On Friday, July 11, 2014 9:06:00 AM UTC-10, sf wrote:
> On Fri, 11 Jul 2014 11:50:19 -0700 (PDT), dsi1 >
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> > You can try boiling it at a very low simmer until it's tender. Keep the temperature down! Finish it off in an oven with a glaze at high heat. If I had the time, I'd let it sit overnight in the refrigerator uncovered to dry out the surface a bit before glazing and finishing it.
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> Maybe they boil it, but they don't finish it off in an oven. Thanks!
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You want to keep it just below boiling. Higher temperatures tend to toughen the meat. I'd go with a dry rub for the oven finishing. I suppose you could hit it with a hair dryer to remove some of the moisture on the surface. I have tried slow roasting a corned beef brisket but it turns out way too salty and a bit on the tough side. Anyway, a brisket is a great change from the regular old boring cuts of meat.

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> All you need is love. But a little chocolate now and then doesn't hurt.