Home Cooking 4

Corned beef in a Chinese sand pot. [moved from Southern New England boar]

algct | Mar 16, 201206:57 AM

I'm going to try an experiment this year. I have a Chinese sand pot (about 12 quarts size) which I use for red-cooked beef, chicken soup, stews etc & will employ it for the 4+ hours of cooking corned beef.

It is a really gentle method of cooking. You can bearly simmer anything on it using a gas stove.

Cooks Country recommends baking the CB @275F, but boiling H2O at sea level is 212F, a much lower temperature.

I guess the worst that can happen is making a lot of corned beef hash.

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