Corned beef is salted beef that is served as grilled meat or sausage. It is commonly served in Jewish, Irish, and Caribbean cuisine. You can learn to chop the corned beef to maximize its flavor.
Method 1 of 3: Part One: Timing
Step 1. Prepare corned beef according to your recipe
Make sure it cooks slowly and that the internal temperature is 74 degrees Celsius or more.
Step 2. Remove the meat from the oven or other heating element
Place on a warm surface.
Step 3. Cover the meat with aluminum foil
Let rest 10-15 minutes before slicing.
Method 2 of 3: Part Two: Fibrous Texture
Step 1. Sharpen your carving knife if you haven't sharpened it for a long time
Step 2. Place the corned beef on a cutting board
Step 3. Place it with the bold side down
Step 4. Look at the fibrous texture of the meat
This is the texture of visible long muscle fibers parallel to each other.
- Brisket meat has longer, stiffer muscle fibers, because this part of the meat is from such parts of beef, the muscles of which were constantly under stress during the life of the animal.
- The grainy texture is not grill marks. If you've used the grill to cook meat, remember that grill marks are often arbitrary and have nothing to do with the muscle fibers of the meat.
Method 3 of 3: Part Three: Slicing
Step 1. Place the meat on a cutting board so that you can cut it against the grain
Your knife should work perpendicular to the grain, not parallel.
If you slice against the texture, you will cut the muscle fibers to keep them short and separate. If you leave the muscle fibers long, they will remain tough and difficult to chew
Step 2. Use a downward motion from the edge of the blade to the tip of the blade
Step 3. Slice as thinly as possible against the fibrous texture