corned beef and cabbage (homemade)

We had been brining a 3-4lb brisket for a week in the fridge. This past weekend we boiled it for 2 1/4 hours, adapting the epicurious recipe by making our own pickling spice, using different beer, withholding the Insta Cure no. 1 (which makes the meat pink), and keeping with the classic potatoes, carrots, and cabbage. The flavor is different from store-bought. Our flavors were dark, earthy, warm (similar to cinnamon flavor) and complex — with layers of flavor. To be honest, I love the store-bought for eating after it’s cooked. Perhaps I’m just used to the flavor; however, I actually liked the homemade corned beef in a hash, the next day. This might be the only time I will say this, but I appreciate the store-bought a little more because I don’t have to wait a week to eat corned beef.


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