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Mar 3, 2005 10:52 AM

Cut of Meat for Corned Beef?

  • c

I make corned beef from scratch every few years (very yummy) for St Patrick's day, but I can never remember the cut of meat I am supposed to buy. Anyone know?

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  1. Brisket.

    1. I prefer the point end of the brisket to the flat end. It's thicker, fattier and contains more connective tissue, which results in a more moist, tender and flavorful end product.

      Somewhat harder to find, though.


      1. Thanks for your help!

        I'm getting closer to the deadline for buying the meat and finding the potassium nitrate needed to make the "authentic" version I grew up on...

        I'll let you know how it turns out in a week or so!

        1. I don't make corned beef from scratch, but brisket (point and flat) and round are traditional. If I were to make my own, I would try tri-tip, since uncorned brisket is so expensive.