SC - Corned beef

[Philip & Susan Troy]

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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