Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Corning Your Own Beef - TIming


Home Cooking 10

Corning Your Own Beef - TIming

Bada Bing | Mar 13, 2013 11:12 AM

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.

Want to stay up to date with this post?

Recommended From Chowhound