Coaxing the tenderness out of this tough cut of beef is worth every ... sections of muscle that make up a brisket are called the flat (the first cut) and the point (the second cut or the deckle).

Corned beef is most often made with brisket, a cut from the cow's pectoral muscles. There are two parts to a brisket: the flat or first cut (the leaner, flatter side of the muscle) and the point ...

Freeze whatever you’re not cooking right away, and you’ve got a small stockpile of ready-to-go meat for weeks. For people trying to stretch their grocery budget without skimping on flavor, it’s a ...

Beef brisket is the cut used to make corned beef ... Otherwise, it's cut into flat and point cuts. Many cooks are confused about which of these to buy, though they're actually quite similar.

When it comes to corned beef, there are two different cuts: point cut or flat cut ... potatoes and maybe an Irish Whisky for good measure. Brisket can be a tough, fibrous cut of meat, so the ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

the main difference is corned beef is, typically, made from the leaner, or first, cut of the brisket, while pastrami is made from the fattier end (the point), or other, marbled cuts of beef.

pastrami may have slightly more fat than corned beef. When it’s made from brisket, the amount of fat depends on whether it’s cut from the point or flat. In Jewish delis, customers can usually ...

which is used to cure the beef. The flat cut has a more even, rectangular shape. This cut is less fatty. The point cut has more fat and more connective tissue. The brisket is cured for hours in a ...