Corned beef point cut is a popular cut of beef that is known for its rich flavor and tender texture. It is a flat cut of beef that is taken from the rear section of the cow, near the rump. The point cut is a leaner cut of meat compared to other cuts of corned beef, making it a popular choice for those looking for a healthier option. In this article, we will provide a comprehensive guide on how to cook corned beef point cut to perfection.
Understanding the Corned Beef Point Cut
Before we dive into the cooking process, it’s essential to understand the characteristics of the corned beef point cut. This cut of beef is known for its:
- Leaner meat: The point cut is a leaner cut of meat compared to other cuts of corned beef, making it a popular choice for those looking for a healthier option.
- Rich flavor: The point cut is known for its rich flavor, which is enhanced by the corning process.
- Tender texture: The point cut is a tender cut of meat, making it perfect for slow cooking methods.
Choosing the Right Corned Beef Point Cut
When choosing a corned beef point cut, there are a few things to consider:
- Look for a cut that is at least 1-2 pounds in weight. This will ensure that the meat is tender and flavorful.
- Choose a cut that is labeled as “point cut” or “flat cut.” This will ensure that you are getting the right cut of meat.
- Check the packaging for any added ingredients or preservatives. Opt for a cut that is labeled as “uncured” or “no added nitrates.”
Cooking Methods for Corned Beef Point Cut
There are several cooking methods that can be used to cook corned beef point cut. Here are a few popular methods:
Oven Braising
Oven braising is a popular cooking method for corned beef point cut. This method involves cooking the meat in liquid over low heat for an extended period. Here’s a basic recipe for oven braising:
- Preheat the oven to 300°F (150°C).
- Place the corned beef point cut in a large Dutch oven or oven-safe pot.
- Add enough liquid to cover the meat, such as beef broth or water.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the meat for 3-4 hours, or until it is tender and falls apart easily.
Slow Cooking
Slow cooking is another popular cooking method for corned beef point cut. This method involves cooking the meat in a slow cooker or crock pot over low heat for an extended period. Here’s a basic recipe for slow cooking:
- Place the corned beef point cut in a slow cooker or crock pot.
- Add enough liquid to cover the meat, such as beef broth or water.
- Cook the meat on low for 8-10 hours, or until it is tender and falls apart easily.
Boiling
Boiling is a simple cooking method for corned beef point cut. This method involves cooking the meat in boiling water for a shorter period. Here’s a basic recipe for boiling:
- Place the corned beef point cut in a large pot or Dutch oven.
- Add enough water to cover the meat.
- Bring the water to a boil, then reduce the heat to a simmer.
- Cook the meat for 2-3 hours, or until it is tender and falls apart easily.
Additional Tips for Cooking Corned Beef Point Cut
Here are a few additional tips for cooking corned beef point cut:
- Use a meat thermometer to ensure that the meat is cooked to a safe internal temperature of 160°F (71°C).
- Let the meat rest for 10-15 minutes before slicing it. This will help the juices to redistribute and the meat to stay tender.
- Use a sharp knife to slice the meat against the grain. This will help to ensure that the meat is tender and easy to chew.
Glazing the Corned Beef Point Cut
Glazing the corned beef point cut can add an extra layer of flavor to the meat. Here’s a basic recipe for glazing:
- Mix together 1/4 cup of brown sugar, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar.
- Brush the glaze over the meat during the last 30 minutes of cooking.
- Return the meat to the oven or slow cooker and cook for an additional 30 minutes, or until the glaze is caramelized and sticky.
Serving Suggestions for Corned Beef Point Cut
Here are a few serving suggestions for corned beef point cut:
- Serve the meat sliced, with a side of boiled potatoes and steamed vegetables.
- Use the meat in a Reuben sandwich, with sauerkraut, Swiss cheese, and Thousand Island dressing.
- Serve the meat with a side of colcannon, a traditional Irish dish made with mashed potatoes, kale, and onions.
