On Thu, 10 Mar 2016 18:28:25 -0500, Brooklyn1 > wrote:

How do I keep my corned beef from curling up and not staying nice and flat. It's
a yearly problem.

>These are my instructions for preparing packaged corned beef, it
>appears in the R.F.C. 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.
>Getting ready:
>http://i63.tinypic.com/20ie2oy.jpg
>Beginning to simmer four pieces of flat cut corned beef, really
>doesn't pay to cook less as corned beef cooks down to less than half
>its starting weight and it requires several hours of cooking:
>http://i64.tinypic.com/2wpuoh0.jpg