Yes, got my corned beef and cooking it now. Online recipes caution me to cut against the grain and the package also tells me to cut against the grain.
What kind of Armageddon like Catastrophe awaits me if go against the “against the grain” crowd?
It’ll be tougher.
Stringy. And I wouldn’t expect the “slices” to hold together very coherently.
You ever seen “1,000 Ways to Die”?
It falls apart in stringy bits.
You get strings. Cut a little bit off with the grain and try to eat it. Then cut off a bit against the grain and eat that. The world isn’t going to fall apart or anything, but your personal corned beef experience will be nicer if you slice it against the grain.
I recently bought a half pound of sliced corned beef at the local grocery store’s deli that was sliced wrong. It didn’t fall apart the way it would have had I cooked it at home, but it was tough and rubbery. Very unpleasant.
I could be wrong as I’ve never tried it, but I think that “round” cut with the grain will hold together better than brisket will.
Experiments are needed.
How do you tell what the grain is?