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Which Corned Beef Should I Buy?

On Thursday, I'll be making corned beef & cabbage. I'm trying to decide which corned beef to get, from the following: Harris Ranch (sold at HOWS; cured with all the regular stuff); Wellshire (sold at Whole Foods; uncured); or Whole Foods' special, in-house prepared corned beef that I can only assume is uncured. I've had the Harris Ranch before & it was fine; I was hoping someone out there has tried either the Wellshire or the house-brined one from WF.

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  1. Skip the fancy-schmancy, way overpriced stuff at the above stores. The best I've found this year is the "Blarney Stone" brand Point Cut Briskit at Stater Bros.Is $1.19 per pound today, but I believe it will go down to less than a dollar when the weekly speciasl come out Wednesday.


    1 Reply
    1. re: ChefRoux

      Thanks for the suggestion, though I'd probably wind up spending the difference in gas getting there!

    2. Point cut is going for 99¢/lb Wednesday and Thursday at both Ralphs and Vons (Shannon and Safeway brand, respectively). If it's a decent amount of good meat you want, though, point cut is only kind of a bargain, being very fatty and tough relative to the flat cut, which will be going for $2.99 at Ralphs.

      7 Replies
      1. re: Will Owen

        Yeah, I probably want the flat cut. I want to get dinner for 3, plus enough left for sandwiches (homemade reubens!)

        1. re: Will Owen

          99¢/lb Special at Ralphs was sold out fast. Doesn't help but ask for a rain check good for 60 days.

          1. re: monku

            Today is St. Pat's Day and almost every market in the South Bay have sold out on the 99 cent point cuts which are on sale at both Ralph's and Vons. Rain checks are available at one per customer. Many customer complaints at all stores is what I've been hearing. Inventory was low this year.

            1. re: Clinton

              wow--that sucks--I went to S. Redondo Von's last night about 8:30 & it was slim pickings but they still had a few to pick from. I was able to grab one for the freezer. This is the first year that I have noticed that the sale is only for 2 days.

              1. re: sparkareno

                The problem might possibly be just in the south bay area? I just got back from Santa Maria and stocks were plentiful. Luckily I picked one up there at Vons but it was only limited to one per customer. Also, this is the first time I've ever noticed that Ralph's was limiting their corned beef to one per. Usually it's two per. I did get a rain check which is good for a later purchase when it's not on sale.

          2. re: Will Owen

            Point cut tougher than flat??? How are you cooking it.? For me, the point cut has _always_ been juicer, more tender, and more flavorful than flat-cut!!

            1. re: The Professor

              Boil it with spices, brown sugar and vinegar.

          3. Fresh & Easy has "Reuben" brand points @ .99 ea., limit 2. Cooked 2, and they were some of the best I've had. I usually rinse off the brine and use my own seasoning, not the package. These were not salty at all. I stock up this week of every year and freeze a bunch for the rest of the year. Caveat, I would never pay more for a flat cut, nor have I tried any fancy high falutin' specialty corned beefs. It's all about the deal!

            1. Point cut for me too--whatever cheap brand is selling for 99 cents. I cooked one last night & tasted it this morning--delish. Yeah--I had to trim off some extra fat but the marbling of fat throughout (that isn't there as much in flat cut) is what gives flavor & tenderness. It is easy to cut off some outside fat both before & after cooking. Also cooking long and slow. I need to get one for the freezer now--nice to have corned beef in July that only cost a few bucks. I tasted some expensive one at Trader Joe's yesterday--dry & very little flavor IMO. I cook mine in beer.

              1 Reply
              1. re: sparkareno

                I find that the cheaper they are, the better they taste - more marbeling and looser texture.

              2. I'm another one who much prefers the point cut. Much more flavor.+

                5 Replies
                1. re: laliz

                  Maybe I will get a point cut, then... possibly, two, if they're really small. Seems to be the consensus pick for flavor.

                  1. re: Jack Flash

                    Adding to Sparkareno's post: If you go with the Point Cut, figure on 8 oz raw per 4 oz serving.
                    If you really want to live large, boil your Potatoes, Carrots and Cabbage in the Borth when the Brisket is done.

                    I'm cooking 150# for an event tomorrow. Instead of boiling, I use the oven-cooked recipe I got years ago from the Exec. Chef at Santa Anita Racetrack:

                    1. Place unrinsed Brisket on flat rack in shallow pan, fattiest side up.
                    2. Add enough water to bottom of pan to where it is just under the rack.
                    3. Mix equal parts Brown Sugar, Ketchup and Yellow Mustard until smooth.
                    4. Brush thick coating of mixture on top of Brisket.
                    5. Cover pan tightly with lid or Parchment Paper and Foil.
                    6. Roast in 325 degree oven for 3- 4 hours until tender
                    7. When ready, remove Brisket and keep in warm place until ready to slice.
                    8. Add drippings and 2 quarts of water to stock or soup pot.
                    9. Cook Vegetables in order: Potatoes, Carrots and quartered Cabbage until tender.
                    10. Slice Brisket and serve with Vegetables.

                    1. re: ChefRoux

                      I would use the oven bake/braise method when cooking CB's for sandwiches, cooled then sliced and reheated. For New England boiled dinner, I always use stovetop, adding carrots, turnips and potatoes after 3 hours(if tender), then cabbage 15 minutes after that, all done 15 minutes later. Some guests prefer dinner served as soup in a bowl, but I always save the broth for another soup if I can. I bought 14 corned beefs this year.

                      1. re: DWB

                        I intend to boil, adding carrots & potatoes to the pot, and later cabbage, until it's all cooked and yummy.

                      2. re: ChefRoux

                        I disregarded my own advice and got a 99¢ point cut, a Shannon brand from Fresh & Easy. It was several ounces shy of four pounds. After it was cooked (crockpot on Warm all night) and cooled I cut most of the exterior fat off and still had well over two pounds. CB&C is a meal Mrs. O generally tolerates rather than enjoys, but this morning she told me, "That corned beef last night was really good!" I did make a mustard gravy with the broth that I bathed the sliced meat with before I reheated it in the oven, which certainly helped perk things up.

                  2. This may be a stupid question ... and I'm sure someone will be ready to point out just how stupid ;p

                    What is "uncured" corned beef? Isn't the definition of corned beef that's it's salt-cured? "Corns" was an old term for salt kernels. Corned beef can be wet-cured in brine or dry-cured with a salt rub, but I'm pretty sure that uncured corned beef isn't corned beef.

