Corned Beef?

pmad · Feb 18, 2021

So, I either buy a pre-corned brisket or corn one myself. (Penzey's has a good mix)
I'll still do that this year, however, I was wondering what other beef can be corned - well any beef can be corned - but what other beef can be corned and still have good "corned beef" likeness?

Do you think any of these would make decent corned beef?

Eye of the Round?
Arm roast?
Pike's Peak Roast?

and would you
smoke/grill?
boil/crock?
sous vide & reverse sear?

Thanks

Ron_L · Feb 18, 2021

I’ve had corned round, store bought, and I felt that it was dry and the texture was wrong, but my standard is brisket. Beef navel, if you can find it, is also great, and what is traditionally used for pastrami.

SMOKE FREAK · Feb 18, 2021

Even if using a precorned brisket more marbling is a good trait. I choose the point but my wife wants it leaner...I usually lose...

Try the arm roast. A good balance of lean and fat I think.

thirdeye · Feb 18, 2021

Of non-brisket corned beef products.... I've corned chuck, round/rump roasts and short ribs. I've eaten corned and pastramied navel, but it's nearly impossible to get in my market. For corned beef I sometimes braise it, but my preferred method is pressure cooking for tenderness and the broth is amazing for dunking or to make Reuben soup. For pastrami I smoke to about 160°ish and my favorite finish method is a pressure finish. A steam finish would be second, but it takes some time.

Here is a corned round roast that was pastramied and chilled, the lower fat content is noticeable

If you butterfly out a Prime grade brisket point with marbling anywhere close to this, you should be very happy.

toys4dlr · Feb 18, 2021

I was in the mood to experiment. I had a few tri tips in the freezer, so into the brine it went. I like to smoke to about 160 or so and finish in the instant pot. The tri fit well in my 8qt.

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Hoss · Feb 18, 2021

I have several prime tri tips in the freezer.I think I will corn one.I love them but the family would rather have traditional steaks.

bschoen · Feb 19, 2021

On a whim I once purchased a whole beef knuckle at Costco, was about 16 pounds. When faced with cooking it I had one of those wtf was I thinking moments. I decided to corn it, took about two weeks. It was great.

jzadski · Feb 19, 2021

Well if you decide to buy pre made, Aldi is having the points on sale next week for $1.99 lb. We have gotten corned beef from there before and will be stocking up at that price

legendaryhog · Feb 19, 2021

Technically, you can corn any of those cuts (or anything really). I'd go with arm roast if you have one, they are so underrated. I don't care for pikes peak really, I grind mine. Round is probably too lean for traditional corned beef as you know it, but I love me some eye of round thrown on a slicer thin, so I'd say that would be cool even with hardly any fat (if you have a slicer) on rye bread.

I've corned/cured a lot of nontraditional cuts, some were good, some were weird....corned pork spare ribs...definitely weird...that was a one off.

Or....Corn them all and let us know how it went!

irishboy209 · Feb 19, 2021

thirdeye said:
Of non-brisket corned beef products.... I've corned chuck, round/rump roasts and short ribs. I've eaten corned and pastramied navel, but it's nearly impossible to get in my market. For corned beef I sometimes braise it, but my preferred method is pressure cooking for tenderness and the broth is amazing for dunking or to make Reuben soup. For pastrami I smoke to about 160°ish and my favorite finish method is a pressure finish. A steam finish would be second, but it takes some time.

Here is a corned round roast that was pastramied and chilled, the lower fat content is noticeable

If you butterfly out a Prime grade brisket point with marbling anywhere close to this, you should be very happy.

I've always done it start to finish in the pressure cooker with amazing results but I'll curiosity where you smoke till 160 how long are you throwing it in the pressure cooker?

pmad · Feb 19, 2021

legendaryhog said:
I'd go with arm roast if you have one, they are so underrated.

Ok, if I do the arm roast. Sous vide and reverse sear or instant pot?

legendaryhog · Feb 19, 2021

If you corn the arm roast I'd do sous vide 16 hours at 130-135 Fahrenheit and then sear. It will be like the texture of super tender steak with deep beef flavor. Or, if you are super paranoid about surface bacteria you can sear first then sous vide, but at that long of a temp it should be pasteurized (and also it is already corned, salt kills). Either way, the texture should be the same and I'd sear it afterward if you want to get a crust on it on a screaming hot cast iron pan.

Keep the juice from the bag when you are done if you want to make a funky gravy. Best of luck!

I don't have any instant pot experience, but a lot of folks on here do. They can point you the right way if you're going that route.

thirdeye · Feb 19, 2021

irishboy209 said:
I've always done it start to finish in the pressure cooker with amazing results but I'll curiosity where you smoke till 160 how long are you throwing it in the pressure cooker?

I live at 5400' above sea level so I process a 4 pound pastrami 35 to 40 minutes at 15 psi. If I want a very tender product, I'll go 45 or 50 minutes. One of the reasons that a steam finish takes a while for me is that water boils at 203°.

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