Do you slice brisket hot or cold?
Chef's answer
Trim excess fat with a sharp slicing knife or boning knife. Ideally, trim while the brisket is still cold, and the fat is more solid and easier to cut through..
Frequently asked Questions 🎓
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A: Let the corned beef rest for 10 - 15 minutes before slicing so as to retain the moisture. This allows for easier slicing and remember, always cut against the grain of the flat cut portion of the brisket..
A few more cooking questions 📍