Home made corned beef is surprisingly easy to make (though time consuming), and the perfect dish to serve for St. Patty's day. Read more on my blog Gastography at: http://cpluscdesign.com/gastography/2011/03/15/just-in-time-for-the-green-beer-holiday-corned-beef-charcutepalooza-challenge-3/
The full recipe for this method of corning can be found on page 67 of Michael Ruhlman's Charcuterie: The Craft of Salting, Smoking and Curing.
First Cut Beef Brisket
Pink Curing Salt
In This Recipe
The first thing I did was take my lovely hunk o' beef and broke it down into smaller packages. 1 big roughly 5-6 lb. slab to corn and 2 smaller roughly even portions to BBQ later.
Note: This hunk of beef was so frickin big, it took not 1 but 2 cutting boards to hold it :) Now that's beefy love.
The brine I used to cure the beef consisted of store-bought pickling spice (I couldn't for the life of me find the mace called for in Ruhlman's home made recipe), my new friend pink salt, my old friend kosher salt, sugar & garlic.
Submerge beef & wait (patently if possible) 5 days and viola! A hunk of vaguely creepy-looking beef.
Rinse, re-cover with water, add some more pickling spice & slow simmer for 2-3 hrs. until fork-tender and you've got some of the tastiest and tender corned beef I think I've ever had.
I served the inaugural taste of this heavenly beef with a side of simple potatoes, green cabbage, onions and carrots roasted in some of the pot liquor left over from the beef and it was devine. Screw cryo-vac corned beef.