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Corned Beef?

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Corned Beef?

Postby pinkbugs471 » March 17th, 2007, 9:05 am

I guess I should have asked this sooner. Can we have lean corned beef :?: :?: :?:
Success is not the result of spontaneous combustion. You must set yourself on fire

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Re: Corned Beef?

Postby Mike » March 17th, 2007, 10:22 am

pinkbugs471 wrote:I guess I should have asked this sooner. Can we have lean corned beef :?: :?: :?:


If you can find it LEAN. 5 oz with the lean and green. All of the packages that I have found list 14 g per serving, which is SOOOO not lean.
Perhaps if you take the piece and cut off all of the fat.

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Postby pinkbugs471 » March 17th, 2007, 12:49 pm

Thanks Mike.

I guess I will just have the cabbage and cook myself a peice of chicken. :(
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Postby Mike » March 17th, 2007, 2:54 pm

Look for Di's post on Mock Corned Beef and Cabbage on here. We used lean Black Forest Ham.
Personally, I would examine the corned beef and if it looks like its not extremely marbled with fat in the meat and its all collected in certain areas, just cut out the fat part. (I have been cooking the stuff most of my life).

Good luck.
:mrgreen:
Pre WLS 460
Low after WLS 300
Start of MF 350
Previous MF low 280
Restart MF 330


I have to be careful not to confuse excellence with perfection. Excellence, I can reach for; perfection is God's business.
User avatar
Mike
Preferred Member - #50 Club
 
Posts: 3279
Joined: April 24th, 2006, 2:46 pm
Location: Hanover, Pa Moderator
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