"Peter Aitken" > wrote

>> Doesn't the roasting part make the texture fabulous? Love it!

> You mean a dry roast? I'd think the result would be too salty - but I'd
> like the recipe.

No, I follow how I first saw Dimitri made it, prepare it as the package
says, except add 1 or 2 onions and a carrot. Coat the fat side with
a paste of brown sugar and a lot of seedy mustard (I'm quoting).
Bake 1 hour in a moderate (325 to 350) oven for about an hour.

I was never a fan of the boiled corned beef, to be honest, and I was
a convert to this method. The texture and the flavor.

Sheldon's recipe also gets great reviews but Dimitri got to me first.
If I recall correctly the method is quite similar but more water changing
is involved.

nancy