Corned beef and cabbage is a beloved dish, especially around St. Patrick’s Day. The key to a great corned beef and cabbage is choosing the right cut of meat I’ll explain the different cuts of corned beef and help you decide which is best for corned beef and cabbage
What is Corned Beef?
Corned beef is beef that has been cured in a brine solution. The brine is made from salt and spices like peppercorns, bay leaves, and mustard seeds. This curing process gives corned beef its signature pink color and distinctive salty flavor.
Traditionally corned beef is made from brisket. Brisket comes from the breast area of a cow and is a tough sinewy cut. When cooked low and slow, as with corned beef, the connective tissue in brisket breaks down into gelatin, making the meat tender and juicy.
The Different Cuts of Corned Beef
There are a few different cuts of brisket that can be used to make corned beef:
Flat Cut
- Rectangular shape
- Lean with less fat
- Most commonly used cut for making corned beef
Point Cut
- Triangular shape
- Fattier with more marbling
- Great for shredding
Whole Brisket
- Includes both the flat and point cuts
- More variety in texture and fat content
How to Choose Corned Beef for Cooking
When selecting corned beef, here are some tips:
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Go for grass-fed: Grass-fed beef has a richer flavor and is healthier. Look for corned beef from cattle that were 100% grass-fed and grass-finished.
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Choose the flat cut or whole brisket: The flat cut brisket holds its shape better when cooked. The whole brisket gives you both lean and fatty pieces.
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Get plenty of meat: Plan for 3/4 pound of meat per person, as corned beef shrinks during cooking.
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Make sure it’s fresh: Check expiration dates and pick corned beef that wasn’t sitting around too long.
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Buy from a trusted source: Purchase corned beef from a local butcher or high-quality producer. Avoid cheap supermarket corned beef.
How Different Cuts of Corned Beef Perform in Corned Beef and Cabbage
Now let’s see how the various brisket cuts work for corned beef and cabbage:
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Flat cut: The rectangular shape gives nice, uniform slices. The leanness means the meat can dry out if overcooked.
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Point cut: The fat keeps this meat moist and flavorful. The odd shape makes for less attractive slices.
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Whole brisket: You get the benefits of both lean and fatty meat. Slices vary in shape and fat content.
For corned beef and cabbage, the flat cut or whole brisket are your best options. The uniform slices of the flat cut make for the prettiest presentation. But for best moisture and flavor, the whole brisket can’t be beat.
Cooking Tips for the Best Corned Beef and Cabbage
Here are some tips to ensure perfect corned beef and cabbage, no matter which cut you use:
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Cook the corned beef in liquid like beef broth, stout beer, or water. This keeps it moist.
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Add seasonings like peppercorns, bay leaves, and mustard seeds to the cooking liquid.
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Cook the corned beef low and slow. Simmer on the stovetop or cook in a 300°F oven.
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Use a meat thermometer to ensure the corned beef reaches an internal temp of at least 145°F.
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Let the cooked corned beef rest for 15 minutes before slicing for juicy, tender meat.
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Serve the sliced corned beef with boiled cabbage, potatoes, and carrots. Spoon the cooking liquid over everything.
Other Uses for Leftover Corned Beef
Leftover corned beef also makes delicious sandwiches, hash, soups, and more. Try these creative uses for leftovers:
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Pile corned beef on rye bread with swiss cheese and sauerkraut for Reuben sandwiches.
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Make corned beef hash by dicing meat with potatoes and onions and frying until crispy.
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Toss chopped corned beef into eggs or a strata for a hearty breakfast.
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Simmer corned beef and veggies in broth for a simple corned beef soup.
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Layer corned beef, cabbage, potatoes, and cheese into a casserole and bake.
So there you have it! For classic corned beef and cabbage with beautiful slices, go for a flat cut or whole brisket. Cook it low and slow and slice across the grain. Leftovers can be used in all kinds of delicious ways. Whatever cut you choose, you’re sure to enjoy this traditional Irish-American dish.
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 vs. Point Cut: Understanding the Difference
The distinction between flat-cut and point-cut brisket becomes paramount when exploring the best corned beef cut for a festive St. Patrick’s Day meal or any savory dish. The flat cut, known as the “first cut,” is prized for its leaner nature and consistent thickness. It facilitates even cooking and makes it a preferred choice for those seeking easier slicing and a more aesthetically pleasing presentation. This cut is particularly well-suited for recipes where the beef needs to be showcased, such as in corned beef hash or when served alongside boiled potatoes, carrots, and cabbage. The flat cut’s lower fat content and uniform shape allow it to absorb seasonings and spices more evenly, resulting in a deliciously seasoned and tender piece of meat that’s flavorful and visually appealing.
- 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.
On the other hand, the point cut, or “second cut,” tells a different story with its higher fat marbling and richer connective tissue content. While making the point cut slightly more challenging to slice neatly, these characteristics contribute to a significantly more flavorful and tender outcome when the meat is cooked slowly at low heat. This cut is favored in recipes that benefit from a long, slow cooking process, such as being braised in a slow cooker with a mix of spices, onions, and perhaps a hint of barbecue sauce for an added depth of flavor. The point cut’s extra fat and connective tissue melt during cooking, rendering the meat fork-tender imbued with a depth of unmatched flavor, making it the superior choice for those seeking a more hearty and robust corned beef experience.
Slow Cooker Corned Beef and Cabbage
FAQ
What cut of corned beef is best for corned beef and cabbage?
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 kind of beef is used in corned beef?
Historically, any type of meat could be put through the curing process that makes what we know as corned beef today. In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that’s because the brisket is a traditionally kosher cut of meat that’s cured to tenderize it.
What cut of meat does corned beef come from?
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Detroit Free Presshttps://www.freep.comIt’s time for corned beef: Three super easy ways to prepare itMar 12, 2021 — What cut of beef does corned beef come from? Beef brisket is the cut used to make corned beef. A primal cut, it’s a large piece from the breast or l…
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Brent’s Delihttps://brentsdeli.comPastrami vs. Corned Beef: What’s the Difference? – Brent’s DeliDec 13, 2021 — » Type of Cuts While beef is the common meat source for corned beef and pastrami, they have different types of cuts. Usually, brisket is used for co…
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The Pioneer Womanhttps://www.thepioneerwoman.comPastrami vs. Corned Beef: What’s the Difference Between Them?Mar 7, 2025 — What Is Corned Beef? Corned beef is a traditional Irish-American food that’s made from beef brisket that’s been cured in a solution of salt and spice…
What is traditional corned beef?
Simply put, it’s beef brisket that has been cured in a salt solution, a process that helps preserve and tenderize the meat while lending extra flavor through the addition of spices, garlic, and herbs (think pickling spices). More commonly, corned beef is pink because of the use of pink curing salt to preserve it.