There are a few things that I've learned you really must do --- the "secrets" of corned beef ---
otherwise you'll end up with a super salty and somewhat soggy dinner.
And nobody wants that! ;-)
Secret #1 to perfect corned beef: Rinse it like crazy. Get off as much of the brine as you can before slow cooking.
Plop it into a colander and let cold water run (but not too long because of the drought and you don't want the water police to come knocking). ;-)
Secret #2 to perfect corned beef: Trim away the thick white layer of fat with a sharp knife.
A lot
of times you'll pick out a gorgeous piece of meat in the store, but once you unwrap it you'll find a thick band of fat hiding underneath.
Use a sharp knife or poultry shears to cut it away.
BONUS Secret #3: Don't Drown Your Meat!
The old-school way of drowning it in lots of water, broth, or beer just doesn't cut it! :-)
Here are my absolute favorite ways to prepare corned beef, along with recipes for Irish Potatoes, Shepherd's Pie, and Roasted Cabbage.
I hope you enjoyed your weekend! Happy Slow
Cooking!!
steph
