"Brooklyn1" > wrote in message
...
> 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

Thanks. I have the RFC cookery book. Nancy Young sent me one many years
ago. Time for me to go through it again.

I don't mind if the size decreases when it is cooked. It will be an
experiment for me. But first the salting

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