Corned beef from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

  • beef brisket
  • pickling spice
  • kosher salt
  • pink salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lawrencecharcuterie on March 19, 2021

    I've also used pork shoulder, leg of lamb, and even chicken (shorter brine time) with excellent results.

  • lawrencecharcuterie on March 19, 2021

    Our go-to corned beef recipe. It can be a bit salty, so I bring the corned beef to a boil, drain off and replace with fresh water. Add the spices, then proceed per recipe.

  • chawkins on March 18, 2013

    A very simple process with very little hands-on time. Makes a very flavorful corned beef.

  • okcook on February 18, 2012

    Ours was very moist also. It's a make again.

  • eselque on July 03, 2011

    Delicious. For next time, mix own pickling spice with less cinnamon and clove, more mustard seed.

  • fprincess on March 17, 2011

    Fantastic! The meat was extremely moist and flavorful at the end of the process. Photo here: http://forums.egullet.org/topic/117030-cooking-with-ruhlman-polcyns-charcuterie/page__st__600__p__1894776#entry1894776

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