Sheldon wrote:
> aem wrote:
> > A few years ago Sheldon / Penmart posted a corned beef recipe that
> > featured finishing it off in the oven after its long simmer.
> > Unfortunately I don't know how to find it in the recipe archives.
> > Perhaps he or someone else could resurrect it -- it was a
remarkable
> > improvement on the old standy.
>
> That recipe may be in the RFC Cook Book too.
>
> ---= Corned Beef =---
>
> Choose good grade of thin-cut corned beef (I prefer Nathan's).
>
> Cook in the largest pot you own. Seriously, cook in lots of water.
> First, rinse corned beef and and discard spices if present (old
spices
> were used up), or save spice packet if present. Start in cold water.
> Bring to the boil (uncovered). Simmer 1/2 hour, dump water! Yes,
> discarding water removes excess salt/nitrites. Okay, now the actual
> cooking begins. Start in cold water (again? yes, again!). Add
spice
> packet (if none exists or since you dumped the first batch, add new
> pickling spices. Bring to the boil, lower heat to low simmer.
Simmer
> aproximately 1 hour and add peeled carrots (whole) and unpeeled
> potatoes (whole), bring to simmer again and add cabbage wedges.
Simmer
> til veggies are tender and remove. Continue simmering til corned
beef
> is tender yet firm; test with fork (your forking may vary). Remove
> corned beef to roasting pan fat side up, cover liberally with brown
> sugar, tent loosely with foil, and place in 325 F oven for 30-45
> minutes. Remove corned beef from oven (now place veggies in oven to
> reheat). Let corned beef rest uncovered 15 minutes. With sharp knife
> slice thinly accross grain, and serve with veggies, mustard, and
beer.
> ---
>
> Sheldon