Time to Make Corned Beef
A couple of years ago I made corned beef from scratch for the first time. The process is super easy and the results are delicious.
There are two potential challenges with this recipe: it may take you time to track down pink salt – this is a preserving salt not just a pink colored salt like Himalayan salt; and pickling (corning) the beef takes about five days – which isn’t really a challenge unless your refrigerator is already packed to the gills. Finding space for the container might be hard but this recipe is definitely worth it.
I wrote a post with all the details the first time I made it. If you get started now you’ll have plenty of time and you’ll be rewarded with your own scrumptious corned beef on St. Patrick’s Day!