I would like to make one for Wed but not sure what cut to use. I have seen different cuts in the market at different prices. I dont want to mess this up. I did mess it up years ago when I spent something like $2 a pound on one and it came out to stringy and not able to really chew it. I dont remember the "cut" that it was.

Can someone help me choose the right cut?

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Blessings,

Carol

Carol-
We may be talking about two different things, but the corned beef we get around here are made from brined and seasoned brisket.

We buy them packaged in the grocery store already to go. You just take it home and cook it.

Traditional Corned Beef & Cabbage

1 Corned Beef Brisket, 4 - 5 LB
8 Whole Black Peppercorns
2 Bay Leaves
2 medium onions
4 - 6 carrots
1 large head cabbage

Place brisket, along with juices from package in a large pot. Add enough water to cover, and toss in the bay leaves and peppercorns. Bring to a boil. Reduce heat, cover and simmer until tender, about 3 1/2 hours. Remove brisket from pot and cover tightly to keep warm.

While the brisket is cooking, prepare the vegetables. Peel the onions and cut each into 8 wedges. Scrub the carrots and cut into 2-inch lengths. Cut the cabbage into serving-size wedges (removing the core).

After removing the meat from the broth, add the onions and carrots and simmer for about 10 minutes. Place the cabbage wedges on top and simmer for an additional 10 - 15 minutes, until all the vegetables are tender.

Slice the meat and serve with the vegetables, drizzling all with some of the stock. Serve with mustard, horseradish and good dense bread. Yield: 8 servings

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Can someone help me choose the right cut?

You just need to look at it and find cuts that are not just ladden with fat. Usually the cheaper cuts have lines of fat all through them, the better cut will have a line of fat just on the top and the rest will be leaner meat.

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261/226/215?
Started Atkins on 6/12/03

Thanks Betty and Road King!

Road I will look into a cut like you speak of but here where I live this is what was so confusing to me.
Corned Beef Brisket "flat cut" 2.49lb, "point cut" 1.99lb or just the name Brisket has been shown here in my grocery adds.

After I confused myself more with this, I decided to check into google.com about it. I found this for anyone else that had questions about the brisket.

Brisket and Corned Beef

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Blessings,

Carol

The flat cut is always more than the point cut, but you're going to be boiling the thing for a long time and it will be tender, anyway. Fat is not a problem except for wasting money. It doesn't have to be lean to be good.

Personally, I liked the corned rounds best - they can be hard to find though and are usually more expensive.

The key to having it not be stringy is to cut it across the grain, not with the grain. Also, however I cook it - and I usually crockpot it - pull it out and let it "rest" about 15 minutes before you slice it - this lets the fibers relax and slice better!

Char

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I always boil(actually simmer)the corned beef for about an hour and then add the veggies, and simmer for another 2-3hours. Carrots, onions and Cabbage are wonderful cooked in this juice - I like my veggies pretty well cooked.
Also, Save the juice, it makes great stock for soups (favorite is split pea) (I currently have two containers in the freezer for this purpose).
It is also good to cook beans, or other veggies in. Freeze juice for later use... just like stock.

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http://www.youravon.com/cnorulak
carolyn in texas
started 8/11/03 327/268/177
5/20/08/ - 348
onward thru the fog

Let me see if I can help... (and hopfully not confuse) the issues. The two main cuts are flat and point.

They both come from the brisket (breast section) but just different areas. The point come closest to the shoulder and the flat comes from the inside of the brisket.

Take a look at: http://www.virtualweberbullet.com/brisketselect.html

Hope this helps. This site is great for recipies and all kinds of info on meat cuts.

I prefer the flat cut to the point becuase most of the grain of the meat goes the same way and allows for easier slicing.

Happy St. Patrick's Day!!!