The Right Way To Order Corned Beef For St. Patrick’s Day
NEWS
By CHLOE O'DONNELL
When Irish people immigrated to the United States, they embraced the affordability of corned beef and elevated it to a centerpiece of holiday feasts, including St. Patrick’s Day.
Corned beef is simply brisket that has been preserved with salt, and if you know the right way to order it at your local deli, you too can enjoy the unbeatable festive delight.
While all beef brisket comes from the muscle that connects a cow’s legs and chest, this cut of meat is big enough that there are variations between one end and the other.
Since the “flat” offers a firm yet tender texture and the “point” yields fattier, less flavorful slices, the type of cut used to make corned beef can have an impact on its taste.
As for the optimal cut of brisket, delicatessen expert and owner Norm Langer tells Tasting Table that going for whole brisket corned beef will get you the best of both worlds.
Even if you don’t enjoy fatty cuts of meat, ordering a whole brisket will allow you to cut away excess fat after it has had a chance to imbue the leaner portions with rich flavor.
