Sorry, I assumed everyone knew what Guinness was. Guinness is an Irish beer that is known for its dark (almost black) body and very creamy tan head, after it is poured in a glass. It is a "stout", as opposed to an ale (generally red or brown in color) or a lager (generally golden in color). It should be available at any large supermarket (at least it is in Los Angeles).
I am aware of three cuts of corned beef. The "point cut" is generally the thinnest (and cheapest) and tends to have the most fat and thus, the best flavor. Be careful because some point cuts are too fatty. Inspect before you buy. If I cook a point cut, I usually cook two at once because they are already a smaller cut and will shrink down considerably during cooking. The "flat cut" is a thicker cut which still has some fat but has far more meat than fat. The flat cut is a good balance because it has a good meat to fat ratio. The "round cut" is the most lean (less flavorful but still good) and generally the thickest cut (and most expensive). It usually looks like a short log shape and is ideal for sandwiches. It can end up dry if one is not careful. Make sure your roasting pan is sized to the brisket so that the meat has at least one inch of liquid (Guinness) surrounding it. I usually have almost two inches of liquid to keep the meat juicy, especially on a round cut.
You can shred it and mix with eggs and chopped potatoes for REAL corned beef hash (not the canned garbage), hot or cold sandwiches, or you can always freeze the leftovers. I felt compelled to at least mention eggs since we are on a chicken site! Enjoy!
I am aware of three cuts of corned beef. The "point cut" is generally the thinnest (and cheapest) and tends to have the most fat and thus, the best flavor. Be careful because some point cuts are too fatty. Inspect before you buy. If I cook a point cut, I usually cook two at once because they are already a smaller cut and will shrink down considerably during cooking. The "flat cut" is a thicker cut which still has some fat but has far more meat than fat. The flat cut is a good balance because it has a good meat to fat ratio. The "round cut" is the most lean (less flavorful but still good) and generally the thickest cut (and most expensive). It usually looks like a short log shape and is ideal for sandwiches. It can end up dry if one is not careful. Make sure your roasting pan is sized to the brisket so that the meat has at least one inch of liquid (Guinness) surrounding it. I usually have almost two inches of liquid to keep the meat juicy, especially on a round cut.
You can shred it and mix with eggs and chopped potatoes for REAL corned beef hash (not the canned garbage), hot or cold sandwiches, or you can always freeze the leftovers. I felt compelled to at least mention eggs since we are on a chicken site! Enjoy!
