Corned beef, a culinary cornerstone of St. Patrick’s Day and a year-round deli favorite, is more than just beef that’s been brined. It’s a labor of love, a transformation that yields a tender, flavorful, and utterly satisfying meat. But the journey doesn’t end with cooking. The way you shave corned beef significantly impacts its taste and texture, turning a potentially great dish into an exceptional one. This article dives deep into the art of shaving corned beef, providing expert tips and techniques to ensure every slice is perfect.
Understanding the Importance of Proper Shaving
Why is proper shaving so critical? It’s not just about aesthetics, although a beautifully presented plate of corned beef is undoubtedly appealing. The way you cut the meat directly affects its tenderness and flavor.
Think of it this way: corned beef is essentially cured brisket. Brisket, known for its rich marbling and robust flavor, can be tough if not cooked and cut correctly. Similarly, corned beef benefits immensely from being shaved against the grain. Shaving against the grain shortens the muscle fibers, making each bite more tender and easier to chew. A poorly shaved piece of corned beef, cut with the grain, will be stringy and chewy, no matter how well it’s cooked.
Moreover, the thickness of the shave plays a crucial role. Too thick, and the meat can be difficult to manage and less enjoyable to eat. Too thin, and it might fall apart or lack substance. The ideal thickness allows you to savor the flavor and texture in perfect harmony.
Essential Tools for Shaving Corned Beef
Before you even think about picking up a knife, ensure you have the right tools at your disposal. Having the right equipment not only makes the job easier but also contributes to a safer and more precise shaving experience.
First and foremost, you need a good slicing knife. This isn’t your everyday kitchen knife. A slicing knife is characterized by its long, thin blade, typically ranging from 10 to 14 inches. The length allows you to make smooth, even strokes across the entire roast without sawing back and forth. The thinness of the blade minimizes resistance, resulting in cleaner slices. A Granton edge, featuring indentations along the blade, is also highly recommended. These indentations create air pockets that prevent the meat from sticking to the blade, making shaving even easier.
Next, you’ll need a cutting board. Opt for a large, sturdy cutting board made from wood or a high-quality composite material. This will provide a stable surface for shaving and prevent your knife from slipping. Make sure the cutting board is clean and dry before you begin.
Finally, consider using a meat fork. A meat fork helps to stabilize the roast while you’re shaving, preventing it from sliding around and ensuring uniform slices. Choose a fork with long, sharp tines for optimal grip.
Preparing the Corned Beef for Shaving
Proper preparation is key to achieving perfectly shaved corned beef. This involves letting the meat rest and understanding its grain direction.
After cooking your corned beef, it’s tempting to dive right in. Resist the urge! Allow the meat to rest for at least 15-20 minutes before shaving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the corned beef loosely with foil to keep it warm while it rests.
Now comes the crucial step: identifying the grain. The grain refers to the direction in which the muscle fibers run. Look closely at the surface of the corned beef. You’ll notice subtle lines running in a particular direction. This is the grain. Shaving against these lines is essential for tenderness. It might take a moment to discern, especially with a fully cooked corned beef, but it’s worth the effort. If you’re having trouble, try gently pulling apart a small piece of the meat to reveal the grain more clearly.
The Art of Shaving: Step-by-Step Guide
With your tools ready and your corned beef properly prepared, it’s time to start shaving. Follow these steps for optimal results:
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Position the Corned Beef: Place the corned beef on your cutting board with the grain running perpendicular to your body. This will allow you to easily shave against the grain.
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Secure the Roast: Use a meat fork to hold the corned beef firmly in place. Position the fork so that it doesn’t interfere with your shaving motion.
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Start Shaving: Hold the slicing knife at a slight angle, about 45 degrees, to the cutting board. Begin shaving with long, smooth strokes, using the entire length of the blade. Apply gentle pressure and let the knife do the work.
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Maintain Consistent Thickness: Aim for slices that are about 1/8 inch thick. This thickness provides a good balance of flavor and texture. If you’re using an electric slicer, you can easily adjust the thickness setting.
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Shave Against the Grain: Remember to shave against the grain to maximize tenderness. If you find that the meat is becoming stringy, you’re likely shaving with the grain. Adjust your angle accordingly.
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Rotate as Needed: As you shave, rotate the corned beef to ensure that you’re always shaving against the grain. This may require you to adjust your grip on the meat fork and your knife angle.
