Which Side Up For Corned Beef?

Your plan for a quick dinner to celebrate St. Patrick’s Day will be changed by this delectable and simple slow cooker/crockpot corned beef brisket recipe with cabbage, carrots, and potatoes. Patricks Day (or any day!).

Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).

What Is Corned Beef?

Corned beef, in essence, is meat that has been preserved with a salt solution. Since there was no refrigeration in the past, salt curing was the only method of curing meat.

Historically, corned beef was made with any type of meat. But in the modern world, corned beef is almost always beef brisket.

What Is Brisket Fat Cap?

Have you ever noticed how the fat layer on top of brisket?

The fat cap is the layer of fat that melted when you put it in your offset smoker and turned a gorgeous dark brown or black color.

The term “fat cap” describes the thick, hard layer of fat that is on top of corned beef.

You must trim the brisket for the fat to render. Fortunately, you can quickly trim your brisket if you have the right equipment.

Should I Trim the Fat off of Corned Beef?

It’s best to use the flat part of the brisket rather than the tip when cooking corned beef. The tip will be tougher.

Whether you trim the fat cap is up to you. Before cooking the brisket, some people prefer to trim the fat.

On the other hand, some individuals favor removing the fat after cooking.

Should I Submerge the Corned Beef?

Yes, you should submerge the corned beef. The corned beef will cook more quickly in liquid than it would in dry heat if it is immersed in water, beer, broth, cider, or another liquid.

Additionally, the corned beef will cook uniformly.

The bottom half of the corned beef will be tender if it is not completely submerged in water, but the top portion of the meat will be tough as nails.

Should You Cook Corned Beef Covered or Uncovered?

Depending on the method of cooking, you should either cover corned beef or leave it uncovered.

Cover the corned beef if you’re slow-cooking or braising it.

On the other hand, if you are using an electric smoker to smoke the corned beef, you can cook it by covering it for the first few minutes.

But in the final few hours of cooking, you must uncover the corned beef.

How To Know When Corned Beef Brisket Is Done?

When corned beef reaches a temperature of 145°F, it is safe to eat. To make corned beef fork-tender, however, you must cook it for a longer period of time.

Even after being fully cooked, the corned beef will still be pink. The corned beef’s pink color does not indicate that it is undercooked.

The nitrates used to cure the meat are to blame for this.

To check if your corned beef is cooked, use an infrared thermometer because of this. Ideally, you should cook your corned beef to 190°F.

Corned Beef Fat Side up or Down

With arguments over whether to serve brisket fat side up or down and brisket vs It’s not surprising that after discovering pulled pork, people began debating whether to cook corned beef with the fat side up or down.

The answer is it depends.

Seasoning remains where it should be when cooking corned beef with the fat side down. The fat cap will melt as the corned beef cooks.

The seasoning won’t be washed away by the fat as it renders if you put the corned beef into your propane gas smoker fat side down.

Additionally, it will improve the appearance of your corned beef. When the corned beef begins to dry out and the proteins start to bind, the Milliard reaction takes place.

Your corned beef will have a gorgeous, rich, dark color as a result.

Why does boiled corned beef have an unappealing greyish hue due to the absence of the Milliard reaction?

There is no opportunity for the beef’s surface to dry out, and the proteins do not bind.

As the brisket cooks, the fat cap will render, as was previously mentioned.

The rendered fat will drip down the meat if you smoke with the fat cap up, as was already mentioned.

Furthermore, the idea behind cooking the meat with the fat side up is that it will serve as a safety guard.

Basically, it would be best to cook the corned beef fat side up if your offset smoker has the heating element at the top of the unit.

Corned Beef Fat Side up or Fat Side Down in a Slow Cooker

Without a doubt, roasting corned beef with the fat side up is the best method for slow cooking or slow roasting. This enables the corned beef to be continuously exposed to moisture.

The fat will baste the corned beef as it renders, preventing it from drying out.

How To Cook Corned Beef Fat Side Up

In the bottom of a big, heavy pot, add a little olive oil. Use a pot large enough to accommodate the entire corned beef.

Add some sliced onions and cook them over medium-high heat.

You should use 1 small onion for every 2 pounds of meat, depending on size.

Place your corned beef, fat side up, on top of the onions. Then add your preferred seasonings to the corned beef.

Add just enough liquid to raise the water line above the fat cap but not to completely cover it. As a cooking liquid, you can use water, beef or chicken broth, beer, or apple cider.

Cook the corned beef until it is tender by bringing it to a boil, then turning down the heat to medium-low.

The size of your corned beef determines how long it will take to cook. One hour is needed for every pound of corned beef in the formula.

When a food-safe thermometer reads 160°F, the corned beef is finished. Prior to carving, let the cooked corned beef rest for 10 minutes.

How To Cook Corned Beef Fat Side Down

Heat a natural gas grill to medium-high if you’re using one. Fill a charcoal grill or smoker with charcoal and preheat it to medium-high temperature.

Apply nonstick cooking spray to a shallow pan and place the corned beef in it fat side down.

Place the corned beef in your grill or smoker after wrapping it tightly in foil. For every pound of meat, the corned beef should be cooked for at least an hour.

The corned is done cooking when it reaches a temperature of 160°F or higher. Prior to carving, let the smoked corned beef rest for 10 minutes.

Place a drip pan directly beneath your corned beef if you intend to cook it directly on your kamado grill’s cooking grates.

If there is nothing to catch the drippings under the meat, the corned beef fat that renders could start a fire.

You can choose whether to serve corned beef with the fat side up or down. Basically, corned beef cooked in liquid is better served fat side up.

On the other hand, when cooking corned beef directly on a heating source, like a smoker, fat side down is preferable.

You might also be interested in the following:

How to cook Corned Beef (Silverside)

FAQ

Does the fat side of the corned beef go up or down in slow cooker?

Put the corned beef brisket in a slow cooker with the fat side facing up and season with pickling spice. Place whole cloves throughout the brisket. Add 2 cups of water, or more if necessary, to cover the brisket by at least 1 inch, along with the garlic, bay leaves, and salt. Cover and cook on low heat for 4-5 hours.

Do you cook corned beef fat side up or down in a Dutch oven?

Put the corned beef in a big pot or Dutch oven, fat side up. Just cover the brisket with water in the pot. Bay leaf, peppercorns, salt, and the corned beef seasoning packet should all be added to the water. Cover and heat over medium heat until simmering.

What side of corned beef do you season?

The corned beef should be thoroughly rinsed, dried, and placed on the foil in the serving dish with the fatty side facing up. Sprinkle the seasoning over the corned beef that has been rubbed with mustard after opening the seasoning packet. The meat should only be seasoned on the top, not the entire surface.

Do you flip corned beef?

Notes. As long as the water level is kept at a high level, there is no need to turn or flip the meat while it cooks. When you’re finished, discard the cooking water because it contains a lot of salt and not a lot of beef flavor.

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