Corned beef seems to be on so many people’s every day’s menu. In fact, you are missing a lot if you have not started adding this sumptuous meat to your meal.
Corned beef is the cut from the breast or lower chest of a cow that has been brined ( that is, soaked in saltwater). This part of the cow called brisket is fleshy, boneless and quite tough. The brining is done with salt and spices. What you get at the end if prepared well, is slightly salty meat with a little sour taste rich in flavour.
This article describes a flat cut versus point cut corned beef, also outlining the benefits of each and why you should choose either type of cut.
Choosing a cut for your corned beef
Preparing a delicious corned beef is not just dependent on the spices used, the kind of cut your brisket has a lot to do with its juiciness and deliciousness. When buying a brisket, you will have to choose between a flat cut and a pointcut.
Depending on what you desire in corned beef, it is essential you take note of the kind of cut to get. Differentiating between a flat cut and a pointcut is not difficult, by mere looking at the brisket, you would be able to tell if it is a flat cut or point cut.
A pointcut comes to a point at one end of the brisket. This kind of cut does not really look appealing, so getting it in supermarkets is quite difficult. A pointcut is a thick cut, and it is a bit weighty. If you are planning to shred your meat after cooking, you should go for this cut because having it whole on a sandwich might look awkward.
A flat cut
A flat cut is a lean cut. The brisket is sliced in a uniformed shape and appears more appealing than the point cut. Most supermarkets sell more of this flat cut because of its appealing look. A flat cut is leaner and less weighty.
Flat cut versus Point cut, which is better?
Having known the two types of cut for your corned beef, which should you choose and why?
Choosing a type of cut depends so much on what you desire in a brisket. A pointcut contains lots of fats running through it. Hence it tends to be juicer and more flavorful. If you want a corned beef that is juicy and full of flavour, then use a pointcut.
Although, most people use the flat cut for a corned beef so that it would make an appealing dressing on their foods. If your diet is tightly monitored and fat would not do you any good, you should not go for this type of cut.
A flat cut, on the other hand, has its fats trimmed off; this gives the brisket a lean look. It is not that flat cut brisket does not have fat at all; it still has a layer of fat on the bottom, which helps to keep the meat moist. A flat cut is healthy and good for people who do not eat fat, although it might not come out as juicy as a pointcut.
Preparing a Corned Beef
Corned beef can be prepared from beef or purchased ready to eat from a supermarket or food shop. In either of the two situations, it is best you go for a flat cut because it gives your food dressing a more appealing look.
Flat cut is also the best option if you are going to use a slow cooking method. This is because flat cut features a more consistent and even thickness (just some level of thickness though). Pointcut, however, has its point end thicker and with intermuscular fat.
Since the flat cut does not contain enough fat to make it juicy, trying the “slow cooker” increases its juiciness and flavour. The result is very tender meat with lots of flavours.
Corned beef can be eaten together with any kind of dish. This flavoured and meaty food can be used as a dressing for a sandwich or even paired with potatoes, carrots and cabbage. You can also serve it over pasta or mashed potatoes.