how do you slice corned beef brisket

Slice the rest of the brisket as thinly as possible against the grain. Slice the corned beef about 1⁄8 in (0.32 cm) thick, if possible. The thinner you are able to slice the beef, the easier it will be to chew.

How you slice your meat can actually make the difference between an enjoyable meal and one that is just plain hard to chew. When youre making corned beef, make sure to cut it against the grain so that its tender.

Corned beef is made from the muscle of a cow, and that muscle is formed with a variety of fibers that are attached together. When you slice against the grain in your corned beef recipe, youre shortening these fibers, which makes the meat more tender after cooking and easier to chew.

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After your brisket is cooked, refrigerate it overnight. This will help it stay solid when you slice it, and will also improve the texture and flavor. Reheat it before serving. If you have time, this will improve many slow cooked foods.

Once its been brined for a week, I simmer my corned beef in just enough water to cover it, for about 2 1/2 hours, or until its tender to the fork. I then leave it to cool for at least half an hour before slicing, though it cuts better when cold.

I dont have the recipe handy, but I have done a baked corned beef with an orange and spice glaze. It came out tender but sliceable, just the right amount of chewiness, and was perfect for sandwiches the next day. It was probably on allrecipes.com.

I would recommend the center cut for that. Roast fat-side up, cut across the grain, etc. I think the only thing the tips are good for is chopping up for hash.

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2. Position the Meat

Arrange the piece of corned beef on the cutting board so the fibers of the meat are situated diagonally to your body.

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Slice the rest of the brisket as thinly as possible against the grain. Slice the corned beef about 1⁄8 in (0.32 cm) thick, if possible. The thinner you are able to slice the beef, the easier it will be to chew.

FAQ

Do you slice corned beef against the grain?

Instead: Treat corned beef just like steak. Look for the lines of visible muscles fibers on the meat as this is the “grain” of the meat. Always sliced corned beef against the grain instead of slicing with it. Cutting through the muscle fibers shortens them and makes each piece easier to chew.

How long should corned beef brisket rest before slicing?

For optimal tenderness Cook the Corned Beef Brisket until it reaches an internal temperature of 203°F, then remove it from the smoker. Place the smoked corned beef on a cutting board, cover with foil, and let it rest for 20 minutes. Slice against the grain and serve.

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