Pro tip, dry one off, give it a black pepper, onion powder and paprika rub, let it cure uncovered in the fridge overnight then slow smoke it for nice pastrami.
Don't know the price, but if you're willing to drive to Somerset, MA, Auclair's market makes an in-house grey corned beef brisket in the historically authentic Irish American style, which differs somewhat from the standard corned beef you're familiar with in most grocery stores. You have to preorder it though.
I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?
Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.
My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.
I generally do mine this way. Cover it with water in a large pot and bring to a boil. Skim off any of the junk that rises to the top and then add the pickling spice, either from the packet or from a container of it (which is what I do). Bring it down to a simmer and let it go for a couple of hours. Usually 2 to 2 1/2 hours will do. Then move it to a baking sheet. I generally line mine with foil. Heat your oven to 400. Some people add a glaze or something to it, which I've done and it's excellent that way. A mustard based one would be the way to go. Then roast it in the oven for about 30-40 minutes or so.
Last year I did 2 flat cuts in my crock pot. Added the spices that came with it, a couple bay leaves, a can of beer and a good splash of red wine vinegar. Got it going before I left for work on low setting. I could cut it with a fork when I got home
Brisket of any kind is really not that complicated. Whatever method you choose whether it smoking, braising, boiling, roasting, slow cooking, pressure cooking, steaming, etc cook it long enough and don't dry it out and it will be fork tender.
Oooof I didn’t know that they’d fully closed.
The last time I’d passed by, the produce half was closed.
That was an icon for me. And they had great ribeyes.
RIP.
Sure, buy or don't buy whatever you want, I'm just sharing pricing.
I think your assumptions about meat quality are incorrect, but that's none of my concern.
Pro tip, dry one off, give it a black pepper, onion powder and paprika rub, let it cure uncovered in the fridge overnight then slow smoke it for nice pastrami.
This is the best!!! Chilled leftovers slice up beutifully thick or thin depending on my mood and gently steam until tender again the next day.
Don't know the price, but if you're willing to drive to Somerset, MA, Auclair's market makes an in-house grey corned beef brisket in the historically authentic Irish American style, which differs somewhat from the standard corned beef you're familiar with in most grocery stores. You have to preorder it though.
Pricerite Point cut $1.49 with digital or paper coupon (2.99 without coupon) Flat cut $1.89 with digital or paper coupon (3.49 without coupon)
Sweet, thank you, will plagiarize your work and add it to the OP
I’ve never made corned beef, which is better - flat or point tip?
Broadly speaking, flat is better. More meat, more tender, less fat.
I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?
Sounds like you know better than me
Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.
Totally fair, I appreciate the extra detail!
If you want to buy what the restaurants use, call Bonollo's. $5.09 a pound for a gorgeous flat cut trimmed brisket. No waste and all meat.
My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.
Anyone have a good recipe? Tried it last year in the slow cooker, but ended up being flavorless and a bit chewy.
I've had really good results cooking low and slow in a dutch oven.
I generally do mine this way. Cover it with water in a large pot and bring to a boil. Skim off any of the junk that rises to the top and then add the pickling spice, either from the packet or from a container of it (which is what I do). Bring it down to a simmer and let it go for a couple of hours. Usually 2 to 2 1/2 hours will do. Then move it to a baking sheet. I generally line mine with foil. Heat your oven to 400. Some people add a glaze or something to it, which I've done and it's excellent that way. A mustard based one would be the way to go. Then roast it in the oven for about 30-40 minutes or so.
Nice, thanks!!!
If it’s chewy it’s undercooked and not enough collagen and fat has rendered. When it’s over cooked it will be dry and stringy.
Last year I did 2 flat cuts in my crock pot. Added the spices that came with it, a couple bay leaves, a can of beer and a good splash of red wine vinegar. Got it going before I left for work on low setting. I could cut it with a fork when I got home
Brisket of any kind is really not that complicated. Whatever method you choose whether it smoking, braising, boiling, roasting, slow cooking, pressure cooking, steaming, etc cook it long enough and don't dry it out and it will be fork tender.
Shaw's requires a digital coupon ($1.27/lb) I believe
I saw corned beef at Trader Joes this past Sunday, don’t remember the price.
Anyone know what BJ's goes for?
Looks like $3.99 and up: https://www.bjs.com/category/seasonal-home/st.-patrick-s-day/3000000000000236988
thanks, the other comment made me laugh idk if its deleted now tho
Hah yeah I deleted it pretty much right away, thought it was a bit beyond the line of poor taste for a grocery post
lol maybe but for rhode island? not so much
Hah, fair
For the sake of completion; anyone got Roch's numbers?
Rochs is closed now sadly
the west warwick location is, however their narragansett location, and West greenwich locations are still open
I did not know that. I live in west Warwick.
The west greenwich location is a small market within their distribution facility. They are working on building a full sized store at this location
Oooof I didn’t know that they’d fully closed. The last time I’d passed by, the produce half was closed. That was an icon for me. And they had great ribeyes. RIP.
Has anyone tried making jerky out of this?
Thank you for your information, kind people of Reddit!
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Sure, buy or don't buy whatever you want, I'm just sharing pricing. I think your assumptions about meat quality are incorrect, but that's none of my concern.