I don’t know why I find making corned beef from scratch so intimidating. Perhaps it’s the fact that the project requires ...

By CHRISTOPHER KIMBALL Corned beef, which makes an appearance on many St. Patrick’s Day tables, isn’t the only food to which ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these ...

Champion pitmaster Christie Vanover shares her expert tips for transforming pre-brined corned beef from the grocery store into pastrami.

Just like green cocktails, shamrock-inspired treats, and incorporating Baileys and Guinness into just about any dish, serving corned beef recipes on St. Patrick's Day is part of Irish-American ...

Raw beef is initially brined for up to a week or more, so it’s important that the brine mixture has enough salt to prevent the growth of bacteria and other detrimental micro-organisms.

Corned beef is typically made from beef brisket, a tough cut of meat that requires a lengthy cook time to achieve maximum tenderness. The beef is cured with a salt brine, which imparts the signature ...

Corned beef, simply put, is beef brisket cured and brined with salt and spices before (typically) being boiled. Corned beef and pastrami are similarly prepared but tend to be made of different ...

Corned beef, which makes an appearance on many St. Patrick’s Day tables, isn’t the only food to which “corning,” or ...