                    Maybe you're referring to the lack of nitrates or nitrites?

                    7 Replies
                    1. re: maxzook

                      Not a stupid question; you got it in your last sentence. No added sodium nitrite or nitrate. There are naturally occurring nitrites in other ingredients used in an "uncured" product. See also, cured v. uncured bacon.

                      1. re: Jack Flash

                        Right ... that makes it nitrate-free cured beef.

                      2. re: maxzook

                        I'd also love an answer to this question, which is not stupid at all.

                        Isn't a corned beef always "cured" in some fashion. To me, an "uncured corned beef" is nothing more than a plain beef brisket.

                          1. re: mcf

                            Okay - so if they're all "brined", what makes one "cured" & another "uncured"?

                            1. re: Breezychow

                              I think the point has already been made that the distinction is chemical curing vs. brine.

                          2. re: maxzook

                            If you make it yourself you can just throw a beet in the pot if you want the cured color.

                          3. It's always Wellshire/Garrett County (same folks, different names) for us. I think their uncured hot dogs, bacon, keilbasa, sausages and corned beef are the very best. I don't buy feedlot beef, so others may be fine for you if that's not your priority. But if you want more natural/environmentally friendly, Wellshire it is, IMO.

                            1. Has anybody found an organic corned beef? I was going to make my own, but am also having trouble finding plain old organic brisket. Not that I've looked that hard.

                              1 Reply
                              1. My apologies for this probably being too late for the evening's festivities, but I just remembered where I had seen a recipe for curing nitrate/nitrite-free corned beef ... from Alton Brown's first book:


                                Several notes in the comments about using beets to make the brisket pink (or at least pinker) without saltpeter.

                                1 Reply
                                1. re: maxzook

                                  Hi Maxzook:

                                  I just looked at this today would you beleive 8 days later. Thanks I have printed and the next time I see a brisket of beef on sale i am going to try it. There is a store called Buy Low on La Brea & Florence where i purchase most of my vegetables. (Great prices and they last, lettuce two weeks, sweet potatoes forever!) as they have not been in cold storage as do large chains. anyway they also a a butcher type of meat counter and I trust them. They have their meat sale on Thursday's. I am sure soon they will have a very reasonable cut of meat "just" for me. I will then cure my meat and have my own private St. Patricks Day. In the mean time have a very Happy Easter! Tarina Thanks again!!

                                2. On Wednesday I set out to purchase corn-beef in the South Bay area and Ralph's had none and I was advised that none was available at the warehouse but it may be available on Thursday and like most of you received a rain check. Von's was out too. Trader Joe's wanted $4.99 a pound so I decided to go to Whole Foods (don't ask me why) So I get home and cook ed it for 2-3 hours got my cabbage, potatoes and carrots cooked with some of the juice with onions of course and then sliced some of the meat. I failed to mention that I paid $6.89 a pound as at this point I didn't care about the $.99 I just had to have it! So the meat was brown!!! I look in the trash and what did I find? I had purchased uncured corned beef. The butcher who gave it to me behind the counter where they hide it at Whole Food never said a word about uncured and I have never heard of it before I took the package out of the trash. Well I will share one thing. It looked just like corn-beef only brown, it sliced the same, and had the same tenderness. Other than that it belonged in the trash with the package it came out of. Had it not been so late at night I think I would have taken it back cooked and donated it to that butcher. Lessen learned: NEVER BUY CORNED BEEF AT WHOLE FOODS. And next year make sure to notice what you are buying as I clearly have never seen it before and I've cooked corned beef for over 45 years. I ask one question why would anyone want to pay over $20.00 for a tiny piece of meat that is almost tasteless ( yes it came with seasonings which you had to use without washing the meat as it did not come in a little bag) that need to be cooked for three hours!!!! OK I was the stupid one. Anyone want to try one,I am sure they have more as they had at least 50 of them on Wednesday. Lesson learned!! Warning shared!

                                  And about the coupon from Ralph's, I am sure we will never get to use them as they hardly ever have them any other time of the year. If they do it will not be a point cut. Had I been thinking I would gotten a rain check for the $2.99 cut, at least they may have that within the next 60 days!!!

                                  Anyway ...Happy St. Patrick's Day!!

                                  18 Replies
                                  1. re: tarina7619

                                    That's a sad story Tarina. Like a lot of people, I have my rain check from Ralph's who ran out both Wednesday and Thursday. The butcher said that they only received two cases of the sale packages and were sold out by 10am in the morning, and that was limited to one per person rather than the normal two per. We'll see what happens today if they have more or just pulling a bait and switch act?

                                    1. re: Clinton

                                      Thanks Clinton, as they say "you live and you learn!" Good luck on the rain check! I think if I get to Ralph's this weekend I may request a rain check for the more expensive cut as I think it will be likely that we may be able to redeem it.

                                      Thanks for reading ALL of THAT! AS you could tell at the time I was very upset!!

                                      1. re: tarina7619

                                        Went to the Ralph's near Del Amo Shopping Center yesterday and was told by the manager that there's probably a shortage due to rising meat prices, especially the point cuts for corned beef. Still no inventory stock available but he was expecting some from other outlying stores who had excess to be shipped in a few days. Probably good to redeem your rain check ASAP since they don't have point cuts all the time if any? Still haven't had my corned beef yet but I do have my cabbage. Oh well, so much for this year's St. Patrick's Day.

                                        1. re: Clinton

                                          Clinton I saw Corned beef today at Smart and Final. The one I had in may hand was about $9.00. I started to purchase it but I am just so over CB and cabbage now! I think it was a couple dollars a pound or so. Just on case you don't want to make slaw and since you have cabbage!! BETTER LUCK TO US ALL NEXT YEAR!!!

                                    2. re: tarina7619

                                      A week or so ago, someone posted an inquiry asking about where to buy "grey corned beef." I don't think it got any responses, but I think that the person was really searching for an "uncured" CB. Apparently, that's how it's made in New England, so I suppose that there are quite a lot of people who'd be happy to have the one from WF. I tried a sample of the WF one the other day and other than the fact that it wasn't very red (obviously), thought it tasted OK.

                                      I wound up getting mine at HOWS (Harris Ranch, cured with plenty of nitrates and nitrites). I tried the point cut this time, but I think I'll go back to the flat cut next year. Taste was fine, but I think I prefer mine a tad leaner. Flat cut is easier to slice, I think.

