Corned beef, as Irish as it may be, marked the end of lent and an indulgence in what was given up for the 40 days of sacrifice. Although bacon and kraut are the traditional Irish food for St. Patty’s Day, Irish Americans opted for corned beef. You can prepare your own corned beef using the recipe below. Not adventurous to try the pickling version? Don’t worry, we have ready-to-cook versions as well!
1 beef brisket size of choice
1 tbsp of pickling spice per lb of brisket
2 cups kosher or sea salt
5 tsp curing salt
1/2 cup brown sugar
Add all ingredients and cover brisket with water. Make sure the brisket is submerged. Let soak for 5-7 days and flip over daily to ensure an even cure – the longer you cure, the saltier the corned beef. Once the brine period is over, rinse the brisket and cover with water in a pot. Boil for 3-4 hours until internal temp reaches 160. Remove and let rest 10 minutes before slicing cross grain and serve on rye with your choice of toppings.
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