It took us six months to try corned beef in the pot, afraid it had to be simmered slowly for four hours like all cookbooks advise. But it turned out sumptuous, as usual, with that unique texture we've come to expect from meat cooked the Etruscan way.
Notes of caution: If you're used to cooking corned beef the old way, you'll have a tendency to overcook it in the pot. Use a meat thermometer, if possible, or allow about 35 minutes per pound at 450 degrees. And be sure to trim off all