Grilling & Recipes: Corned Beef Brisket

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	Name:	Ulysses E. McGill -
	Subject:	Corned Beef Brisket
	Date:	3/23/2011 8:52:09 PM (updated 3/23/2011 8:56:54 PM)

If it's not boiled long enough it will be tough....it takes awhile, but they will get tender. Don't stop boiling until you can stick a fork in it and easily break off a chunk (it will start to fall apart when you do this if it's ready). I use a pressure cooker to speed things up a bit, but it still takes a good 2 hours (you can about double that without a pressure cooker)

Other messages in this thread:

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Corned Beef Brisket - Mack - 3/23/2011 5:43:43 PM

Corned Beef Brisket - Ulysses E. McGill - 3/23/2011 8:52:09 PM

Corned Beef Brisket - roswellric - 3/23/2011 9:31:34 PM

I forgot the cabbage... - roswellric - 3/23/2011 9:39:42 PM

Corned Beef Brisket - Pontoonfisher - 3/24/2011 1:01:54 PM

My thanks for the Info,,, - Mack - 3/24/2011 2:27:50 PM

LOL! - roswellric - 3/24/2011 8:49:11 PM

Nope, I'm a Scot - Mack - 3/24/2011 10:08:42 PM

Corned Beef Brisket - Ulysses E. McGill - 3/24/2011 10:38:43 PM

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