SC - SC 15th Century food help

[Deborah J Hammons]

And it came to pass on 20 Jan 99,, that 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

I find that my crockpot does a great job on brisket (pot roast).  It 
becomes falling-apart tender.  This would probably work well for 
corned beef also.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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