Point Cut Corn Beef

It is almost St. Patty’s Day.

Have you bought your corn beef yet?

It is on sale every where right now.

Did you go and could not decide which cut to buy?

What was that again?

Yes, which cut of corn beef to buy?

What?!

Yes, there are two cuts of corn beef that you can buy. The point cut and the flat cut.

     

Here is the point cut.                                                               Here is the flat cut.

So whats the different? Basically it is a brisket cut into two pieces.

The point cut will have more fat on the top and will be cheaper in price. While the flat cut is higher in price and less fat on top.

Some cooks while swear that the point cut has more flavor. Other will say the flat cut has less fat.

I just ate a big slice of point cut corn beef and though it did have a little bit of fat left on top after cooking, it was tender and delicious and very rich in flavor.

I have a flat cut cooking off in the crock pot right now, that I will talk more about tomorrow.

Today, I am going to talk about cooking a point cut corn beef.

So, here we go.

This is what you will need to make corn beef.  Purchase  a point cut corn beef, 2 to 3 pounds of red potatoes, 1 large onion and 1 cup of beef broth or use 1 teaspoon beef base with 1 cup of water.

On the upper corner of the package it should say what cut the corn beef it. This one says point cut.

It will also come with a seasoning package.

The juice that comes in the package with the corn beef is seasoned too. The direction on my package said to cook the juice with the corn beef. I have read that some cooks will rinse off the corn beef and use beef broth instead. It really is a personal choice.

I decided to use the juice in the package and add a cup of beef broth I made from the beef soup base. Be careful to measure the soup base carefully and not add too much because it is salty. (Mine ended up a little salty cause I was in a hurry this morning and just scooped some in).

I added my one cup of beef stock (made from the soup base) in the pot. I am using a enamel cast iron Dutch oven with a lid, to roast it in.

I sprinkled the season package on top.

I put the  corn beef in a dutch oven, put the lid on it and put it in the oven at 275 degrees and roasted it slowly for 9 hours. It could take less or longer depending on the size of your corn beef. Mine was right at 3 pounds. The corn beef should be fork tender at this point.

    

Ater cooking until the corn beef in tender, I sliced up an onion and the red potatoes. I placed the onions on top of the corn beef.

    

I took a cabbage and cut the core out and cut it into wedges. I placed the potatoes down into broth and laid 4 cabbage wedges on top.

I put the lid back on the Dutch oven, increase the heat of the oven to 325 degrees and roasted for one hour or until the potatoes and the cabbage are both tender.

It is not too late to make one of these for St. Pat’s Day. You can cook it over night in the oven, or the crock pot. Or you can just put it on first thing in the morning and let it cook, slow, all day. Your whole house will smell amazing. It even brought the super hero out of his room asking me what was the great smell.

It made a great dinner.

Luck of Irish to Yea!

Becky

Here is the recipe

Point Cut Corn Beef

Ingredients:

1-Point Cut Corn Beef (one one I used was three pounds, this includes the juice)

I package of Point Cut Corn Beef. I used Colorado brand (hey it was on sale for : D )

2 or 3 pounds of red potatoes

1 large onion

1/2 of a cabbage

1 to 2 cups of beef stock.

Direction:

Place entire contents of the point cut corn beef into a cast iron dutch oven (you can use a crock pot also). Add one cup of beef stock. Sprinkle the contents of the seasoning package on top of the corn beef.  Roast in a preheated 275 degree oven. Roast in the  oven for approximately 8 to 9 hours, or until the corn beef is fork tender.

Slice one onion and lay it over the corn beef. Slice red potatoes in half and put them down into the broth. You may need to add another cup of beef broth or water, if it has cooked out. Place 3 to 4 wedges of cabbage on top of the corn beef.

Place it back into the oven. Turn the heat up on the oven to 325, and roast for another hour or until the potatoes and cabbage is tender.

I did not add anymore salt to this recipe. The juice from the seasoning package, the juice from teh package and the beef broth added plenty of salt.

It comes out tender and juicy.

Enjoy!

Becky