Re: ☘ St. Patrick's Day Dinner? ☘ 3/17/2025

On 3/17/2025 7:20 PM, ItsJoanNotJoAnn wrote:

On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:
 

S Viemeister wrote:

On 3/17/2025 9:17 PM, Jill McQuown wrote:
>

On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:

>

Corned beef was NEVER on the table when I was child and the
first time I can remember eating it was on the gambling
riverboat in Metropolis, Illinois.  It was delicious and
tender enough to cut it with a fork.  Then it was probably
another 20 years before I had it again and cooked it according
to the directions of my Ninja Foodi pressure cooker.  Following
the recommended cooking time, it had a good flavor, but brother
was it tough!  I've not been inspired to cook it again, but if
I ever get a hankering for it; I will definitely cook it for
at least double the time called for.
>

I've found the best way to get corned beef brisket tender is low and
slow in the crock pot.
>

Yes - that's what I do, too.
>

>
A regular oven works just fine as well, but you can't turn it up to 400
degrees and cook it in 30 minutes. Cook it as you would a pork butt,
slow and covered most of the time.
>
Crock pots also work, at least the very old ones. I don't know about
newer units which are said to be set at higher temperatures.
>

My crock pot isn't set to higher temperatures.  You can't speculate about all crock pots.

My Ninja Foodi doubles as a crockpot, but I don't think I'd
want to dedicate my oven to this cut unless it was the dead
of winter.  The recipe said for this cut of meat to cook it
under pressure for 70 minutes.  It was done, had a great
taste but was in the realm of shoe leather.  It will be cooked
at double that time if I feel the need to do this again.
 

I've never tried to use a pressure cooker to quickly cook a tough cut like corned brisket.  (I've never roasted one in the oven, either.)  I don't see how trying to cook it faster will make it better.  Low and slow is the rule of thumb.  Simmer, just a little water (not covered with water as if you're going to boil it on the top of the stove) with the spice packet and I add a couple of extra bay leaves.  I've never had a corned beef brisket turn out tough like shoe leather.
Jill