                                      1. re: Jack Flash

                                        Jack the uncured beef was OK I just think I should have been advised that is was uncured. I don't think too many people even know it even exists. Now that I have calmed down I will say that it did not taste bad and it was nice in a sandwich the next day. But it did not go well with cabbage, potatoes and carrots. As well it was not the taste I was expecting at this time of the year. I cook mine with a little brown sugar, vinegar and cloves so with the seasoning it kind of had a hint of the regular CB. Funny thing it had the usual warning on the package about handling, care and concerns of raw meat, So I was very surprised that it was impossible to wash it off should you desired, which would have been foolish if wanted to take advantage of the spices provided. As a rule it comes in a little package. Thanks for reading my long message and taking the time to reply. I didn't really expect anyone to read it since St. Patrick's' Day was over. Tarina

                                        1. re: tarina7619

                                          Whole Foods doesn't carry meat cured with nitrate/nitrite so anything you buy there won't have it. None of their deli meats, etc. are. Most of the products have celery juice as a "natural" alternative.

                                          At my local store the corned beef was clearly labeled in both the butcher case and another brand in packages. If you want a pink color, just cook it with a couple of beets in the water.

                                          I don't think it was the curing process at fault, there is little difference in taste, but the cut. They didn't sell cured brisket this year and instead were offering cured round which is less fatty and less tasty.

                                          If you are used to cured brisket, especially the fattier point, cured round isn't going to work.

                                          1. re: JudiAU

                                            Tell me about it. That was the only cut that I was able to find this weekend and it disappointed.

                                            1. re: JAB

                                              Round is good as a cold buffet item, not for CB&C. I try to get a chunk that will fit my medium glass loaf pan. Then simmer it, let it cool in the broth, put it into the loaf pan and cover it with foil. Then I set this concrete brick I found on top and set it in the fridge overnight. Comes out with some nice salty jelly around it. After that it can be sliced thin onto a platter and served with a nice creamy mustard or horseradish sauce.

                                              The TJ's at which I do most of my shopping had a demo of the round served with cabbage, and while their demo cook managed to get it tender it was still rather dry and flavorless. AND expensive!

                                              1. re: Will Owen

                                                Yes will I tasted the sample at Trader Joe's also and I agree it was tasteless. I thought that it was because she cooked in some shredded cabbage which had not been seasoned. Plus it was about 50/50 so one was taking the flavor from the other. It was expensive but i thought that was their precooked one they were sampling which cost about $16.00 for the small piece I was looking at. They one you had to cook was $4.99 and but less than Whole Foods.

                                                Judi all of the ones I saw in the butcher case were labeled but displayed with the label down meat up. When I asked about the product he did not hand the package to me until I decided one the one I wanted by price which he told me as i pointed to them. I did not see the ones not packaged. It was stupid of me to make the purchase in the first place and for not reading what I had. I just wanted to get home and cook it!. Also being that I had never been the store before I did not realize it was so "healthy" until I was in there for a while. In fact I spent over $100.00 dollars.
                                                I found the sore to be much like Bristal Farms which i happen to like. They both have items i really like and don't see other places. I purchased a bottle of Champagne at Whole food (healthy??? smile) which was very reasonable and I happened to like a lot. it was : Presto Prosecco Brut (anyone else had it before?

                                                1. re: Will Owen

                                                  Will, We actually skipped it this year as a result. Corned Beef Round just annoyed me and I knew I wasn't going to be finding any raw brisket for a few weeks. The kids ate lunch at Magees at Farmer's Market and our St. Patricks day dinner will just be delayed. Might corn it myself this year.

                                                  1. re: JudiAU

                                                    Judi do you have intructions on curing your own corned beef? I know it is a long process. People used to do it years ago in Jamacia. I have worried if you don't do it right it could make you sick or something. If you do please share. I'd love to do it myself. I enjoy dooing ne things.

                                              2. re: JudiAU

                                                Judi thanks for the info ... also please also see my response to Will. Tarina

                                              3. re: tarina7619

                                                Wholefoods carry all natural products that do not have artificial colors, additives, preservatives, etc. The issue you had was that most of the corned beefs you purchased in the past includes pink salt or sodium nitrate which are chemicals that would never be used at WF, which retains the pink color that you associate with corned beef. You could have taken the meat you purchased and cured it yourself using the sodium nitrate, however it does not add flavor to the meat, only retains the pink color after you make it. If you did cure it or brine it for a few hours with the packet and more pickling spice would add flavor to the meat. Also be careful with the pink salt, its a chemical and not like table salt!

                                                1. re: dlishdish

                                                  Actually, not true. Pink salt absolutely changes the flavor of the meat. I've done a side-by-side comparison of some home cured short ribs and there is a flavor difference.

                                                  Also, the celery juice/powder used instead is loaded with the same concentration of naturally occurring nitrates.

                                                  1. re: cacio e pepe

                                                    You beat me to it. I hate the untrue claims Nitrates are nitrates whether from celery powder or juice and a jar of pink salt. Pink salt is actually sodium nitrite. What nitrates has to be converted to to cure. Uncured hot dogs and the like would be dangerous to consume if held for any length of time

                                              4. Adding this tip for next year: IF there's a Fresh & Easy near you, and they have those Shannon point-cuts for 99¢ again, check them out. The one I got was the best I'd tried, and there were lots of them still in stock on Wednesday afternoon and none at Ralphs. Just sayin' …

                                                1 Reply
                                                1. re: Will Owen

                                                  Thanks .. funny but not until this whole corn beef ordeal did I realize that there was a Fresh and Easy not far from me. My Mother talks about it all the time. That is how I ended up at Whole Foods which is also not far from the other store. I will head there with my matching shoes on next March!! Happy Easter!! What will I have? Turkey or Ham! Smile!

                                                2. Got mine at Costco. $3.99/lb. Flavorful and not too salty. Prepared low and slow in a crockpot (12 hours!). It was especially delicious with the beer-spiked broth, red potatoes, and cabbage.

                                                  4 Replies
                                                  1. re: Waverly SGV

                                                    Waverly you know you get what we pay for in moderation right! Now I am looking forward to Easter! I have a new 1 year old great grand son. I guess I will be making a great big Easter basket! Better start picking up candy and trinkets now! I will be out of town but can't forget my first Great Grand before I leave!

                                                    1. re: tarina7619

                                                      Don't forget the week before Easter is the season for harvesting Hams! Same players and rules apply as for getting corned beefs. Buy 'em early and often. .77/ lb. for succulent smoked cured pork is an even better deal than corned beef. And those frozen meaty ham bones are invaluable year round for soups. This is cheap meat season!

