Last minute corned beef question

Dos Huevos · March 2006

Besides the fact that it's our fault for waiting until the last minute, has anyone got some ideas for cooking a 4 pound corned beef brisket from the krogers? [p]Time? temp?[p]Thanks in advance.[p]Todd

fishlessman · March 2006

<p />Dos Huevos
boil for a half hour then simmer 45 minutes per pound. add root vegatables at 45 min from being done and then add quartered cabbage chunks toward the end and cook till softened.serve with a red wine vinegar for the cabbage with butter. if its a red corn beef then soak it for a few hours before cooking. or you could slow cook it until about 17o and slice thin for pastrami. make sure to put garlic powder and black pepper on for a rub and dont add any salt products. it will be salty.
this was a boiled dinner with guinness bread cooked on the egg

Unknown · March 2006

Dos Huevos ,
Rinse corned beef and pat dry
If to fatty, remove some of the fat, not all
Place corned beef on baking pan; make sure there is room for a pint of beer.
Add brown sugar on top of meat, depending on size about ½ cups more or less
Add Guinness to pan, to about ¾ up the side of the beef.
Cook indirect for about 4 hours at 300-325 [p]This will yield a slicing beef, not a shredded type of beef, but is good.[p]Pete

Bigfoot · March 2006

Dos Huevos ,
Crockpot, with potatos, carrots, onions, pint of ale and covered with water on low for 10 to 12 hours. 1 hour before eating, thoss the cabbage in the mix. Whew![p]They can be egged, but you have to soak the salt out of it. The egg really makes these salty!

Last minute corned beef question

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