Corned Beef has been around over 3000 years, time for a different approach:
Slit your corned beef through, insert: red hot (I used a big mama in the vid), beef sausage, any kind of sausage, pepperoni - even a potato can be used. No added spices needed with a spicy sausage (red hot, etc) - put on trivet with 1/4 cup liquid (not much - just cover the bottom enough to get steam going and pressure on) - 60 minutes (if doing just corned beef - 90 minutes), after 60, put your potatoes, cabbage, carrot in and go 30 more. Done - completely infused.
1 min 20 sec video of the process and how it looks: https://youtu.be/jZDi1o4oY4s
Hope all is going extremely well for all of you![/img]
Slit your corned beef through, insert: red hot (I used a big mama in the vid), beef sausage, any kind of sausage, pepperoni - even a potato can be used. No added spices needed with a spicy sausage (red hot, etc) - put on trivet with 1/4 cup liquid (not much - just cover the bottom enough to get steam going and pressure on) - 60 minutes (if doing just corned beef - 90 minutes), after 60, put your potatoes, cabbage, carrot in and go 30 more. Done - completely infused.
1 min 20 sec video of the process and how it looks: https://youtu.be/jZDi1o4oY4s
Hope all is going extremely well for all of you![/img]