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From: heyjoe <address@is.invalid>
Newsgroups: rec.food.cooking
Subject: Re: =?utf-8?Q?=E2=98=98_St=2E_Patrick's_Day_Dinner=3F_=E2=98=98_3/17/2025?=
Date: Wed, 19 Mar 2025 13:26:08 -0000 (UTC)
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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.
> 
> Jill

It was not my intention to talk about how to achieve a final
temperature of 190F.  There are several techniques that apply, but
because corned beef is typically brisket, anything low and slow is
the way to go.  

I've wrapped a corned beef tightly in aluminum foil and baked in a
300F oven.  Took out when my thermometer read 190F and placed in a
cooler for an hour.  Turned out well.

Following fos advice, should have started checking for tenderness
after reaching 190F.  Because pressure cooking is time dependent,
seems too easy to miss the desired final temperature of 190F-205F.
And yet, my Dad always made "to die for" chuck roasts out of his
pressure cooker.  Have no idea how he did it!

Will have a go at the slow cooker method this weekend.  Looks like
easy, simple way to cook corned beef and will make it easy to check
temperature as the cook progresses.

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