Oops --corned beef *round* instead of brisket for St. Patrick's Day dinner

[blue room]

This year I have a 3 1/2 lb. "Grobbel's" brand packaged corned beef ROUND. I can see it is very lean, and am planning to cook it 10+ hours in slow cooker. I have lard -- should I use it, and cook the meat some other way? The Grobbel's website gives instructions only for brisket. I'm hoping it can be made tender -- !

[luciaannek]

People use lots of different cuts for this. I'm glad it worked out for you. Micheal Ruhlman uses chuck.

[blue room]

I am OP, and did this overnight in the slow cooker (11 hours on low). Couldn't be more tender!
This had only a skim of fat on top, and minimal marbling within. Not sorrry at all that I didn't get brisket.

[acgold7]

Beer will add flavor, but will have no effect at all on tenderness.

[blue room]

Yes, I do use beer! Glad to have this reply -- I've been looking around Chowhound and the 'net to see if a layer of lard would help, but I don't think so. The meat is fine grained, I think the fat would just melt off the sides. Also, higher heat would be needed to take advantage of "larding" I think. I'll cook it low and slow and long, and slice it as thin as necessary. I know the flavor will be good regardless.

[Mst917198]

IMHO if you add some beer or ale to the pot, it'll make your CB as "tender as a mother's love" my old granny used to say! Use a Guiness or some kind of stout/ale or you can use just plain old beer and it will give you great taste too! I wouldn't use the lard but that's me. Slow cooker is great for CB or you can use the oven method--we did an experiment one year and couldn't say one way or the other was better. Either way, Happy St. Paddy's Day to ya and enjoy!