Kitchen

[Lotus]

Flat cut...aka...thin cut.

I bring mine to a boil for about 15 mins.....then empty the water, rinse the meat, add fresh water and then bring to a boil again.

It gets rid of all that scummy looking stuff on the top of the water.

PS....I usually cook 2 at the same time as they shrink so much.

[adoreqvc]

Point cut for more marbling and more infused flavor, and I also prefer it for sandwiches because it has more marbling, and a really tender infused flavor.

I do not mind separating the fatty parts and use a very sharp knife.

Some prefer flat cut for easily sliced sandwiches and presentation for guests, also tasty but much leaner.

Round cut is also very flavorful.

Whole brisket has both point and flat cuts.

Personal preferences are needed to decide how many are being served, and what type would YOU prefer to buy.

[Roni]

I always cook in the pressure cooker....any cut. Cook on high pressure for an hour, bring down pressure and then add the cabbage quarters, bring back up to pressure for another 6-7 minutes.... Perfect. The cut doesn't matter, slicing does - always slice AGAINST the grain, if you slice with the grain it will be stringy and fall apart...

[cuddlesmama]

On 3/10/2015 Lotus~ said:

Flat cut...aka...thin cut.

I bring mine to a boil for about 15 mins.....then empty the water, rinse the meat, add fresh water and then bring to a boil again.

It gets rid of all that scummy looking stuff on the top of the water.

PS....I usually cook 2 at the same time as they shrink so much.

After boiling the meat x2 does it take away from the taste?

[camochef]

After almost 50 years of cooking corned beef many times /year, in crock-pots, dutch ovens, pressure cookers, using both flat cut and point cut, I have developed my method for the best corned beef.

I prefer flat cut, it has less fat. I also prefer using a pressure cooker over other methods for the last 5-6 years. It takes less than an hour and always comes out being tender and very tasty. Besides the spice pack that comes with the corned beef I also add Penzey's corned beef seasoning and pickling spices in a tea ball.

I always rinse the meat before placing it in the pressure cooker. I usually do it on high for 50 minutes then remove it and tent with foil while adding the cabbage, carrots and potatoes to the pressure cooker for 6 minutes.

I've found Grobbel's Gourmet flat cut corned beef brisket to be the best, available at our local wal-mart. It's also America's oldest corned beef specialists, since 1883. If cooking on your outdoor grill/smoker, try using point cut. Point cut is usually the cheaper cut.

Enjoy!

Camo

[debic]

So did anyone else stroke out at the cost of them this year? I bought 2 at $20 a piece.

[Irish Rosebud]

^^I thought I paid more this year. I always buy three: one to cook and eat now and two to freeze for later. I always buy Trader Joe's uncured flat cut, which I've found to be lean and tender (I usually roast low and slow until the liquid evaporates). The price per lb on the package, $5.99, is what I think it's been in past years. I paid $18+ for two of the three, which I thought was more than in previous years, but maybe not.

Does anyone have a rec on tasty sauerkraut? I used the refrigerated Boar's Head in the clear package just last week and thought it was too bland, as did DH. (I had added some poppy seed to it before cooking.) I've used packaged before and haven't yet found one I liked. I bought a can of "Bavarian style" sauerkraut yesterday but haven't tried it yet and am not familiar with the brand.

For those of you with a Publix, try their Irish soda bread if you haven't. Heavenly (but nothing like authentic Irish soda bread in Ireland, which is dense, plain, not sweet, and wonderful). Publix only sells it for one week a year around St. Paddy's Day and should be getting it in very soon.

[debic]

On 3/11/2015 Irish Rosebud said:

^^I thought I paid more this year. I always buy three: one to cook and eat now and two to freeze for later. I always buy Trader Joe's uncured flat cut, which I've found to be lean and tender (I usually roast low and slow until the liquid evaporates). The price per lb on the package, $5.99, is what I think it's been in past years. I paid $18+ for two of the three, which I thought was more than in previous years, but maybe not.

Does anyone have a rec on tasty sauerkraut? I used the refrigerated Boar's Head in the clear package just last week and thought it was too bland, as did DH. (I had added some poppy seed to it before cooking.) I've used packaged before and haven't yet found one I liked. I bought a can of "Bavarian style" sauerkraut yesterday but haven't tried it yet and am not familiar with the brand.

For those of you with a Publix, try their Irish soda bread if you haven't. Heavenly (but nothing like authentic Irish soda bread in Ireland, which is dense, plain, not sweet, and wonderful). Publix only sells it for one week a year around St. Paddy's Day and should be getting it in very soon.

I try and buy 2 or 3 after Saint Patrick's Day on sale, but they are gone by the next year.

[Irish Rosebud]

Oh, yes, debc! Only once a year for good corned beef is not enough!

[debic]

I cook 2 at a time so we can have a week of sandwiches for lunch.