Kitchen

[Foggy morning]

A day late, we had our corned beef tonight. I let it simmer about 3 hours then took it out of the pot. Put a glaze on it of brown sugar and just enough mustard to mix and coated it and kept it at warm (wrapped in foil) for about an hour while I cooked the veggies in the cooking liquid. I think the low simmer is important. The mustard/brown sugar just melts into the meat. I'm trying to think of someway to use the cooking liquid now.

[Mistreatedbycs]

On 3/18/2014 mcall1020 said: If you carve the cb against the grain it will be very stringy and tough and you can hardly chew it. If you carve with the grain it very tender

I think you have this mixed up....

always cut against the grain, cutting with the grain will give you stringy pieces.

[Mindy D]

You BOILED it. Low heat-a simmer is necessary.

[RedTop]

My theory is that if the meat was tough when you got it, it was already ruined, and the boiling and baking efforts only pushed it over the edge. I am guessing that since it was an expensive cut of meat, it was also very lean, and needed extra attention from the beginning in order to get a pleasing result in the end. I think low and slow would have resulted in a tastier product.

[meem120]

On 3/18/2014 nantucket shore said:

On 3/18/2014 mcall1020 said: If you carve the cb against the grain it will be very stringy and tough and you can hardly chew it. If you carve with the grain it very tender

I think you have this mixed up....

always cut against the grain, cutting with the grain will give you stringy pieces.

Yes, I did!!! Thanks Ladies!!!!

[sfnative]

This was the first St. Patrick's Day that I had an electric pressure cooker, so I used it and the recipe that came with it (Wolfgang Puck). It only had to be in the cooker for 60 minutes, followed by another 10 after the veggies were added. It was marvelous!