"Amarantha" wrote

> "Paul M. Cook" wrote >
>>
>> "~patches~" wrote >>
>>> I put the corned beef on according to the IMO vague instructions.
>>> Cover with cold water, bring to a boil, reduce to simmer and cook
>>> until fork tender. Do I need to cover the pot? Is that foam
>>> supposed to be skimmed off or just left? Do I need to stir at all?
>>
>> Don't simmer it, keep it just below the simmer. Sure, skim off the
>> foam, it does nothing for the flavor. Do cover the pot, you don't
>> want to cook off all the liquid and the cover makes it easier to
>> maintain the temperature. Do add your spices and seasonings now. You
>> need not stir it.
>>
>> Add the potatoes the last 15 minutes, then add the cabbage wedges the
>> last 5 minutes. I also like to add onion wedges with the potatoes.
>> Do not boil, you don;t want to break up the vegetables - you want them
>> to stay whole.
>>
>> Paul
>>
>
> I second this - don't boil it. The more gently you cook it, the more
> tender it will be. This I learnt from experience
>
> K

Absolutely - don't boil it. The trouble I have is with my electric
smoothtop - getting the setting down to where it stays on a barely-moving
simmer and doesn't go totally motionless. The lower the simmer, the better
it is.
Expect a lot of shrinkage - that's normal. If I'm ambitious that day, I
also like to tie the spices into cheesecloth - saves those little bits from
drifting through the cabbage. Just me.

Dora