I found a 3 lb "boneless shoulder roast" in my freezer, and I think I'm going to corn it. It's late, but I've been out of town and, what the heck, better late than never. I've never corned beef before; always bought it prepared.
When I'm brining pork or turkey, I will usually put the meat into the brine frozen, and let it thaw in the brine. But no one would consider my brines technically correct by any measure . . .
I'm planning to use a real corn recipe; but is there any reason not to start with frozen meat when corning beef?
Assuming it's ok -- maybe add a day or two?
On Edit: Nevermind. I'm just going to thaw it.
