I can't decide whethter to cook it in the pressure cooker or a 6-quart
dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
use the packet of spices that is included. Why else make corned beef
if you are going to rinse away all the salt and spices?
I'll drop some small red potatoes, carrots and onions in the broth
when the meat is done. Probably a small wedge of cabbage for me. My
husband doesn't like cooked cabbage and leftover cooked cabbage
doesn't work well.
The leftover roast will give him sandwiches for the week.
I will start the roast soon and let it sit in the liquor until supper
time. Do any of you folks call it "liquor" or is that a term from
home?
Janet US