Theron wrote:
>
> "FERRANTE" > wrote in message
> ...
> >I am going to start cooking my two corned beef briskets tonight in my
> > new crock pot and I have a question: should I cover the briskets with
> > water and not use that much? I was thinking that since it would be
> > slow cooking all night that the steam (heat) would cook them
> > thoroughly without needing so much water, but I am not sure. That is
> > where you seasoned cooks come in.
> >
> > How much water is needed?
> >
> > Thanks,
> > Mark
>
> I've been wondering about baking, or steaming a mildly cured bottom round.
> If you seared the brisket first[I recommend regardless of what you do], and
> used a small amount of water, you'd be steaming. You could raise the brisket
> slightly off the bottom. I'd cover tightly.
>
> I just thought. If you did this and the end result was too much salt and/or
> "too tough" you could just continue on and braise in the usual fashion.
> The best St. Patrick's day to you,
> Ed

I always bake my corned beef briskets, I think they come out much better
than boiling / braising. They bake on a rack in a deep pan with a bit of
water in the bottom. Oddly enough those directions are on the package of
the brisket I currently have in the oven. I started baking them years
ago though.