Soon to be Reuben sammiches! Been in the brine 7 days, just finished boiling.

Oh, corned beef! I love a good reuben. I prefer bavarian kraut, and go light on the thousand island, on thick sliced seeded rye with baby swiss of course.

Your corned beef looks good. Did you cure it yourself?

Keith

I did. Is there another way?

We are, pretty much, the same. Although, I prefer thin sliced, seeded rye and heavy on the 1000 island. Lol

Care to share your method. I tried to make some once and the dog refused to eat it.

I've only bought corned beef. As expensive as it is now, we rarely eat. I need to learn how to make it.

Keith

https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363 - I use this as a guideline. I leave out a couple of those obscure ingredients. It works out great on deer roasts too. Hard to tell from beef.

This is the brine recipe. For the record, 1/2 of this recipe is plenty for a 5# hunk of meat. I do not add the allspice or cloves. Most of the prepared pickling spices out there have everything you need for flavor. I have used this on deer roasts, mostly, and it turns out great! Today, I am using my last beef brisket from the freezer.

And the finished product.

Always been going to make it but I usually end up just smoking the whole brisket, do you have a slicer or do you cut it with a knife?

I cut with a knife. It was on the edge of too tender/falling apart after a 3 hour simmer. A good, sharp knife did the trick, however.