RobertE wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Purchased a seasoned corned beef, and cooked it as per Shelodn's recipe.
>>Very tasty and moist; but half of the servings were very full of fat.
>>I would like to repeat the recipe, but with a cut with less fat.
>
>
> Why not make your own? If you go to your butcher you can get a beef brisket
> of just the size you want. You can trim off as much fat as you like. It's
> not difficult to corn a brisket. It just takes time - 7 to 10 days. I've got
> a great recipe for dry curing that makes the most amazing corned beef you'll
> ever have tasted. Am happy to share it if you like.
>
> RobertE
>
>
I would very much appreciate that.

You can post it here or e-mail it to me.

TIA,

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.