This is how you make corned beef.
It’s a 6 pound slab of brisket. With salt, allspice, pepper, crushed bay leaf and paprika (in our case, Spanish smoked paprika, because we’re snooty.) You stab it on either side and rub the spices in. Seal airtight in a giant ziplock bag, put it in a pan large enough to hold it, and put some weight on it. In this case, dumbells and poutine gravy. Put it in your fridge for 5 to 7 days, turning once per day.
I am barely resisting random urges to open the fridge and poke it with a stick.
And, I am clearly winning.
Jen
on Mar 2nd, 2009
@ 8:17 PM:
Natsukashi… my mom had those white weights in the 80s.
Meredith
on Mar 2nd, 2009
@ 8:32 PM:
ARE those mums white weights from the 80′s??? Looks like a tasty experiment!!!
Stretch Mark Mama
on Mar 2nd, 2009
@ 10:07 PM:
So THAT’S what those weights are for…
devlyn
on Mar 3rd, 2009
@ 7:40 AM:
Hey! I’m going to the spice market today to pick up some allspice for my own corned beef, which has been defrosting in the fridge for 3 days now. I can’t wait to eat it – I <3 <3 <3 corned beef.
devlyn
on Mar 3rd, 2009
@ 7:45 AM:
Also, is that poutine gravy in those cans? Does such a thing exist!?!?!
Heather
on Mar 3rd, 2009
@ 10:17 AM:
Yes, poutine gravy. We fill the tub with cheese curds, french fries, poutine gravy and…Wait, no we don’t. We don’t even have a tub.
March 7-8: Booze, cheap fashion, and links
on Mar 6th, 2009
@ 6:55 AM:
[...] all I got for this weekend (I’ll actually be staying in dealing with this), but Around the Sun and PDX Pipeline have lots more! Oregon [...]
Happy St. Unicorn’s Day!
on Mar 17th, 2010
@ 7:07 AM:
[...] on an old pagan celebration: St. Unicorn’s Day). Once again this year, Heather and I have made our own [uni]corned beef, but you’re in luck too if you stop by plenty of other places around [...]