Fri 20 Jan 2006
The Great Corned Beef Experiment begins. Not because of approaching St. Patrick’s Day, but because it is winter and corned beef is so good, we’re making our own. It should be ready around the first of March. We’re curing a whole brisket to turn into Corned Beef for the classic Corned Beef and Cabbage and to make a smoked Pastrami. Both these will take place in a future Gastrocast episode.
Stop in an join us to find out how the experiment gets on.
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February 9th, 2006 at 7:40 pm
[…] Next week we’ll revisit the Corned Beef experiment. […]