+
General Discussion 32

St. Paddy's Day 2015 Corned Beef...What's Your Preferred Cut of Choice...and How Do You Plan to Prepare It? Braised or Baked in the Oven or Steamed/Braised on the Stove Top?

fourunder | Mar 10, 201510:35 PM

It's that time of year again...There's currently another thread posted by (Sir zackly) pondering why, or where's the cheap Corned Beef this year. I admit to fancying a good value purchase and stocking up after the 17th to any deals for under $2 as my price point...however, my decision or choice is mostly decided by what's available to me at the time, not dictated by price or Brand.

For Supermarkets/BJ's/Costco, The most popular National Brand I know of is Mosey's, a product of Smithfield. Second is a Northeast Regional Brand, Freirich. The other players are Nathan's, then a group of local purveyors that package under various labels such as Reddi-Gourmet, JP O'Reilly's, O'Brien's, (CAB)Certied Angus Beef and Best's.

For Wholesale, or more specifically at The Restaurant Depot, their offerings include The Value House(?) and Dunphy & Cork. The former is made by D & C. The other option is the Jomar Brand, a proprietary House Brand for Jetro/Restaurant Depot.

My ultimate preferred cuts would be Deckle or Navel Plate, but not many places have that commercially available in small quantities. It would be a possibility if I could acquire the cuts of beef from a Butcher and brine myself. Navel Plate as Pastrami is readily available from Best Provisions out of Newark, NJ.

To be honest, I don't find much difference in taste from the different Brands I mentioned. Myself, I feel the taste difference comes more from the way it's prepared and how much Salt is removed prior or during cooking. So what's the choice for you? Again, I'll most likely purchase some Flats that will be available from my local market options, and if available to me, as it's harder to find, the Deckle/Point cut. I rarely see any Round Cuts available to cook, although it is available at the Deli Counter sliced for cold cuts. I have access to Wholesale Distributors, so I'm getting a Whole Packer Corned Beef Brisket, which gives me both the Flat and Point/Deckle cuts in one.

So what's going to be your choice, or preferred cut this year and how do you plan to prepare and cook it.

* Flat
* Point/Deckle
* Eye Round
* Round
* Whole Packer Brisket
* Other

Here's some pictures of three Points, or Deckles I prepared...Steamed, Braised and Oven Baked Glazed....and some threads with the methods used to prepare them over the years. Enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Corned Beef in the oven @ 215* for 8 hours....Very Tender

http://chowhound.chow.com/topics/838041

Corned Beef Test Results.....Slow Baked and a Braise, For St. Paddy's Day

http://chowhound.chow.com/topics/771910

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH