Corned Beef

If you can brine chicken, you can corn (preserve) beef. As with everything in the kitchen, it’s all a matter of planning ahead, because corning beef takes several days. You also need to have some pink curing salt on hand, which you typically need to order by mail (my go-to online source is Butcher & Packer). Strictly speaking, you don’t have to use curing salt, but if you don’t, the meat will look like a pot roast, not corned beef, and it won’t have quite the same flavor (though it will