Midwestern Corned Beef Brisket

Midwestern Corned Beef Brisket

This is the center cut (or flat) Brisket, and it’s ready to cook. Our source uses a curing recipe over 100 years old, and one that we have not found a match for yet. Note when sizing: cooking method of slow simmer 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 PriceQuantity
2-2.5# $36.00
2.5-3# $44.00
3-3.5# $52.00
3.5-4# $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 2 sections, the “point” and the “center cut” or “flat cut”.  The point will have a tremendous amount of fat in it, 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 start to finish. You can always check the process by probing with a fork to determine tenderness. Fork will slide in easily when done.

To make this a “one pot meal”, and what you can do is 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, remove meat from 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 in the pot.