[1]
On Saturday, I decided it would be fun to make corned beef and cabbage for St. Patrick’s Day. I consulted some recipes [1], and was startled to read that it takes 6 days to brine the beef, which meant I needed to leap into action. A flat-cut brisket was easy to procure. The finicky ingredient is pink curing salt, also known as “Prague Powder.” I finally found it at a great specialty store about 30 minutes from my house, and grabbed the last pack on the shelf. I’m now on day 2 of brining, and look forward to the results. Fun fact: The word “corned” comes from chunks of salt that resemble corn.