[Sca-cooks] Cooking corned beef

[Judith L. Smith Adams]

In period, they'd have said "boil," or was it "sethe"?  But modern subset of "boil" is the kinder, gentler "braise," to simmer gently until tender and still juicy.  
   
  That said, I want to try cooking it in red wine - never done that, sounds yummy :-)
   
  Judith, who just had lunch and is hungry all over again...
   
  

Mark Hendershott <crimlaw at jeffnet.org> wrote:
  Referring to my earlier comments about cooking corned beef, and 
before someone more knowledgeable calls me on it, "bake" is not the 
correct culinary term for the cooking process. 1 cup red wine, 2 
cups or so boiling water over the corned beef in a dutch oven, cover 
and into the oven. That said, I bet any corned meat in period was 
cooked by boiling it.

Simon Sinneghe
Briaroak, Summits, An Tir



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