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Perfect Corned Beef
by
kathy vegas
Calificación: 4.0
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.%20Remove%20the%20roast%20from%20the%20pan%20after%20the%20pressure%20drops%20and%20the%20lid%20is%20safe%20to%20remove.%20Discard%20the%20cooking%20water-it%E2%80%99s%20yucky.%20Simmer%20your%20cabbage%20and%20potatoes%20separately%20in%20chicken%20broth,%20if%20your%20menu%20includes%20them.%3C/p%3E%3Cp%3EWrap%20the%20meat%20tightly%20in%20plastic%20wrap,%20place%20on%20a%20flat%20plate.%20Place%20another%20plate%20on%20top%20and%20weigh%20it%20down%20with%20heavy%20cans,%20or%20a%20very%20heavy%20pan%20(the%20more%20weight%20the%20better).%20Allow%20the%20meat%20to%20cool%20for%20at%20least%20an%20hour%20(or%20over%20night).%20Unwrap%20and%20slice%20with%20a%20sharp%20knife.%20Voila!%20Corned%20beef%20that%20can%20be%20sliced%20as%20thick%20or%20thin%20as%20you%20like,%20without%20shredding.%20Serve%20with%20cabbage%20that%20is%20stir%20fried%20in%20a%20little%20bit%20of%20butter%20until%20just%20tender%20and%20a%20glass%20(or%20two)%20of%20Guinness.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}