Corned Beef

The best way that I ever cooked cooked beef was just like this. I put the brisket a large stock pot of hot boiling water and reduced it to a simmer for 20 minutes.  Then I took it of the water and finished it off in the oven at 350 degrees, cooking the meat at 15 minutes per pound. 

In the case of the 4 lb. brisket it was 20 minutes in the stock pot, and 40 minutes at 350 degrees in the oven.  Cooking it in the water is like giving it a bath from the brine, and it sears the exterior of the meat.  This produced a brisket that was 150 degrees internal temperature. In other words, it was perfect. 

Let the meat sit for another 20 minutes before trimming the fat, and cutting it against the grain of course.

That's the recipe I promised.

That's it.

Life is what happens in between meals.

Peace,

Make Food/Not War