~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?
I would suggest a much different way to cook the corned beef. Since I
was introduced to this method I have used it exclusively and with great
success.


Baked corned beef

Bake: Pre heat oven to 350° Remove meat from package and place on rack
in pan fat side up. Add approximately one inch of water to bottom of
pan. Cover with contents of included spice package if desired. Cover
pan with lid or foil, bake for fifty minutes per pound or until fork
tender. With ten minutes left, uncover pan and bake at 375°. When
corned beef is done remove from oven and let cool for 20 to 30 minutes.
Always slice meat across grain pour juices over sliced corned beef.

Enjoy

Wayne