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Message: <blockquote data-quote="embee" data-source="post: 8223603" data-attributes="member: 7026827">There are three good methods to make a corned beef:1) For the time-pressed, use an Instant Pot. Instant Pots are great for this. I use mine once a week in the winter to make a Yankee pot roast. It cooks in less an 90 minutes. 2) For those with day jobs, use a Crock Pot. Crock Pots are designed for all day braising. Prep your stuff the night before, put it in a Ziploc bag, and dump it into the Crock Pot. Turn it on and go to work. Your dinner will be waiting for you when you get home.3) For the traditionalist, use a Dutch oven. The only difference between a Dutch oven and a Crock Pot is that it is much safer to leave your Crock Pot unattended all day long than to leave your oven unattended all day long. If you don't care about your fat intake, take care to cook your corned beef with the fat side up. This way, as the fat cooks, it will melt through the meat, imparting flavor. If you do care about your fat intake, don't make a corned beef. It's loaded with dietary fat. That's why it tastes good. Add your cabbage and potatoes toward the end so they don't get too soggy. And get a good, solid, whole-grain mustard to serve alongside. If you can't find soda bread, either a hearty rye (preferably seeded) or pumpernickel is an excellent pairing. For beers, you're going to want a Kolsch, not a stout or porter. The salt will make you thirsty, and the Kolsch will take care of that and also cut through the fat. Plus, the fruitiness of the Kolsch will accentuate the subtler notes from the bay, peppercorns, and fennel. For a wine, again, choose a fruity red like a Beaujolais or Grenache. On the white wine side, you wouldn't be wrong in selecting a dry Riesling. Finally, if you have a Penzey's near you, I recommend them. Their spices are far superior than the McCormick you'll find in your local grocery. The herbs and spices are fresher and of better quality. You can seriously taste the difference.</blockquote>

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