by Mike » March 17th, 2007, 2:54 pm
Look for Di's post on Mock Corned Beef and Cabbage on here. We used lean Black Forest Ham.
Personally, I would examine the corned beef and if it looks like its not extremely marbled with fat in the meat and its all collected in certain areas, just cut out the fat part. (I have been cooking the stuff most of my life).
Good luck.
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