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!

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.

  USDA CHOICE: these briskets used for our corned beef are graded USDA Choice.

ANGUS CATTLE: These corned beef briskets are sourced from Angus cattle.

SHIP FRESH: With St Patricks Day around the corner, these are shipping out fresh. They will be perfectly safe 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.

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.