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 Posted: Tue Mar 17, 2009 6:58 pm
I got this tip from "Meathenge":
Don't boil your corned beef brisket! I plopped it into a baking pan with its juice and the spices, covered it with tin foil and baked it (well, braised) at 350f for about two hours, then 200f for another two hours.
Then I drained the liquor from the baking pan into a pot, filled the rest with water, and boiled the cabbage, taters, onions and carrots in that.
The brisket was almost tender enough to cut with a fork, and wasn't all watery tasting. Plus, was a bright pink! biggrin
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Posted: Wed Mar 25, 2009 11:13 pm
Oh thank you for the suggestion! My family and I definitely needed that for the St. Patty's that just passed!
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Posted: Fri Apr 10, 2009 1:35 pm
lol... pretty... uhhm... random.. biggrin
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