Corned Beef

Preparation info
  • Serves at least


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Corning meat (curing it in brine) is a simple operation, requiring little work and no special equipment—only refrigerator space. Beef is the meat most commonly “pickled” in this fashion, although cuts of pork—see Home-Brined Pork, for instance—or mutton, ducks, tongues, assorted piggy parts, and sheeps’ trotters are regularly found in the curing crocks of kitchens all over the world.

The following is a completely basic recipe for corned beef: