Corned beef is a beloved dish, especially around St. Patrick’s Day, but it’s delicious enough to enjoy year-round. Whether you’re serving it as a hearty entree or layering it into a sandwich, how you cut corned beef can make all the difference between tender, melt-in-your-mouth bites and tough, chewy slices. If you’ve ever wondered how do you cut corned beef properly, this guide will walk you through everything you need to know to slice like a pro.
Why Cutting Corned Beef the Right Way Matters
Corned beef comes from the brisket, a cut of beef with long muscle fibers that can be tough if not handled correctly. The key to tender slices is cutting against the grain – that is, slicing perpendicular to the direction of the muscle fibers. Cutting along the grain leaves you with long, stringy pieces that are hard to chew, while cutting against the grain shortens those fibers, making each bite tender and enjoyable.
Step-by-Step Guide: How to Cut Corned Beef
1. Let the Corned Beef Rest
After cooking your corned beef, whether by boiling, slow cooking, or roasting, it’s crucial to let it rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute throughout the meat, preventing them from spilling out when you cut and keeping your corned beef juicy and flavorful.
2. Position the Meat Correctly
Place your corned beef on a clean cutting board with the fat side down. This position usually reveals the grain or muscle fibers more clearly, helping you identify the direction to slice. If there is excess fat, you can trim it off before slicing for a better eating experience.
3. Identify the Grain
Look closely at the meat to find the grain – the lines of muscle fibers running along the brisket. Sometimes flipping the meat or making a shallow cut helps you see the grain better. The grain usually runs lengthwise along the brisket.
4. Slice Against the Grain
Using a sharp carving knife, slice the corned beef perpendicular to the grain. This means your knife should cut across the muscle fibers, not parallel to them. This technique shortens the fibers and results in tender slices that are easy to chew.
– For a classic entree, aim for slices about a quarter-inch thick.
– For sandwiches, slice the meat as thin as possible – even paper-thin – to make it easier to bite through and layer.
5. Adjust Slice Thickness to Your Preference
Depending on how you plan to serve your corned beef, adjust the thickness of your slices:
– Thicker slices work well for plated meals with sides like cabbage and potatoes.
– Thin slices are perfect for Reuben sandwiches or deli-style servings.
Pro Tips for Cutting Corned Beef Like a Chef
– Use a sharp knife: A dull knife can tear the meat, making it look ragged and harder to eat.
– Keep the knife steady: Use smooth, even strokes rather than sawing back and forth.
– Cut on a stable surface: Make sure your cutting board doesn’t slip to avoid accidents.
– Trim excess fat: Removing thick fat layers before slicing improves texture and flavor balance.
Common Mistakes to Avoid
– Cutting with the grain: This leads to tough, stringy slices that are unpleasant to eat.
– Slicing too soon: Cutting immediately after cooking causes juices to run out, drying the meat.
– Using a dull knife: This can crush the meat fibers instead of slicing cleanly.
Why Resting Corned Beef Is a Game Changer
Resting is often overlooked but essential. When hot corned beef is cut right away, the juices escape, leaving the meat dry. By resting, the juices redistribute and stay locked inside the meat, ensuring every slice is moist and flavorful.
Summary
Cutting corned beef properly is all about patience and technique. Let the meat rest, identify the grain, and slice against it with a sharp knife. Adjust slice thickness depending on your dish, and trim excess fat for the best texture. With these tips, you’ll serve tender, delicious corned beef every time.
Enjoy your perfectly sliced corned beef with your favorite sides or in a classic sandwich!
Tender, juicy corned beef starts with the right cut – slice against the grain and savor every bite.