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Clean as You Go: As you shave, periodically wipe the blade of your knife with a clean, damp cloth to remove any accumulated meat and fat. This will help maintain a clean and consistent shave.
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Presentation Matters: Once you’ve shaved the corned beef, arrange the slices artfully on a platter or serving dish. Consider adding a garnish, such as parsley or a sprig of rosemary, for visual appeal.
Tips for Achieving Perfect Shaves
While the above steps provide a solid foundation, here are some additional tips to help you achieve perfectly shaved corned beef every time:
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Keep Your Knife Sharp: A sharp knife is essential for clean, even slices. If your knife is dull, it will tear the meat instead of slicing it smoothly. Invest in a good knife sharpener and use it regularly to maintain a sharp edge.
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Chill the Corned Beef (Slightly): While you want the corned beef to rest at room temperature before shaving, chilling it slightly beforehand can make it easier to handle and slice. Wrap the rested corned beef tightly in plastic wrap and refrigerate it for about 30 minutes before shaving.
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Use an Electric Slicer (Optional): If you’re shaving a large quantity of corned beef or want consistently uniform slices, consider using an electric slicer. An electric slicer can significantly speed up the process and provide more precise control over slice thickness.
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Practice Makes Perfect: Like any skill, shaving corned beef takes practice. Don’t be discouraged if your first few attempts aren’t perfect. With each shave, you’ll develop a better feel for the meat and the knife, and your skills will improve.
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Don’t Overcrowd the Cutting Board: Work in small batches to avoid overcrowding the cutting board. This will give you more room to maneuver and ensure that each slice is shaved properly.
Dealing with Leftovers
Even the heartiest appetite can be defeated by a large corned beef. If you have leftovers, don’t let them go to waste! Properly stored, shaved corned beef can be enjoyed for several days.
To store leftover shaved corned beef, wrap it tightly in plastic wrap and then place it in an airtight container. Store the container in the refrigerator for up to 3-4 days.
When reheating, avoid methods that can dry out the meat. Steaming or gently warming in a skillet with a little broth are good options. Leftover corned beef is also fantastic in sandwiches, omelets, or even as a topping for pizza.
Troubleshooting Common Shaving Problems
Even with the best preparation, you might encounter some challenges while shaving corned beef. Here’s how to troubleshoot some common problems:
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Meat is Tearing: If the meat is tearing instead of slicing cleanly, your knife is likely dull. Sharpen your knife or use a sharper knife.
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Slices are Uneven: Uneven slices can result from inconsistent pressure or an unsteady hand. Focus on maintaining a consistent angle and pressure while shaving. Practice will also help improve your technique.
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Meat is Too Soft: If the meat is too soft and difficult to shave, it may not have rested long enough. Allow the meat to rest for a longer period to allow it to firm up slightly. Chilling the corned beef for a short time can also help.
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Meat is Too Tough: If the meat is too tough, it may not have been cooked properly. Ensure that the corned beef is cooked to an internal temperature of at least 203°F (95°C) to ensure it’s tender. Shaving against the grain is even more critical with tougher cuts.
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Difficult to Find the Grain: If you are having a hard time finding the grain, try to pull a small piece apart, to show the grains more vividly.
Beyond the Basics: Creative Uses for Shaved Corned Beef
While corned beef is a classic on its own, don’t be afraid to explore creative ways to use your perfectly shaved slices.
Think beyond the traditional Reuben sandwich. Shaved corned beef can be incorporated into a variety of dishes, adding a unique and flavorful twist. Try adding it to scrambled eggs or omelets for a hearty breakfast. Use it as a topping for pizza or nachos. Incorporate it into a shepherd’s pie for a flavorful twist on a classic comfort food.
Shaved corned beef also pairs well with a variety of sauces and accompaniments. Experiment with different mustards, horseradish sauces, and chutneys to find your favorite combinations.
Ultimately, the key to shaving corned beef like a pro is practice, patience, and attention to detail. By following these tips and techniques, you can elevate your corned beef game and enjoy perfectly shaved slices every time. So grab your knife, prepare your roast, and get ready to experience the art of shaving corned beef. The reward is a tender, flavorful, and unforgettable culinary experience.
Why is it important to shave corned beef instead of just slicing it?
