Our (well, Nancy's) niece is visiting the east from Colorado
> for a couple of weeks. In an email I asked what she liked to
> eat and one of the things she said was that she loved corned
> beef and cabbage but hadn't had it since her Mom died.
>
> So, I decided, what the he... I'd try it, even knowing that
> going up against "Moms" would probably be a losing
> proposition, but I'm game.
>
> Buy a pre-made corned beef? ME? No freekin' way. Soooooo off
> on a quest I go to figure out how to "corn" the beef and
> cook it for her.
>
> Well.... It's been the required 3 weeks of brining a bottom
> round roast of beef totally submerged in the brine
> (actually, I vacuum sealed it) and in the fridge.
> (yeah, yeah, I know. It's usually made with brisket. But
> that's for smokin' and I saw some write ups on corning
> leaner cuts so I thought I'd try it. She absolutely HATES fat)
>
> When I opened the bag to get it cookin' it smelled pretty
> interesting. Not smelling to shabby now that it's cooking
> either, but I'm just keeping a "we'll see" attitude 'till I
> taste the sucker. ;-)
>
> Nancy, her sister, and niece are currently on the way back
> from Cape Cod on a quick trip to see Nancys Mother.
>
> Dinner is "scheduled" to be around 6:00 or 6:30 (EST). We're
> either having the corned beef, or I'll take 'em down to the
> corner resteraunt if it sux.
>
> Hopefully, it will be edible.
I have only used tinned corned beef - the Fray Bentos brand is top of the tree here in the UK. It will be interesting to see the outcome of your home made jobby. I simply had to crosspost this to the cleaning group where Mr F. Bentos is now posting. I wonder if he has any connection?