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@kayb sounds great! Sounds like it will have undertones of sauerbraten. At least there's no kraut.
I just put a corned beef in to cure for Saint Patrick's Day. It's a recipe that I've used for years with a lot of success, (and a couple failures). I'm thinking of posting the recipe but I'm not sure if anyone would be interested.
Before.
In the brine.
Two weeks to wait.
@kayb sounds great! Sounds like it will have undertones of sauerbraten. At least there's no kraut.
I just put a corned beef into cure for Saint Patrick's Day. It's a recipe that I've used for years with a lot of success, (and a couple failures). I'm thinking of posting the recipe but I'm not sure if anyone would be interested.
Before.
In the brine.
Two weeks to wait.
