The Secret to Making Corned Beef from Scratch

Food Network suggests making a brine of kosher salt, sugar, mustard seeds, black peppercorns, cloves, allspice, juniper, and bay leaves — plus one more indispensable ingredient. That's pink curing salt, a salt that's made specifically for preserving, and which is dyed pink to distinguish it from regular salt. When Cook's Illustrated taste-tested corned beefs made with brine made with curing salt and without it, tasters narrowly preferred the version made with curing salt — but overwhelmingly preferred the distinctive rosy hue lent by the curing salt version. After a five-to-seven-day soak in brine, the beef is ready to be braised with more of those same aromatics, then served, of course, with cabbage and potatoes. Now all you'll need is a frosty pint of beer — green food coloring optional. Food Network suggests making a brine of kosher salt, sugar, mustard seeds, black peppercorns, cloves, allspice, juniper, and bay leaves - plus one more indispensable ingredient. That's pink curing salt, a salt that's made specifically for preserving, and which is dyed pink to distinguish it from regular salt. When Cook's Illustrated taste-tested corned beefs made with brine made with curing salt and without it, tasters narrowly preferred the version made with curing salt - but overwhelmingly preferred the distinctive rosy hue lent by the curing salt version. After a five-to-seven-day soak in brine, the beef is ready to be braised with more of those same aromatics, then served, of course, with cabbage and potatoes. Now all you'll need is a frosty pint of beer - green food coloring optional.

Directions at tastingtable.com

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