SC - Event Announcement-OT-OOP-SCA
Marilyn Traber
margali at 99main.com
Wed Jan 20 08:33:06 PST 1999
LrdRas at aol.com wrote:
>
> In a message dated 1/20/99 7:50:15 AM Eastern Standard Time,
> Deanna.Knott at GSC.GTE.Com writes:
>
> << I absolutly love corned beef when it is cooked to the point where it falls
> apart into its individual fibers (knowwhat I mean?) How do you cook it to
> get it like that? >>
>
> Very long cooking in liquid at medium low heat, covered.
>
> Ras
And the cut should be brisket, not the heretical corned bottom round you
sometimes see. "Thick cut" for the truly brave, and "thin cut" for those
who like a bit of meat with their fat.
Adamantius
Østgardr, East
- --
Phil & Susan Troy
troy at asan.com
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