So I have been cooking corned beef for ages. I've always bought two briskets for every point cut - all pre-brined - and cut it all into big chunks, and browned it all on all sides. I use good pickling spices and a little sugar and some Guinness. cook it down until it's falling apart, and hand shred it, removing most of the 'extra' fat between the meat shreds.
The only complaint I ever get comes from people expecting sliced corned beef on their Reuben, and I've never gotten that complaint AFTER someone has tried mine. I sound exceptionally arrogant, I just realized, but mostly I just mean that if you pour a good bit of time into corned beef, the end result is phenomenal. I have had even BETTER results since I started brining my own beef.
Even doing that, though, it's still 'wasteful' and pretty time consuming, especially that hand shredding bit. I've been toying with the idea of getting lean cuts of meat - think round - and brining that, probably with fat strips. Is this doable without sacrificing the quality I require? Will the fat leech its flavor out into the boil well enough? Do I need to brine the fat, or just boil it with the brined meat?
Any corned beef folks ever tried to use something else? I've also considered using a fatty roast... I dunno, it'd just be nice to further reduce the workload required to make lots of awesome corned beef. I'd very much appreciate any pointers =)
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