What’s common in Caribbean, Irish, and Jewish cuisines? Any guesses? If you guessed it to be corned beef, then you are right! Corned beef is a loved dish of all, and it is not solely because of its taste and texture but because of its tenderness. Slow-cooked salt-cured beef gives your taste buds flavorsome enjoyment and makes your celebrations feisty and memorable. But nothing comes that easily on the dining table. To cut corned beef is a task in itself. So, if you are new to cutting and cooking corned beef and need some helping hand, do not worry; we are right here, just by your side.
Therefore, today in this article, we will learn how to cut corned beef correctly. Now, let us begin.
Cooking and Cleaning
Step 1: Corned Beef requires cooking before cutting. Cutting corn beef into pieces before cooking will lead to the loss of its juices. To check the temperature of meat, place the thermometer in the middle of the slice of meat and ensure that it is around 74 degrees Celsius.
The required temperature at which we should cut the beef is 63 degrees Celsius. This temperature is the safest to eat the meat; however, cooking the meat at a higher temperature (but gradually raising it) makes it more suitable for eating as it improves its taste.
Step 2: After cooking, wrap the meat under aluminum foil for around 10 – 15 minutes. Do not cover it tightly, as this won’t allow the beef to reabsorb the juice.
While the corned beef rest, start cutting other vegetables required or prepare different dishes with the corned beef.
Step 3: For this step, we would like to suggest you use a long and sharp knife to cut corned beef as it will cut the slices evenly. Usually, small knives tear the meat into parts instead of cutting it, leading to loss of the beef juices.
Step 4: If you cooked an entire brisket, cut through the fat to separate the slices. The brisket has two sections which are separated by a fat, connective layer. With a meat fork, gently strip the beef aloof to reveal the fat available in the center, then slice the meat horizontally to separate the pieces.
Step 5: In this step, we have to remove the fat cap on the corned beef. For this, place the meat on the cutting board, and keep the puffy white fat portion facing up. Pin the heart in place with a meat fork, then move the knife below the fat layer by cutting horizontally.
Perhaps you can leave a small amount of fat of about 1 inch (2.5 cm) or less to give additional flavor. But it is up to you. It is not necessary.
Step 1: If there is any fat on the outside section of the corned beef, place it downwards. Examine the muscle fibers in the meat to determine which way they are orientated. They appear to go parallel along the length. Find the fiber pattern, and do not mix the fiber pattern with the grill marks as sometimes they look similar.
Step 2: To cut across, turn the meat over. Your cuts should be made perpendicular and not parallel. Shortening the muscle fibers in this way makes the corned beef much more delicate. Long muscle fibers are troublesome to chew because they are long and powerful. When you do not go against the grain, you are putting yourself at a disadvantage.
Step 3: Take a cut from the meat’s leaner end, which is more accessible, and cut it into smaller parts. With a meat fork, secure the corned beef, then cut into it with your kitchen knife. Move your blade closely to get a clean cut. By doing this, you can avoid contacting the flesh with the knife’s edges. Next, gently shave the meat into slices by pushing the blade as you cut through it. Reduce the size of a large chunk of meat by cutting them into halves. It is okay to slice it as long as you cut it vertically.
Step 4: Cut the remaining brisket as thin as possible. If possible, cut the corned meat into 0.35 cm thick slices. The meat will not be chewy if you slice it as light as possible. Next, cut the beef across the grain, splitting it into roughly equal and following this process until the end.
Step 5: We can put the leftover beef in the refrigerator to preserve for the upcoming meal. The meat can remain its flavor in the fridge within 2 hours of the cooking experience. The maximum time to maintain the beef in the refrigerator is around four days. Keep the meat safely intact using a sealable bag, and do not forget to wrap the meat in aluminum foil. You won’t believe it, but adequately refrigerated beef can last up to 3 months. However, if you experience any foul smell, then probably the meat has gone bad.
5 Common Corned Beef Mistakes To Avoid
Here’s some common mistakes you should avoid.
Less Water in The Pot than Required
There should be enough water in the pot while cooking the brisket. The brisket should be completely submerged in the water. Cooking the beef with not plentiful water can lead to the hardening of the beef.
Not Rinsing Meat Before Cooking
Do not forget to rinse the beef properly after taking it out from the plastic bag packaging. We insist you do this as not rinsing it will add excess salt to the final dish, which will be a bit annoying.
Rinse it correctly several times so that we can remove the excess salt from the beef. Do not worry; the flavor will be intact as the rinsing of meat will not affect it.
The meat Isn’t Cooked Long Enough
Rushing over the process of cooking and make corned beef is a bad idea. It would be best if you cooked the beef brisket patiently. Thoroughly cooked beef is soft to chew and consists of all the natural juices. Usually, it takes around 3 hours to cook a three-pound beef. So, take your time and calmly cook the beef to enjoy it at its best.
Using a High-Temperature Cooking
We recommend you cook the beef over low or medium heat as cooking it at a high temperature will make it hard to chew, and all the softness will be gone.
Cutting the Meat In The Wrong Way
Always try to cut the beef against the muscle line, or else you will end up with chewy portions on your plate.
How To Cut Corned Beef – A Few Final Words
We have gone through this length of an article. I hope our post about how to cut corned beef helps you with some helpful information. If you have any questions or encounter difficulties during the process, let me know in the comment section below! Thank you for visiting Cooking At Noon, and I hope to see you around soon!