5 or more weeks ago I started a dry cured corned beef, a whole packer’s brisket, that would end up being part pastrami, smoked sometime last month, and part corned beef and cabbage. Today I cooked the corned beef with cabbage, potatoes, carrots, and onions with water in a slow cooker. No added seasonings or other flavors.
It is simply the best corned beef brisket with cabbage I’ve ever had. Now I know I need to get into a rhythm of curing beef so I can have a ready supply for future suppers.
The cure is modified into a dry cure from the brine and pickling spice in the Ruhlman book, Charcuterie.
Take your time and if you start now, you can have some corned beef ready for St. Patrick’s day.