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Old 03-06-2011, 03:20 PM   #11
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I have had it baked and it was great.
I am going to try it this year when corned beef goes on the cheap and i load up on it. I will brine mine overnight in beer.

My wife also prefers when I cook the ingredients seperately for St Patty meal. I am going to pan fry the cabbage with some carroway seed and roast the beef. The carrots will simmered in beef broth and I may serve some sweet potatoe fries with.

I make the the boiled meal when she is out of town.She hates it.
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Old 03-06-2011, 03:29 PM   #12
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I like the idea of the beef broth with the carrots, I'll try it. Personally I don't care for corned beef either But tell your wife to try it with the glaze-it helps.
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Old 03-06-2011, 04:15 PM   #13
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I don't see why it couldn't be braised in the oven. But no liquid at all? I think it would be tough. I think I'd try braising it in a few cans of beer!
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Old 03-06-2011, 04:18 PM   #14
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I don't see why it couldn't be braised in the oven. But no liquid at all? I think it would be tough. I think I'd try braising it in a few cans of beer!
Beer sounds good.............. let me know how it turns out.
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Old 03-06-2011, 04:52 PM   #15
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It can be baked and there are recipes online to tell you how, but the easier way is to use a crock pot (slow cooker) to do it.
Two schools of thought on how to do it, veggies in the bottom of the pot, then the corned beef, or the reverse, but both ways covered with at least an inch of liquid, water and beer for me. Cook it on low for approx 7-8 hours, and don't put the cabbage in till the last hour.
Again, lots of recipes online with precise directions.
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Old 03-06-2011, 04:59 PM   #16
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I almost always simmer not boil on the stove top first then finish by braising low and slow in the oven. I prefer the veggies roasted to boiled. I think boiling does help reduce the saltiness, but some corned beefs are just saltier than others. One time we did one in an electric roaster at work for a St. Paddy's day potluck! It turned out okay ;-)

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Old 03-06-2011, 05:02 PM   #17
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Originally Posted by MSC
It can be baked and there are recipes online to tell you how, but the easier way is to use a crock pot (slow cooker) to do it.
Two schools of thought on how to do it, veggies in the bottom of the pot, then the corned beef, or the reverse, but both ways covered with at least an inch of liquid, water and beer for me. Cook it on low for approx 7-8 hours, and don't put the cabbage in till the last hour.
Again, lots of recipes online with precise directions.
Have done this for work potlucks as well with success. We have lots of potlucks in our office. Lol!

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Old 03-08-2011, 04:35 AM   #18
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Whenever I do a New England Boiled Dinner, I do it in the pressure cooker. It doesn't take long and a lot of the salt from the meat is absorbed by the potatoes and carrots.
A lot can depend on the cut of meat. I've had tough ones, tender ones, ones full of fat and grissle, salty ones and not too salty ones. It depends on who you buy it from.
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Old 03-08-2011, 10:50 AM   #19
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Get the flat cut if your buy'n it, imo. I've smoked it and it turns out nice and tender, but I have never made a good point cut...probably didn't cook it long enough.

Smoke/bake, same basic thing. When the temp hits 130-150 put in foil pan and cover in foil until you can stick a thermometer in it easily. or to about 180-190 or so for thin slice.
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Old 03-08-2011, 12:05 PM   #20
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Welcome to DC.

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