March 10, 2021

Preparing the Beef Brisket for St. Patrick's Day

With exactly one week until St. Patrick's Day, it's the perfect time to start preparing the classic corned beef brisket.

Yesterday, I took out a large beef brisket I got from Pat LaFrieda, cleaned it up, placed it in a brine solution of salt, garlic and spices, and then set it in the refrigerator where it will "corn" for several days - the term comes from the processes invented for curing meat by packing it in kosher salt the size of "corn kernels" or soaking it in a concentrated brine. If all the ingredients are ready, this part of the recipe will take less than 30-minutes.

Here are some photos, enjoy.