Here’s exactly how to slice corned beef so it’s tender, neat, and perfect for sandwiches or platters.

Quick Scoop

  • Let the corned beef rest 10–20 minutes after cooking so the juices settle and it doesn’t fall apart when you slice.
  • Find the “grain” (the lines of muscle fibers) and slice against the grain to keep it tender instead of stringy.
  • Use a sharp carving or chef’s knife, and cut in smooth, gentle strokes instead of pressing hard.
  • For sandwiches, slice very thin; for a dinner platter, slice slightly thicker.

Step-by-step: How to Slice Corned Beef

  1. Rest the meat
    • When the corned beef is done cooking, transfer it to a cutting board and let it sit 10–20 minutes.
 * This helps the juices redistribute so your slices stay moist instead of dry and crumbly.
  1. (Optional but helpful) Chill slightly
    • For ultra-neat, deli-style slices, let the corned beef cool until just slightly cool (you can refrigerate briefly, but not until it’s rock hard).
 * Meat that’s a bit cool is firmer and easier to cut thin without shredding.
  1. Find the grain
    • Look at the surface of the brisket: you’ll see long, parallel lines running one direction—that’s the grain (muscle fibers).
 * If you’re unsure, make a small test slice and pull it apart; if it separates into long strings, you’re cutting with the grain and need to rotate the meat 90 degrees.
  1. Position the meat and knife
    • Rotate the corned beef so the grain lines run left to right in front of you.
 * Use a long, sharp carving or chef’s knife (8–10 inches). A dull blade crushes and tears the meat.

 * Hold the knife at roughly a 20–45° angle to the surface so you’re making slightly diagonal slices, not straight up-and-down chops.
  1. Slice against the grain
    • Start at one end and slice perpendicular to the grain lines (across them, not along them).
 * Use smooth, steady strokes rather than sawing back and forth or pushing down hard.

 * Wipe the blade every few slices to keep it clean and get cleaner edges.
  1. Choose your thickness
    • For sandwiches : go thin—around 1/8 inch or even thinner, so the slices can fold easily.
 * For **plated servings** : 1/4–1/2 inch slices hold together nicely on the plate and show off the meat.

Thin vs Thick vs Diagonal Slices

Here’s a quick table of common slicing styles and when to use them:

[1][3][5][7] [8][3][5] [10][5][7][1] [10][5][7] [7][1] [1][7]
Style How to Slice Best For
Thin slices Against the grain, about 1/8 inch thick, using light pressure and smooth strokes. Deli-style sandwiches, Reubens, cold platters.
Moderate/thick slices Against the grain, about 1/4–1/2 inch thick so the slice stays intact. Plated corned beef and cabbage, buffet platters.
Diagonal slices Knife held at a tilt for long, angled cuts across the grain. More rustic look, larger surface area per slice for presentation.

If Your Brisket Has Flat and Point

  • Some whole briskets have two sections: the flat and the point, with different grain directions.
  • Slice each section separately, turning the meat so you’re always going against the grain for that specific piece.

Little “Pro” Tips

  • If the slices look stringy or chewy, stop and rotate the meat 90 degrees, then try again against the new direction.
  • For holiday or St. Patrick’s Day serving, slicing after resting and slightly chilling gives those clean, deli-like slices that hold up on a platter over time.

TL;DR: Let it rest, find the grain, turn the meat so you can slice across those lines, and use a sharp knife with smooth strokes and the thickness you want.

Information gathered from public forums or data available on the internet and portrayed here.