[Sca-cooks] Corned beef
johnna at sitka.engin.umich.edu
Tue Mar 18 05:54:56 PDT 2008
I always use the recipes out of Firth's Stillroom Cookery
or use those out of Fitzgibbon's Irish cookbook if I am making it.
This year we came across and excellent looking one at Plum Market so
I just bought one. I just simmer it on low heat until done. Took about 5
hours this year.
Jennifer Carlson wrote:
> My question is: is ten days necessary to properly brine the meat? Can I get away with less salt in the brine? What experiences have others had with making corned beef?
> I am SO looking forward to corned beef hash tomorrow morning!
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