So what's the verdict on corned beef? I may have missed some

D

dawnnys

Well-known member
discussions lately. Point or flat? and bake or boil? Crockpot or oven? I want something tender and not tooooo fatty, but I'd rather have fatty than tough. I'm thinking flat in the crockpot right now... and why shouldn't I use the spice packet that comes in it? Never knew why. Is it better if I make my own blend?

Thanks - my mind goes blank from St. Patrick's Day of one year to St. Patrick's day of the next year. ;o)

 
Thanks, yes I saw that... but how come no one uses the spice packet? Do you use your own blend? Thx

 
I put mine in cheesecloth and put it on top. Don't like having to pick out little hard spices smileys/smile.gif

 
I made the best corned beef ever yesterday---in the crockpot with the spice packet. it is so tender

and not too salty. It was just a sale package from Safeway. I rinsed it and added some water and chicken broth to come up half way and the spice packet. added carrots potatoes and onions and let it cook for several hours, then turned it over and cooked a few more hours, adding the cabbage the last hour. I plan to use some of the leftovers for a bread roll, reuben style, that Joe from cuisineinthedesert posted.

 
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