With St. Patrick’s Day right around the corner I am getting in the mood for corned beef. I love corned beef but loathe the idea of eating the mystery meat at the supermarket. It also kills me that they sell corned beef in a bag of water so that folks end up paying $5 for chemical water.
I found a corned beef recipe at Nourished Kitchen that I will be getting to work on as soon as I finish this post.
I will post my feed back here after St. Patrick’s Day.
Home-cured Corned Beef at Nourished Kitchen
**UPDATE
The corned beef experiment was a success.
I used a hybrid of Alton Brown’s recipe and the recipe from Nourishing Traditions.
I will do this again. I brined the beast for 10 days. Next time in order to attain a more intense flavor I will brine the brisket for 3 weeks or more.
