Re: Corned brisket?

In article <[email hidden]>, "jmcquown" <[email hidden]> wrote:
[...]

Quoted message said:

Corned beef is traditionally served with cabbage and boiled potatoes. You
can use some of the water from simmering the corned beef to cook the cabbage
in; I like to cut the cabbage into quarters and "steam" it over the broth
rather than boil it. But I do boil the white potatoes (or small new
potatoes); then add butter and dried parsley or dill weed.

I'm glad someone in this thread knows how to handle corned brisket
(which is the *only* decent corned beef anyway. ;-)

However, to save on washing up, I chuck the cabbage in with the beef
for the final 20 to 30 minutes of simmering so it retains a bit of
crunch. I also chuck in two peeled onions early in the piece -- one
to eat as a vegie with the meat, the other to mash up to help make the
white sauce. And carrots -- chuck in a couple of carrots with the
spuds. (Gotta have a bit of colour on the table. :-)

Back in the old days when my corned beef press still worked (the
aluminium bottom finally corroded, but luckily the quacks now seem to
have decided eating Al is not such a problem after all 8-) the idea
was to simmer the beef for 2.5 to 3 hours until it was virtually
falling apart. You could then press it and it made a beaut cold cut.

Mind you, as I mentioned hereabouts not so long ago, something seems
to have happened to corned brisket here in Oz that doesn't entirely
meet with my approval. Then again, that might be my imagination.

Cheers, Phred.

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