Quote:
Originally Posted by Hitch
Most of today's Corned Beef is lean, by yesteryear standards. In fact, most beef is lean today. It's hard to find good marbled beef anymore; I have to go to a commercial restaurant butcher to find decent, edible beef (for nicer cuts I mean). Wanna know why those restaurant burgers taste SO much better than the ones you make at home? Mucho fattier beef, more like 60-80% than 93%. Same with prime rib and filet mignon, etc.
So, pretty much any corned beef that you find is going to be leanish. It's the marbling that makes it tasty, tho.
I don't know if I'd bother making Corned Beef in the IP. You can slap it in a crockpot, or a simple stockpot on the range, and slap the cabbage in later. IP, to me, for Corned Beef & Cabbage, would almost be overkill.
FWIW.
Hitch
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My mom made corned beef a lot and I hated all the fat. seemed like every fiber of the beef was encased in fat. That I hated and that is why I never made it as an adult. I hate touching and looking at raw fat