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From: ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn)
Newsgroups: rec.food.cooking
Subject: Re: =?UTF-8?B?4piYIFN0LiBQYXRyaWNrJ3MgRGF5IERpbm5lcj8g4piYIDMvMTcvMjAy?=
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Date: Mon, 17 Mar 2025 23:20:23 +0000
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On Mon, 17 Mar 2025 22:17:21 +0000, Hank Rogers wrote:

> S Viemeister wrote:
>> On 3/17/2025 9:17 PM, Jill McQuown wrote:
>>
>>> On 3/17/2025 3:08 PM, ItsJoanNotJoAnn wrote:
>>
>>>> Corned beef was NEVER on the table when I was child and the
>>>> first time I can remember eating it was on the gambling
>>>> riverboat in Metropolis, Illinois.  It was delicious and
>>>> tender enough to cut it with a fork.  Then it was probably
>>>> another 20 years before I had it again and cooked it according
>>>> to the directions of my Ninja Foodi pressure cooker.  Following
>>>> the recommended cooking time, it had a good flavor, but brother
>>>> was it tough!  I've not been inspired to cook it again, but if
>>>> I ever get a hankering for it; I will definitely cook it for
>>>> at least double the time called for.
>>>>
>>> I've found the best way to get corned beef brisket tender is low and
>>> slow in the crock pot.
>>>
>> Yes - that's what I do, too.
>>
>
> A regular oven works just fine as well, but you can't turn it up to 400
> degrees and cook it in 30 minutes. Cook it as you would a pork butt,
> slow and covered most of the time.
>
> Crock pots also work, at least the very old ones. I don't know about
> newer units which are said to be set at higher temperatures.
>
>
My Ninja Foodi doubles as a crockpot, but I don't think I'd
want to dedicate my oven to this cut unless it was the dead
of winter.  The recipe said for this cut of meat to cook it
under pressure for 70 minutes.  It was done, had a great
taste but was in the realm of shoe leather.  It will be cooked
at double that time if I feel the need to do this again.

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