St. Patrick’s Day is kind of a big deal to us here at McGonigle’s Market, which is why this time each year we serve up our famous corned beef brisket. Want to know how we do it? Continue reading for some insider tips for the best corned beef in Kansas City.
What Is Corned Beef?
The traditional corned beef brisket starts as a regular beef brisket and is cured in a brine. This curing process is what makes it “corned” beef. The name comes from the “corn-sized” grains of salt and spices used in the brine. The brining process also gives the meat its deep red color. The most common cut of meat to corn is a brisket. However, not all corned beef is brisket, and not all brisket is corned beef.
Corned beef is typically made using brisket and that’s what we will use in this recipe. In order to get the best results while cooking corned beef, be sure to buy the highest-grade, fresh meat directly from your neighborhood butcher. Look for a deep red color with a nice layer of fat over the top.
Helpful Hint: Keep in mind that this cut of meat will shrink as you cook, so it’s important to buy the right portions to accommodate your guests. When buying a brisket for corned beef, plan on about 3/4 pounds per person uncooked weight. But if you want leftovers (and who doesn’t?) plan for one pound per person (corned beef sandwiches and corned beef hash…here we come!).
Choose from Two Cuts of Brisket
Brisket usually comes in two common cuts, point cuts or flat cuts. Point cuts are a rounder cut of meat with more fatty marbling, which means it’s a more flavorful, juicy cut of meat. In contrast, flat cuts are a leaner cut, but much easier to slice uniformly which makes it a great cut for leftover meat that you’ll want to use on sandwiches. While both offer different advantages, it all comes down to how you cook the meat. Either one can be cooked to juicy perfection if prepared properly and patiently.
The Best Way to Cook Corned Beef
Cooking a corned beef brisket is essentially the same as cooking a brisket, but here are our tips for the best results:
Prep Time: 5 min
Cook: 4 hours
Yield: 4 servings (with leftovers)
- 3 pound corned beef brisket
- 1 pound medium new potatoes
- 1 pound carrots
- 1 head of cabbage
- 1 pound parsnips
- 1 pound turnips
- 1 fennel bulb
- Preheat oven to 325 degrees.
- Place the corned beef in a roasting pan and add about 1/2 an inch to 1 inch of water to the bottom of the pan.
- Next, cover the pan tightly and cook at 325 degrees for about three hours.
- Add new potatoes, carrots, parsnips, turnips, and fennel after the corned beef has cooked for about 2 ½ hours. Next, re-cover and continue to cook for another half hour.
- Lastly, add in the classic cabbage wedges and continue cooking for the remaining half hour or until the cabbage is tender.