On Feb 16, 12:14*pm, John Kuthe > wrote:
> On Feb 16, 11:51*am, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 16, 11:47*am, (Judy Haffner) wrote:
>
> > > With St. Patrick's Day a month away now, I've been thinking of corned
> > > beef, and starting to really get hungry for it! Is it something you
> > > traditionally fix for St. Pat's Day? We always do, and other times of
> > > the year, as well.
>
> > > When you prepare it at home, how do you prefer fixing it? My mother use
> > > to bring it to a boil on top of the stove, drain the water, and then
> > > transfer it to a big roasting pan with the veggies and bake it, as
> > > that's the way my dad liked it. I've made it in the crock pot before and
> > > it would always turn out nice, but hubby likes to fix it for us and he
> > > does it on top of the stove. The meat is always so nice and tender, and
> > > he puts onions, cabbage, small white, or red potatoes and carrots in
> > > with it. I love the flavor of the veggies cooked in with the beef.
> > > Mmmmmm can't wait!!!! )
>
> > In the bag it comes in, at a very low temperature, for a long time.
>
> Sous Vide?

Or at least close I don't want to boil out the flavor, nor bake out
the moisture.
>
> John Kuthe...

--Bryan