4 hours ago, Smithy said:
Do elaborate on the texture, please. I'm about to pull the corned beef briskets from a side-by-side comparison between oven braising and stovetop boiling. (Hey, I only bought 2 packages and there are many more ways to do them!) I put the pressure cooker method off to second or third round, and am interested to know whether it's worth doing.
I used a Sam’s Club Member’s Mark Angus Corned Beef Brisket, U.S. Choice Premium Flat Cut. For me, the texture was perfect. The meat was very tender, but firm enough to slice easily, without falling apart. Very happy with the result.
