I know I should stay out of this technical CB conversation but what the heck. My husband prefers cooking CB in the slow cooker. I prefer the oven. Easier cleanup. No matter how you cook it, CB has a mind of its own. It’s done when it’s done and not a minute before.
My one attempt at corned beef was less than stellar. Tough and stringy, even though I followed all directions. It was a celebration of awfulness. I sincerely hope that the Wagyu beef’s better-than-prime interstitial fat will protect you from the dry, tough misery that results from a too-lean brisket (a store near me always stocks cryovac-ed prime briskets at all the Jewish holidays -I always nab one). Other than that, I guess it depends on whether you want corned (in which case you know what you have to do) or smoked -something-else (is there such a thing as SPD pastrami? If so, count me in!) or just a brisket (Passover and SPD don’t overlap this year, or any year AFAIK). I once sent my dad a smoked but uncooked pastrami. He and a friend figured out how to steam it. They were very happy campers.
My 2 cents: I have been doing CB in some type of a pressure cooker for many years, lately the newest version, the Instant Pot. They always come out fine, not stringy, tasty & tender. Maybe its because I always buy Point Cut Brisket…
Yeah, I’m not a corned beef expert, but I would imagine that the last type of beef (not cut, but type) I would want to use for something like corned beef would be a really marbled fatty piece of meat from Wagyu cattle.
Corned beef lends itself to cuts of beef that are “tough” (i.e., brisket with lots of connective tissue) not a cut from a cow that is bred to be very very very fat and well marbled.
When I lived in Europe, corned beef wasnt available, so I corned my own. It spent a full week in the brine in the fridge, and I flipped it every day (in a giant plastic ziploc). Its the 14th…youll get some flavor in 3 days but it will be subtle.
I agree with Ipse about it being a process for a cheap, tough cut… I’d be pretty tempted to smoke or braise your Wagyu to bring out all its lovely fatty goodness.
I do use bagged CB (because my life is on a different track now and I just dont have time to do it myself)…i cant remember thr brand, but the one in the red plaid packaging is the one I look for.
We had a Signature (Safeway brand) pre-corned brisket. Simmered for three hours and tossed in onion, red new potatoes, parsnips, and cabbage for the next forty minutes (beef still in there). Sliced across the grain. Like butter. So happy there is enough for sandwiches!