corned beef

[Saltheart]

I like to buy flat sections , maybe just 2 pounds. If you buy the small ones there is almost no fat. If you buy the big 5 or 6 pounders you usually end up cutting that big slab of fat off one side which is a waste. Also if you get small ones you cook it , eat a meal and maybe one day of hash or sandwiches and that's it. Couple months later you do it again. With a big one you eat it every day for a week and then you are happy its only once a year.

Good corned beef makes one of the best sandwiches. Few delis carry it but when I see one that does , its almost always my choice. Jim's Deli in Cumberland used to make a nice corned beef grinder.

[FishermanTim]

I think you should have at least SOME fat on the meat.
Where do you think most of the flavor comes from?
I ONLY buy point cut. Why? Well I would rather pay $1.29 a pound instead of $2.50 for flat cut or $3.49 for round cut (that's a new one).
Since most of the flavor in a "boiled dinner" is from the combination of all the ingredients, why buy the most exspensive cut if the cheapest works better?

Now all I need is a pint and a plate and I'm all set!

[Hooligans]

[FishermanTim]

I saw a show on The Food Network, "Good Eats" where Alton Brown was preparing a boiled dinner. I believe that he mentioned that the "red" borned beef is cured with spices and salt peter, where the grey is salt cured.

I don't really care for the grey, and salt peter is basically a preservative.

Anyway, I've got a 4.7 lb. baby thawed and ready for cooking.
All I need is a tall Guiness and full plate and I will be in seventh heaven tonight!