Slicing Corned Beef
#1
03-20-06, 08:48 AM
Slicing Corned Beef
My wife made corned beef and cabbage for the first time this st pat's day. It tasted terrific - but slicing it was not pretty. The directions say to slice against the grain - but when I put the fork in it starts to split WITH the grain. When I try to sloce - again it splits against the grain. Too tender? Cooked too long? Tasted great though
#2
03-20-06, 10:00 AM
Member
It could be either of the things you mentioned. I solved a lot of this problem by getting an electric carving knife. I always thought they were stupid until I tried one.
#3
03-20-06, 02:56 PM
Super Moderator
The beef may have been a little overdone.
What I have done to cut overdone meat is to slice it cold.
You can also press down and support the slab with your hand and CAREFULLY cut with a very sharp knife.
What I have done to cut overdone meat is to slice it cold.
You can also press down and support the slab with your hand and CAREFULLY cut with a very sharp knife.
#4
03-20-06, 04:55 PM
Member
Meat slices best if left to rest for about 20-30 minutes. It cuts better when cooler. Resting allows meat to retain it juices better. While resting cover with foil so surface does not cool too quickly.
#5
03-20-06, 05:22 PM
A lot of good advice - I have to admit - I did not really let it sit - will try that and try holding it together and using a very sharp knife. Gotta admit - even though it broke apart rather than sliced - it was REAL TASTY and real tender
