Puester > wrote in news:rPZEj.59076$cQ1.47648
@bgtnsc04-news.ops.worldnet.att.net:

> <RJ> wrote:
>> re Corned Beef & Cabbage;
>>
>> I had the choice of "tip cut" or "flat"
>> I chose the tip cut...
>
>>
>> And it was FATTY....darn near inedible fatty.
>
>>
>> How do I avoid this next time ? ( if there IS a next time? )
>>
>
>
> Buy the FLAT CUT brisket which is a solid slab of meat
> with a layer of fat on top and bottom. The grain of the
> meat is similar to flank.
>
> The point or tip cut is actually two hunks of meat
> with fat on top, bottom and quite a bit of fat layered
> between the hunks. As a result of the layers it
> tends to curl when cooked, making it harder to slice.
>
> gloria p
>

Or make your own outa some bottom round...I posted on that with hag a
year or so ago. It ain't hard it just takes time. (a thing a lot of 55 yr
old men say) To make cornbeef I mean.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.