Corning beef is a lengthy process, but it is very rewarding. It requires brining a brisket for a week and then, for corned beef, boiling the brined brisket for a couple hours. For brining, always use a nonreactive (ceramic, enamel, stainless steel, or glass) airtight container. It needs to be large enough to hold a brisket submerged in liquid brine. You will also need two ovenproof “turkey bags” or oven bags. Most supermarkets or box-type stores such as Walmart and Costco carry these. The bags will keep the fridge smells out of your beef as it cures/brines. Always note the date when you start to brine the meat so you’ll know when it’s ready. Keep in mind that this is a big piece of meat. Corned beef is meant to be used for leftovers. If you are going to corn a brisket, serve it for dinner and make hash with the leftovers. You could also make a corned beef and cabbage dinner. If you make Homemade Pastrami (page 182), make sandwiches with the fresh stuff, and serve pastrami and eggs with the leftovers. These meats will keep for up to a week in the refrigerator.
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