What is the Best Cut of Corned Beef for Sandwiches?
Corned beef sandwiches are a classic deli menu item and a tasty way to enjoy this flavorful cured meat. But when it comes to selecting the right cut of corned beef there are a few key things to consider.
In this article, we’ll compare the two main cuts used for corned beef – the flat cut (also called the first cut) and the point cut (also called the second cut) We’ll look at the differences between them and help you determine which is the best cut of corned beef for sandwiches and other uses.
What is Corned Beef?
First, a quick refresher on what exactly corned beef is. Corned beef starts with a cut of beef, traditionally brisket, that has been cured in a salty brine solution. This curing process infuses the meat with flavor and preserves it.
The term “corned” comes from the coarse salt crystals historically used to cure meats, which were known as “corns” of salt. Today, corned beef is brined with a mix of salt, spices, and preservatives that give it its signature pinkish-red hue.
Pre-brined corned beef is readily available at most supermarkets. Many brands use brisket for their corned beef because it’s a well-marbled cut that responds well to moist-heat cooking methods like braising.
The Anatomy of a Brisket
Brisket comes from the breast or lower chest area of the cow. It contains a lot of connective tissue, which must be properly cooked to become tender.
When the whole brisket is divided into two sections, it produces the flat cut and the point cut:
-
The flat cut, also called the first cut, comes from the leaner, rectangular, thicker end of the brisket. It contains less fat.
-
The point cut, also called the second cut or deckle, comes from the fattier, irregularly-shaped end. It contains more marbling and connective tissue.
So what does this mean for making corned beef sandwiches? Let’s compare.
Comparing Point Cut vs. Flat Cut Corned Beef
Here are the main differences between the point cut and flat cut when it comes to making corned beef sandwiches:
Appearance
-
The flat cut has a uniform thickness and neatly sliced rectangular shape that looks nicer on a sandwich.
-
The point cut is irregularly shaped with lots of marbling and fat which can appear messy or unappetizing when sliced.
Fat Content
-
The point cut contains far more fat, which can result in a greasy mouthfeel but does impart more beefy flavor.
-
The flat cut is leaner with less fat, making it better for those wanting a healthier sandwich.
Texture
-
The high collagen content in the point cut means it shreds easily and melts in your mouth.
-
The flat cut holds its shape better when sliced and has more meaty chew.
Flavor
-
With all its marbling, the point cut is considered more flavorful and juicy.
-
The flat cut has a milder beef taste but picks up flavors from brining and cooking liquids.
Ease of Slicing
-
The even shape of the flat cut makes it easier to slice thinly and uniformly.
-
The point cut’s irregular shape can crumble when sliced, making messy sandwiches.
Sandwich Uses
-
For classic deli-style sandwiches, the flat cut slices neatly and stacks better.
-
For messy pulled beef sandwiches, the point cut shreds easily.
Cost
-
Point cut is often more expensive due to its desirability for flavor and tenderness.
-
Flat cut offers more meat for your money in an affordable, sandwich-ready package.
As you can see, the characteristics of each cut make them better suited for certain purposes. Let’s summarize when to choose each one:
When to Choose Flat Cut Corned Beef:
-
You want easy, clean, thin slices for delicate sandwiches.
-
Uniform slices to stack high on rye or caraway seed bread.
-
Milder taste to complement sandwich toppings.
-
A firmer, meatier texture.
-
More meat for your dollar.
When to Choose Point Cut Corned Beef:
-
You want fall-apart tender, juicy shreds of meat.
-
Stronger corn beef flavor for hearty sandwiches.
-
Adding to hash or stew where appearance doesn’t matter.
-
A super moist and unctuous mouthfeel.
-
Appearance is not a concern.
Cooking Methods for Sandwiches
To get the most out of your corned beef, pair the right cut with the right cooking method:
-
For flat cut, opt for gentle braising or cooking in liquid to soften without shredding.
-
For point cut, go low and slow – braise, stew, or cook in a slow cooker to increase tenderness.
In both cases, cook just until a fork pierces the meat easily but it still holds together for slicing or shredding. And always let it rest before carving.
To lend a smoky nuance,flat cut can also be smoked low and slow prior to cooking. Just keep slices thin on sandwiches, as smoked meat dries out.
Sample Corned Beef Sandwich Combinations
Here are some classic corned beef sandwich recipes to try:
-
The Reuben – Flat cut or thin smoked corned beef, Swiss cheese, sauerkraut, Russian dressing, grilled rye bread.
-
Rachel Sandwich – Same as a Reuben but substitute pastrami for corned beef.
-
Patty Melt – Shredded point cut corned beef, caramelized onions, melted cheese between sliced bread or in a bun.
-
Corned Beef French Dip – Thin sliced flat cut corned beef piled into a French roll, served with au jus for dipping.
-
New England Stacker – Flat cut corned beef, tomato, onion, mustard, mayo, lettuce on rye or bulkie roll.
-
Irish Stacker – Corned beef sliced or shredded, Swiss, pickles, horseradish cream sauce, marbled rye.
-
Hash Sandwich – Leftover corned beef hash griddled into patties and served on toasted bread.
