Corned beef... oven or stove?
Just tried the oven method — put a six pound flat brisket into a large Dutch oven, covered the meat with an inch of water (which was 8 cups), and braised at 350 for five hours. The good news: very tender and juicy. The bad news: almost incredibly salty, even Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude