# Corned Beef: Cuts other than brisket **URL:** \ **Category:** Cafe Society\ **Created:** [June 12, 2008, 6:30pm UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718 "2008-06-12T18:30:07Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![toadspittle](https://avatars.discourse-cdn.com/v4/letter/t/c0e974/32.png) [@toadspittle](https://boards.straightdope.com/u/toadspittle)\ **Post date:** [June 12, 2008, 6:30pm UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/1 "2008-06-12T18:30:07Z")
I’ve been making my own corned beef at home lately using a recipe from _Bon Appetit._ I like brisket very much (corned and non-corned), but I was wondering about corning other cuts of beef. Anyone ever had any? My wife says one of her co-workers, a kiwi, says that New Zealand corned beef is not made with brisket–it’s made with some leaner cut of beef. Anyone have any experience with this? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2008, 6:40pm UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/2 "2008-06-12T18:40:23Z")
I know you can use bottom round roast for a leaner corned beef. ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [June 12, 2008, 11:47pm UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/3 "2008-06-12T23:47:53Z")
Mind sharing the recipe? ---
**Author:** ![toadspittle](https://avatars.discourse-cdn.com/v4/letter/t/c0e974/32.png) [@toadspittle](https://boards.straightdope.com/u/toadspittle)\ **Post date:** [June 13, 2008, 3:59am UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/4 "2008-06-13T03:59:31Z")
[Here you go!](http://www.epicurious.com/recipes/food/views/HOMEMADE-IRISH-CORNED-BEEF-AND-VEGETABLES-241623) ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 13, 2008, 4:00am UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/5 "2008-06-13T04:00:16Z")
You can corn anycut or kind of meat. Corning describes a preservation process, rather than a “type” of meat. Although brisket is the popular now, time does not stand still, and we have a past. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2008, 5:50am UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/6 "2008-06-13T05:50:52Z")
In fact, I’m corning pork shoulder and loin right this minute. (Well, for the last week, and I’ve still a week or two to go. I’m using a wet cure, but corning can be performed with a dry cure as well.) ---
**Author:** ![Cicero](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cicero/32/3594_2.png) [@Cicero](https://boards.straightdope.com/u/Cicero)\ **Post date:** [June 13, 2008, 6:59am UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/7 "2008-06-13T06:59:43Z")
Corned H Bone is about as nice as I’ve had- FIL who was a meat worker told me of it. ---
**Author:** ![toadspittle](https://avatars.discourse-cdn.com/v4/letter/t/c0e974/32.png) [@toadspittle](https://boards.straightdope.com/u/toadspittle)\ **Post date:** [June 13, 2008, 1:38pm UTC](https://boards.straightdope.com/t/corned-beef-cuts-other-than-brisket/452718/8 "2008-06-13T13:38:03Z")
[QUOTE=devilsknew] You can corn anycut or kind of meat. Corning describes a preservation process, rather than a “type” of meat. Although brisket is the popular now, time does not stand still, and we have a past. [/QUOTE] Sure … but different cuts of meat might suck. There are reasons we use certain cuts of meat for certain things today. Some cuts work well in a variety of preparations, some work well in only one or two.