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This is a wonderful recipe from the cookbook called The Best Recipe. I highly recommend it. The beef brisket is divided into two portions that you will find in the store; the point cut and the flat cut. The point cut is fattier (and therefore more flavorful) and you often have to ask the butcher to get it for you. Remember, this recipe is showing you how to corn the beef yourself, so be sure to get beef brisket and not an already corned beef brisket!

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Erin K. Brown March 08, 2009
Home-Corned Beef Brisket & Cabbage, New England-Style