St. Patrick’s Day Corned Beef (Part 2 – the finished product)

After 6 days in brine the brisket was ready for cooking and the photo above does not begin to do justice to this corned beef.  If you could only taste it!  The ready-to-cook corned beef you buy in the store has nothing on this version in terms of flavor.  There’s no way you get asContinue reading “St. Patrick’s Day Corned Beef (Part 2 – the finished product)”

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St. Patrick’s Day Corned Beef (Part 1 – brining the beef)

Corned beef.  A staple of St Patrick’s Day here in America, along with green beer and a green river, at least here in Chicago.  This year instead of buying the supermarket corned beef I decided to make my own.  Armed with a brine recipe from Ruhlman’s Charcuterie I picked up a 4 lb slab ofContinue reading “St. Patrick’s Day Corned Beef (Part 1 – brining the beef)”