When it comes to celebrating St. Patrick’s Day in America, a big part of the holiday is sitting down to a dinner of corned beef, typically boiled with cabbage, carrots and other root vegetables. But have you ever thought about how corned beef got to be “corned”? It’s actually not as difficult as you may imagine. If you know how to brine, or marinate, you’re already one step closer to making corned beef successfully in your own kitchen.
In the weeks leading up to the holiday, you can find packaged corned beef in the meat section of your local supermarket. This beef has already been corned, which means it has been cured in a brine of salt, sugar and spices. That’s really all it takes to make corned beef. The only catch is planning ahead, because the curing process does take some time (just about a week or so). But if you’ve got the time and want to try it at home yourself, Food Network has just the right recipe for you. And the best part is you’ll be able to tell your family that you made the corned beef from scratch — how many people can say that?