Monday, March 02, 2009

this needs to be made

Home cured, home made, home cooked corned beef.

Check it out, people. It takes days to cure before cooking. And it is that time of year. It's a good sign that it's finally corned beef and stout season. Longer days are already here and warmer days supposedly are slipping around the corner. I also love the theory behind this roast, soaking the meat in a brine solution with stout beer and pickling spices, the house filling with complicated smells as it cooks. Yet it's so easy to put the whole thing together on the stove and forget about it- welcome to my week. Ahh... forget about it.

The recipe, from
Homemade Irish Corned Beef and Vegetables


Sarah said...

I LOVE corned beef. Maybe I should be adventurous and do it myself this time...

Sarah said...

Hello in your cute brown pants. Yes, do try this this month and let me know how it turns out. I don't think it's hard, it's just against my grain to work so far ahead! But I will do it also. Too bad we can't just make it and it together:(