"Cheri" > wrote in message
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>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
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>>>>
>>>>
>>>> "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.

Thanks very much!

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