Hey Skip
Very good... cooked very good by the look of things... I tried this a few times over the summer... the first time was a complete disaster I never soaked it and it was that salty we could not eat it..one lives and learns..  I change the water a few times after that.  Fat is important..a lean cut with no fat and it will dry out. Many years ago a old shearers cook said soak the meat for a couple of hrs wrap it it in wet news paper and bury it in hot ashes for a couple of hrs. I have been cooking chickens that way for a long time but never tried corned meat. The chickens are just beautiful that way.
Muzz

Here's the recipe I use for corned horse or dog, any corned meat and I can recommend it.

Rub brown sugar all over your meat before placing it on a trivet in your oven which has an inch of water and a couple of bay leaves and a glug of vinegar in it. Don't let the meat touch the water then put coals/heat beads over and under and cook approx one hour for each kilo of meat.
Check regularly to make sure it doesn't boil dry and after a couple of hours test with skewer to see if its cooked right thru.

This way, half baked half boiled never fails and the result is a great.

Serve with parsley sauce, carrots and cabbage, easy.

pd

Now that looks a treat.  Thanks for sharing Skip.

I also tried this one on Saturday night. First class, I will never boil a corned beef again. Thanks Team.

This was a whole Corned beef 9kg, It went into the Cabelas 20" at 10.30am covered in brown sugar. slowly, slowly few coals on top as well. It came out at 8.30pm. Every one loved it, Could hardly get it out of the oven it was so tender. Big veggie bake and pot full of beans and corn with generous spoon fulls of white sauce.

This one will be talked about for a while. I was impressed.

Bit lacking in photos (twas another one of those nights)

Cheers

Jono

Mackerel Whisperer wrote on Oct 20^th, 2008 at 6:35pm:


That's what you call a long slow roast.  Well done.