How To Slice Corned Beef Against The Grain

Community Q&ASearch

  • Question: After cooking for an hour, someone accidentally cut my corned beef. How can I salvage it?
    Community Answer: Try cooking it again in the same water.
  • Brett Gilbert Top Answerer: The grain does indeed run the entire length of the brisket, making it fairly easy to identify. For the same reason, in order to shorten those fibers, cutting against the grain is required.
  • Question: How can I reduce the saltiness in corned beef? Brett Gilbert Top Answer: Rinsing the corned beef aids in reducing its saltiness. After placing it in a pot of boiling water, give the beef a thorough rinse with fresh water. Do it twice to eliminate more salt. Another helpful method is to soak the meat in cold water or milk for up to 24 hours. Alternatively, add other ingredients. For example, sugar, cream, or alternative spices mask the salt. You can also add more vegetables.
  • Traditionally, corned beef is used in deli-style sandwiches with paper-thin slices. Thick slices work well in other dishes or when paired with vegetables. Thanks Helpful 0 Not Helpful 1 .
  • Slice the beef thinly and then cut it into cubes for recipes like corned beef hash. Thanks Helpful 0 Not Helpful 0 .
  • Fat on the beef is edible. You can add a little extra flavor to the meat by leaving part of the fat cap on, depending on your preference for beef. Thanks Helpful 0 Not Helpful 0 .
  • When corned beef is cut improperly, it becomes drier and more difficult to chew. To get the most tender meat, always let it rest before slicing it against the grain. Thanks Helpful 1 Not Helpful 1 .
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Slicing the Beef

  • 1 Flip the beef over and find its grain pattern. If there is any fat remaining on the outside of the corned beef, place it down. Pay close attention to the direction in which the beef’s muscle fibers are oriented. They look like parallel lines along its entire length. [5] Always cut flat and point portions separately because their grain patterns differ. The grain is not the same as grill marks. If the beef was cooked on a grill, look for the lines created by the internal muscle fibers rather than the grill marks.
  • 2 Rotate the meat to enable cutting against the grain. Instead of running parallel to the grain, your knife should run perpendicular to it. By doing so, the muscle fibers are shortened, greatly increasing the tenderness of the corned beef. Long muscle fibers are strong and hard to chew. [6] Because they are derived from a weight-bearing portion of the cow, briskets have long, tough muscle fibers. Not cutting against the grain potentially ruins good corned beef.
  • 3 Trim the meat by cutting from the corner of the leaner end. The smaller, leaner portion is easier to cut. Using a meat fork to keep the corned beef in place, carefully cut into the meat with your carving knife. Move your knife back and forth, almost like you’re using a saw, to cut through material cleanly. This allows you to alternate between touching the meat with the tip and the opposite end of the knife. [7] Gently shave the meat into slices by pushing the knife downward as you cut through it. Cut a large piece of beef in half to make it more manageable. It’s safe to reduce its size before slicing it as long as you do so vertically across the grain.
  • 4 Cut the remaining brisket against the grain as thinly as you can. Slice the corned beef about 1⁄8 in (0. 32 cm) thick, if possible. The beef will be easier to chew if you can slice it thinner. Once you get to the other end of the beef, keep slicing it into roughly equal portions by cutting across the grain. [8] Although thicker cuts require more chewing, they can still be used. Some people even prefer their beef that way. Additionally, thicker cuts work well in dishes like corned beef hash.
  • {“smallUrl”:”https://www. wikihow. com/s/thumb/7/71/Cut-Corned-Beef-Step-10-Version-2. jpg/v4-460px-Cut-Corned-Beef-Step-10-Version-2. jpg”,”bigUrl”:”/s/thumb/7/71/Cut-Corned-Beef-Step-10-Version-2. jpg/aid3311808-v4-728px-Cut-Corned-Beef-Step-10-Version-2. 5 Keep any leftover beef in the fridge for up to four days. jpg”,”smallWidth”:460,”smallHeight”:345,”bigWidth”:728,”bigHeight”:546,”licensing”:”License: Creative Commons</a> </p> </p></div>”} Within two hours of cooking, place the beef in the refrigerator to ensure it is safe to consume. Put it in containers or resealable plastic bags and label them as needed. Alternatively, if you plan to eat the leftover beef within a few days, tightly wrap it in foil or plastic wrap. To freeze beef, put it in a labeled, freezer-safe container. It can be frozen to preserve its quality for up to three months. The spoiled corned beef smells bad and has a slimy appearance. If you think the beef has gone bad, discard it without tasting it.
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3. Trim Away the Fat

Use a sharp knife to trim away the fat around the edges of the corned beef. You dont want to eat the fat because it contains a lot of saturated fat — and too much can contribute to an increased risk of heart disease, according to the Mayo Clinic.

It’s easier to remove the fat before slicing the meat rather than attempting to remove it from each individual corned beef slice.

Your corned beef will slice more easily and become more tender if you use a sharp knife. Use a blunt knife instead of a serrated one to avoid tearing the meat and creating stringy, less tender corned beef.