how do i slice corned beef

Turn the meat so you are able to cut across the grain.
Your knife needs to run perpendicular to the grain, not parallel to it. That way, you shorten the muscle fibers, making the corned beef much more tender. Long muscle fibers are strong and hard to chew.

1. Look for the Fibers

Place the cooked piece of corned beef on a large cutting board. Make a small incision along one end of the corned beef. Then pull the meat apart, using a fork if necessary, to see which way the grain fibers of the meat run.

how do i slice corned beef

how do i slice corned beef

how do i slice corned beef

How to Cut a Corned Beef: A Step-by-Step Guide

Whether you’re a seasoned chef or just starting out in the kitchen, knowing how to properly cut a corned beef is a valuable skill. This flavorful and tender cut of meat can be used in a variety of delicious dishes, from classic corned beef and cabbage to hearty sandwiches. Follow this step-by-step guide to learn the best techniques for cutting a corned beef.

3. Find the Grain

Identifying the grain of the corned beef is crucial for cutting it properly. Look for the lines of muscle fibers running through the meat. The grain is usually visible on the surface.

Turn the meat so you are able to cut across the grain. Your knife needs to run perpendicular to the grain, not parallel to it. That way, you shorten the muscle fibers, making the corned beef much more tender. Long muscle fibers are strong and hard to chew.

FAQ

Is corned beef better thick cut or thin cut?

The flat cut is leaner. Corned beef comes from brisket point and has a lower price and extra fat, which keeps the cooked brisket meat moist. 2. Flavor: The point cut has a more intense beefy flavor given the additional fat content, but there is less meat than the flat cut, and it’s harder to cook.

Should corned beef be cooled before slicing?

Cooking at a temperature of about 180°F (82°C) for a long period of time ensures the brisket won’t dry out or get tough. Allowing the brisket to cool overnight before slicing guarantees you’ll be able to carve thin, presentable slices.

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