Round or Brisket Corned Beef
Round or Brisket Corned Beef - Last night's dinner is one of my favorite! - A good old fashioned New England boiled dinner consisting of corned beef, cabbage, red potatoes, carrots, onions, with a side of horseradish. Does it get any better than this? I've learned that most people either love corned beef or not - no middle road. I happen to love corned beef!!!
Corned Beef traditionally is a brisket cured in a brine solution of curing salts, regular salt, and pickling spices. Over the years I didn't think much about it - I just bought a Corned Beef at a store. Then I learned that a brisket corned beef can be the point or the flat. The point is fattier than the flat but then many believe that it has better flavor. Either way, a brisket corned beef is delicious boiled, roasted, or cooked low and slow.
A while back I picked up a corned beef at Costco without paying much attention to the cut. It turned out to be a USDA Choice Round Corned Beef. No big deal right?
A brisket corned beef and a round corned beef are from different ends of the steer. As you can see from the image below the Brisket is in the front and the Round is in the rear. Both cuts are the toughest parts of the steer since that's the muscles that get used the most. It's my understanding that the round corned beef is leaner than the brisket and is often used when making pastrami. All I know is that I prefer the round corned beef as it slices beautifully and tastes scrumptious.
Round buyer at
Thanks!
Jean Hadlock
I, too, use the Costco Corned Beef Round. What does “Butcher’s Cut” on the label mean? Also, since this is a corned beef round, does that mean it comes from the round and not the brisket? If it does come from the round, what part of the round? I prefer this cut because it seems leaner than others.
I prepare my corned beef as instructed by my paternal grandfather, who passed in 1965. I cook the meat the day before serving, place the cooked meat in a plastic-wrapped pan that fits the piece of meat (bread pan or the like) cover with more plastic wrap, and place bricks on top to press the meat. Place in the refrigerator, and the next day remove any fat one wants (we like ours as lean as possible) and slice. Return the meat to an ovenproof pan, add a spoonful or so of saved stock, cover and warm in the oven. Then you have more room in the pot for the vegetables!
smokerpete
Your Grandfather’s recipe sounds scrumptious. I’ll have to try it next time.
The term “Butcher’s Cut” is a cut prized for its flavor. In the past it was sometimes known as a “butcher’s cut” because butchers would often keep it for themselves rather than offer it for sale.
Yes, a Corned Beef Round does come from the round (the rear end) rather than a brisket (the front end) of a cow. The round is often used for pastrami.
ronniej
I had found a blog featuring this particular corned beef from Costco. Almost everyone expressed dissatisfaction about this cut. Some said it was overly salty, tough or dry. I was a little hesitant to try it–but so glad I did!
link: http://costcocouple.com/shenson-corned-beef-round/
I cooked this Shenson’s Round Corned Beef today and was very pleased with it. I rinsed it several times then let it sit in cold water for about 15 minutes before draining. I simmered in a slow cooker 8 hours on low, with red and yellow potatoes, onion, carrots–seasonings and spices. I added cabbage the last 45 minutes. It was tender, juicy and had lots of flavor. Till now, I have been confused about the different cuts of corned beef. Thank you for your clear explanation!
vickii schwalm
I am not a cook so thanks for the info on the corned beef round..
ken schmidgall
Internal temp 210??????
Pete Jautaikis
205
Brett A
There’s no reason to get your internal temp that high. Roasts only need to be cooked till 160 degrees
Pete Jautaikis
I always take my Corned Beef Briskets to 205ºF whether I’m boiling it, baking it, or smoking it. I then let it rest for at least 15 minutes under a loose foil tent. A Corned Beef to 160ºF will be very tough.
Susan
Should have cooked my Costco/Snake River Farm Round Corned beef roast to 205 or 210!!!! Followed instructions on another website and simmered it, very slowly, to 160 degrees exactly. It was so tough, especially the thicker end of roast, that it was hard to chew. The connective tissue had clearly not melted. It was not a cheap roast: 4.45 lbs cost me over $30.00 at Costco. So, I was super disappointed. It was my first time doing a corned beef, so I had done a ton of research. The flavor was great and I had rinsed and soaked it for 15 mins. to avoid it being to salty. But pulling it out of the broth at 160 was a big miss! Next time I’ll simmer it longer. Although, it took 4 hours to get to 160. Should have listened to you. Would you say at 210 it will not come out overcooked and therefore tough. If you were roasting a round roast it would be med. rare at 135 degrees, from what I’ve read.
Pete Jautaikis
Sorry that your Snake River Farm Round Corned Beef roast turned out tough. The first time I smoked a Corned Beef, I too did it an internal temp of 160 degrees and it was almost inedible. I usually always enjoy out Corned Beef boiled with cabbage, potatoes, onions, celery, and carrots. When I boil my Corned Beef, I boil it to an internal temp of 205 – 210. But over the years, I have learned that a Round or Brisket Corned Beef should be smoked to at least 200 degrees because, after all, it’s a brisket. You also need to let it rest for at least 15 minutes before serving.
Susan
I think the difference is between roasting a roast to say rare or med. rare at 125, and so on vs. braising a completely submerged piece of meat. I stop braiding at 160 and meat was tough.
Troutguy
Worst cut for corned beef is round. Least flavorful. Most chefs will tell you to avoid. Cheap corned beef. Buy brisket. This cut lacks flavor, because it lacks fat. Most chefs cook whole brisket, separate and remove the fat before serving.
This is classic case of you buy cheap, you get what you paid for.
Sarah
Hi. I LOVE corned beef. I try to make it at least 4 times a year which it difficult because my local stores only have it in March, hence buying and freezing. Today I purchased my first ROUND cut after years of finally differentiating between “flat” and “point” CB cuts. I’m cooking it now and anxious how it will turn out. My favorite CB is lean and easy to slice but I’ve never remembered from one March to the next which is my favorite cut. (I usually cooked whichever, cooled, and hand cut off the fat before serving. STG (Swear To God), I don’t think my family knows that CB can be fatty , lol). I’m sooo hoping this round cut will be the best ever!
Sarah Soles
see above
Katz
I have a round that’s been ‘corning’ for a little over a month now. Om getting ready to cook it. Do you have experience with sous vid ttemp and time? I want to hit the spot where the connective tissue has jelled nicely. I dont want to go so far as it liquifying and turning to mush.
Thanks.
-Katz
Peter Jautaikis
Unfortunately, I do not have any experience with Sous Vid. I think there should be lots of info on the web in the Sous Vid community.