"Goomba" wrote:
> brooklyn1 wrote:
>> THIS is a slow cooker:
>> http://i42.tinypic.com/rmqlhf.jpg
>>
>> HERE'S the corned beef... 20 POUNDS:
>> http://i44.tinypic.com/155lan6.jpg
>
> Love the pot!

That's the best cookware on the planet... nothing else comes close... my 18
quart voluptuous PIAZZA.

> Lets see the finished product too, please?

Unfortunately that was a previous year ... this is the first St. Paddy's Day
I can remember that I'm not cooking corned beef... absolute truth is that
after reading all the fercocktah methods used by people here I lost my
appetite. But I did do the green, a ten quart pot of pea soup

As in the RFC cookbook:
---= Corned Beef =---



Choose good grade of thin-cut corned beef (I prefer Nathan's).

Cook in the largest pot you own. Seriously, cook in lots of water. First,
rinse corned beef and and discard spices if present (old spices were used
up), or save spice packet if present. Start in cold water. Bring to the
boil (uncovered). Simmer 1/2 hour, dump water! Yes, discarding water
removes excess salt/nitrites. Okay, now the actual cooking begins. Start
in cold water (again? yes, again!). Add spice packet (if none exists or
since you dumped the first batch, add new pickling spices. Bring to the
boil, lower heat to low simmer. Simmer aproximately 1 hour and add peeled
carrots (whole) and unpeeled potatoes (whole), bring to simmer again and add
cabbage wedges. Simmer til veggies are tender and remove. Continue
simmering til corned beef is tender yet firm; test with fork (your forking
may vary). Remove corned beef to roasting pan fat side up, cover liberally
with brown sugar, tent loosely with foil, and place in 325 F oven for 30-45
minutes. Remove corned beef from oven (now place veggies in oven to
reheat). Let corned beef rest uncovered 15 minutes. With sharp knife slice
thinly accross grain, and serve with veggies, mustard, and beer.

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