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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Corned Beef Brisket (and a mild rant)
Date: Sun, 16 Mar 2025 10:48:28 -0400
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On 3/14/2025 11:32 PM, Leonard Blaisdell wrote:
> On 2025-03-14, Dave Smith <adavid.smith@sympatico.ca> wrote:
> 
>> Perhaps some time I should get a small one and use it for sandwiches.  I
>> have to get myself into a new mindset because when I was a kid we had a
>> lot of canned corned beef sandwiches. I have confess that I liked it at
>> at the time. In the early 60s they were marketing freezable packs of
>> sliced corned beef. I could not go back to the canned stuff.
> 
> 
> Doesn't need salt.

No, it doesn't need salt.  Obviously canned corned beef is nothing like 
actual corned beef brisket.  I put one in the crock pot a short while 
ago.  Added 2 cups of water, the seasoning packet and a couple of bay 
leaves.  It will simmer for about 5-6 hours until tender.  At that point 
I will quarter the cabbage and add the cabbage wedges on top, cover and 
cook until the cabbage is tender.

I don't do the traditional corned beef cooked with carrots and potatoes. 
  I did buy some Yukon gold potatoes but I'm thinking I'll cut and roast 
them in the oven, rubbed with a little oil and S&P.  As for carrots, 
never really cared for them.

Dinner tonight will be delicious!  And there will be leftovers to take 
for lunch next week. :)

Jill