master-cooks | What Is The Best Cut Of Beef For Corned Beef?

Corned beef is a classic dish with roots in various culinary traditions, and choosing the right cut of beef is essential for achieving the best flavor and texture. The most preferred cut for making corned beef is the brisket. This particular cut is favored because it is marbled with fat, which adds flavor and tenderness during the slow cooking process. The brisket is a relatively tough cut of meat, which benefits from the long cooking times required for corned beef, breaking down the connective tissues and resulting in a tender, flavorful dish. Brisket comes in two parts: the flat and the point. The flat cut is leaner, with a uniform shape, making it easier to slice and ideal for sandwiches or serving as a main dish. The point cut is fattier and more marbled, offering a richer flavor, and is often used for dishes where shredded beef is desired. While both cuts are suitable for corned beef, the choice between the two often comes down to personal preference regarding fat content and intended use. For those who prefer a leaner meal, the flat cut is recommended, whereas those seeking a more robust taste and tenderness might opt for the point cut.

When to use the flat cut vs the point cut for corned beef

The flat cut features a consistent, rectangular shape and is located near the cow's rib cage. It's ideal for dishes that require uniform slices, such as corned beef sandwiches or breakfast hash. If you're preparing corned beef and cabbage, the point cut, also referred to as the deckle, is the better choice. This cut comes from an area closer to the shoulder, where the meat is both juicy and tender. The best cooking method for the point is low and slow in a pot or slow cooker, allowing the fat to render into the meat. This rich, flavorful quality makes the point cut perfect for corned beef.

If you're interested in home-curing corned beef, you can try other cuts, like a beef round cut from the cow's hindquarters. Again, consider the fat content when determining the best cooking method. Regardless of the cut you choose, in addition to the brine, you'll want to incorporate spices such as mustard seeds, coriander seeds, cloves, and possibly some sugar. Sodium nitrate is commonly added during the curing process for commercially prepared corned beef to preserve the meat and impart its distinctive pink hue. However, some chefs and home cooks opt for beet juice to achieve the same color. If you want to enjoy corned beef anytime, there's always the option of canned corned beef, which works wonderfully in a corned beef hash.

What Is The Best Cut Of Beef For Corned Beef?

When to use the flat cut vs the point cut for corned beef

Recommended

Next up