On Friday, January 29, 2021 at 1:50:02 PM UTC-5, Sheldon wrote:
> On Fri, 29 Jan 2021 01:33:29 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, January 28, 2021 at 7:33:57 PM UTC-5, wrote:
> >> On 1/27/2021 5:03 AM, Cindy Hamilton wrote:
> >> > On Tuesday, January 26, 2021 at 11:14:45 PM UTC-5, US Janet wrote:
> >> >> How do you prepare corned beef for yourself? On the top of the stove
> >> >> in a pot with water and vegetables? In the oven with a tightly closed
> >> >> pot?
> >> >
> >> > Both of those methods are braising. Roasting would be at temperatures
> >> > over 400 F with no cover. Not suitable for corned beef.
> >> >
> >> > I'd braise it in the oven. I find the all-round heat of the oven produces
> >> > a better braise than the bottom-up heat of the stovetop.
> >> >
> >> > Cindy Hamilton
> >> >
> >> I've had it prepared in the oven once. When I was a teenager my mother
> >> decided to roast the corned beef brisket one year (around St. Patricks
> >> Day). I do not recall the oven temp but I'm sure it wasn't 400F and
> >> with no cover.
> >
> >Then it was baked, not roasted.
> >
> >Cindy Hamilton
> At a Kosher Deli corned beef is prepared as I described, simmered to
> remove the cure. At a Kosher Deli corned beef and pastrami were/are
> kept hot for service on a steam table.

How nice.

I would not be surprised to learn that modern corned beef is not as salty
as "classic" corned beef. It comes in a bag of salty water, not a barrel
layered with salt and beef.

Cindy Hamilton