On Fri, 11 Jul 2014 11:50:19 -0700 (PDT), dsi1 >
wrote:

> You can try boiling it at a very low simmer until it's tender. Keep the temperature down! Finish it off in an oven with a glaze at high heat. If I had the time, I'd let it sit overnight in the refrigerator uncovered to dry out the surface a bit before glazing and finishing it.

Maybe they boil it, but they don't finish it off in an oven. Thanks!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Friday, July 11, 2014 9:06:00 AM UTC-10, sf wrote:
> On Fri, 11 Jul 2014 11:50:19 -0700 (PDT), dsi1 >
> wrote:
>
>
>
> > You can try boiling it at a very low simmer until it's tender. Keep the temperature down! Finish it off in an oven with a glaze at high heat. If I had the time, I'd let it sit overnight in the refrigerator uncovered to dry out the surface a bit before glazing and finishing it.
>
>
>
> Maybe they boil it, but they don't finish it off in an oven. Thanks!
>
>

You want to keep it just below boiling. Higher temperatures tend to toughen the meat. I'd go with a dry rub for the oven finishing. I suppose you could hit it with a hair dryer to remove some of the moisture on the surface. I have tried slow roasting a corned beef brisket but it turns out way too salty and a bit on the tough side. Anyway, a brisket is a great change from the regular old boring cuts of meat.

>
> --
>
> All you need is love. But a little chocolate now and then doesn't hurt.

Some yankee is going to need to have the sheet slapped out of em.

On Fri, 11 Jul 2014 13:07:35 -0700 (PDT), dsi1 >
wrote:

>
> You want to keep it just below boiling. Higher temperatures tend to toughen the meat. I'd go with a dry rub for the oven finishing.

Truth be told, I hate rubs. I've tried, just don't like those things
that have sugar and chili powder. I'm fine with herbs, but I've done
that to meat since before rub because a popular cooking term.

> I suppose you could hit it with a hair dryer to remove some of the moisture on the surface.

>They keep it in some sort of holding liquid, so it's never dry.


> I have tried slow roasting a corned beef brisket but it turns out way too salty and a bit on the tough side.

I've done it in the past and it was fine. You have to find one that
says the oven is an alternative method. It cooks up tender and isn't
too salty.

> Anyway, a brisket is a great change from the regular old boring cuts of meat.

I'm in the mood for a change.

--
All you need is love. But a little chocolate now and then doesn't hurt.