Last year, Niki posted her entire process for making homemade corned beef – corning it herself rather than buying that pink stuff in the store. So if you’re up for doing it for this St. Paddy’s day, it’s time to start thinking about it! Here are the three posts from last year, with all the instructions you’ll need.
The very first meal I ever cooked for my husband when we first started dating was corned beef and cabbage. I figure it must have been lucky, because he eventually married me – right?
I wanted to impress him, so I didn’t just go out and buy one of those pink, sodium and nitrate/nitrite infused bits of brisket with the seasoning packet inside (although I have been known to use this method on occasion). No, I actually corned the sucker myself, over a period of about a week.
Now it’s become a bit of a tradition for us – every year I cook corned beef and cabbage with potatoes for St. Patty’s day. This year, I’m sharing that tradition with all of you. This is quite a process, so bear with me. I promise the end result is totally worth it.