The Costco stores in Minnesota aren't carrying the same brands of corned beef they have in the past. I mentioned only a month ago in another thread that Costco for several years sold the Vienna Beef brand of corned beef. I have visited 3 Costco stores in the last 2 weeks and they all had the "Sy Ginsberg" brand at about $3.50 a pound. I looked at many briskets at all three stores. They were all extremely fatty. In fact - the fattiest and most disgusting corned beef briskets I've ever seen. Not even close to the quality of the other brands Costco has offered in the past. Now I know some people like well marbled, fatty corned beef. But I won't be buying my CB at Costco this year. Sushi - perhaps your Costco if offering a different product. I know the products vary by region.

I know this is an old post but def relevant. I do rinse mine...no problem. Plenty of flavor. I posted this before, but this has been my go-to method for corned beef for years (courtesy of the Silver Palate duo). Always delish. Corned Beef and Cabbage (Serves 4-6) 1 corned beef (5-6 pounds...I prefer a flat cut) 2 onions, studded with 3 whole cloves (can be halved or quartered; cloves optional) 4 carrots, peeled and halved 2 ribs celery, halved 4 sprigs Italian parsle 1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below) 12 small red new potatoes 6 small leeks (white part and 2 inches of green), well rinsed (See *Note below) 6 carrots, peeled and cut into 2 1/2-inch lengths Salt and fresh ground pepper, to taste 4 T. chopped Italian parsley Place corned beef in large pot or Dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes. Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley *Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving. Horseradish Cream Sauce (Optional but tasty) This makes 2 cups of sauce. Easy to reduce if needed. 3/4 cup whipping cream 1/2 cup mayonnaise 1/2 cup prepared horseradish, drained 2 T. Dijon mustard Pinch of sugar Salt and fresh ground pepper, to taste Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

Corned pork is, to me, much like canadian bacon. I've made it a couple of times, and I like it, but I smoke it after I brine it because I like that better. The peameal bacon that I got in Toronto was basically corned pork, not smoked. Annie

Finished dinner a couple hours ago, and I MUST say, Ann T., it was outstanding! I used your directions to a "T" and also rubbed the contents of the seasoning packet over it, too (I didn't have coriander). I had a small one (2.5 #) and took it out after 4.76 hours. Now, I must add that I used a point cut, choice grade, which I never normally do - always have used the flat cut. So, don't know how much, if any, that played into the outstanding flavor and tenderness - it was incredibly marbled. My next one will be a flat cut and I will report again my findings here. Thank you Ann T. - clearly another winner of yours and so much easier than simmering for hours, having to constantly check the water level and intensity, etc. Just superb.