I picked up two pre-brined chunks of brisket for St. Paddy's day this week as I'm sure many others did - no time this year to cure my own (oh well). Is simmering at 190* as Meathead advocates the way you prefer as well? That would seem to require a lot of monitoring of the water temp as the meat rises in temperature, and my stove isn't that exact so I'd be adjusting every 10 minutes or so.
I have an Instant Pot which doubles as a slow cooker, I don't know how to cook it with either setting... No sous vide here, but don't let me stop you if you want to share your method.
So how do you cook your corned beef?
I have an Instant Pot which doubles as a slow cooker, I don't know how to cook it with either setting... No sous vide here, but don't let me stop you if you want to share your method.
So how do you cook your corned beef?
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