Corned Beef

Corned Beef

  • Preparation 15 min
  • Cooking 3 h
  • Marinating 3 days
  • Servings 1
  • Makes 3 lb (1.8 kg)

Trying to master the art of letting go? This recipe makes for good practice because it takes three days to salt-cure the brisket. The final texture and flavour are similar to smoked meat (even though there’s no smoking involved), and, similarly, it’s fabulous in sandwiches.

Featured in RICARDO Magazine FALL 2017
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free




Note from Ricardo

This corned beef recipe will keep for 1 week in the refrigerator. Thinly slice and reheat in a steamer basket.

Personal Note