down and tenderize. When prepared properly, the brisket becomes wonderfully moist and succulent.
What is a point cut of corned beef brisket?
This cut, also known as the deckle, is marbled with fat and offers incredible flavor and tenderness. The point cut of corned beef brisket is taken from the front portion of the beef brisket, where it attaches to the breastbone. It is a thicker and fattier cut compared to the flat cut, which makes it perfect for slow cooking.
Is a point cut better for corned beef?
The point cut is considered better for corned beef because the marbling of fat adds moisture and flavor to the meat during the long cooking process, resulting in a more tender and flavorful end product. Can I use the flat cut for corned beef? Yes, you can use the flat cut for corned beef.