Cut of Meat for Corned Beef?
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?
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!
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.