"Ophelia" > wrote in message
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>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> "Gary" wrote in message ...
>>>>
>>>> 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. So many people
>>>> make it this time of year but you rarely hear about it other than
>>>> St.Patricks day.
>>>>
>>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>>
>>>> I make mine in the oven. I love it, but usually only buy it a couple of
>>>> times a year.
>>>
>>> Share you recipe, please? I want to learn how to 'corn' it, but I would
>>> like a recipe to cook it after.
>>
>> No recipe, just put it in a pan with a bit of water, cover with foil and
>> cook in the oven until tender. Add potatoes, carrots and cabbage toward
>> the end of the cooking time. I very seldomly use recipes for things, I
>> cook more like Chef at Home does, using what's on hand as a rule, and
>> strictly to our taste.
>
> Please could you share temps and timings?

Set oven to 350F, timing will vary depending on size of corned beef so fork
test it for doneness after a couple of hours, and continue checking until
fork tender. Add desired veggies before it's completely done and continue
until veggies are tender.

Cheri