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isw

In article >,
(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?

For many years I tried simmering, crockpot(t)ing, boiling, etc. -- all
the usual cookbook methods. Last year I did a brisket sous vide, 24
hours at 145 F.

It was, without a doubt, the best one I've ever done.

Wonderfully tender, flavorful, not waterlogged, and unlike all the
previous ones, able to be sliced into perfect slices an eighth of an
inch thick with no shredding or falling apart. Nobody, including my
possibly overly-sensitive wife, though it was too salty.

I will most certainly do this year's the same way.

I suppose one of the oven methods could work as well (I see a lot of
similarity between sous vide and oven braising), but it sure couldn't be
any easier to do, or harder to mess up.

Isaac