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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9873555" data-attributes="member: 19675">Gotcha!As I found out…ish.ICYMI, I’m not a corned beef guy.  As a rule, I don’t eat it, except mine.  How did I get here?Well, Mom LOVES CB.  And since I took over household cooking duties 15+ years ago, I’ve been making it for her when her local places ran out on St. Patrick’s.  I didn’t have any clue, so I tried all kinds of techniques: baked, steamed, whatever.  Then one day I tried beer braising on a whim.  I have to say, from the first cut, it was the most visually appetizing version I’d made.When I served it to her, she stopped after her first bite and told me to try it.  I responded that she should know by now I don’t…She interrupted, using her MOM voice: “Son, you have to try this.”I did…and then served up a plate for myself.  I’ve been eating my CB- and nobody else’s- ever since.I’ve been saying for decades now that a good cook can make you enjoy even things you deeply dislike.  I’ve been given culinary revelations about arugula, strawberries, pumpkin, and other stuff in restaurants all over D/FW.  My beer-braised CB* is a fluky illustration of that.(Not trying to evangelize beer braised CB, though.  More like I’m just trying to illustrate the benefits of keeping an open mind.)* I have a similar story about my meatloaf, too.</blockquote>