jmcquown wrote:
>
> On 3/11/2016 10:53 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> >> corned beef never occurred to me.
> >
> > The thought of corning beef then boiling it to death has never occured
> > to me. Needless to say, I'm not a fan of that meal.
>
> Who said boil it to death? I cook mine in a crock pot (which doesn't
> get very hot) along with potatoes and cabbage wedges cooked in the
> liquid. It's a one pot meal and I enjoy the leftovers.
>
> > So many people
> > make it this time of year but you rarely hear about it other than
> > St.Patricks day.
> >
> I cooked a corned beef brisket last October. I don't expect you to
> remember but I did mention it.
>
> > One thing to me is....WHY boil off all the flavorful fat? oh well.
> >
> Perhaps because some of us don't want to chew on fat? I only trim the
> fat if the fat cap is *really* thick.

You *simmer it* to death and all the fat goes out in the bathwater.
I love ribeye steaks with all the fat. I certainly would never
consider cooking one in water.