Steve Wertz wrote:

I've also done bottom sirloin flap and skirt steaks for a quick
corned beef (cooked quick and hot - not low and slow). What
other cuts of beef lend to corning and how long would you cook
it? The quicker the penetration the better, for me.

I once sampled some pickled heart. I was delicious.

We occasionally visit a friend in Reno, NV. While there, we always hit
a Basque restaurant that serves family style. One evening, I was really
enjoying their salad, and asked what the meat I was eating was. It was
pickled beef tongue. I'd not had it before, and it is darned good.

Dave Smith wrote:
Steve Wertz wrote:

I've also done bottom sirloin flap and skirt steaks for a quick
corned beef (cooked quick and hot - not low and slow). What
other cuts of beef lend to corning and how long would you cook
it? The quicker the penetration the better, for me.

I once sampled some pickled heart. I was delicious.

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On 2006-12-02 14:12:19 -0600, Dave Smith said:

Steve Wertz wrote:

I've also done bottom sirloin flap and skirt steaks for a quick
corned beef (cooked quick and hot - not low and slow). What
other cuts of beef lend to corning and how long would you cook
it? The quicker the penetration the better, for me.

I once sampled some pickled heart. I was delicious.

You were?