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Cooking Corned Beef

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      Title: COOKING CORNED BEEF
 Categories: Beef, Ceideburg 2
      Yield: 1 Servings
 
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  Wash under running water to remove surface brine.
  
  Cover with boiling water and simmer, allowing about 1 hour per pound,
  or until a fork can penetrate to center. Always slice corned beef
  very thin, diagonally across the grain.  A classic accompaniment of
  corned beef served hot is:
  
  Cabbage wedges simmered with the beef the last 15 minutes of cooking.
  Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina
  Serve corned beef cold with: Horseradish
  
  To press for slicing, cool the meat and force it into a deep pan;
  cover and refrigerate weighted.  The moisture pressed from the meat
  should form a jellied coating.
  
  After cooking corned beef as in 1, above, you may coat it with the
  following glaze and bake in a preheated 350F oven for 15 minutes or
  until the topping is set.
  
  Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1
  tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger
  
  Tenderized corned beef can now be bought for oven roasting; follow
  manufacturer's directions.
  
  Posted by Stephen Ceideberg; November 18 1992.
 
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