Corned beef is most often made with brisket, a cut from the cow's pectoral muscles. There are two parts to a brisket: the ...

Corned beef is a St. Patrick’s Day classic often ... Brisket is sold in two main cuts: the point cut and the flat cut, and there are pros and cons to each. Point cuts look like rounded triangles ...

It is also commonly cured and made into pastrami or corned beef. Taken from the ... are a great value. Sirloin cuts are often labeled by the bone they contain: Flat, round, wedge, or pin.

Cook’s notes: Cook’s Country suggests using a flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core ...