Corned Beef
- Preparation 15 min
- Cooking 3 h
- Marinating 3 days
- Servings 8
- Makes 3 lb (1.8 kg)
Trying to master the art of letting go? This recipe makes for good practice because it takes three days to salt-cure the brisket. The final texture and flavour are similar to smoked meat (even though there’s no smoking involved), and, similarly, it’s fabulous in sandwiches.
Featured in RICARDO Magazine FALL 2017
- Nut-free
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free