Cooking Corned Beef Round vs. Brisket: Which Cut is Perfect for St. Patrick’s Day?

If you’re a fan of corned beef, you might have wondered which cut is better for that special St. Patrick’s Day meal. Traditionally, brisket is the go-to choice for corned beef, but have you ever considered trying corned beef round? Join me on a journey to discover the differences between these two cuts of beef and find out which one reigns supreme.

Brisket vs. Round: Understanding the Cuts

Before we delve into the taste test, let’s explore the characteristics of these beef cuts. Brisket, often associated with Texas BBQ, comes from the bottom part of the cow. It’s known for its toughness and requires slow cooking to break down the connective tissues and achieve that finger-licking tenderness. A whole brisket is composed of two parts: the flat end and the point end, with the point end being fattier.

On the other hand, round comes from the back (or the butt!) of the cow. Similarly tough, it distinguishes itself from brisket by being leaner. While both cuts are incredibly affordable and cost-effective, with similar prices per pound, round is the leaner option.

The Sous Vide Experiment: Comparing the Taste

To determine the ultimate winner, I put both cuts to the test using the sous vide cooking method. Seasoned with the same brine solution, cooked at the same temperature, and for the same amount of time, these cuts were given an equal opportunity to shine.

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Surprisingly, both cuts turned out to be delicious. The round showcased a stronger beefy flavor, which might appeal to some individuals. However, the brisket stole the show with its juiciness and tenderness. The texture was undeniably superior, and despite its slightly milder beefy flavor, it emerged as the favorite among my whole family.

The secret to the brisket’s juiciness lies in its intermuscular fat. This fat content is what makes it more succulent and perfect for sandwiches, even when served as leftovers. The meat retains moisture exceptionally well, resulting in unbelievably delicious sandwiches.

Embrace the Best: Brisket for Corned Beef

After this insightful taste test, it’s clear that brisket reigns supreme when it comes to corned beef. Its superior texture, juiciness, and versatility make it the perfect choice for that St. Patrick’s Day feast or any other occasion calling for a delightful corned beef experience.

To explore more about different types of brisket, check out our comprehensive guide on the Flat Cut vs. Point Cut.

Get Inspired: Corned Beef Delights

If you’re craving more corned beef wisdom, we’ve got you covered. Explore a variety of corned beef-related topics:

  • Why Do We Eat Corned Beef on St. Patrick’s Day?
  • Why Is It Called Corned Beef?
  • Instant Pot Corned Beef
  • Corned Beef vs. Roast Beef
  • Leftover Corned Beef Hash Egg Bites
  • Mustard Sauce for Corned Beef
  • What to Serve with Corned Beef
  • How Far in Advance to Buy Corned Beef
  • How to Quickly Brine Corned Beef

Join the Conversation

Have you had the pleasure of experiencing both corned beef round and corned beef brisket? We’d love to hear your thoughts! Let us know in the comments below which one you believe is the ultimate winner.

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