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Homemade Corned Beef

It's that time of year! Today we're making homemade corned beef and cabbage!

Start by toasting and  grinding the spices.

Mix the ground spices with kosher salt, brown sugar and pink curing salt.

Rub the brisket on all sides and then place in a sealed bag in the fridge for 7 days.

After one week, simmer for about 3 hours, slice against the grain and enjoy!

Tip #1

Mix and match

For spices we use allspice, juniper berries, black peppercorns, mustard seeds, cloves, red pepper flakes and bay leaves. This is our favorite blend but can easily be adjusted to taste!

Tip #2

Dry brine for optimal flavor

Dry brining allows the meat to sit in its own liquid drawn out by the salt, which results in a more concentrated flavor. Plus it takes up less room in your fridge!

Tip #3

Don't forget the cabbage

Add cabbage, carrots and potatoes to the pot during the last 30 minutes of cooking to get incredibly flavorful veggies.

Making corned beef from scratch is easy, delicious and our favorite way to celebrate St. Patrick's Day!

You can find us here for more recipes perfect for your St. Patty's Day celebration!

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