Whether you’re putting on a bit of the Irish in March or if corned beef for dinner sounds tasty at any time of the year, a beef brisket brined with salty liquid and spices can make a delicious dinner. After slowly roasting the corned beef in the oven, it will be tender and flavorful because of the brining process. When it’s time to slice the meat, cutting corned beef should not be complicated or difficult.
Remove the corned beef from the oven when the internal temperature of the meat reaches 160 degrees Fahrenheit, according to the USDA Food Safety and Inspection Service fact sheet.
Allow the corned beef to stand at room temperature for at least 20 minutes. Some cooks prefer to refrigerate corned beef after baking it to chill before slicing because corned beef slices more easily when it is cold.
Place the corned beef onto a cutting board for slicing.
Insert the tines of the carving fork into the top of the brisket to hold it firmly.
Slice the corned beef with the carving knife, slicing the meat diagonally across the grain. Make the slices approximately 1/4- to 3/8-inch thick.
Place the sliced corned beef onto the serving platter. If the corned beef is cold, cover it with plastic wrap and reheat it for a minute or two in the microwave.
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