flaflwrgrl posted
Corned Beef is easy. Get a flat cut one though not a point. The package is usually marked point or flat cut. Put it in a big pot like a dutch oven, with the fat side up, & put cold water to cover it & an inch or two extra. They generally come with a little seasoning packet so dump that in there & I always add to that. I add more mustard seed, black pepper, a bay leaf & some crushed red pepper. The hardest part is getting the temp. adjusted. You want to get it to a boil & back it off real quick all the way down to just a low simmer with the lid on, but you have to do it in increments or you'll end up with no simmer at all. Above all, try not to let it stay at a boil for long at all. I put mine on around 8 or 9 in the morning. It takes about an hour to get it adjusted to a low simmer. Then just let it cook all day long. Near the end you can add potatoes, beets (fresh whole), carrots, onions, cabbage &/or Brussels sprouts (any or all of those that you like). When those are done you just serve it all up. We always dish a lot of the juice on our plate.
So now I have 3 more dinners left of corned beef which we froze (just the corned beef alone). From here, when we go to have it, I will thaw the corned beef & then coat it with either Grey Poupon Dijon mustard or Gulden's Spicy Brown mustard & just stick it uncovered on a foil lined pan, in the oven, @ 350 for about 40-45 minutes give or take. Make whatever veggies you like & dinner is served.
