how to carve a corned beef brisket

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.

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.

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 to carve a corned beef brisket

how to carve a corned beef brisket

how to carve a corned beef brisket

3 Answers 3 Sorted by:

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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3. Trim Away the Fat

Use a sharp knife to trim away the fat around the edges of the corned beef. You dont want to eat the fat because it contains a lot of saturated fat — and too much can contribute to an increased risk of heart disease, according to the Mayo Clinic.

Removing the fat before slicing the meat is easier than trying to cut it off of each individual slice of corned beef.

Using a sharp knife makes it easier to slice your corned beef, which in turn makes the meat more tender. Dont use a serrated knife because it may tear the meat, causing stringy corned beef, which wont be as tender.

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

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.

Do you need to cut brisket for corned beef?

You’ll need a piece of trimmed beef brisket to begin. When this brisket is brined in a salty solution and then cooked in liquid with plenty of strong seasonings added, it’s known as corned beef. Starting with a corned beef brisket wrapped in plastic and soaking in brine speeds up the process.

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