What do you prefer point cut or flat cut corned beef.

I prefer a flat cut, the leaner the better. Our local meat market makes their own>

they are flat, lean, salted just right, and not all the fat in some other cuts. It is excellent.

 
I like the flat cut too- I have one simmering in chicken broth and lots of pickling spices now

I simmer it that way (covered) for several hours then put veggies in- small potatoes, carrots, celery, onions, cabbage wedges- and simmer another hour or more. Delicious with a deep flavor and so tender it falls apart.

 
I have always used the point cut, but this year, Costco only had

the flat one. It was dry, dry, dry. Never again!

 
P.S. Curious. I did your Braised Cabbage & it was the dinner's saving grace. Thanks for a keeper.NT

 
How did you cook it Moyn? I had it at a restrnt earlier in the week and waitress said they GRILLED..

it. Turned out very stringy and had sharp little chards, not tender at all. Bad, really bad. I thought the conventional way was boiling it, or sometimes baking it.

 
I always do mine in beer. Now I'm thinking of degreasing the broth...

... throwing in the left over potatoes and veggies, less cabbage, and making some soup with cheese, etc. like a potatoe cheese soup idea but using all the great flavors from the corned beef.

 
I did it too and it was very well received...a nice cross between boiled and sauteed

...which I don't like...too greasy

 
I baked it at 300 for 3 hours & 20 minutes, on a rack, with a bottle

of beer over the top & then the spice packet. It was posted here last week. Then I covered it tightly with foil.
Last year I did it Tammy/Arcadia's way (in the archives at Gail's), which was baked also, and had great success, and MUCH less shrinkage, than simmering in water, which I had ALWAYS done. The only difference between last year & this, is that Tammy's (as I remember it) was baked with sugar & some other spices, so it turned out sweet & salty.

 
Cathy, you could be right, but I'd never had such a BAD corned

beef, with all different ways of preparation, when I used the point half. I guess it's a matter of "if it ain't broke, don't fix it", LOL.
Besides, I am an ex New Yorker, and have always found it very amusing when someone orders a "lean corned beef" sandwich. It should be an oxymoron!!!!!!! Just my humble opinion.

 
It is what I did, Pat (what a surprise) and it is simmering for dinner now

I used homemade chicken broth- a light one with no salt- instead of beer and I always use up the leftover veggies, mashing some of the potatoes to thicken it all up. I use shredded Gruyere to finish it.

Interested to know how soup with a beer/corned beef base is. Let me know how yours turns out- No matter what you do it will be good for what ales you (a little soggy pun here).

 
I made Reubens instead...and now I have leftover saurkraut....ISO

that pork roast recipe of your mom's. I'll probably do the soup on Sunday

 
You are both welcome, but I thank Molly Stevens. Her recipes are always good. I corned a piece of

flat brisket using a brine and cooked it in water, came out beautifully. Took a little longer than I thought it would to get tender, but tastes so good. I used the recipe I've posted from the Bruce Aidells & Denis Kelly Meat cookbook, but this time I used slightly more than half the sugar and liked it even better. Less sweet tasting. I brined it for 12 days. I also made the cabbage, but think I like it best without the balsamic...not sure why, I love balsamic vinegar.

 
Here it is- REC Mom's Great Pork Roast and Sauerkraut

MOM'S GREAT PORK ROAST AND SAUERKRAUT

3-4 lb. pork roast
1-2 lbs sauerkraut (the refrigerated kind)
1 large onion, chopped
6 Red potatoes, whole if small, quartered if large
6 garlic cloves, peeled and chopped
2 T juniper berries
2 T caraway seed
handfull of chopped Cilantro (or 1 tsp Cumin or Coriander)
salt and pepper to taste
1 C dry white wine
2 cups chicken broth (low sodium)

Rinse the sauerkraut well, and drain. Put in 10x14" roaster. Add everything else but roast, and mix together. Put roast in center of pan and cover tightly with foil. Roast at 325° for 2 hours. Take off foil, turn sauerkraut several times and baste pork. Roast another hour.

If you don't like your pork so overdone, then start by putting all ingredients together except for the roast, mixing well, covering with foil and roasting for two hours without the pork. Uncover, turn the sauerkraut over, make a "well" in the center for the pork roast, baste with juices and roast another 1-1/2 hours, making sure to turn the sauerkraut once in a while. The sauerkraut benefits from longer roasting time.

 
Moyn (or anyone) - could you please post the thread where she talked about...

how she baked hers? I remember the discussion, but when I search for "corned beef" at the old kitchen seek, I get "0 responses"!

I remember we all told our favorite way of preparing it, and since I will be making mine tonight, I'd really like to try and bake it this time, especially since you said you had success. Thanks!!

 
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