Shaving corned beef allows for a more tender and flavorful sandwich experience. Thin slices, created by shaving, break down the muscle fibers, making the meat easier to chew and digest. This method maximizes the surface area exposed to flavors, letting the brine and spices truly shine in each bite, whereas thicker slices can sometimes be tough and chewy, masking the delicate flavors of the corned beef.
Furthermore, shaving prevents the sandwich from becoming overwhelmingly meaty. Thick slices can create a dense, heavy texture, making the sandwich less enjoyable. Shaving, however, ensures a lighter, more balanced bite, perfectly complementing the other ingredients like bread, mustard, and sauerkraut. This technique elevates the overall culinary experience, transforming a simple sandwich into a gourmet delight.
What is the best type of knife to use for shaving corned beef?
The ideal knife for shaving corned beef is a long, thin, and sharp slicing knife. A blade length of 10-12 inches is generally recommended, as it allows for smooth, continuous strokes across the entire roast. The thinness of the blade is crucial for achieving the delicate, paper-thin slices that characterize properly shaved corned beef.
Avoid serrated knives, as they tend to tear the meat rather than slicing it cleanly. A granton edge, featuring indentations along the blade, can also be beneficial, as it helps to prevent the meat from sticking to the knife. Ultimately, a well-maintained, razor-sharp knife is essential for achieving professional-looking results.
At what temperature should corned beef be before shaving it?
Corned beef should be chilled thoroughly before attempting to shave it. Ideally, allow the cooked corned beef to cool completely and then refrigerate it for at least several hours, or even overnight. This firming up process is critical for achieving clean, even slices.
When the corned beef is warm, it tends to be soft and pliable, making it difficult to achieve the thin, delicate slices that are characteristic of properly shaved corned beef. Chilling the meat allows it to firm up and hold its shape, allowing for precise and effortless slicing. This prevents shredding or tearing and ensures a visually appealing and texturally pleasing final product.
What direction should I shave corned beef in relation to the grain?
Always shave corned beef against the grain. Identifying the grain direction is crucial for achieving tender and flavorful slices. The grain refers to the alignment of muscle fibers in the meat. Cutting against the grain shortens these fibers, making the meat significantly easier to chew.
Failing to cut against the grain results in long, unbroken muscle fibers, leading to a tough and chewy texture. Examine the corned beef closely to identify the direction of the grain before you begin slicing. Shaving perpendicular to the grain breaks down the muscle fibers, resulting in a more tender and enjoyable eating experience.
How can I keep shaved corned beef from drying out?
To prevent shaved corned beef from drying out, store it properly and handle it with care. Once shaved, keep the meat refrigerated in an airtight container, ideally layered between sheets of parchment or wax paper. This helps to prevent the slices from sticking together and minimizes exposure to air, which can lead to dryness.
Avoid shaving more corned beef than you intend to use immediately. Shaving a large quantity and then storing it for an extended period will increase the likelihood of drying. If you must shave ahead of time, consider adding a small amount of the cooking liquid (broth) to the container to help maintain moisture. Consume the shaved corned beef within a day or two for optimal freshness and flavor.
What is the best way to sharpen my knife for shaving corned beef?
The best way to sharpen your knife for shaving corned beef is to use a whetstone or honing steel regularly. A whetstone is a traditional sharpening tool that uses abrasive particles to remove small amounts of metal from the blade, creating a sharp edge. Honing steel, on the other hand, realigns the existing blade edge, helping to maintain its sharpness between sharpenings.
Start with a coarse grit whetstone to repair any major damage to the blade. Then, move to a finer grit whetstone to refine the edge and achieve a razor-sharp finish. Always follow the manufacturer’s instructions for using your whetstone or honing steel. Practice proper technique to avoid damaging the blade and ensure a consistent, even sharpening. Professional knife sharpening services are also available if you’re uncomfortable sharpening your own knives.
Can I use a meat slicer to shave corned beef?
Yes, a meat slicer is an excellent tool for shaving corned beef, especially if you plan to shave large quantities. A meat slicer provides consistent, uniform slices with minimal effort. This ensures a professional presentation and saves a significant amount of time compared to hand-slicing.
Ensure that your meat slicer blade is sharp and properly adjusted for thin slicing. Follow the manufacturer’s instructions for operating and cleaning the slicer. Chilling the corned beef thoroughly is still essential when using a meat slicer, as this will help the meat hold its shape and prevent tearing. Experiment with different thickness settings to achieve your desired shave.