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?
You know that feeling you get when the many places you've been & the many tastes & smells you've experienced suddenly collide at once? Mussaman Corned Beef is fusion deja vu, a blend of Southern Thai & traditional Irish American all in one.
You should make your own corned beef because it's A) AMAZING, B) stupid easy, C) three ingredients if you count pickling spice as one ingredient (and I do because lazy), D) so easy you could prep it drunk on Guinness or Sunday brunch mimosas.
Over the years I’ve tried several corning formulas, from Julia Child's corned pork, to old-time pioneer type corns, to most recently Michael Ruhlman’s excellent corned beef recipe. All were darn good. Here's my adaptation with a little extra spice.
In this post, Christina takes readers through all the steps to make your own homemade corned beef w/ links to a mustard & braised cabbage recipe too! Perfect for St. Patrick's Day!
Creating ten pounds of corned beef, pastrami and a stinky, stinky attempt at sauerkraut. Then deep frying some of it and dipping it in mayo at www.leavemetheoink.com
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.
