Re: Corned Beef Brisket (and a mild rant)

On 3/14/2025 11:32 PM, Leonard Blaisdell wrote:

On 2025-03-14, Dave Smith <adavid.smith@sympatico.ca> wrote:
 

Perhaps some time I should get a small one and use it for sandwiches.  I
have to get myself into a new mindset because when I was a kid we had a
lot of canned corned beef sandwiches. I have confess that I liked it at
at the time. In the early 60s they were marketing freezable packs of
sliced corned beef. I could not go back to the canned stuff.

  Doesn't need salt.

No, it doesn't need salt.  Obviously canned corned beef is nothing like actual corned beef brisket.  I put one in the crock pot a short while ago.  Added 2 cups of water, the seasoning packet and a couple of bay leaves.  It will simmer for about 5-6 hours until tender.  At that point I will quarter the cabbage and add the cabbage wedges on top, cover and cook until the cabbage is tender.
I don't do the traditional corned beef cooked with carrots and potatoes.   I did buy some Yukon gold potatoes but I'm thinking I'll cut and roast them in the oven, rubbed with a little oil and S&P.  As for carrots, never really cared for them.
Dinner tonight will be delicious!  And there will be leftovers to take for lunch next week. :)
Jill