Beef will always remain a popular favorite and staple component of the American diet. It has a rich, hearty flavor, a mouth-watering scent, and is an incredibly versatile type of meat suitable for many of your favorite recipes. While you’re learning to cook with meat, it is important to learn all the different cuts available. Different cuts require different preparation, cooking time and techniques. Top chefs use this knowledge to produce wonderful dishes and creative cuisine, and you can do the same at home with a little practice. If you’re new to cooking beef, remember that the correct cooking time and technique is key for sealing in flavor and ensuring that your meat stays moist and delicious.
Differences Between Corned Beef and Brisket
An important thing to keep in mind is that corned beef and beef brisket might have similar names, but they are not the same thing. Beef brisket refers to an unprocessed, boneless cut from the front trunk of the cow. There are actually two different types of brisket cut to choose from. The smaller, triangle-shaped point cut is also called front cut, thick half or a point half. This portion of the brisket is very flavorful because the fat is left intact. The other type of brisket cut is called the flat cut, also known as a thin cut, flat half, or center cut. The flat half has less fat and tends to be a little more expensive, but no matter which piece you choose, you can use them to create wonderful brisket dinner. This cut has to be cooked over a long period of time or it will be tough and dry. When cooked slowly, the brisket simmers in its own juices, becoming moist and flavorful.
Corned beef, also colloquially referred to as corned beef brisket, is not a cut of beef at all. It is a processed beef product that is made from the brisket cut. It is cured in a process called “corning”, where the meat is preserved using salt. This process makes the meat very salty, so it isn’t normally used the same way as a beef brisket. While beef brisket is roasted or braised in the oven over the course of several hours, corned beef is often found in delis and cafes, sliced into thin cuts and piled high on rye bread with sauerkraut and mustard for delectable sandwiches. It is popular in both Jewish and Irish cuisine. St. Patrick’s Day just wouldn’t be the same for some people without corned beef and cabbage, and it is also enjoyed as corned beef hash.
Which One Should You Choose?
Now that you know the names of these different beef products, you know which one to choose for your next meal. Whether you’re looking for nice fatty cut to simmer slowly for a nice, hearty beef stew or maybe some great cold cuts to pack away for the next game, you’ll be able to find exactly what you need.