We’ve seen compelling arguments on both sides of the round vs. brisket debate when it comes to making corned beef. Like many other such discussions, it comes down to personal preference, but everyone has a justification for their decision. Let’s take a look.
Brisket vs. Round
I want to discuss the variations in beef cuts before we discuss flavor. Brisket comes from the bottom part of the cow. Its what made Texas BBQ famous. For it to be finger-licking good, the meat’s connective tissue needs to be broken down over time because it is tough.
The flat end and the point end are the two cuts that make up a whole brisket. The point end is fatter.
Round emerges from the cow’s back (or butt!) Its also a tough cut of meat. The main difference is that its leaner than brisket.
Both cuts are among the most affordable parts of the cow you can purchase in terms of price. Corned beef brisket and corned beef round at Sprouts Market cost the same per pound.
Cooking Tip: Soak the corned beef for about three hours in a large bowl of cold water if you don’t like it too salty. Place in the fridge while it soaks. This will remove excess salt.
The brisket is the best cut of beef to use for corned beef.
I cooked each cut bought from the same grocery store…
- Seasoned with the same brine solution.
- At the same time.
- For the same amount of time.
- Cooked to the same temperature.
In my opinion, sous vide would work best because I could control the environment to ensure that both parts were at the same internal temperature. The size of the round I cooked was larger, but I believe that with the low heat and slow cooking method, that wouldn’t affect the outcome.
Both were delicious. I can understand why some people would prefer round because it did have a more robust beef flavor. However, the brisket was juicier and more tender. The texture was way better. Although it wasn’t quite as beefy, it was still a family favorite.
Brisket comes out juicier because it has more intermuscular fat. It was the best leftover as well. Because the meat was still very moist, the sandwiches were incredible.
Learn more about the differences between flat cut and round cut brisket. Point Cut.
☘️ Corned Beef Posts
Everything about corned beef, including the reasons we eat it on St. Patricks Day to some ways to cook it.
If you’ve tried both corned beef round and corned beef brisket, let us know which you prefer in the comments section below. «.
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Round vs. Brisket
FAQ
Which cut of corned beef is the most tender?
Which Corned Beef Cut Is More Tender? Point cut is the best cut of corned beef if you want a more tender and juicy meat. It is more flavorful, soft, and juicy than flat cut because it has more marbling and fat.
What is the best type of corned beef to cook?
Types of Cuts of Corned Beef. The brisket cut of beef, which is thought to be the best cut for making your dish, is used to make the traditional dish of corned beef. A tough and flavorful cut of beef from the lower chest or breast of the cow, brisket. Being heavily worked out gives it a lot of flavor but also makes it tough.
Which is better corned beef flat or round?
The flat cut makes up the majority of the brisket. It’s long and thin, and the top is covered in a layer of fat that keeps the meat moist while it cooks. Most likely, you’ll find this cut in your supermarket because it slices well. Additionally, it’s the ideal brisket cut to use for homemade corned beef.
What is the difference between corned beef brisket flat and round?
Round emerges from the cow’s back (or butt!) It’s also a tough cut of meat. The main difference is that it’s leaner than brisket. Both cuts are among the most affordable parts of the cow you can purchase in terms of price.