Corned Beef Brisket, Center Cut
We start with a USDA Prime Brisket, then leave the curing to the masters at Roberts Corned Beef - the oldest corned beef company in San Francisco, and the only ones my family has trusted with producing the most flavorful and tender corned beef for the past 60 years. The center cut brisket will have less fat running through the meat than the point cut will, and for serving size, becasue of shrink, assume 1lb per person.
The process of making corned beef came about partly as a result of trying to find a way to make less tender and flavorful cuts more palatable to the public. Taking it way further back, you can trace the practice to the times when sailors salted beef in order to presve it for lengthy sea journeys. So though we can't recommend taking our corned beef on your next seafaring journey, we highly recommend preapring it for your next family meal. Particularly this time of year, with St Patrick's Day around the corner.
In my mind, the number one selling point of corned beef is the unique flavor. Each corned beef company has their own special blend of ingredients that they use; the Irish version of McDonald's secrete sauce. The family at Robert's Corned Beef have honed their trade over the last 103 years, and consistently product once of the best corned beefs I've ever experienced. So much so that whenever we do corned beef at my house, I'll make a double batch - enough for dinner, then leftovers for the next week.
Cooking couldn't be easier with corned beef. Use a large enough pot to completely immerse the meat with water, then bring to a boil. Once it boils, turn the heat down to simmer, and grab a good book (or queue up the next nextflix show). It'll take 3-4hrs at a simmer to cook through; there will be some variances depending on the thickness of the cut. Once the meat is 'fork tender' (seriously, just stick a fork in it; you'll know when it's ready), you are good to go. Drain the liquid, let sit for 5min, then slice and serve.
If you're going for the full St Patrick's Day meal; prep some small potatoes, a head of cabbage, and roughly sliced carrots. Add the potatos when there is an hour left on the timer, then add the carrots when you're 20min to go, then finally add the cabbage for the last ten minutes. Voila - a one pot meal!