Slow cooker corned beef... (Carving question - Post 12)

[MaumeeMom]

Not sure if mentioned in earlier posts....

A little 'secret' we learned years ago...cook the corned beef the day before your meal. Take out of whatever you cooked it in, let it cool for a bit. Wrap it in foil. Place several bricks (wrapped in foil) on top of the meat and place in refrigerator, or if cold enough, in garage, enclosed unheated porch, etc. Let cool down over night. As it chills, the meat will compress and loose much of its stringiness. Next day, before meal time, unwrap, slice cold, and reheat in a cooking pan, ideally in some of the saved juice from the cabbage cooking. Slicing it cold makes slicing a charm, no falling apart, no stringiness.

Enjoy.

Yes, the corned beef is always delicious on the second day but it takes will power to wait to eat it. I'd never heard about compressing it with bricks, I'll have to try that. Thanks!

 

[Swimnoid]

I did not do corned beef last night. Had Pizza instead. But last year I made my first one and it turned out great. But the best part was the corned beef hash I made with the leftovers!!