Corned beef fat side up or down

How to Cook Corned Beef: Fat Side Up or Down?

When it comes to cooking corned beef, the question often arises: should the fat side be up or down? It might seem like a small detail, but it can actually make a difference in the taste and texture of your dish. Let’s break it down and explain how to get the best results.

Fat Side Up or Down?

• Fat Side Up: If you’re cooking corned beef in a slow cooker or on the stove, place the fat side up. This helps the fat melt and flavor the meat without burning. It also ensures the fat has enough time to cook properly and adds a rich taste to the beef.
• Fat Side Down: For grilling or smoking, the fat side should face down. This is because the fat will be closer to the heat source, and this allows it to melt into the meat while it cooks.

Why Fat Side Up?

When cooking big cuts of meat, it’s usually a good idea to keep the fat side towards the heat source. Here’s why:

• Better flavor: The fat will melt slowly and flavor the meat as it cooks.
• Prevents burning: If the fat is on the bottom, it could burn and leave a bitter taste.
• Preserves seasonings: If fat runs down the meat, it could wash away the seasonings, making the dish less flavorful.

If you’re simmering corned beef in liquid (like in a slow cooker), you don’t have to worry about losing flavor because the meat is fully submerged. But, keeping the fat side up helps prevent it from burning.

Should You Trim the Fat?

Corned beef comes from brisket, which has a good amount of fat. This fat helps keep the meat juicy while cooking. You don’t need to remove all the fat. If the fat layer is too thick, you can trim a little off, especially if you’re grilling or smoking to avoid flare-ups.

Leave about 1/4 to 1/2 inch of fat on the meat. This will help keep it tender and juicy. You can remove any extra fat after the meat is cooked by skimming the liquid or peeling it off.

How to Cook Corned Beef with the Fat Side Up

Stovetop or Slow Cooker Method:

1. Prepare your pot: Use a large, heavy pot (like a Dutch oven) that can hold the corned beef and enough liquid to cover it.
2. Add oil: Coat the bottom of the pot with a little oil to prevent sticking.
3. Cook the beef: Add the corned beef and your favorite seasonings. You can add onions for extra flavor, but save other vegetables for later.
4. Add liquid: Pour in enough beer, water, or beef stock to cover the meat.
5. Bring to a boil: Let the liquid come to a boil, then reduce the heat and simmer for 1 hour per pound of meat.
6. Add vegetables: In the last hour of cooking, add vegetables like carrots or potatoes.
7. Check the temperature: The meat is ready when it reaches 180°F (82°C). It should be tender but firm enough to slice.
8. Rest the meat: Let the corned beef rest for about 10 minutes before slicing and serving.

Smoking Method:

1. Preheat the smoker: Set the smoker to 275°F. Choose bold wood (oak or hickory) or milder wood (apple or pecan).
2. Place the meat in the smoker: Put the corned beef in the smoker with the fat side facing the heat.
3. Cook the meat: Let it cook for 1 hour per pound. Prepare a disposable foil pan with nonstick spray.
4. Add liquid: When the beef reaches 160°F, remove it from the smoker and place it in the foil pan with the fat side down. Add enough liquid (beer, water, or stock) to cover about one-third of the meat.
5. Cook in foil: Cover the pan with foil and put it back in the smoker. Let it cook until the internal temperature reaches 180°F.
6. Rest the meat: After it’s done, let the corned beef rest for 10 minutes.

Pro Tip: For clean slices, cut against the grain of the meat. If you want a pulled texture, slice along the grain.

Final Thoughts

No matter whether you choose to cook the fat side up or down, following these tips will help you make delicious corned beef. The key is to keep the fat properly placed, maintain the right cooking temperature, and allow the beef to rest after cooking. Happy cooking, and enjoy your meal!