Corned Beef, a la M

 A while back, M wanted to use a beef brisket we had in our freezer to make corned beef. From scratch. I know. It involved 8 days of curing in a brine and several hours of boiling on the stove. For the last bit he added cabbage, carrots and potatoes. This was so incredibly good, I can’t even tell you. The meat was fall apart tender and everything was so flavorful. I don’t know if we will make it again, but it was amazingly good.

brisket in brine

M used the recipe from Bruce Aidells. And it was so good. 

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