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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
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Date: Tue, 18 Mar 2025 18:40:40 -0400
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On 3/18/2025 5:59 PM, Dave Smith wrote:
> On 2025-03-18 5:08 p.m., Jill McQuown wrote:
>> On 3/18/2025 10:42 AM, flood of sins wrote:
>>> "heyjoe" pointed out down the thread corned beef is usually
>>> brisket. flat or round (point) brisket is very tough and it
>>> needs high temp to make it tender.
>>
>> I disagree with that statement.  Tough cuts like brisket need low, 
>> slow cooking.  We're not talking marinating and cooking a flank steak 
>> on a grill.  Even brisket (not corned) that is seasoned and smoked on 
>> a grill is cooked at low temperatures for hours.
>>
> Indeed. Those tough cuts need to be cooked very slowly to break down the 
> tough fibre. When cooking stew is important not to let it boil.  Boiling 
> with toughen the meat and make it bland and a slow cooked stew with be 
> tasty and tender.
> 
> 
There are some things (I mentioned flank steak) which are wonderful when 
marinated and cooked at a high temperature on a grill.  Cooked only to 
medium rare, if that, then set to rest 10 minutes and sliced very thinly 
against the grain.  Corned brisket is not that.  I can't imagine it 
being more tender cooked at a high temperature.  Fos did go on to say he 
cooked it in a dutch oven on the stovetop and was cooking by internal 
temperature and it was falling apart tender.  That's as it should be.

Jill