St Patrick's Day Eatin'
For many years I have been corning my own beef brisket. Honestly, if I must say so myself it is absolutely delicious! I make the corning liquid and use a beef brisket I receive in my 1/4 beef order.
Like the majority of good things in life this takes time to prepare. I usually begin about 5 days before I need the corned beef. After the brine is made I place all the items in a very large ziploc bag and place inside the refrigerator.
This year I did not have any beet juice to add, but I don't think it will make much of a difference. You have to turn the bag everyday so the brine and meat are evenly distributed. After 5 days remove the meat from the bag, discard the brine.
I always cook my corned beef in a slow cooker. Beef brisket is not a very tender cut of meat and this means it must cook long and slow.
Dinner was absolutely delicious.