Corned beef is a popular dish amongst meat lovers. It is an Irish dish that is made by curing beef with salt and other spices. The meat is then cooked by boiling or roasting. Cutting corned beef can be a bit tricky, especially if it is not prepared correctly. In this article, we will discuss how to properly cut corned beef so it can be enjoyed with ease.
Step 1: Choosing the right cut
Before cutting your corned beef, you need to choose the right cut. Typically, the brisket cut is used, but you can also use other tough cuts of meat like the round or bottom sirloin. The brisket cut is the part of the cow’s breastbone that is full of connective tissue, making it tough and chewy when not cooked correctly. However, when cooked properly, it becomes juicy and tender.
Step 2: Cooling the meat
Once you have cooked your corned beef, allow it to cool for at least 20 minutes before slicing. This will help the meat retain its juices, making it more flavorful and easier to carve. You can refrigerate the corned beef to cool it down faster. It is best to let the corned beef sit for at least an hour in the refrigerator to cool down.
Step 3: Understanding the grain
When you look at your cooked corned beef, you will notice lines running through it. These lines are known as the grain. It is essential to identify the direction in which the grain runs before you start cutting. Cutting against the grain will yield tender, juicy pieces of meat, while cutting with the grain will result in tough, chewy pieces.
Step 4: Slicing the corned beef
To cut the corned beef, you will require a sharp knife. It is best to use a slicing knife or a carving knife for this purpose. If you don't have either of these, a chef’s knife or a serrated knife will do just fine.
Place the corned beef on a cutting board with the fat side facing up. Begin by cutting off the fat and discarding it. Then, start slicing the meat. Remember to cut against the grain. You should aim for thin slices, around a quarter of an inch thick. Thicker slices may result in chewy meat.
Step 5: Presentation
Arrange the sliced corned beef on a plate, trying to keep the slices as intact as possible. Drizzle some of the cooking juices over the meat for added flavor. Corned beef goes well with a variety of side dishes such as roasted potatoes, carrots, and cabbage. You can also place the sliced corned beef in a sandwich or use it as a topping for salads.
1. Keep the meat warm: If you plan on serving your corned beef hot, then it’s best to keep it warm until it is ready to be served. You can wrap the sliced corned beef in foil and place it in a warm oven until served.
2. Sharpen your knife: Having a sharp knife will make the job easier, and your cut will be much more precise. Sharpen your knife before cutting the corned beef. It will save you time and effort.
3. Use a meat slicer: If you have a meat slicer, you can easily slice the corned beef with precision. It will also ensure that the slices are even.
4. Freeze for later use: If you have leftover corned beef, you can freeze it for later use. Wrap the meat tightly in plastic wrap and place it in a ziplock bag. It will last for several months in the freezer. Thaw it in the refrigerator overnight and reheat it in the oven or microwave.
In conclusion, cutting corned beef can be a daunting task, but with a few simple steps, it can be a breeze. That’s why it’s essential to choose the right cut, allow the meat to cool, identify the grain, use a sharp knife, and make sure your slices are even. By following these steps, you will be able to slice your corned beef like a pro. Enjoy!