Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
03-17-2015 09:25 AM
I rinse it off twice and then bake it in the oven. I let it come to a slow boil two times then I bake. This is a very salty meat unless you like a lot of salt I would boil first then drain out the water and boil again drain off the water then cook as desired.
03-17-2015 11:55 AM
Yes I do rinse it off and then trim some of the fat off. This year I did what a couple posters suggested--brought the meat to a boil 2 times and then will slow cook it according to an American Test Kitchen recipe I found. Also I'm not going to use the enclosed packet of spices as per ATK, they usually are stale. Will put in fresh spices and add chicken broth plus water to cook in. No veggies except onions and garlic and the spices. Will cook the spuds and carrots in the strained broth on top of the stove to prevent them from over cooking.
03-18-2015 12:22 PM
My aunt, who used to own a restaurant, swore by soaking the corned beef overnight in water. The next day she emptied the water and rinsed off the corned beef before cooking.
03-18-2015 03:23 PM
Nope I don't rinse it. I just dump the whole thing in my pot, add a chopped onion and water and let it come to a boil. Delicious!!!
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2024 QVC, Inc. All rights reserved. | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788