to celebrate St. Patrick’s DayAlthough it is possible to buy corned beef, it is very easy to make. Making it yourself is much healthier and a great use for that brisket that you have in the freezer. Corned beef is an age old method of preserving meat. “Corned” means salted. Originally salt crystals were large and coarse. They were called “corns” as they resembled grain kernels. Corned beef was made and exported by Ireland through the mid-1800’s. It is for this reason that it is used to celebrate St. Patrick’s Day.

Plan on starting your brisket 8-10 days before you plan on cooking it.
Serving size 1/3-1/2 pound per person

Brining or “Corning”

6 cups water
2 cups lager beer
1 1/2 cups coarse kosher salt
1 cup golden brown sugar
1/4 cup pickling spices
6-8 pounds brisket

Pour water and beer into a deep roasting pan. Add coarse salt and sugar, stir until dissolved. Mix in pickling spices. Pierce brisket all over with the point of a sharp knife. Place brisket in liquid, use a heavy platter or plate and can combination to submerge brisket. Cover and refrigerate for 4 days. After 4 days, remove from fridge, remove brisket from brine. Stir brine, flip brisket over, submerge and return to refrigerator for 4 more days.