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I really think that's the key to a great corned beef--buy the cheap (whole) cut.l..

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Joined: Dec 16, 2005


Posted to Thread #6129 at 6:29 pm on Mar 20, 2007

the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.

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