Corned beef is a classic for cold-weather dinners or year-round Reuben sandwiches. But if you want to make it yourself, ...

Corned beef is made from brisket that has been saltwater-cured. Over the course of days (or weeks), the corned beef absorbs that flavorful, salty brine, not dissimilar to pickling. In addition to ...

Rub all over the brisket and wrap tightly in cling. Chill for 24 hours. Wash off the rub and pat dry. Heat the oil in a large frying pan and seal off the beef. Place in a casserole dish and add ...

Patrick's Day all year long. Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty. Everyone loves corned beef on St. Paddy's Day—but what most ...

Since I started covering the corned beef beat in 2017, I’m pretty sure I’ve had more styles of the sandwich than anyone in recent history. Definitely more than my primary care physician will ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.