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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.

      Link: http://tomness.blogspot.com

      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.