Turtleramem OP t1_jdrat5a wrote

It was pre "corned." Basically ready to cook out the package. It braised it for several hours. It turns out tender but not crumbly.

As for recipe, I saw a recent video from Michael Symon and basically followed that. Began sauteing onions, carrots, and garlic in Dutch oven. When soft added corned beef and about a cup stock, then covered and braised in oven above two hours at 300. Then added chopped cabbage and taters, and braised for another couple hours. When finished diced up the corned beef


Turtleramem OP t1_jc4nr78 wrote

Recipe: browned cubes of beef chuck in a dutch oven, set aside. Sauteed onions, mushrooms, and garlic. Once soft added back beef, covered with stock, added herbs, splash worstershire, s&p to taste. Baked in oven at 300 until beef was tender. Mixed with sour cream and tossed with egg noodles. Finished with fancy parsley