Corned Beef (sometimes called salt beef) is brisket that’s cured in a pickle-spiced salt brine, then cooked slowly to fall-apart, juicy perfection.While you can buy it, nothing compares to the taste and texture of homemade.It’s easy and worth it! WANT TO SAVE THIS RECIPE? Enter your email below to save this recipe to your free Well Plated recipe box.

Email Address *Hidden Username FieldGo From time to time, we'll send you the best of Well Plated.We respect your privacy and you can opt out anytime.Already registered? Log in here.Classic Corned Beef Brisket Recipe Corned beef tastes intensely savory, warmly spiced, and a little tangy and sweet.

Its name might sound odd, but corned beef is delicious.The curing process makes corned beef brisket truly unique; its taste and texture are unlike other cuts of beef you’ve tried before.Pink curing salt gives the beef its signature pink hue, and it’s often served with cabbage, along with potatoes and carrots.

Corned beef is probably best known for starring in Corned Beef and Cabbage.In addition to serving it as a main, you can turn it into a corned beef sandwich with sauerkraut and cheese, mix it into Corned Beef Hash, or add it to cream cheese to make a tasty dip.This post shares exactly how to make corned beef, starting with one of the biggest questions: its name! Why is it Called Corned Beef? The word “corned” refers to the large grains of rock salt that were originally

Read More