We’re not talking about how corned beef is made, but about how to cook it. Does it make a difference how you place the meat while cooking? If it does, why? We’re here to explain the answers.
Corned Beef Fat Side Up or Down?
When cooking corned beef, do you put the fat side up or down? You may not have thought about it until now, but it’s something worth considering.
When cooking corned beef on the stove or in a slow cooker, put the fat side up. This helps prevent the fat from burning while letting it melt and add flavor to the meat. If you’re grilling or smoking the beef, place it with the fat side down, so it’s closer to the heat.
Best Cuts for Corned Beef
Corned beef isn’t a specific cut of meat. It’s actually a method of preparing beef by soaking it in a brine solution before cooking.
When corned beef became popular, the rock salt used for curing had large crystals. The word “corn” comes from a German word meaning “small seed,” so these salt crystals were called “corns.”
Most corned beef in stores and delis is made from beef brisket. The flat part of the brisket is often chosen because it cooks evenly and is easy to slice.
You can also buy a whole brisket and cook the point and flat parts together or separately. The point is juicy and tasty, but it’s better for shredding because of its uneven grain.
The point is less often sold on its own, but if you like your corned beef chopped or shredded, you can use just the point part.
If you can’t find brisket, you can use a different cut, like a chuck roast. It has enough fat and tissue to handle the long cooking time.
Corned Beef Fat Side Up or Down?
There’s no one right answer to whether the fat side of corned beef should be up or down. Both ways work, and the meat will turn out well either way.
However, here’s a simple guideline: If you’re cooking the beef in liquid, put the fat side up. If you’re cooking it over direct heat, place the fat side down.
Corned Beef Fat Side Up or Down?
There’s no clear-cut answer for whether the fat side should be up or down when cooking corned beef. Both methods can work well, and the meat will taste good either way.
However, there’s a simple rule you can follow: if you’re cooking corned beef in liquid, place the fat side up. But, if you’re cooking it over direct heat (like grilling or smoking), place the fat side down.
How to Cook Corned Beef Fat Side Down
Why Fat Side Up?
When cooking large cuts of meat, it’s usually best to position the fat side towards the heat source. If the fat is on top, it will have more time to melt and flavor the meat. If the fat is at the bottom, it may take longer to render (melt), and some fat could remain in the meat when it’s done. Also, any melted fat running down can wash away the seasonings, which could reduce flavor.
When simmering corned beef in liquid, the meat is completely submerged, so you don’t have to worry about losing flavor. Additionally, if the fat is on the bottom, it might burn, leading to a bitter taste, which can be avoided by keeping the fat side up.
Should You Trim the Fat?
Brisket is a great choice for corned beef because of its fat, which helps keep the meat moist during the long cooking time. You don’t need to trim all the fat off. If the fat cap is very thick, though, you might want to trim a bit, especially if you’re grilling or smoking, to avoid flare-ups.
It’s a good idea to leave about 1/4 to 1/2 inch of fat on the meat. The fat inside the meat (intramuscular fat) should stay, as it helps keep the meat juicy and tender.
Once the corned beef is cooked, you can remove any excess fat if it’s too much. You can skim off the fat from the cooking liquid or peel it off if you’re using dry heat.
How to Cook Corned Beef Fat Side Up
- Prepare the pot: Use a heavy pot or Dutch oven large enough to hold the corned beef and enough liquid to cover it.
- Add oil: Coat the bottom of the pot with a thin layer of oil to prevent sticking.
- Cook the beef: Turn the heat to medium-high and add the corned beef with your seasonings. You can add onions for flavor, but save other vegetables for later.
- Add liquid: Add enough liquid (beer, water, or beef stock) to fully cover the meat.
- Bring to boil: Bring the liquid to a boil, then lower the heat and let it simmer. Cook for 1 hour per pound.
- Add vegetables: In the last hour of cooking, add vegetables.
- Check temperature: When the beef reaches 180°F, it’s done and should be tender but still firm enough to slice.
- Rest: Let it rest for 10 minutes before serving.
- Preheat the smoker: Heat the smoker to 275°F. You can use bold wood like oak or hickory, or milder wood like apple or pecan.
- Place the beef in the smoker: Put the corned beef in with the fat side facing the heat.
- Cook the meat: Let it cook for 1 hour per pound. While waiting, prepare a disposable foil pan with nonstick spray.
- Add liquid: When the beef reaches 160°F, remove it and place it in the foil pan with the fat side down. Add enough beer, water, or stock to cover about one-third of the meat.
- Cook in foil: Tent the pan with foil and place it back on the smoker. Let it cook until the internal temperature reaches 180°F, which may take 1 to 2 more hours.
- Rest: Let the corned beef rest for 10 minutes before serving.
Pro Tip: To slice neatly, cut across the grain. For a pulled texture, slice along the grain.
Final Thoughts
Your corned beef should turn out delicious whether the fat side is up or down. Following these tips should make the cooking process easier. Happy cooking!
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