Somebunny
Executive Chef
I happen to be cooking a "corned beef brisket right now. I am simmering it on top of the stove and then after a couple if hours it's going into the oven to roast.
I did this around St. Patricks Day. It was moist and tender and the best "corned beef I have ever eaten. I should like to try a brisket (non-brined) but have seldom seen the cut locally. ?
I did this around St. Patricks Day. It was moist and tender and the best "corned beef I have ever eaten. I should like to try a brisket (non-brined) but have seldom seen the cut locally. ?