With the high holy day just around the corner, I'm jonesing for corned beef and
cabbage. But I have a question on cooking it. Every year I look for the nicest,
biggest, flattest piece I can find... I generally gravitate to Nathan's on the
advice of my meat man in the grocery store. The piece always looks like it'll
feed five or six people. But after I'm through cooking it (the simmering in
water method) it shrinks down to half it's size and gets so twisted and warped
it's hard to cut nice clean pieces. And I get one meal out of it with enough
leftovers for maybe another meal for me. So what am I doing wrong or what should
I be doing besides putting the meat in a large pot of water and turning the
stove on? Thanks.