How to cut corned beef brisket against the grain?

If you are not used to cutting meat against the grain, it can be a bit intimidating. But, it’s really not that big of a deal. Just start by laying your brisket down on the cutting board with the grain running straight. Then, run a sharp knife down the grain, slicing it completely off of the piece of meat. Cutting the meat against the grain will result in a much more tender piece of meat.

How to cut corned beef brisket against

To cut corned beef brisket against the grain, simply run a knife along the side of the roast parallel to the cutting board. Unlike the grain, the connective tissue in the leaner end of the brisket will still be tender when it’s done. Try to avoid cutting the meat too small, since it will be much harder to cut against the grain once it’s been diced.

How to cut corned beef brisket against the grain without tearing?

To cut a corned beef brisket against the grain without tearing, simply hold the roast with one hand and use a sharp knife to cut down through the connective tissue that holds the grain together. To ensure you don’t tear the meat, keep the blade flat and use a sawing motion to cut through the meat. You can also place a china plate on top of the meat to keep the blade from slipping and to prevent crumbles from dropping onto the cutting board.

How to slice corned beef

Now that you have your corned beef sliced against the grain, you can cut it into thin strips or cubes. There’s no wrong way to do this; the thickness of your corned beef is up to you. But keep in mind that the thinner your strips/cubes are, the quicker they will cook.

How to cut corned beef brisket against the grain so it doesn't tear?

When you cut brisket against the grain, the natural fibers of the meat form a crisscross pattern. This makes for a tender and flavorful cut of meat. If you cut in the wrong direction, however, the fibers will tear, leading to a tough and dry piece of meat. To prevent this, place the fat side of the meat down and cut toward the fat side.