                                                      1. re: DWB

                                                        And don't forget ... uncured ham is pork.

                                                        1. re: maxzook

                                                          "And don't forget ... uncured ham is pork"

                                                          And pork leg is more expensive than ham!!.

                                                  2. Week later and still no point cut corned beef at Ralph's.
                                                    Used my rain check for the 99 cent/pound point cut at the Ralph's in Silver Lake on "flat cut" and they honored the 99 cent/pound. Ran back to my car and got the other coupon and redeemed that one for the freezer.

                                                    20 Replies
                                                    1. re: monku

                                                      They keep giving me the same old story all week. Can't believe no one at Ralph's can knows what's going on?

                                                        1. re: wienermobile

                                                          Thanks wienermobile I sent a message to Ralph's. We will see what they have to say to me. Maybe who knows, we may have corn beef and cabbage for Easter! Tarina

                                                          1. re: tarina7619

                                                            Please let us know what Ralph's says when they reply back to you.

                                                            1. re: wienermobile

                                                              Wienermonile ..... Will do IF I hear anything at all! This is getting interesting. Never thought so many of us are this interested in something we only buy once a year. If I don't hear from them in about four weeks I am going to go to Ralphs' and insist that they honor my coupon. Most of the checkers don't know poinnnntts from flat to round. But then the butcher department has to do it. Well maybe I will luck up and get someone who is in training or who could care less.

                                                              DWB Gads ... I wish I had room in my freezer for the ribs. My luck I'd buy them and the only days I would have time to cook them in the yard it will be raining cats and "cornbeef" out side! Ha Ha

                                                              Hi there to all of my corn-beef friends!


                                                              Ha Ha Cafe
                                                              5010 Lankershim Blvd, North Hollywood, CA 91601

                                                          2. re: wienermobile

                                                            Just for ha-has, I went to Ralphs to see if they received any point cuts since last week and the manager said no. He said that they had to marinate the beef in order to make more which would take a week or two and to check back later. The saga continues...
                                                            Oh BTW, there is an 8 hours sale today on pork spareribs for 99 cents a pound and they were loaded!

                                                          3. re: Clinton

                                                            Classic example of "bait and switch".

                                                            Wait till next week and if they don't get the point cut, tell them you want the flat cut or whatever they have for 99 cents/pound. You got a rain check?

                                                            My thinking is if they don't have the point cut now, why should they order anymore if St. Patrick's day has already past.

                                                            1. re: monku

                                                              Kinda lost my taste for corned beef. Now it's just the principle of the matter. Ralph's has had much bad publicity lately and if I recall was recently fined for overpricing and deceptive practices? Their PR department needs some major overhauling? I guess customer satisfaction is not their number one policy?

                                                              1. re: Clinton

                                                                And let's not go into their labor practices.

                                                                1. re: Clinton

                                                                  Go back with your "rain check" and say they don't have the point cut and see if they'll honor it.
                                                                  Cooked up that flat cut last night and it was excellent....who cares if it isn't St. Paddy's day anymore.

                                                                  1. re: monku

                                                                    Eggzackly, monku! Corned beef was not invented as an Irish dish, a St. Patrick's dish, nor anybody's damn dish. It's spiced brined beef, usually of a cheap cut that no one uses for much of anything else (or did until they invented Texas), to preserve it so you could have beef long after the cow died. Having done that, we then figured out how to make it not only edible but delicious. So why should we have to wait until March 17th to have all the fun?

                                                                    1. re: Will Owen

                                                                      Hard to believe, but corned beef & cabbage is an annual ritual for me to cook for my daughter on St. Paddy's day (doing it for last 18 years) and my parent's were married on St. Paddy's day (hard to believe-Asians).

                                                                      Usually it's a good time to stock up when it's cheap pre-St. Paddy's day, but not this year for some reason.
                                                                      Got another in the freezer from my Ralph's rain check and my daughter wants me to make it this weekend.

                                                                      1. re: monku


                                                                        Believe it! I have cooked it every year for over 46 years and come from Jamaican heritage! Yes my jerk chicken is the best in the US and I've been told the same when I prepare it in Kingston (Ja.) as well! smile

                                                                    2. re: monku

                                                                      I asked the meat manager at the Torrance store if they would substitute the flat for the point cut and he said that he couldn't do it since everything was on the bar code system. He just told me to wait a couple of weeks until they get a new shipment and politely not to bother him anymore until they get some in. Luckily I bought a four and a half pounder in Santa Maria last week at Vons and frozen that one for later. On the brighter side, at least I got a couple of meaty pork ribs on sale today for 99 cents a pound. Forget St. Pat's Day and Happy Easter instead!

                                                                      1. re: Clinton

                                                                        The meat manager's hoping your rain check expires in 60 days before you use it then he'll order point cut.

                                                                        The cashier's can "over ride" the bar code to give the discount on flat cut, that's what they did for us.

                                                                        1. re: Clinton

                                                                          Buy several if you can locate then and freeze for months later.

                                                                  2. re: Clinton

                                                                    Customer service (and all internal communication related thereto) at Kroger market chains is Dead. For years I've tried many times getting answers via email to corporate, and no one at the store level ever follows up.
                                                                    Don't waste your time with email and don't expect a useful answer.

                                                                    I'm in the same South Bay corned beef Black Hole. On St. Patricks Day no stores (mainstream or discount) within a four mile radius had *any* corned beef of any kind.

                                                                    1. re: DiveFan

                                                                      Received an email from Kroger today and here's what they told me:

                                                                      "Kroger wants you to know that the data base with our customers' names and email addresses has been breached by someone outside of the company. This data base contains the names and email addresses of customers who voluntarily provided their names and email addresses to Kroger. We want to assure you that the only information that was obtained was your name and email address. As a result, it is possible you may receive some spam email messages. We apologize for any inconvenience.
                                                                      Kroger wants to remind you not to open emails from senders you do not know. Also, Kroger would never ask you to email personal information such as credit card numbers or social security numbers. If you receive such a request, it did not come from Kroger and should be deleted.
                                                                      If you have concerns, you are welcome to call Kroger’s customer service center at 1-800-Krogers (1-800-576-4377).


                                                                      The Kroger Family of Stores"

                                                                      1. re: Clinton

                                                                        You wanted corned beef ... you got spam.

