St. Patty’s day is a memory and so is my corned beef and cabbage.  I finished corning that 6 pound brisket of Heath beef last Wednesday and wrapped it to wait until Sunday afternoon.  I’d heard that a home made corned beef tastes so much better than something you buy already processed but honestly I wasn’t prepared for how truly wonderful this was.  Maybe it was the beef we have been eating, you know grass and sunshine kind of beef.  Maybe it was that very slight hint of cinnamon that came through from the brine.  The texture was perfect, the taste divine.  Makes you think about eating a nice corned beef more than once a year.

Now there is that problem with only having 2 briskets per side of beef.  Hmmmm, I may have to trade some steaks with Russell for another brisket.  It was that good – ribeyes for brisket, yes.

I highly recommend anyone trying this.  It probably could be categorized as slow food.  You have to plan at least a week ahead but it is incredibly easy to do, in fact I will never buy a corned beef again.  I posted the recipe I used previously and will freely admit that instead of making my own concoction of pickling spice I used the jar I had in the cupboard I normally use for bread and butter pickles.  I can’t imagine that creating my own spice concoction would have made a huge difference but you never know.  Next time I will try that.

Now onto pastrami!