Doing my own Corned Beef this year...which cut would you recommend?

C

cook21

Well-known member
Since St Patrick's Day falls on a Friday this year, we're going to do a big dinner. I'm determined to do mine own this year, but Julia Child's Way To Cook calls out 1 fully trimmed boneless 10-12 pound top or bottom round of beef (or the eye round, boneless chuck, or brisket).

Which one would net me the best end result?

 
charlie taught me to use the whole (cheaper) one.

He recommended the whole cut: the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.

http://eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=48509

 
read this thread as I was confused but the flat cut is brisket. Felt good that I got it right.

 
I've done Julia's recipe with brisket and it was delicious. Two notes: Start soaking two days before

you plan to cook. The dry cure is very salty and it takes a while to desalt it. It's worth it though. 2) The meat will not be red like store-bought because the recipe does not contain saltpeter. It doesn't affect the flavor.

Okay, three notes: Use whatever cut you find and adjust the amount of salt and other ingredients to the weight of the meat.

Good luck!

P.S. If you're doing Julia's boiled dinner, her method of steaming the cabbage and potatoes separately in some of the broth makes for a very happy melange in the end, with each element cooked just right and clear broth to serve with it.

 
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