This is the center-cut (or flat) corned beef brisket, and it’s ready to cook. Our corned beef source uses a curing recipe over 100 years old, which we have not found a match for yet. Note when sizing: The cooking method of slow simmering will effect a noticeable shrinkage of 20-30%. We recommend ordering a pound per serving to account for this. And certainly, don’t forget enough for sandwiches!
| Size | Price | Quantity | ||
|---|---|---|---|---|
| 2.5 lb | $44.00 | |||
| 3 lb | $52.00 | |||
| 3.5 lb | $60.00 |
USDA CHOICE: These briskets used for our corned beef are graded USDA Choice.
ANGUS CATTLE: These corned beef briskets are sourced from Angus cattle.
SHIPS FROZEN: They will be perfectly fine in your fridge for 10 days before you want to get them on the stovetop (or into the freezer for up to 6-8months).
UN-AGED: The additional flavor imparted by the corning process is so unique that in this scenario, it is best to begin with a product that is not dry aged.
How do I not wax poetically about corned beef? We source this from the oldest corned beef company in San Francisco, Roberts Corned Meat, a fifth-generation family-owned business founded in 1910 and still going strong.
As you can see from the cooking suggestions, this is one of the easiest meals you can prepare; in fact, it can literally be a one-pot meal. We have selected only the center-cut brisket for two reasons — one I agree with, and one I don’t. The brisket has two sections: the “point” and the “center cut” or “flat cut.” The point will have a tremendous amount of fat; while the center cut will have enough fat for flavor, it is minimal. Being a huge fan of fat, I would opt for the point cut, but it really is a major amount of fat, more than your average Joe wants. So I agree with choosing the brisket (rather than the bottom round) and the center cut to get the quality without a lot of waste.
Place meat in cold water in a large pot; this is key. The less water you start with, the saltier the end product will be, so cover well with water. Allow the pot to come to a boil, then turn down the heat, cover the pot, and simmer. Patience is the name of the game here; after the initial hard boil, the slower the simmer, the better. I would expect approximately 3 to 3.5 hours from start to finish. You can always check the process by probing with a fork to determine tenderness. The fork will slide in easily when done.
To make this a “one pot meal,” you can add potatoes, depending on size, about 40 mins from finish; carrots about 15/20 minutes out; and cabbage the last 10 minutes. This is another reason you want to use a large pot.
Another fun variation is, after simmering, removing the meat from the pot. Coat corned beef with 1/3 part brown sugar and 2/3 part spicy mustard. Bake for 15 to 20 minutes at 400F. Remember: if you add this step, readjust the timing on anything else going into the pot.
