Corned Beef??

[bunny213]

I need to buy a corned beef for St. Patrick's day...which do I buy and what's the difference between the "flat cut" and the "point"???
I thought this was going to be easy...but first shot out of the box...and I'm confused! TIA - Barb

 

[ceecee]

I make it a lot for sandwiches....I get the flat cut in the package with the packet of seasoning inside so it's easy! I put it in the crock pot usually. For St Patrick's Day you could add cabbage and red skins to the pot. Real Irish used bacon but the immigrents substituted corned beef since it was cheaper.

 

[DisneyMomma81]

I make it a lot for sandwiches....I get the flat cut in the package with the packet of seasoning inside so it's easy! I put it in the crock pot usually. For St Patrick's Day you could add cabbage and red skins to the pot. Real Irish used bacon but the immigrents substituted corned beef since it was cheaper.

And Irish bacon is more like what we in the States call Canadian bacon ~ I learned this from Bobby Flay's Taste of Ireland.

 

[cindycastle30]

We always buy the flat cut because it is lower in calories and fat than the point cut. I have been making it for years now and it is really good. We always boil it on the stove top with all of the seasoning packet mixed in. (seasoning packet comes with it) We cook it for 6-8 hours first bring to a boil and then simmer for the rest of the time, add water as needed. For the last hour we put in red potatoes, carrots. For the last 20 minutes we take out the meat put foil over it to let it rest and put a quartered cabbage in the water with the rest of veggies. I make about 10-15 pounds on St Patricks day and we have family come over. It is a very easy meal to make in big or small quantities Good Luck!

 

[CTdiznymom]

...and don't forget the soda bread!

 

[ChrisinNJ]

I always buy flat cut because it has less fat.

I have tried many brands and my 3 favorites are Frierich (spelling?), Shoprite & Nathans. We didn't care for Moseys brand.

It is great cooked in the crock pot or on the stove top. Just make sure when you carve it, you cut against the grain or it just crumbles!

 

[Mrs. Charming]

I usually buy the point cut because it's usually cheaper. I just make sure to pick the least fatty one, and trim it before it goes in the pot. I made one last week--- yummm! I would happily make it again this week.

 

[DebMcDonald]

I also always buy the flat cut, much less fat to deal with vs. a point cut.

 

[TiggerStac]

how do you cook it in the crock pot..high/low times?? put xtras in w/it??

thank you!! This is what I want to make for tomorrow and crockpot would be much easier so we could have a family fun day

 

[wdhinn89]

Is the point cut the same as a thick cut?

 

[DebMcDonald]

I put it in the crockpot on low and do the 8-10 hours, I've also done it on the stove for 3-4 hours, but I find it much more tender in the crockpot with all the flavors mixing. I use the flavor packet that comes with it, if one doesn't come with it, I will use a couple of bay leaves and whole peppercorns probably a two tsp's worth, and garlic. I try to put the potatoes and carrots in the crockpot with the cornbeef, I never have room for the cabbage, so that get cooked on the stove by itself.

 

[weluvdizne]

If you turn the package over, you can tell the difference. The flat looks like a rectangle and the point, well, has a point on the end. I've never heard of a thick cut, sorry.

Anybody have a recipe for soda bread?

 

[caitty13]

I just cooked one in the crock pot today. It came put really yummy! I bought a flat cut, it was cheaper then the point. Didn't know the point had more fat, good to know for next time. I put the corn beef on the bottom with the season packet and the extra juices. Then I added onion, carrots and potatoes, cooked on low for about 8 hours. I read the cabbage should be added about 3 hours into it but I didn't have room so I cooked it on the stove.

 

[ShiPooOwner]

I never knew what the difference was and bought a "mixed cut" this morning at $1.99 lb. instead of the flat cut at $2.99 lb. We had it for dinner tonight but we were disappointed because there was so much fat. It tasted good but I spent a lot of time removing fat and would never buy that cut again now that I know the difference. I would gladly pay an extra dollar a lb. for a leaner cut.

 

[Them!]

Flat cut is the way to go. Less squishy parts.

I also put it in the Crockpot with tatoes, carrots, maybe a parsnip and onion. Then I pour a good dark beer on top and cover it for a few hours. (yeah, I do use a Guinness...but it is lucky to use it in the corned beef recipe...I promise!) I add cut up cabbage about 3 or so hours before serving.

The best part of the corned beef is the hash I make the next day. Cut up all the left overs and put them in a large skillet with a little olive oil. Vegetable spray the bottom of another heavy pan and use it as a press or a weight on top of the hash you have started to heat up in the first pan. Everything will crisp up a bit and it is very good. NomNomNom.

 

[Newfie2000]

I always buy a Cook's Flat Cut - and have never had a bad one! As others have said the flat cut definitely has less fat and seems to be a tender roast all around. I like to make mine in the oven (yeah I guess I am in the minority here) but find that it has a lot more flavor that way. I cook it at 325 usually about three hours or until fork tender - adding my cabbage, carrots, and potatoes about the last 1 hr. 15 minutes or so. Yummy....

 

[princessfionasmom]

I make corned beef a lot. I NEVER buy brisket cut I only buy the eye of the round cut and it is delicious!!!! The only thing is it's hard to find I can only find it at bj's and it's the frieche (sp?) brand. I grew up in Ireland and my aunt always had the brisket and I never liked it my mom always cooked the eye of the round. My kids aren't big cabbage fans so I use kale instead ( their fav veg, weird I know) and make colcannon (sp?) and old Halloween dishy family has always made. My DD's bday is on St. Paddy's and she can't wait to have her corned beef and colcannon. Hope you enjoy yours!

 

[princessfionasmom]

Just want to apologize for my typos I'm doing this on my iPhone and obviously need practice : )

 

[Evi]

buy flat cut and don't buy the greyed kind. Save the juices in the bag they are seasoned and use real bacon I know alot of people use fatback but you'll get alot more flavor with real bacon. I brown the bacon remove it from the pan then put the brisket in to brown then add remaining juices and spice back and put to boil once you achieve desired tenderness add potatoes carrots and parsnips. cook cabbage separate and serve together it keeps the cabbage sweeter also if you add turnips cook them separate. I usually serve it over white rice and I make a horsradish, mustard maple syrup sauce to serve on the side.

 

[smidgy]

horseradish on the side (or horsey sauce; horseradish mixed with sour cream). haorseradish mashed potatoes are good, also (even though boiled are usually the preference.
if you buy a flat cut,cook it a long time, then cool it and trim and slice it, the leftovers are better for corned beef sandwhiches, ruebens, etc.