ChattyCathy wrote:
> On Mon, 16 Mar 2009 18:43:31 +0200, ChattyCathy wrote:
>
>> On Mon, 16 Mar 2009 10:12:48 -0500, FERRANTE wrote:
>>
>>> 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
> Had to ask Dad about this one - he's the 'expert' in this house regarding
> corned beef ;-)
>
> He reckons (for a 6qt slower cooker like yours) just over half a (US) pint
> of water should do it (1 to 1-1/2 cups?), if you're gonna leave it on
> 'Low' overnight.
>
> Be interested to see what all the other slow cooker foodies have to say
> about it...
>
Try this way of cooking it. My wife introduced this method to me a few
years ago and I have used it ever since. Wonderful!

W

Baked corned beef

Bake: Pre heat oven to 350° Remove meat from package and place on rack
in pan fat side up. Add approximately one inch of water to bottom of
pan. Cover with contents of included spice package if desired. Cover
pan with lid or foil, bake for fifty minutes per pound or until fork
tender. With ten minutes left, uncover pan and bake at 375°. When
corned beef is done remove from oven and let cool for 20 to30 minutes.
Always slice meat across grain pour juices over sliced corned beef.