If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days.
So I want to cut off a small piece and cook it. Maybe 4 oz. what would be the best approach for cooking it? Would it follow the normal rules for making a corned beef such as internal temperature which will probably happen pretty fast or does it need a minimum amount of time for some chemical or mechanical processes to happen? Any other ideas?