How to Cut Corned Beef

Step-by-Step Guide

1. 1

   Step 1: Cook your corned beef

   Make sure it is slow cooked, but also has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) or more.
2. 2

   Step 2: using the recipe of your choice.

   Place it on a warm surface. , Rest it for 10 to 15 minutes before you cut it. ,,,, This is the pattern of visible long muscle fibers that run parallel to each other.
   
   Brisket cuts have longer, tougher muscle fibers, because the cut of meat comes from areas that are built up when the animal was alive.
   
   The grain is not the same as grill marks.
   
   If you have used a grill to cook meat, remember the grill marks are often arbitrary and they have nothing to do with the muscle fibers in the meat. , Your knife should run perpendicular to the grain, instead of parallel.
   
   Slicing against the grain allows you to cut muscle fibers so that they are very short and no longer touch.
   
   If you leave muscle fibers long and intact, they remain strong and very hard to chew. ,, Serve immediately.
3. 3

   Step 3: Remove the meat from the oven or other heating element.

4. 4

   Step 4: Cover the meat with aluminum foil.

5. 5

   Step 5: Sharpen your carving knife

6. 6

   Step 6: if it has not been sharpened in a while.

7. 7

   Step 7: Lay your corned beef on the cutting board.

8. 8

   Step 8: Place it with the fattiest side down.

9. 9

   Step 9: Look for the grain pattern of the meat.

10. 10

    Step 10: Position the meat on the carving board so that you can cut it against the grain.

11. 11

    Step 11: Use a downward motion that works from the blade edge to the tip of the blade.

12. 12

    Step 12: Slice as thinly as possible against the grain.

Detailed Guide

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