On 3-Sep-2006, "JimnGin" > wrote:
> wrote:
> > On 1-Sep-2006, "JimnGin" > wrote:
>
> > Key here is that she wants to make reuben sandwhiches with it.
>
> > Given that you want to make reuben sandwiches with it and you want
> > it to actually taste like corned beef, there's only one way to do it and
> > acheive that effect.. It must be braised with the seasoning packet
> > (Pickling spice) in the liquid.
>
> > Sorry that I am too late to help you out. I've cooked a lot of such
> > corned beef's. We really like them at my hourse. It's one of those
> > products that warms over extremely well and there is zero waste.
> -
> > Brick(Too soon old and too late smart)
>
> Actually, it's not too late- she forgot to cook it, and as I said
> earlier, I decided not to grill/smoke it, as my back was hurting like
> hell. I guess we're having it on Labor Day, and she's cooking it in her
> slow cooker. Her husband wants a traditional reuben. She has the
> brisket in the fridge, soaking in water.
Some have complained of corned beef being to salty, but I've never
had a problem with it. I just unwrap it, rinse it briefly under the
faucet and put it in a just large enough pot.
>On Monday, she's going to cook
> it all day in a slow cooker. How much water should she put on it-
> enough to cover, or just enough to keep it from drying out?
I add just enough water
to cover it and the spice pack.
> I'm
> assuming that she should add the seasoning/pickling packet to the water
> at soon as she starts cooking it- correct?
If there's no spice pack, add a tsp of pickling spice from the store
spicerack.
>
> Thanks,
>
> JimnGin
You're welcome. I usually serve it with sourkraut and boiled potatos even
though SWMABO won't touch the kraut.
--
Brick(It isn't rocket science)