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Cut of Meat for Corned Beef?

cp Mar 3, 2005 10:52 AM

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. g
    Greg Spence RE: cp Mar 3, 2005 11:41 AM


    1. t
      Tom Meg RE: cp Mar 3, 2005 02:51 PM

      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. c
        cp RE: cp Mar 3, 2005 06:05 PM

        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. j
          Jim H. RE: cp Mar 4, 2005 03:26 PM

          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.

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