{"id":17330,"date":"2019-03-14T15:23:31","date_gmt":"2019-03-14T22:23:31","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17330"},"modified":"2022-10-17T11:13:07","modified_gmt":"2022-10-17T18:13:07","slug":"brisket","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/brisket\/","title":{"rendered":"COLLECTION &#8211; Brisket &#8211; Corned Beef"},"content":{"rendered":"<p><strong>BRISKET vs CORNED BEEF<\/strong> :: They are both from the front chest area of the cow near the bottom of the chest,&nbsp; but they are not the same thing.<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/01\/cuts-of-beef.jpg\"><img decoding=\"async\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2012\/01\/cuts-of-beef.jpg\" width=\"150\" align=\"right\"><\/a><\/p>\n<p><strong>Fresh beef brisket<\/strong> is like a big roast.&nbsp; It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.<\/p>\n<p><strong>Corned beef<\/strong> frequently starts out as beef brisket and is <em>brine-cured<\/em> first.&nbsp; Corned beef refers to the curing\/seasoning method, not the cut of meat.<\/p>\n<p>Not all corned beef is brisket and certainly not all brisket is corned beef.&nbsp; Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink<\/p>\n<p><span style=\"font-size: 24pt;\"><strong>Brisket Recipes<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/stovetop-brisket\/\">Stovetop Brisket<\/a><\/strong><\/span>\n<ul>\n<li>This is a good recipe for those without an oven<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"font-size: 18pt;\"><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/beer-braised-brisket\/\">Beer Braised Brisket<\/a><\/strong><\/span>\n<ul>\n<li>This creates a more tender brisket than the stoveop method, but takes three times longer<\/li>\n<\/ul>\n<\/li>\n<li><strong><span style=\"font-size: 18pt;\"><a href=\"https:\/\/www.grandpacooks.com\/recipes\/tomato-brisket\/\">Tomato Brisket<\/a><\/span><\/strong>\n<ul>\n<li>This is a good oven brisket that is easy and heavy on the tomato<\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/www.pressurecookrecipes.com\/instant-pot-brisket\/\"><span style=\"font-size: 18pt;\"><strong>Instant Pot Brisket<\/strong><\/span><\/a>\n<ul>\n<li>A good recipe from Amy and Jackie<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-size: 24pt;\"><strong>Corned Beef<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>Traditional Corned Beef Recipe<\/strong><\/span><\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/how-to-make-corned-beef-from-scratch\/\"><strong><span style=\"font-size: 18pt;\">Making Corned Beef from Scratch<\/span><\/strong><\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.eater.com\/2019\/9\/13\/20863770\/whats-the-difference-corned-beef-pastrami\">NOTES FROM ANOTHER WEB SITE:<\/a><\/p>\n<h4 id=\"3ioKQm\">What\u2019s the difference between&#8230;<\/h4>\n<h3 id=\"5RZO7x\">Pastrami vs. corned beef<\/h3>\n<p id=\"1JzRsq\">The deli counter is full of pressing questions \u2014 because while you may have some vague understanding that <strong>pastrami<\/strong> and <strong>corned beef<\/strong> are two different things, and that one might be better than the other, you may be stuck on the <em>how <\/em>or <em>why<\/em>. Here are the major points of differentiation between the two, because no meat should ever be a mystery.<\/p>\n<p id=\"2kWzVh\"><strong>Pastrami and corned beef have different countries of origin:<\/strong> Pastrami has two possible ancestries: It\u2019s either Romanian (where its predecessor, <em>pastrama<\/em>, was made with pork or mutton) or Turkish (where it\u2019d be a descendent of <em>pastirma<\/em>, made with beef). Corned beef hails from Ireland, which is why it\u2019s eaten on St. Patrick\u2019s Day.<\/p>\n<p id=\"zD81hx\"><strong>Pastrami and corned beef are different cuts of meat: <\/strong>Today\u2019s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.<\/p>\n<p id=\"7Eu8nZ\"><strong>Pastrami and corned beef do have the same brine:<\/strong> Pastrami and corned beef are brined before they\u2019re cooked; they\u2019re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.<\/p>\n<p id=\"DjUzGz\"><strong>Pastrami and corned beef have different spice mixes: <\/strong>Here\u2019s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is\u2026 naked. No spice mix to speak of.<\/p>\n<p id=\"16hvMu\"><strong>Pastrami and corned beef have different cooking methods:<\/strong> Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It\u2019s then cooled and then steamed before serving. Corned beef is\u2026 boiled. Sometimes with cabbage and other accoutrements in the mix, too.<\/p>\n<p id=\"U25y0j\"><strong>Bonus round:<\/strong> If you\u2019ve ever been to Montreal, you may be wondering: What does \u201csmoked meat\u201d have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It\u2019s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds \u2014 but with much less sugar than its pastrami and corned-beef cousins. It\u2019s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving \u2014 just like the rest of family.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,&nbsp; but they are not the same thing. Fresh beef brisket is like a big roast.&nbsp; It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/brisket\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;COLLECTION &#8211; Brisket &#8211; Corned Beef&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,172],"tags":[],"class_list":["post-17330","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-meat-to-eat"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17330"}],"version-history":[{"count":20,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17330\/revisions"}],"predecessor-version":[{"id":22392,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17330\/revisions\/22392"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}