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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: =?UTF-8?Q?Re:_=e2=98=98_St._Patrick's_Day_Dinner=3f_=e2=98=98_3/17/?=
 =?UTF-8?Q?2025?=
Date: Mon, 17 Mar 2025 17:17:21 -0500
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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.