Corned Beef Day One
I made my own corned beef once before. It was years ago, before we even had Dylan, if I recall correctly. It was amazing. I used the recipe from Cook's Illustrated. Every year, I intend to make the same recipe, but I always forget to buy the brisket in time. You see, in order for the beef to "corn," it needs to sit in a spice rub for 5-7 days in the refrigerator. This year, I remembered!!
Michael went over to the Paulina Meat Market yesterday and bought a six pound brisket. This morning, I got it prepped. I trimmed it, stabbed it 30 times on each side, and rubbed it with the spice rub (kosher salt, black pepper, paprika, thyme, bay leaf and allspice). I then put it in a ziploc bag, removed all of the air, and weighted it down (click through on the above picture to see more of the process). It will sit in the refrigerator until Sunday. We are making our St. Patrick's Dinner one day late. Sunday just works better for us.