Quote:
Originally Posted by scho63
So a slow cook in a dutch oven as opposed to on the stove. Now it makes more sense.  |
I've done it stovetop in a lidded pan with decent results before, but its just easier to control everything in the oven at a consistent, more evenly applied temp
Certainly not what I'd do with a regular brisket, but for reuben sandwiches and maybe some scratch corned beef hash... its perfect