The Takeaway on Corned Beef Cuts
When selecting the best cut of corned beef for sandwiches, consider the flat cut for its clean slices, meaty texture and affordable price. For shredded or chopped sandwiches, opt for the fattier point cut and its intense corn beef flavor.
Cook using moist heat methods until fork tender, let rest, then slice across the grain for the most tender results. Pair your perfectly cooked corned beef with rye bread, sauerkraut, pickles and mustard for sandwich perfection.
Don’t forget to check out our Pressure Cooker Corned Beef Recipe
Point cut brisket is a flavorful and versatile cut of beef that can be used in various recipes. Other than making corned beef, here are five delicious options to consider:
Smoked Point Cut Brisket:
Rub the brisket with your favorite barbecue seasoning or a mix of salt, pepper, and garlic. Smoke it low and slow until it reaches a tender and flavorful consistency. This method imparts a rich, smoky flavor, making it a favorite for barbecue enthusiasts.
Braised Point Cut Brisket:
Brown the brisket on all sides in a hot pan, then transfer it to a Dutch oven. Add broth, onions, carrots, and herbs. Braise it in the oven until fork-tender. This method results in a succulent and savory brisket that’s perfect for serving with mashed potatoes or over rice.
Slow Cooker Point Cut Brisket Tacos:
Season the brisket with taco spices, garlic, and lime juice. Place it in a slow cooker with diced tomatoes, onions, and peppers. Cook on low until the meat is tender and shreds easily. Serve the flavorful brisket in taco shells with your favorite toppings.
Point Cut Brisket Chili:
Cube the brisket and brown it in a pot. Add tomatoes, kidney beans, chili powder, cumin, and other spices. Simmer until the brisket is tender and the flavors meld together. This hearty chili is perfect for warming up on chilly days.
Asian-Inspired Point Cut Brisket Stir-Fry:
Slice the brisket thinly and stir-fry it with vegetables like bell peppers, broccoli, and snap peas. Add a savory and slightly sweet soy-based sauce with garlic and ginger for a delicious and quick Asian-inspired meal. Serve over rice or noodles.
These recipes showcase the versatility of point cut brisket, allowing you to explore different flavors and cooking techniques.
Point Cut VS Flat Cut Corned Beef
Point cut corned beef are rounder and has pointy end. It’s the thicker part of the brisket which generally have more marbling or fat and connective tissue. This is the reason why a lot of people find them to be more flavorful, tender and more juicy. This cut is great
Flat cut corned beef or also called round cut on the other hand are lean and with fat cap. Because it’s leaner, it is easier to slice and it looks better for presentation. This cut is easier to find and cheaper, which is why it’s most used for home corned beef recipes. When well-cooked, flat cuts also offers good flavor. Just make sure to trim the fat cup before cooking or curing when you buy this cut.
Review of Corned Beef Hertford #shorts
FAQ
Which corned beef cut is best for sandwiches?
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. On the other hand, point corned beef, also known as the second cut or the point cut, is taken from the fattier, triangular-shaped end of the brisket.
What cut of corned beef do restaurants use?
Corned beef is usually made from the brisket cut above the cow’s foreleg (indicated above). In England and Ireland it’s also sometimes made from the silverside cut (a UK/Irish cut located under the rump, equivalent to part of the US “round”).
What cut of corned beef is the most tender?
Flat Cut: This cut is leaner and uniform, ideal for slicing. It absorbs seasonings well and is perfect for traditional dishes. Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.
Which is better, corned beef round or brisket?
The best cut of beef for corned beef and cabbage is brisket, which is sold in flats, points, or whole portions. While there is some debate about whether flat or point is better for corned beef, I prefer a point cut, which has more marbling and fat. You can always trim the fat after cooking.
What is the best corned beef cut for a sandwich?
You’re ready to make the ultimate corned beef sandwich but first you need to decide on the best corned beef cut for your sandwich. There are five options to choose from: flat iron cut, top blade cut, bottom round cut, chuck cut, and brisket cut. Each cut of corned beef has its own unique qualities.
What are the different types of corned beef?
When it comes to corned beef, there are two main cuts you can choose from: point and flat. The point cut comes from the brisket’s fattier end, while the flat cut comes from the leaner center portion. The point cut has a higher fat content, which makes it juicier and more flavorful than the flat cut.
Which is better point cut or flat cut corned beef?
For slicing, the flat cut is the choice for corned beef as it slices up nicely. Though it’s less flavorful than point cut, you can still enhance its flavor by adding spices and seasonings during the slow-cooking process. Point Cut vs Flat Cut: Which Is Better?
What is the best brisket cut for corned beef?
Additionally, it’s the ideal brisket cut to use for homemade corned beef. Compared to the flat cut, the point cut is larger, thicker, and marbled with more fat and connective tissue. Because there is more flavor from the additional fat but less meat, it is typically ground into hamburger meat or shred for sandwiches.
Is corned beef flat cut or flat cut?
One of the best breakfast options in America is corned beef, which is frequently served with hash browns and eggs. The point cut and the flat cut of brisket can both be used to prepare this hearty dish. But what distinguishes corned beef from flat cut and point cut?
How do I choose a corned beef cut?
When selecting your corned beef, take a look at the marbling to determine which cut will work best for your recipe. If you’re making a classic corned beef and cabbage dish, a point cut may be the way to go to keep the meat tender and juicy.