No problem adding the beer. Just don’t add anything too bitter. As far as the cut goes, I always go for the brisket because of the amount of marbling and fat that is in it. It makes for the most tender and moist braise. If you want to cut back on some of the fat, go for the rounds. They don’t offer the same mouth feel and moisture, but many prefer its leaner quality and texture. -Chef Mark
Very good cooking tips. Can you make one showing how to cook the same meal in a pressure cooker? I think the pressure cooker makes the meat more flavorful and tender. Faster cooking times too.
You can cover to simmer but do not have to per Chef Mark featured in this video. Thanks for watching.
No problem adding the beer. Just don’t add anything too bitter. As far as the cut goes, I always go for the brisket because of the amount of marbling and fat that is in it. It makes for the most tender and moist braise. If you want to cut back on some of the fat, go for the rounds. They don’t offer the same mouth feel and moisture, but many prefer its leaner quality and texture. -Chef Mark
My family has it 6 to 7 times a year
We love it and I'm always true to improve it this recipe is next tanks
And have a Happy Irish wegmens
Holiday
Very good cooking tips. Can you make one showing how to cook the same meal in a pressure cooker? I think the pressure cooker makes the meat more flavorful and tender. Faster cooking times too.
I love Wegmans!
Thanks Chef Mark, you just made my afternoon a breeze.
Nice vid. Do we cover the pan when simmering the corn beef?