Corned beef comes from the brisket, the chest area of the cow. It’s brined with “corns” of salt, has two main cuts (flat and point), and gets tender only through slow cooking. Not glamorous? Maybe not. But absolutely worth it.
Now you can walk into a deli, point at the pink meat, and say, “Ah yes, the brisket flat—a classic.” Or just enjoy it on a sandwich and not overthink it. Either way, you’re now in on the secret.
