I don't want to cook 6 lbs worth of meat, so I'm thinking of just using 2 lbs. Would this affect the cooking time in the oven? Also, is there a d...
...ifferent chili I could sub in for the one in the ingredients list? - Thanks
Recipe question for: Corned Beef & Cabbage From Suzanne Goin
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So if it's a skinny-looking point cut piece that tapers into a thin triangle (about 1-1.5 inches thick, like the one in the recipe slideshow) it very well might need only 3 hours of simmer time, so just check it for tenderness early (and it should hold well between the simmer and bake stages if it does finish early).
As for the chile -- the flavoring is subtle, so you can substitute any other small dried red chile (or skip it, without ill effect).