Curing Your Own Corned Beef - Foodie Flicks

by Monika Bartyzel, Posted Mar 20th 2009 @ 11:00AM

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.

Filed Under: Foodie Flicks, Ingredients
Tags: corned beef, CornedBeef, foodie-flicks, meat, pastrami

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Reader comments (Page 1 of 1)

3-20-2009 @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.
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