..bought a corned beef brisket....

...in celebration of green beer day...any suggestions on the best way to do this lovely piece of beef...

We always put it in the slow cooker/roaster with water just covering it and the seasoning pack they usually include. Let it just simmer for a few hours and let it cool before slicing. Maybe another way but that's how dad told me to do it. I got one too..2.50 a lb on sale. Whatever you do, low and slow is the way to go.

Cabbage, potatoes, carrots and turnip. All done in the pressure cooker. Takes about a half hour and is as tender as can be.

Slow cookers seem to make everything tough and stringy, and take too darn long for me.

Definitely low and slow - and don't forget the cabbage and potatoes, but put them later so they don't cook to mush. Nothing worse than mushy potatoes unless they're mashed, with lots of butter or bacon drippings and even then, not mushy.

Google Rachel Ray - wife told me she had instructions on her show yesterday.

I'd like to google Rachael Ray.

I just googled Rachael Ray, wasn't exciting as I thought it might be.

I just oogled her too. While not a knockout, she certainly isn't tough or stringy. Looks rather tender.

Southern corn pudding goes well with briskets.

Rachael...not a fan but Laurie likes her. Seems to me she is always duping a bunch of leftovers in a pot like you're eating garbage.

I'm with John on this one X(

...damn glad I didn't ask about a rump roast.........

Someone mentioned stringy. Wyatt, make sure you slice it across the grain or it will be really hard chewin.

Low and slow over hickory, about 8 hours - fork tender and tasty :)-D