On Sat 02 Apr 2005 04:43:35p, Neil wrote in rec.food.cooking:

>>You don't mean to say that you plan to cook the
>>cabbage, potatoes, celery (?) and carrots as long
>>as you're cooking the brisket, do you?
>>If so . . .
>
> I find it works well enough to start the spice bag out in cold water;
> once it's boiling add the brisket; once it's back to a boil, add the
> rest, in any order you please. Reduce to a simmer and keep it there.
>
> So, yes: although it's important to get the brisket boiling for a
> minute or two by itself, the vegetables can all simmer in the pot with
> it for the whole two hours; they come out tender and appealing. I
> don't like the idea of timing the various vegetable additives by
> different clocks.
>
> Neil

Well, as they say, it takes all kinds, and I'm definitely over the edge. I
prefer cooking corned beef or brisket until it's perfectly done, then cool
and store in its own liquid. The next day I slice the meat cold to get
perfect slices, arrange in deep platter and moisten well with the cooking
liquid. Meanwhile, I cook each of the vegetables separately (potato,
carrot, onion, rutabaga, parsnip, and cabbage)in some of the cooking liquid
until each has reached it's perfect degree of doneness. At the same time I
gently reheat the sliced meat in the oven. Combine meat and all vegetables
on a large platter, brush all the vegetables with melted butter, and
garnish with fresh chopped parsley.

Call me sick...I like it this way.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974