Corned Beef Point Cut Nutrition Information
Here is the nutrition information for a 3-ounce serving of corned beef point cut:
| Nutrition Information | Amount |
| — | — |
| Calories | 210 |
| Protein | 25g |
| Fat | 10g |
| Saturated Fat | 3.5g |
| Cholesterol | 60mg |
| Sodium | 450mg |
Conclusion
Cooking corned beef point cut can be a simple and delicious process. By following the tips and recipes outlined in this article, you can create a tender and flavorful dish that is perfect for any occasion. Whether you choose to oven braise, slow cook, or boil the meat, the key is to cook it low and slow to ensure that it is tender and falls apart easily. With a little practice and patience, you can become a master of cooking corned beef point cut.
What is a point cut of corned beef?
A point cut of corned beef is a cut of beef that is taken from the rear section of the animal, near the round primal cut. It is called a “point cut” because it is cut from the pointed end of the brisket. This cut is known for its rich flavor and tender texture, making it a popular choice for corned beef.
The point cut is typically fattier than other cuts of corned beef, which makes it more flavorful and tender. It is also often less expensive than other cuts, making it a great value for those looking to cook a delicious and affordable meal.
How do I choose the right point cut of corned beef?
When choosing a point cut of corned beef, look for a cut that is well-marbled with fat. This will help to keep the meat moist and flavorful during cooking. You should also choose a cut that is at least 1-2 pounds in size, as this will allow for even cooking and slicing.
It’s also a good idea to choose a cut that is labeled as “flat cut” or “point cut” to ensure that you are getting the right type of corned beef. Some stores may also offer a “point cut” that is actually a combination of the point and flat cuts, so be sure to check the label carefully.
How do I cook a point cut of corned beef?
To cook a point cut of corned beef, start by placing the meat in a large pot or Dutch oven. Add enough liquid to cover the meat, such as beef broth or water, and bring to a boil. Reduce the heat to a simmer and cook for 3-4 hours, or until the meat is tender and easily shreds with a fork.
You can also cook the corned beef in a slow cooker or Instant Pot. Simply place the meat in the slow cooker or Instant Pot and add enough liquid to cover. Cook on low for 8-10 hours or until the meat is tender.
What is the best way to slice a point cut of corned beef?
The best way to slice a point cut of corned beef is against the grain. This means slicing the meat in the direction of the muscle fibers, rather than with them. Slicing against the grain will help to make the meat more tender and easier to chew.
To slice the corned beef, use a sharp knife and slice the meat into thin strips. You can also use a meat slicer to get even, uniform slices. Slice the meat when it is still warm, as this will make it easier to slice and serve.
Can I cook a point cut of corned beef in the oven?
Yes, you can cook a point cut of corned beef in the oven. To do this, preheat your oven to 300°F (150°C). Place the corned beef in a large Dutch oven or oven-safe pot and add enough liquid to cover the meat. Cover the pot with a lid and transfer to the preheated oven.
Cook the corned beef for 3-4 hours, or until it is tender and easily shreds with a fork. You can also cook the corned beef in a foil packet, wrapping the meat in foil and cooking for 2-3 hours.
How do I store leftover point cut corned beef?
To store leftover point cut corned beef, wrap the meat tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. You can also freeze the corned beef for up to 2 months. To freeze, wrap the meat tightly in plastic wrap or aluminum foil and place in a freezer-safe bag.
When you’re ready to eat the leftover corned beef, simply thaw it in the refrigerator or reheat it in the microwave or oven. You can also use leftover corned beef in a variety of dishes, such as corned beef hash or corned beef sandwiches.
Can I make point cut corned beef ahead of time?
Yes, you can make point cut corned beef ahead of time. In fact, cooking the corned beef a day or two in advance can help to make it even more tender and flavorful. To make ahead, cook the corned beef as directed and then refrigerate or freeze it until you’re ready to serve.
You can also cook the corned beef and then reheat it in the microwave or oven when you’re ready to serve. Simply slice the meat and reheat it in the microwave or oven until it’s warm and tender.