Tips on Buying Your Corned Beef
For many of us the annual tradition of watching the Kingston St Patricks day parade (no matter what the weather!) is as sacred as the menu; Corned beef and cabbage, boiled potatoes and carrots. I won't go into the fact that this "Irish" tradition is purely American. Literally thousands of pounds of corned beef will be on tables in Ulster County New York even if they are not on the tables of Ulster in Ireland. In fact, the Queens Galley will braise over 100 lbs of the briny meat and an equal amount of cabbage, carrots and potatoes (this year we'll braise the beef for less shrinkage and the veggies will be roasted with a mustard and apple cider reduction glaze).What kind of corned beef should you buy? Depends on what your desired end result would be. Are you looking for the greatest flavor possible? The least amount of shrinkage? Do you want pretty slices or do you want morsels so tender they break apart at the mere sighting of a fork?
Our two most popular markets have corned beef on sale this week. Hannaford has a point cut for $1.19 lb and Shoprite is tempting us with a flat cut at $1.89 lb. For flavor you'll want to select the point cut. The heavy fat layer and generous marbeling mean it packs a flavor punch. Similar to the Rib eye in steak; the flavor is where the fat is. The fat is also where the fat is! If you are looking to cut calories choose the flat cut. Also choose the flat if you are concerned about cost. While the flat cut will run you more per pound raw you'll be paying less per serving. The point cut will shrink considerably more than your flat cut. Shop smart and pay the higher price for the leaner product and get more for your money.
How much should you buy? Point cuts, estimate about 1lb per person. The flat cut estimate about 1/2 lb per person and add an extra 1/2 pound to the total; for a family of 6 you'll be looking for a flat cut of 3.5 lbs and a point cut of 6 lbs. Both will yeild almost the same servings when cooked.
Shop smarter yet and eat better by bulking up the veggies on your menu. No one says you must boil the veggies until they are a soggy mass cooked in the fatty corned beef water, go ahead and roast them to compliment your meal. Reduce down some Guiness or Keegan lager and hit it with a bright honeyed mustard for a glaze that will leave you thinking you've already found that pot o' gold at the end of the rainbow!
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