Corned Beef

NYCgrrl wrote:

Bzeitham wrote:
There are two corned beef briskets advertised in our Publix ad this week...Murphy & David's and Grobbel's. As I recall, one is more of a "processed" corned beef and the other more of a natural "beefy" corned beef which we prefer. Can't remember which is which. Any suggestions out there?

Thanks...and have a happy St. Patty's Day! Can't wait for the boiled cabbage and potatoes!

No Publix by me so don't know either brand you mentioned. At my end of the country, local butchers brine their own corned beef and I buy it by how complex the seasoning is. I can tell you to look for a flat cut as opposed to round or corner/tip cut. To read the label to see if any extraneous ingredients you might not like are added.

The man is going to Fairway's tomorrow to pick up a 5-6 lb flat pre-brined cut (on sale for $6@lb. Woohoo!) and I already made a dry rub to put on it so it can rest in the fridge for some days before cooking. We'll have it with cabbage, carrots and taters one night, chopped for hash on a camping trip (gotta love the freezer) and sandwiches.

Every area is different. Where you say look for a "flat" cut, other areas prefer a "point" cut. Never heard of it called a round or corner cut before. A "packer brisket" consists of two muscles, a flat, and a point. The flat is leaner, whereas the point is marbled with fat, making it more tender. I grew up eating mom's point cut. It's what I prefer in pastrami and corn beef, although, I really don't like corn beef. Same cut, but when smoked and steamed for pastrami, I'm all over it.