When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef. We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having it as corned beef.
And everyone loves it for St. Patrick’s Day. But consider it as something you could make anytime. It makes enough for leftovers for a couple of days. Turn it into amazing sandwiches with a little Russian dressing and coleslaw. Add some leftover potatoes that you par boiled and then roasted in fat and turn it into hash. This is not your out of the can variety.
It’s worth the effort.
There is a bit of wiggle room just how long you choose to brine your brisket.
