How To Slice Flat Cut Corned Beef

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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2. Position the Meat

Place the corned beef chunk on the chopping board so that the meat’s fibers are oriented perpendicular to your body.

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To ensure that the corned beef is more juicy when sliced, cook it and then let it rest for ten to fifteen minutes covered with aluminum foil. Next, if you cooked a whole brisket, use a knife to slice the beef into two pieces by cutting through the fat. After that, trim the thick layer of fat from the side of the meat and turn it over to determine which way the grain runs. Lastly, thinly slice the corned beef, cutting against the meat’s grain. To learn how to store leftover corned beef, scroll down!.