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

On 3/18/2025 5:59 PM, Dave Smith wrote:

On 2025-03-18 5:08 p.m., Jill McQuown wrote:

On 3/18/2025 10:42 AM, flood of sins wrote:

"heyjoe" pointed out down the thread corned beef is usually
brisket. flat or round (point) brisket is very tough and it
needs high temp to make it tender.

>
I disagree with that statement.  Tough cuts like brisket need low, slow cooking.  We're not talking marinating and cooking a flank steak on a grill.  Even brisket (not corned) that is seasoned and smoked on a grill is cooked at low temperatures for hours.
>

Indeed. Those tough cuts need to be cooked very slowly to break down the tough fibre. When cooking stew is important not to let it boil.  Boiling with toughen the meat and make it bland and a slow cooked stew with be tasty and tender.
 

There are some things (I mentioned flank steak) which are wonderful when marinated and cooked at a high temperature on a grill.  Cooked only to medium rare, if that, then set to rest 10 minutes and sliced very thinly against the grain.  Corned brisket is not that.  I can't imagine it being more tender cooked at a high temperature.  Fos did go on to say he cooked it in a dutch oven on the stovetop and was cooking by internal temperature and it was falling apart tender.  That's as it should be.
Jill