                                                                  3. Point cuts have been extremely fatty lately, to the point I go to flats. The points shrink so much the cost isn't much different.
                                                                    There was a fast food place in la that made a corned beef burrito. 2 offset big flour tortillas wrapped around fatty corned beef and cabbage, squirted with yellow mustard

                                                                    1 Reply
                                                                    1. re: divadmas

                                                                      This sounds very very strange but very strangely it also sounds ver goo! May be even better in a corn tortilla as I always have corn muffins with my corn beef and cabbage.

                                                                    2. Yum. I love this thread.

                                                                      The WF options have improved very much although I have to dig for a point. But I overall prefer the brand sold at Gelson's, even though I don't want to.

                                                                        1. re: wienermobile

                                                                          The flyers typically come out Tuesday and the sale begins Wednesday morning at 8am.
                                                                          Not sure whether the Fresh Fare stores participate, because they are generally not included in that mailed brochure.
                                                                          Whoever finds out, please post.
                                                                          Otherwise, Gelson's it is.

                                                                          1. re: carter

                                                                            Got the ads in the mail today: sales starts tomorrow

                                                                            Ralphs $1.79 per pound Limit 1 per customer
                                                                            Smart and Final $2.99 per pound whole or half
                                                                            Food 4 Less $1.99 per pound Point Cut
                                                                            Albertson's (coupon needed from ad) $1.39 per pound limit 2 Point Cut. $2.99 per pound with out coupon.
                                                                            Von's $1.69 per pound Point Cut
                                                                            Good luck!

                                                                            1. re: wienermobile

                                                                              Great post Weinermobile! Nice to look and plan.

                                                                              I'll throw in an eastsidish chain -

                                                                              Super A Foods (an eastsidish chain) will be selling Harris Ranch corned beef for $3.49.

                                                                              So far it looks like Albertson's is the winner!

                                                                              1. re: happybaker

                                                                                ….But you need the coupon and they state the coupon will not be available in the stores. Only in the ad.

                                                                                1. re: wienermobile


                                                                                  The coupon is on the front page of the fliers that are delivered with snail mail. I got mine today. Yours might just be waiting for you at home!

                                                                                  And funny, their online circular lists the $1.99 price - but doesn't give the coupon!


                                                                              2. re: wienermobile

                                                                                i always thought corned beef this time of year was cheap and knew it shrinks but i just used a scale. a point was $1.98/lb, total $8. cooked weight 4 pounds 3 ounces. did not realize it shrank that much.

                                                                                1. re: divadmas

                                                                                  True, but how much is it a pound in a deli, cooked and sliced?

                                                                                  You still came out ahead!

                                                                                  1. re: happybaker

                                                                                    i do have a deli in local safeway but really home cooked and deli corned beef are 2 different products. and maybe you have better deli choices near you. curious, how much does deli meat go for near you. the last deli i went to was in canada an hour north. they sold by the 1oo grams which added to the confusion. i think thats about a quarter pound.

                                                                                    1. re: divadmas

                                                                                      Oh I think the home cooked is way better as well!

                                                                                      But many folks are sad about the pricing, it has changed so much in the last ten years. So I posted about deli corned beef (usually at least $10 a pound) to remind folks that, while the sales aren't what they used to be - they're still mighty nice and better than paying for cooked.

                                                                                    2. re: happybaker

                                                                                      The Deli will cost you a fortune. If you just want a few very thin for a couple sandwiches that's ok. But it needs to be a tad bit thicker and you need more for cabbage. I do not suggest to but deli for corn beef and cabbage.

                                                                                      1. re: tarina7619

                                                                                        It may cost a bit more but you can taste if before buying it for quality and salt content. You can get exactly the amount you want without a ton of leftover meat.
                                                                                        At our local deli they also sell already steamed cabbage, carrots, onions, red potatoes and a cream horseradish sauce to top off the meat. They also throw in a nice round Jewish Rye bread. All you have to do is stop on your way home and pick up all you need for your party and you will hardly have to lift a finger. If you really have it altogether have your housekeeper prepare and set the table and you have even less to do for the party. Don't forget the Pistacio Tiramisu for dessert.

                                                                                  2. re: wienermobile

                                                                                    I got $2.69 at Von's and as I mentioned all the points that were larger all looked like flats. I don't know if they had an error in marking as for certain they read points but looked like flats. I purchased 4. There was no limit. I wish I had purchased more, I did have a little extra space in my freezer. As I always do. They freeze well you know!

                                                                                    1. re: tarina7619

                                                                                      ERROR...AT VONS FOR $1.69 a pound!, need to put my glasses on. Over 70 in years you would think I would automatically put them on. Had them on when I looked at my briskest in the store. I should changed my ID name from my first name to grey head! Ha Ha

                                                                              3. For prices ahead of the sale just call and ask the meat dept. BTW I buy flats every year because the others are too fatty for me. We do a yearly dinner for ten friends every year.

                                                                                1 Reply
                                                                                1. re: SIMIHOUND

                                                                                  I would buy points the larger the better. Unless your store has flats at a close sale price. Both will shrink , coo with the fat side up. Always buy cured otherwise all you have is a beef roast. In 2011 I purchased an uncured corned beef except un cured us not corned beef. Anyway I boil until fork tender but not falling apart. Scrape off the fat and sprinkle with paprika and allow to cool. Cook potatoes, carrots, small white onion and cabbage, season with salt and pepper and a tad of butter. Next slice corned beef very thin and put drainer vegetables on a platter, lay the thin slices of the meat over the vegetables and serve . I serve with cornbread. You can use corn bread mix but I don't like sweet cornbread. If you want an easy recipe for homemade corn bread just ask, I will send it to you. Good luck, Tarina

                                                                                2. This is a once a year thing for me. I coat the outside with a mustard / brown sugar glaze and toss it in the oven.

                                                                                  Traditionally have gone with flat. Do you think the extra 1.00 a LB is worth it for a "Choice" grade?

                                                                                  23 Replies
                                                                                    1. re: JudiAU

                                                                                      Thats what I was thinking .....especially with the dry oven cook. Thanks.

                                                                                      1. re: Tom34

                                                                                        Try boiling the brisket with the season bag, about 1/4 cup of brown sugar, about 3 tablespoons of vinegar , fat side up. Let simmer about one hour. Then scrap off fat and sprinkle with paprika .OH I FORGOT BEFORE , MAKE SURE TO SLICE AGAINST THE GRAIN OF THE MEAT OR IT WILL TEAR UP. ALSO PURCHASE AN EXTRA AND FREEZE WILL KEEP FOR MONTHS. YOUCAN HAVE MORE WHEN THE PRICES ARE UP,

                                                                                    2. re: Tom34

                                                                                      i have not noticed grading on corned beef. but brisket isn't marbled much, fat seems mostly in cap. and points seem to always have plenty of fat, you can pick out for more or less fat.

