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Can Brisket be Over-Corned?

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Can Brisket be Over-Corned?

Bada Bing | Mar 26, 2013 05:16 AM

I am using an Alton Brown recipe for corned beef (in this case a quite large and thick point cut rather than the flat cut more commonly seen in stores (frankly, I find the flat cuts a bit too lean). The recipe:

http://www.foodnetwork.com/recipes/al...

Now, as chance would have it, it is about time for the prescribed 10 days to be up, but it is not especially convenient to convene the appropriate crowd for this. Can I just keep corning the thing another week or so? Or what other alternatives are there to simply preparing it at an undeal juncture? That's a lot of meat.

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