If you are preparing Corned Beef for a St. Patrick’s Day feast you will find two different cuts of meat. Corned Beef either comes in point cut or flat cut. The point cut is usually cheaper and it contains more fat. The flat cut will be leaner but may be less tender.
Corned beef is made from a brisket. It is placed in a brine of grains and salt to cure the meat. Corned beef is similar to pastrami and used to make a Reuben sandwich. This meat is usually slow cooked because it is a tougher cut. I make corned beef in my crock-pot for the best results.
When selecting your corned beef at the store, feel the meat. The meat should be firm. If it is soft or mushy, it contains too much fat.
We only eat corned beef once or twice a year. We had a taste test last year and everyone preferred the point cut to the flat cut. The fat in the point cut makes it tastier and more tender. Since we don’t eat it often, I am okay with cooking the fattier meat!
What about you, do prefer the point cut or the flat cut? What else do you make for St. Patrick’s Day?
Photo credit Max
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don’t forget to make hash! Since corned beef is cheap this time of year, I buy enough for left overs of hash and sandwiches. Hash is SOOOOOO easy. Just chop potatos and then brown them in a pan (I use my electric skillet, because it is non-stick and big)…then throw in the already-cooked leftover beef. Egg on top and you’re done! Oh, probably people prefer onions in there too….I can’t eat onions, but I hear people dig em. )
My 3rd was due on St. Patrick’s….on the 18th I was in labor around dinner time but I COULD NOT miss my hash, so I cooked and fed the kids and hubby…then told him Oh, I’ve been in labor for about 3 hours, thought you might want to know. She was born on the 19th, but I just think that is such a silly story!
Debi,
Love your story! Don’t get in the way of a pregnant women and food! I’ll have to make hash this year. Thanks!
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first year that I have noticed points & flat Corned beef. Thanks for the info.
Hi MaryAnn,
Glad the information on the corned beef was helpful! May the luck of the Irish be with you!
I use a pressure cooker (2 hrs.) to cook up my corned beef to a pint where it falls apart!!
I’ve always done my corned beef stove top, always point cut, and it comes out great! When the meat is almost done i cook carrots (whole) and wedges of cabbage in the broth. I also make champ and soda bread. We have horseradish and brown mustard to go along.
Hash, yes!! Some years i cook beets too and make red flannel hash next day. I boil some extra potaroes to save out for the hash.