                                                                                      1. re: divadmas

                                                                                        My wife went grocery shopping this morning and picked up a 3 lb "O'Reilly's" brisket for $1.99 on sale and it was marked USDA Choice. Don't know if the "Choice" grade is really that significant with this cut of beef.

                                                                                        I am with you on the fat end of it and will go personally to the store later this week and get a few fatty points & freeze them. Do you freeze them in the packaging they came in or do you re-package (I can vacuum seal).

                                                                                        Restaurant Depot has Dunphy & Cork hand trimmed / barrel cured briskets in the $2.89 range but the smallest one I saw was like 15 lbs which way more brisket than I care to deal with.

                                                                                        1. re: Tom34

                                                                                          Tom34 -

                                                                                          Where did your wife get that brisket? Albertson's? Or?

                                                                                          Inquiring minds want to know!

                                                                                          1. re: happybaker

                                                                                            ShopRite in NJ. On sale for $2.99 lb and an extra dollar off per lb with her ShopRite card brought it down to $1.99 lb.

                                                                                            1. re: Tom34

                                                                                              Tom34 - yay your wife! Great price!

                                                                                          2. re: Tom34

                                                                                            Freeze in the original package. It will also keep in the refrigerator for weeks because it is in brine. Years ago they stored in wooden barrels in brine for month because there was no refrigeration.. That is why they used to corn beef in the first place. They slaughtered animals in the winter and could be stored outside in the cold. But when the weather got better they had to keep some meat another way. So they curried it and were able to keep it until early springs?f

                                                                                            1. re: tarina7619

                                                                                              That makes sense about the history of brine. I was just wondering how it would freeze in the brine......the one she brought home definitely has a lot of liquid in the package.

                                                                                              1. re: Tom34

                                                                                                That is ok the brine liquid freezes too,

                                                                                                1. re: tarina7619

                                                                                                  Ok thanks Tarina. I do a lot of dry aging, vacuum sealing and freezing of beef but I never froze a water logged piece of meat before & wasn't sure what would happen to the fibers of the meat when all that water froze and expanded.

                                                                                                  1. re: Tom34

                                                                                                    Nothing it will just melt like any other liquid. See my remark to youTom34 about 6 hours ago. Then enjoy future corn beef and cabbage dinners and sandwiches in the future at today's price! In fact I got some corn beef briskest in November for $2 and $3 dollars that had expired months ago they told me they were frozen. Also brine keeps longer and has linger sell by dates and you can keep in the frig over a month as long as it is still sealed. Enjoy and save when and where you can.

                                                                                                    1. re: Tom34

                                                                                                      Then you have never frozen salmon or any fish in water. Like in a ziplock bag filled with water. You never get freezer burn that way because no air or oxygen can get into it.

                                                                                              2. re: Tom34

                                                                                                I don't think the brand matters and if you cook it correctly it will be fine. All meats are either grade A or Prime. Brand does not matter. Do look for the point cut with the less fat.like I stated if point and flat are the same price then get flat. If you can only find small ones you can always cook two in the same pot. I also drop about Six whole in the pot too with the vinegar and brown sugar.

                                                                                            2. re: Tom34


                                                                                              1. re: Tom34

                                                                                                For what it's worth, the point cut has more marbling and, in my opinion, better texture and flavor.

                                                                                                I definitely agree that Choice is the way to go over Select for more fat and better flavor.

                                                                                                1. re: OCSteve

                                                                                                  I think my mom used to get the points for roasts that were going to be thick sliced and the brisket for thin slice sandwich meat but its was so long ago I am not sure. Definitely going to see if they have points later this week. Certainly cheap enough to compare.

                                                                                                  1. re: Tom34

                                                                                                    It's all brisket; its just two different parts (flat cut an point cut). Good luck with your experiment. Let us know how it goes.

                                                                                                    1. re: OCSteve

                                                                                                      True it all taste the same after you cook it correctly , slice it right, remove extra fat extra. But a larger point or put two in the pot at the same time. Put the extra cash back in your pocket or get a better bottle of wine! Happy zest. Patricks Day! No green beer for me! And I used to live in Chicago. They used to even die the canal green.

                                                                                                2. re: Tom34

                                                                                                  Buy an extra and it can be a twice a year "thang" for you when everyone else is paying $12 to $18 for a corn beef brisket later in the year maybe June or October you can pull one out of your freeze that cost $5.00 or less and then you will really enjoy. Don't buy too big and you can jus enjoy get thin sliced sandwiches. Ever got a corn beef sandwich at a deli? Never less than $12.00!

                                                                                                  1. re: tarina7619

                                                                                                    I have not had a CB sandwich at a "real" deli in quite a few years. My mom used to make them pretty frequently.

                                                                                                    $12.00 seems steep but then again the $5.00 Philly steak sandwich of just a few years ago is pushing $10.00 in some locations now. Definitely worth stocking up during a sale.

                                                                                                    1. re: Tom34

                                                                                                      Trust me it IS well worth it! This Gramie told you so. I have 4 daughters, 10grandchildren And 3 great grand. I also have 5 corn beef briskest and 71 yrs of knowledge!! So TRUST ME! :)

                                                                                                3. If anyone has an excellent non-CAFO sustainable corned beef option I am all ears. I haven't liked the Wellshire version at WF in the past but was hopeful and tried it again this year because they had brisket instead of the always lousy round. Blah. Don't love the spicing and too salty, although I steamed it and some of that is probably on me.

                                                                                                  6 Replies
                                                                                                  1. re: JudiAU

                                                                                                    Be thankful only SOME of it is on you!

                                                                                                    1. re: JudiAU

                                                                                                      So if anybody (anybody? anybody?) wants non-CAFO meat here are the options:

                                                                                                      Lindy & Grundy - grass finished, pastured raised, cured in house and vacuum sealed $15 /pd sold as a whole brisket or as a half

                                                                                                      McCalls - natural antibiotic and hormone free beef, cured locally but not by them, $8.99 /pd (had this last year, very good, much better than Wellshire)

                                                                                                      Whole Foods - Wellshire (don't like) ; House cured is very good but I haven't found a local store that did it this year

                                                                                                      Belcampo- not open yet

                                                                                                      Other ideas? Tasting notes?

