Hi everyone, I got lost reading some "science of corned beef" article about how cooking at low temperatures for a long time is ideal. I thought that I'd try it - putting some corned beef in the slow cooker and setting it to low for 10 hours, and then putting the rest in a low temperature oven (190) in a dutch oven after bringing it to a simmer on the stove.
Well, 2.5 hours in I thought I should check on the meat. It's turned brown, for one, which is strange with corned beef, and for two, the meat thermometers in both sets of meat didn't even register at 140. I've freaked and now turned the crock pot to high and put the dutch oven back on the stovetop, simmering away, but have I ruined the meat? Ugh.