Making corned beef from scratch can feel intimidating due to the time commitment and the process of curing raw meat. However, with the guidance of Chef Stephen Rodriguez from Tam O'Shanter, the author discovers that the process is not only easy but also yields a delicious result. The brining process involves a variety of spices and curing salts, which not only ensures flavor but also gives the meat its signature pink color. Exploring different recipes encourages creativity in the kitchen and revives traditional cooking techniques.
I actually corned my own beef, which proved to be easy, delicious, and more impressive than anything that comes from a can.
[Making] corned beef is fun. There’s a lost art to some of the stuff we do in the cook, like pickling and brining.
The curing salt really drives in that [pink] color. From there, you can do sugar, garlic cloves, peppercorns, and whatever pickling spice.
I felt like a witch brewing a potion as the mixture came up to a boil. The steam from the cure smelled peppery and sweet.
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