My mother-in-law was visiting this weekend and I decided to make our St. Patrick’s day feast a bit early. She is Irish and I thought it would be fun to have the traditional Corned Beef, potatoes, carrots and cabbage while she was here.
While shopping for the corned beef it became apparent that I had not done my research. There are two cuts of corned beef; point and flat cut. The point cut is cheaper. Not knowing what to get, I purchased both! We needed two anyways with the crowd we had.
I made the point cut in the crockpot. I just added the seasoning packet and let it cook all day. About half way through cooking, I added the cabbage. The flat cut was placed in a roaster pan with potato chunks, carrots, the seasoning packet and water. I roasted it at 300 degrees for 6 hours.
What is the Right Beef Brisket Cut to Buy?
The Taste Test
Out of five adults the winner was the point cut! It turns out that the point cut has more fat which makes it more flavorful and juicy. Both cuts of meat were tasty, but the point cut was the clear winner in our home.
Point Cut VS Flat Cut Corned Beef
Point Cut Brisket
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 Brisket
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.
How to choose the right corned beef?
For the record, corned beef is made from the brisket. If you’re going to buy the entire brisket, it has both the flat cut and point cut.
To make the corned beef, it is placed in a brine of grains and salt to cure the meat. 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. I thought you would all like to know that the cheaper cut of corned beef nets the best results!
Here’s a great tip from my reader Cathy. When cutting meat, make sure to cut across the grain. This would make the meat more tender and easier to chew.
Although Irish corned beef and cabbage has become a beloved part of Irish-American culture on St. Patrick’s Day, it is actually not a traditional Irish dish.
In Ireland, the typical St. Patrick’s Day meal is lamb or bacon and cabbage, which consists of boiled bacon, potatoes, and cabbage.
However, in the late 19th and early 20th centuries, many Irish immigrants in America found that corned beef was more readily available and affordable than bacon, and began to substitute it in their traditional St. Patrick’s Day meal. Thus, the tradition of Irish corned beef and cabbage was born.
Corned beef is a cured beef brisket that is preserved with large grains of salt, known as “corns” of salt, and boiled until tender and flavorful.
Cabbage, a popular vegetable in Ireland, became a natural accompaniment to corned beef in America, as it was readily available and complemented the dish’s salty flavor.
While Irish corned beef and cabbage may not be a traditional Irish dish, it has become a beloved part of many Irish-Americans’ St. Patrick’s Day celebrations, serving as a delicious way to celebrate the holiday and honor their Irish heritage.
Don’t forget to check out our Pressure Cooker Corned Beef Recipe
Here are more St. Patrick’s Day recipes to try:
Here’s also a super easy 3 ingredients corned beef recipe
Also try our Pressure Cooker Corned Beef Recipe
CHECK OUT THESE ST. PATRICK’S DAY FUN ITEMS
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