Wednesday, February 25, 2009
It's almost March. That means it's time to corn some beef! Well, at least for those of us who enjoy corned beef for St. Patrick's day and aren't able to find it within 100 miles. Yes, I know corned beef was not a typical Irish food (was mostly just eaten by the rich), but it's still a fun way to celebrate St. Patrick's day. So, last night we took out our beef, stuck it in a ziplock, added lots of spices and salt, gave it a good massage, and put it in our fridge. It will need to be massaged daily for a while to insure that the cure gets into the meat thoroughly. We used a combination of these two recipes: here and here, adjusting for size differences in our cut of beef. I'll let you know how it turns out in a few weeks!