Today I noted the St. Paddy's day prepared corned beefs on sale and bought one as usual, but I also went over to the meat counter and had them give a nice point cut of brisket (I know, fattier, but flat cuts are sometimes leaner than I like apart from their fat cap).
Anyway, having never corned beef myself before, I'm now finding that reputable recipes range from 5 days in brine (Ruhlman) to 10 (Alton Brown). Even the short of that range leaves me too late for Paddy Day.
But I would like to hear what people here have experienced with corning beef and the timing of it all.
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