2 Corn Beef Briskets USDA Choice (7 Lb. Avg)
Planning the menu for your next dinner party or St. Patrick’s Day feast? There’s nothing quite like a classic plate of corned beef brisket, and we have the quality selection you need to satisfy any craving. Corned beef is salt-cured, and its name stems from the practice of slow-cooking beef with large rock-salt kernels that were popularly known as “corns” of salt. Each order of our USDA corned beef brisket includes seven pounds of meat, as well as a spice packet to give you a headstart on your traditional Irish meal.
Brisket became the standard for corned beef because a higher fat content will produce a moister meat even though the fat melts away as it cooks. Marbling is usually a telltale sign of a good cut of steak. Marbling is the intramuscular fat within leaner sections of beef, and our corned beef brisket features choice-grade marbling that will help you cook a restaurant-quality meal for your family or dinner guests. Our USDA corned beef brisket can be boiled, oven-braised, or slow-cooked. Beef brisket can also be left to soak in a brine for about a week.
Wholey’s Market is the top destination for high-quality meats, personable service, and fast shipping. Our corned beef brisket is easy to prepare and even easier to enjoy. Stock up on seven pounds of USDA corned beef brisket today to enjoy a classic meal that will leave your taste buds begging for more. Plus, you can qualify for free premium shipping to any location within the contiguous United States when you spend $200 or more. If you have any questions about our selection of beef brisket, please contact us today for additional information.
Slow-Cooked Corned Beef Brisket with Horseradish Sour Cream
Yields: 8 servings
- 1 large sweet onion, sliced
- 1 trimmed corned beef brisket (3 – 3½ pounds)
- ¾ teaspoon crushed red pepper flakes
- 1 cup reduced-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon cream-style horseradish
- 2 tablespoons fresh parsley, chopped
- Place the sliced sweet onion in a five- to six-quart slow cooker.
- Thoroughly rinse the beef brisket and place it on top of the onion.
- Sprinkle the beef brisket with red pepper flakes.
- In a small bowl, mix the chicken broth and Worcestershire sauce. Pour the mixture over the beef.
- Cover and cook on low heat for eight to nine hours or until the beef is tender.
- Remove the beef and onion from the slow cooker using a slotted spoon.
- Cut the beef across the grain into thin slices.
- In a small bowl, stir the sour cream, horseradish, and parsley until blended.
- Serve the horseradish sour cream with the beef and onion.
- Add a side of boiled small red potatoes or steamed green cabbage for an authentic Irish meal.