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?
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
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.
Brining and making corned beef
March CharcutePalooza challenge: pho-spiced corned beef banh mi with purple yam fries.
For the March Charcutepalooza challenge, I corned a tongue, then made dainty little Edwardian tea sandwiches with them. Pinkies up!
Corned Beef with gently simmered garden vegetables, and the first cabbage I've ever grown.
A taste test between corned brisket and corned silverside for the Charcutepalooza March challenge. Tested by my favourite people at our most recent Experimental Sunday gathering.
This blog details the lessons learned from the March Charcutepalooza challenge.
Using leftover blood orange, guinness and mustard glazed corned beef to make possibly the tastiest snack ever...