Help! What's better...Flat Cut or Point Cut Corned Beef?

[Mady/Sophiemom]

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Any more recipes?

I went yesterday, to buy corned beef. I picked up the point cut, and the lady in the meat dept. must have seen my confused look. She said the flat cut, would be much better.

I have never done one? I hate cabbage. What can I serve instead?

 

[dandelion]

Bumping up to page 1

Any more recipes?

I'm going to try the one with brown sugar and Guinness. Dh is willing to drink any excess Guinness.

I have never done one? I hate cabbage. What can I serve instead?

The grocery store had a "don't forget these" display of carrots and potatoes with the cabbage.

I'm going to try roasting some with the corned beef ... and beer.

BTW, I love your kids names. I am the proud mom to a Maddy and a Ryley.

 

[the Fidge]

IF you do not like the bitterness of the cabage heres a couple of hints that may help... add raw bacon to it about 7 slices to one head as well as one large potato quatered, then boil away!!! Hope that helps any cabbage issues.

 

[DebMcDonald]

I put the cornbeef, cabbage in my case, potatoes, and carrots and put it in the crockpot for about 8 hours and then it's done to perfection.

 

[clownchk]

I susually boil mine for 2-3 hours the day before, then let it "rest" in its juices and refridgerate overnight.

I make a "marinade" of 1 c brown sugar 4 Tblsp horseradish djon mustard 2 TBLS Orange Juice. SHake in a container and let sit in the fridge overnight.

Heat oven to 350. transfer meat into a baking dish and pour all the marinade over the top. Put pot of juices back on stove top and put in chopped cabbage, carrots and peeled, chopped potatoes. Add enough water to mostly cover veggies and boil for 30-45 minutes.

Cover meat with tin foil and bake for 35 minutes. Let rest for 15 minutes before slicing.

YUMMY! My kids won't eat COrned beef...BUt they LOVE this "Irish Steak"

 

[luvtogo12]

I always go for the corned beef (eye ?) round, although they are hard to find anymore. They have much less fat than the brisket and a lot less shrinkage.
Mmmmm

 

[CTdiznymom]

Just had this discussion with my mom! She said FLAT cut definately, and it should just be a slow rolling simmer...not a boil. I personally don't like it myself, but I'm the shopper so shes can cook for everyone else. She usually does about 15pounds and there isn't enough left over for a sandwich. I'll be eating chinese

 

[mjbaby]

Well, I just bought a corned beef yesterday - whichever cut was 99 cents/lb. Probably the less-desirable one, but whatever. I did look at the roasts closely to get one that had less fat in it so hopefully that will mitigate the fattiness of it.

The meat buy suggested roasting rather than boiling, for a good long time in a very slow oven. He also suggested putting the cabbage right in the roasting pan at the very end to take advantage of the seasoning (i.e., fat) melting off the meat.

Keeping my fingers crossed....worth the experiment, I think, for a savings of $2 per pound!

 

[bunny213]

Funny story about my last year's St. Pat's Corned Beef....I've always cooked one...and the kids always complained about the smell in the house - so last year I got it already (meat and cabbage) and took it outside to the deck and plugged in the crock pot out there. I then left to go to the store. While I was gone my future son-in-law came over to do the lawn. When I got back, he met me in the front of the house and told me not to go into the back yard...he said something had died out there, he was looking for it, and just to stay in the house until he found it!!!! He was very very hesitant to eat dinner with us that night!!!!! Barb

 

[mommanne]

That Guinness corned beef recipe is incredible! I did a flat cut that way and a point cut boiled, and the roasted one was better hands down. I've been doing boiled corned beef for years but will roast from now on.

 

[mjbaby]

That Guinness corned beef recipe is incredible! I did a flat cut that way and a point cut boiled, and the roasted one was better hands down. I've been doing boiled corned beef for years but will roast from now on.

My roasted corned beef was awesome, too - totally the way to go, I think. As I said in a PP, I only bought the roast I did because it was 99 cents/lb. I checked out each roast in the case to find one that had only a bit of fat on one side, with the majority along the other. I roasted at 350, fat side down and on a rack, for 3.5 hours covered with foil. Then I added some cabbage hunks on the rack around the meat and cooked for an additional 20 minutes.

I can't even tell you how good it smelled (no yuckiness here!) and how yummy it all was. The cabbage needed just a teeny bit of salt to bring out the meaty flavor from cooking in the juices, but that's it. I am sooooo glad that I went with roasting instead of boiling this year - I'll never go back to boiling again.

 

[Bren's Mom]

I see others came back to update as well!

I tried using my crock pot for the first time...put in a liner (awesome invention!!!!) then put the flat cut corned beef in the bottom, poured 2 cups of water with the 'seasoning packet' over the top of it...added the cabbage and baby carrots then large red potatoes quartered on the very top...covered with foil then the lid (our lid doesn't stay on really well).

I put it in around 11am. At 5:45pm I made a Jameson's Irish Whiskey glaze...ketchup, cider vinegar, whiskey, brown sugar, a little mustard. Pulled the roast out and put it on foil in a pan. Poured the glaze on top and put it in a 450deg oven for 10 mins while I got everything else on the table. My husband was raving about it! And the potatoes were SO yummy and creamy, much better than boiling. Very successful and EASY meal!

 

[LParente]

I tried the Guinness and brown sugar recipe yesterday and it was DELICIOUS!! I made a double batch so we've got plenty for sammys all week! Thanks again!!