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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 19:20:44 -0500
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Jill McQuown wrote:
> On 3/17/2025 7:20 PM, ItsJoanNotJoAnn wrote:
>> 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 crock pot isn't set to higher temperatures.� You can't speculate 
> about all crock pots.
> 
>> 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.
>>
> I've never tried to use a pressure cooker to quickly cook a tough cut 
> like corned brisket.� (I've never roasted one in the oven, either.)� I 
> don't see how trying to cook it faster will make it better.� Low and 
> slow is the rule of thumb.� Simmer, just a little water (not covered 
> with water as if you're going to boil it on the top of the stove) with 
> the spice packet and I add a couple of extra bay leaves.� I've never had 
> a corned beef brisket turn out tough like shoe leather.
> 
> Jill

Your majesty's wisdom is so vast, more like that of one much older than 
yourself.

I'm sure your hishness' crock pot is absolutely perfect too. The finest 
in the known universe.