Curing Your Own Corned Beef - Foodie Flicks
The day of all things green was upon us this week, so in celebration of St. Patrick's Day, I wanted to give you some Corned Beef Brisket foodie flick goodness, courtesy of Pioneer Living.
Corned beef is a brisket or similar cut of beef cured or pickled in brine before it is cooked. The "corn" title comes from the corn-sized salt that is used to cure it.
Unfortunately, there is no instant satisfaction for this recipe. The long, 3-week curing process means you might want to tackle it next year. But there is just enough time to whip this up for Easter, or any time you're jonesing for beef prepared in a different way. The recipe requires minimum effort on your part, and even better, as Sarah points out, two briskets mean you can cure one for corn beef and one for pastrami (if you have the means to smoke it) at the same time.
Comments [2]
Reader Comments (Page 1 of 1)
13-20-2009 @ 12:26PM
christopher said...
I haven't cured much but I'm surprised by how little sugar is in this brine. I thought equal parts sugar and salt was common? I have no problem with the long curing - anticipation is delicious.
Add your comments
Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.
When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.
To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