                                                                                                      1. re: JudiAU

                                                                                                        Vons "open nature" house brand was listed as antibiotic and hormone free and grass fed. $5.99/pd.

                                                                                                        The McCalls was excellent and much preferred to the Wellshire.

                                                                                                      2. re: JudiAU

                                                                                                        Too late for the holiday, but A Cut Above corns their own brisket for the holiday. I didn't try it, but so far I have really appreciated all of their products. Very high quality stuff.

                                                                                                        1. re: cacio e pepe

                                                                                                          Hum. I thought they weren't open yet. Must investigate.

                                                                                                      3. so who went to albertsons this morning.

                                                                                                        25 Replies
                                                                                                        1. re: ns1

                                                                                                          In Sherman Oaks, the closest unit is in Burbank, then the next closest store is in Granada Hills or Los Feliz - not exactly convenient, you say!
                                                                                                          For the difference in price, RiffRalphs or Vons will have to suffice.

                                                                                                          1. re: carter

                                                                                                            Food4Less has a location in Van Nuys, and their ad has point cut for $1.99.

                                                                                                            The store may not be your style, but at least then you're CHOOSING Ralph's or Vons! ; )

                                                                                                            1. re: happybaker

                                                                                                              I'm cooking one from Ralph's as we speak….

                                                                                                              1. re: wienermobile

                                                                                                                Go you!

                                                                                                                I have a new recipe for Boxty I'm going to try out. This could be the year I find THE recipe.

                                                                                                                1. re: happybaker

                                                                                                                  I have a marvelous recipe for Boxty should you need it.

                                                                                                                  1. re: luria

                                                                                                                    Yes please!

                                                                                                                    I had Boxty a few years ago at an Irish pub in Newport Beach and fell in LOVE.

                                                                                                                    Tried many recipes and none were like what I had.

                                                                                                                    So now I am trying a recipe for a potato crepe, using all cooked potatoes (as opposed to cooked and raw) that looks much more like what I had at the pub.

                                                                                                                    I may or may not have corned beef (even at these nice prices) but boxty? Definitely.

                                                                                                                    Thank you!

                                                                                                                    1. re: luria

                                                                                                                      This old Gramie does not know what Boxty. Is!

                                                                                                                      1. re: tarina7619

                                                                                                                        An irish potato pancake.

                                                                                                                        I think it's only in some parts of Ireland as my hubby is half Irish and no one in his family knew of it. Whereas other folks I have spoken to - yes.

                                                                                                                        1. re: happybaker

                                                                                                                          Is it fried or boiled? What is the recipe or is lt really long?

                                                                                                                          1. re: tarina7619


                                                                                                                            I made it tonight and - huzzah! FINALLY, the pancake I'd had years ago.

                                                                                                                            It is all cooked potatoes (mashed or riced) mixed with a bit of melted butter, milk, flour, eggs, salt and baking powder. Fried in a skillet.

                                                                                                                            The traditional recipes use part cooked, part grated raw potatoes, and that just didn't match (try after try) with what I had had. So finally today I made a recipe using all cooked potatoes and - bingo.

                                                                                                                            I had to tweak the recipe, so give me a day to write it up, adding a bit more flour and baking powder.

                                                                                                                            But - tasty, fluffy, potato-y - a very happy treat. And not hard at all, once you tweak the recipe! Good stuff : )

                                                                                                                            P.S. They'd be great with corned beef : )

                                                                                                                            1. re: happybaker

                                                                                                                              Sound like potato pancakes only better. Let me know once you have it all together and perfect if you have time. I'd love to try it. I put potatoes and carrots in my pot after the corned beef was done. Served with cornbread muffins. You can make cornbread pancakes too. Just fry like the potato pancakes. Yum Yum. I will look for your receipe. Thanks, Tarina

                                                                                                                              1. re: tarina7619


                                                                                                                                Oh, don't get me started on cornbread pancakes! I love them and there are so many varieties.

                                                                                                                                We've had double cat illness here (bless our vet!) so I need at least another day to write up the tweaked recipe.

                                                                                                                                The happy news is, the pancakes kept well, reheated well, and were tasty two days after cooking.

                                                                                                                                And I used regular flour but I think you could use potato starch, corn starch or GF flour and have the boxty's be GF if need be : )

                                                                                                                                Let me just get through tonight okay and I'll type up tomorrow!

                                                                                                                                  1. re: happybaker

                                                                                                                                    Hi Happy Baker, Oh you and your household are in my prayers. We have a dog named Mr. Perkins who is only 10yrs old and already I am concerned about when the time comes when he gets older and his health starts to fail. We are so close and he runs the entire house. He tells everyone what to do and is smart as a whip. Believe it or not he is not even our first animal nor our only one. So take your time. I understand. They require a lot of our love, time, attention AND MONEY!
                                                                                                                                    But would we have it any other way? I recently had back and neck surgery so my teenage granddaughter made dinner this year! I am so happy and so proud, I've taught her well! Very well. Tarina

                                                                                                                                    1. re: happybaker

                                                                                                                                      I sent you a photo of mr Perkins and my Anna in my last reply. You are a happy baker I am now going to send you a cake Anna and I and a couple years ago for one foe. My great grandsons birthday. It took 7 hours. The octagon bottom cake was 18"' with strawberry "whipped-cream" filling. The cake was also icing with the same icing as the filling. Yes this can be used under fondant. It is a non dairy whipped icing/filling sold in the refrigerator section at Smart And Final. Tastes just like whipped cream. Bakeries use, great taste which requires no stabilizers! Tarina again

                                                                                                                                      1. re: happybaker

                                                                                                                                        Photo of cake did not post, I'll try again!

                                                                                                                                        1. re: tarina7619

                                                                                                                                          Tarina -

                                                                                                                                          Your photos are lovely! And so glad you are feeling better and your granddaughter could cook.

                                                                                                                                          Thanks too for your good wishes.

                                                                                                                                          Anyway, finally, here is the recipe for Boxty. (made with mashed potatoes.) Easy, tasty and they reheat well. Perfect for the corned beef leftovers folks may still have!

                                                                                                                                          Mashed Potato Boxty

                                                                                                                                          Traditional boxty is more like a crisp potato pancake. I had this fluffy/crepe like version at a restaurant and fell in love. Would be perfect with the left over corned beef rolled up in it!

