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Beef Corned Beef

Homemade corned beef: what can I expect?

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Homemade corned beef: what can I expect?

smittys | Mar 1, 2009 08:45 AM

I have two small cuts of flat-cut brisket in my freezer and I am considering making homemade corned beef for St. Patrick's Day. I have never had CB other than the mass-produced cheap pink stuff that grocery stores sell by the ton every March, but I am definitely interested in avoiding all those chemicals this year (as well as the hormones/antibiotics/whatever else in mass-produced cheap meat).

However, I will be incredibly disappointed if I brine my own beef, spend time cooking it with all of the vegetables, and end up with meat that is tough or not well-seasoned (or cooking water that is insufficiently flavors my potatoes, cabbage, and carrots--the best part of the meal!).

I saw this recipe on the front page (http://www.chow.com/recipes/18629) and am worried that a 3-day brine won't result in flavorful and tender beef. I've got plenty of time (16 days until St. Patrick's Day!) so a longer brine would work--I just want to make sure I choose the best one.

Does anyone have experience making CB from scratch? Any tips to share? I'd really appreciate it.

Smitty

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