Brisket is the preferred cut but you can corn just about any cut. I went with a top round London broil that was on sale.
•To a gallon of boiling water, stir in spices & pink curing salt. Let cool
•Place beef in a zipper bag. Pour in brine
•Refrigerate up to 10 days. Flip daily
•Rinse beef. Place in a large pot of water. Sprinkle with a Tbsp of pickling spice & a pinch of salt
•Simmer 2-3 hours
•Add carrots & potatoes & simmer for last hour
•Remove beef to cutting board to rest •Add cabbage at final 20 minutes
•Slice the beef against the grain & serve
#food #StPatricksDay #CornedBeef cooking #HomeCooking







