>>17271734I got one of those for Christmas, but I haven't tried it out yet. I might do that next time if I get another thick piece and I don't have quite enough time to do a thorough brining.
Here's another picture of the process. After pulling it out of the brine, I rinse it off and pat it dry, and then arrange two lemons and two onions over it, sliced. Then I pour two cups of water into the pan, cover the pan in foil, crimp the edges to keep the steam in, and slow cook it at around 200F for about eight hours. By the time you pull it out, the flesh of the lemons has disintegrated, and only the rinds are left. They can be discarded. The onions, on the other hand, are the side.
Rinsing the brisket off is important, because if you don't, it will be far too salty to eat. You have to make sure there's no brine left on the surface. You should also make sure to remove any seeds from the sliced lemons with a knife or with your fingers, because they have a bitter flavor.
The fluid in the bottom of the pan is delicious, but because this is actual, real corned beef, it's also extremely salty. So much so that you can't use the fluid by itself to make a gravy or topping. It does, however, work well when added to other gravies or soups in small amounts, so I usually save a jar or two of it before discarding the rest. I tried in the past to turn this into a one pan meal, by filling the bottom with potatoes, but even a pan's worth of potatoes couldn't absorb all the salt. It made them inedible, unfortunately.
Next time I try this, though, I'm thinking about maybe figuring out a way into incorporating a spoonful of the pan brine into a pot of boiled or mashed potatoes, as a flavor booster.
