Home Cooking 2

corned beef boiled dinner help

gourmaniac | Mar 16, 200510:45 AM

I'm making the traditional boiled dinner for St. Paddie's Day but here's my problem. I can't be home for the long cooking time on Thursday so my options are precooking on Wed night and then reheating and adding cabbage etc in the reheat or use a slow cooker for the meat during the day and transferring to a pot and adding vegetables when I get home. Suggestions for best taste and texture? I'm using a flat cut brisket? Also, if I stire it overnight should I keep it in the stock water or take the meat out and starte with fresh water the next day? Thanks for your help.

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