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Corned Beef
- Serves at least
6
- Difficulty
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
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:
Ingredients
Method
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