General Discussion 6

Home-Corned Beef

Bill | Mar 12, 2002 12:36 PM

I retrieved a recipe for home-Corned Beef from Cook's Illustrated back in 3/97. It looks quite simple, combining salt and aromatics into a rub, and then weighting down the brisket in the fridge for 5-7 days. I was going to give it a try, as I also find many of the supermarket versions to have almost a "medicinal" taste.

Has anyone else tried this? Does it work? Any pointers? Any better recipes? There's only 5 days remaining!


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