My family has always enjoyed a traditionally boiled corned beef and cabbage meal on St. Patrick’s day. Last year, Pam posted a baked corned beef recipe that caught my eye and I saved the recipe to try this year. The corned beef turned out tender and juicy with a sticky sweet honey mustard glaze on top. There were six of us together for this meal and every single person requested seconds. Even my rarely-excited-about-meat children all said that they “loved” this meat.
For the first time ever, I brined my own Corned Beef. Without the pink curing salt (a.k.a. nitrates) the meat does not turn pink, however the flavor is the same. The flavor was a bit more mild than in the store-bought corned beef I’ve cooked in the past. I brined mine for 5 days, instead of the maximum 10 days. I imagine that a longer brining process would likely contribute to a stronger flavor.
If you are interested in brining your own Corned Beef, you still have time. I adapted mine from Alton Brown’s recipe. He hasn’t let me down yet. I’ll be posting my own instructions along with some more information, once I’ve had a chance to test the recipe a couple more times later this year.
* Corned Beef can be very salty when baked. To remove some of the saltiness, this version is brought to a boil for just a minute and then removed from the water. The resulting beef was perfectly seasoned without being overly salty.