Posted by: JulieAloha | March 12, 2017

365 Gratitude Project – Day 71: Corned Beef

March 12, 2017

I’m grateful for the Safeway butcher who took the time to answer a question – what’s the difference in flat cut and point cut corned beef? I love corned beef and cabbage boiled dinner, especially around St. Patrick’s Day, but I usually don’t pick up corned beef until closer to the day and by that time there’s often not much of a selection. This year I decided I couldn’t wait another week, however I discovered two different cuts and didn’t know enough to understand the difference, so I asked. The nice gentleman who helped me (I wish I’d gotten his name) came around to the front of the case to show me the cuts side by side and point out the variances. The flat cut is leaner and more uniform in shape, the point cut is where the muscle connects, where it forms the point and is more fatty – I find I prefer the fattier meat as I think it gives it more flavor as it slow-cooks. I made eight 2 cup servings and two 4 cup servings of corned beef and cabbage with carrots and new potatoes, four cups of broth, two 2 cup containers of sliced brisket and two more 4 cup containers of colcannon. What a feast! Most I’ll freeze for meals ahead, but I expect to be celebrating Irish style all the way to St. Pat’s!


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