Corned Beef Pricing Roundup; Happy St. Paddy's to one and all

Submitted by degggendorf t3_11r9tw5 in RhodeIsland

TL;DR: S&S Pricerite for flat cut, Shaw's for point cut

#Stop & Shop

  • Flat cut $2.99/lb

  • Point cut $1.69/lb

#Shaw's

  • Flat cut $3.99/lb

  • Point cut $1.27/lb

#Pricerite

  • Flat cut $1.89 with digital or paper coupon (3.49 without coupon)

  • Point cut $1.49 with digital or paper coupon (2.99 without coupon)

#Walmart

  • Flat cut $4.98/lb

  • Point cut $4.48/lb

#Market Basket

  • Flat cut $4.99/lb

  • Point cut $2.99/lb

#Dave's

  • Flat cut $7.49/lb

  • Point cut $5.89/lb

#Aldi

  • Flat cut $3.99/lb

  • Point cut unlisted

#Trader Joe's

  • doesn't seem to be available

Let me know if there's any I missed or got wrong.

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Comments

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Nomadhero_ t1_jc7je8u wrote

For the sake of completion; anyone got Roch's numbers?

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Coincel_pro t1_jc7lgsk wrote

Pro tip, dry one off, give it a black pepper, onion powder and paprika rub, let it cure uncovered in the fridge overnight then slow smoke it for nice pastrami.

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Background-Adagio-35 t1_jc7n098 wrote

If you want to buy what the restaurants use, call Bonollo's. $5.09 a pound for a gorgeous flat cut trimmed brisket. No waste and all meat.

5

Exiled_metalfield t1_jc7njm4 wrote

Anyone have a good recipe? Tried it last year in the slow cooker, but ended up being flavorless and a bit chewy.

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mary_wren11 t1_jc7pkdo wrote

Pricerite

Point cut $1.49 with digital or paper coupon (2.99 without coupon)

Flat cut $1.89 with digital or paper coupon (3.49 without coupon)

7

Distinct-Ad5751 t1_jc7tqb8 wrote

I’ve never made corned beef, which is better - flat or point tip?

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Spiritual-Ad-271 t1_jc7x5wa wrote

Don't know the price, but if you're willing to drive to Somerset, MA, Auclair's market makes an in-house grey corned beef brisket in the historically authentic Irish American style, which differs somewhat from the standard corned beef you're familiar with in most grocery stores. You have to preorder it though.

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beauford3641 t1_jc7yd9z wrote

Replying to Exiled_metalfield (#2,229,787)

I generally do mine this way. Cover it with water in a large pot and bring to a boil. Skim off any of the junk that rises to the top and then add the pickling spice, either from the packet or from a container of it (which is what I do). Bring it down to a simmer and let it go for a couple of hours. Usually 2 to 2 1/2 hours will do. Then move it to a baking sheet. I generally line mine with foil. Heat your oven to 400. Some people add a glaze or something to it, which I've done and it's excellent that way. A mustard based one would be the way to go. Then roast it in the oven for about 30-40 minutes or so.

6

PotentialAd1295 t1_jc83ixo wrote

Replying to Exiled_metalfield (#2,229,787)

Last year I did 2 flat cuts in my crock pot. Added the spices that came with it, a couple bay leaves, a can of beer and a good splash of red wine vinegar. Got it going before I left for work on low setting. I could cut it with a fork when I got home

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cowperthwaite t1_jc840e6 wrote

Shaw's requires a digital coupon ($1.27/lb) I believe

3

Triello t1_jc85m81 wrote

I saw corned beef at Trader Joes this past Sunday, don’t remember the price.

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stosyfir t1_jc870ks wrote

What the hell is going on at Dave’s good lord

3

Shoddy-Sleep-8832 t1_jc8c59a wrote

Replying to degggendorf (#2,230,421)

I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?

7

Shoddy-Sleep-8832 t1_jc8e5ak wrote

Replying to Background-Adagio-35 (#2,229,752)

My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.

2

Shoddy-Sleep-8832 t1_jc8epi4 wrote

Replying to PotentialAd1295 (#2,230,670)

Brisket of any kind is really not that complicated. Whatever method you choose whether it smoking, braising, boiling, roasting, slow cooking, pressure cooking, steaming, etc cook it long enough and don't dry it out and it will be fork tender.

4

Shoddy-Sleep-8832 t1_jc8hj1w wrote

Replying to degggendorf (#2,231,357)

Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.

5

Previous_Floor t1_jceam69 wrote

You're assuming the quality is the same at all of these places...and it's just a matter of finding the lowest price. I don't think that's the case.

I've never made corned beef so I could be wrong, but I can tell you that there is definitely a difference in the quality of other meats at these stores. Walmart is pretty much the worst. And I wouldn't buy meats at Aldi or Price Rite.

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