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!