With so many cuts of meat to choose between, it can be difficult to keep all of the different types straight. Here's how ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

Corned beef is usually made from the brisket "flat," the leaner (and yes, flatter) part of the cut; pastrami is sometimes made from the other muscle in a brisket, the "point" or "deckle," and ...

Corned beef — the pinkish red, salt meat — make its annual return to tables this March for St. Patrick's Day. But what is it and how do you make it?

At this point the beef should be done to a slightly ... Simmer until the liquid has reduced to a syrupy gravy and serve with the beef. If the brisket is in a long piece, you may need to cut ...

which is used to cure the beef. The flat cut has a more even, rectangular shape. This cut is less fatty. The point cut has more fat and more connective tissue. The brisket is cured for hours in a ...