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.
Quality Meat = Quality Corned Beef
Traditionally, corned beef is made using brisket. 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. The best cut of meat will have 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. Ask the butcher for help if you’re unsure!
Choose Your Cut Carefully
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:
Step 1: Place the corned beef in a roasting pan and add about 1/2 an inch to 1 inch of water (or beer for an extra kick) to the bottom of the pan.
Step 2: Next, cover the pan tightly and cook at 325 degrees for about four hours. If the corned beef is smaller than 3 lbs, you may reduce the cooking time by about 45 minutes.
Step 3: If you have any vegetables to go with your corned beef, we recommend adding them directly to the pan to cook alongside the meat. You’ll want to add heartier vegetables like new potatoes and carrots after the corned beef has cooked for about three hours. Next, re-cover and continue to cook for another half hour then take it out to add the final touch.
Step 4: Lastly, add in the classic cabbage wedges and continue to cooking for the remaining half hour or until the cabbage is tender. This will enhance the overall flavor of the dish while making sure the flavors are immersed in every element.