Flat Versus Point: The Tale Of Two Corned Beefs
Are you one who files your taxes on the due date? Do you shop on Christmas Eve? If that’s the case, you may not yet have made your purchase for a St. Patrick’s Day corned beef.
But, even if you have yours ready to roll but still wonder what the difference is between the options of Flat Cut or Point Corned Beef Briskets, I’ve gotten the answers for you. The difference is more than the cost.
The Masters of Corned Beef recommend the more expensive Flat Cut because it contains less fat. There is still a layer of fat underneath that can be cut off but that layer of fat is what adds the flavor and keeps the meat moist. The Point Cut (you’ll know it immediately, the brisket comes to a point) has more fat throughout it and is best used for recipes that use the meat shredded instead of sliced like many of us prefer.
The more common ways to cook corned beef are in the oven, pressure cooked (yay, Instant Pots!) or slow cooked. Each has its own time requirements so your preferred method is as individual as you are. You will find recipes for all cooking methods online and in cookbooks.
I personally prefer the Flat Cut because when having dinner with my family, sitting around “chewing the fat,” it is not something that I want to do literally.
TIPS: Like with holiday ingredients, you may find even lower prices after the holiday. Corned Beef has rather long shelf lives but may be frozen. There are many leftover recipes to avoid waste… my favorites are Corned Beef Sliders, Reuben Casseroles, and Corned Beef Hash.
HA! What’s a “leftover?”