Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
An experiment in corning a rump roast goes south, then goes north again. A well-stocked pantry, once again, saves the day.
No need to buy bag o' meat from the supermarket. Homemade corned beef is super easy and uberdelicious! Use the leftovers to make up some rockin' Reubens.
I want to be a Nose-to-Tail Badass, I really do.
Can I learn to love brined beef? Making pastrami at home.
Don't let the prospect of peeling a cow tongue put you off. Let your adventurous side take the lead this time, you won't be disappointed!
Failed bresaola becomes my new favorite pantry staple.
Biltong is cured beef - like jerky, but different. It's hung in big strips then sliced, so it's moist inside, and it's made with a spicy coriander-based cure. Try it out - I made mine in a wine fridge...
Charcutepalooza inspired even me to corn my own beef. And it was good!
Homemade deli: corned beef, mustard and rye bread.
This is a lovely way to cure beef, and a great salad recipe.