Corned Beef! Did I mess it up already, and can it be fastened?
I began cooking an eight lb brisket about 1.Five hours in the past, however needed to go away for a category (faculty pupil) once I introduced the beef to a boil and then decreased the temperature to a simmer. Or so I concept. When I rushed again from my magnificence to verify it was once nonetheless simmering, to my dismay it had begun to boil the brisket.
I right away took it off the warmth, refilled the water, and reset it to a simmer.
I have about 2.Five-Three hours of cooking time left — did I screw up the brisket already? Will it be tricky and stringy? Or will the brisket have time to recuperate?
Thanks for any assist!