                                                                                                                                          1 cup cooked riced potatoes (or leftover mashed).
1/2 cup flour (ended up needing 3/4 cup.)
1 cup milk

                                                                                                                                          1/2 tsp salt

                                                                                                                                          1/2 tsp onion powder
                                                                                                                                          1/4 tsp white pepper (or black)
                                                                                                                                          scant 1 tsp. baking powder
2 eggs
                                                                                                                                          If using riced potatoes you may want to add a T melted butter to the mix, if you are using mashed, they will already have butter in them.

                                                                                                                                          Have an 8" non-stick pan ready.

                                                                                                                                          Mix all the dry ingredients in one bowl, well. In a second bowl, the potatoes and all the wet. Combine both bowls. Melt a bit of butter (or spray with non-stick) in the pan. Pour about 1/4 cup and let cook, til speckled with brown, flip. Continue until rest of batter is used up, keeping pancakes warm while you go.

                                                                                                                                          I started with the recipe from this website (with thanks to her!) and tweaked.


                                                                                                                                          1. re: happybaker

                                                                                                                                            Thanks so very much. When I am able to put this iPad awY and sit up to my computer I will print both. Yours is thinker I guess I'll try both but I'm sure I will like yours better. I can imagine the other one with a little sour bream in the middle
                                                                                                                                            You are welcome, I was happy to share my photos. I am also a scrapbook kier too. What did you think about the Micky cake of course the Micky is a candle I purchased that cake took 7 hours to make but was a hit at my great grandsons first birthday party. I do like working with fondant but you must have the right brand as some don't taste too good!!. I cut the other things out with my cake cricket machine. I three kinds. I I had the small one for scraping and gave it away to invest in the larger one, then the on for cakes and I also have one that cakes out images from any computer. Then cricket has a machine than burns images to silk screens images on T-shirts and other fabrics. It was $1100 when I first got mine. I've seen them for $399. Ask me how it works! I have no idea, I d never used it. But at least I did take it out the box unlike the Machine that hooks up to your personal computer which I've had for a boy 4-5 year .... Still in the box. But I love my electric cake pop machine not sure if I like the machine to make individual pies I've used it twice, it is ok. So now you know more about me. Did I tell you I sew too? Well have a good day my friend what State are you from?

                                                                                                                                            1. re: happybaker

                                                                                                                                              Forgot to say we ate all the corned beef the only left over Anna took to school the next day for lunch with the cabbage. I'm sure she was busy sharing pieces of C B on toothpicks with a few teachers and friends, bragging about her first time cooking this meal. As I told you even her cornbread was great. She saids she does not like to cook but she I as really doing a great job while I'm stuck in the stupid bed with this miserable neck/to waist body brace. Never elect to have a neck and back surgery at the same time! It has just been 6 weeks with another 4 to 32 more weeks to go and I'm already stir crazy cooking new recipes in my mind! So I'm saving. Feel up to it, it is ok to keep them coming should you get bored for any reason of your own. Not sure it this site allows sharing of emails. But it would be easier. I am tarinamurray all small caption. I use hot mail. See if this works and if you understand how and why I am writing it this way.

                                                                                                                          2. re: wienermobile

                                                                                                                            I cooked a point cut from Ralph's for 4 hours at 300 degrees and it was delicious and too salty but salty delicious. I am eating leftovers with red boiled taters and cabbage cooked in the juices after I removed the brisket. I need to get a couple more this week I guess. It sliced up nicely for sandwiches when cold this morning. When I was looking at them the grumpy lady next to me said she was off to Gelsons as theirs are so much better. They probably are...

                                                                                                                            1. re: chewbacca


                                                                                                                              I almost always like my corned beef and cabbage the next day better than the first!

                                                                                                                              And I prefer boiling it cuz if I don't? Too salty!

                                                                                                                              I checked the Gelson ad and I am sure they are very tasty but, $6.99 for a flat cut? I'll just play at Albertson's for $1.99.


                                                                                                                              1. re: chewbacca

                                                                                                                                I cooked a Ralph's point cut yesterday in a 3 hour boil and it was tender and juicy. I got two point cuts at Albertson's this morning and I will report back.

                                                                                                                                1. re: wienermobile

                                                                                                                                  It will be interesting to see if there is a difference in the two.

                                                                                                                                  Looking forward to the report!

                                                                                                                                  1. re: wienermobile

                                                                                                                                    The Ralph's point cut was much better than the Albertson's. The Albertson's was tender and flavorful but was so fatty, at least 50% more fat. Not worth the lower price.

                                                                                                                                    1. re: wienermobile

                                                                                                                                      Good to know. And here's an odd thing - my Ralph's had small point cuts - $1.79 a pound. Lower than what they had advertised!

                                                                                                                        2. anyone hit up F&E this year/

                                                                                                                          6 Replies
                                                                                                                          1. re: ns1

                                                                                                                            I have not, but the brand they list in their flyer for the corned beef is skylark. Anyone ever heard of it?


                                                                                                                            1. re: ns1

                                                                                                                              stopped by F&E:

                                                                                                                              3.29/lb points
                                                                                                                              3.99/lb flats

                                                                                                                              skylark brand as previously mentioned

                                                                                                                              1. re: ns1

                                                                                                                                I went to Von's today although their sales flyer said nothin about corn beef at all. As I walked in I knew they had to have some because they had cabbage everywhere you looked all over the produce department at $0.39 cent a pound. So I got the cabbage and then to the meat Department. Must have been my day as the butcher was just unloading a new shipment. The point was $1.69 a pound and the flat was $3.79. But to my amazement almost all of the points almost were rectangular and therefore almost looked like flats. I purchased four flat looking POINT cuts. First one $5.40 and the other three under $3.75 each. I put the smaller ones in the freezer to cook for sandwiches later in the year. The larger I will cook on Sunday. The largest ones were around $9.00 . I left the store a very happy camper.

                                                                                                                                1. re: tarina7619

                                                                                                                                  Tarina - this was your lucky day indeed!

                                                                                                                                2. re: ns1

                                                                                                                                  I got one there two years ago but it was uncured. Ugh! Just a regular brisket of beef which I would have never boiled. It was tasteless plus I had added vinegar as I do with cured. It was very expensive. Only goy it because everywhere else I had gone was out of C.B? I'll never make that mistake again!

                                                                                                                              2. Boil it and for Gods sake do not purchase uncured. That is just a brisket of beef, NOT Corned Beef and you will not get that cured taste you are looking for. The meet will be brown and not red. I boil my corned beef for a couple hours depending on the size

                                                                                                                                1. Seems like the consensus was this year - if you are going for the supermarket cheap stuff - Ralph's had the best combo of price and taste.

                                                                                                                                  Happy Corned Beef to us all!