Corned beef is a classic for cold-weather dinners or year-round Reuben sandwiches. But if you want to make it yourself, you'll need to prep a few days early.

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. I don’t know why I find making corned beef from scratch so intimidating ...

Shapiro’s ‘half-done pickles,’ dry brine for beef among recipe requests November 8, 2022 at 8:00 p.m. by Jane Henegar / Correspondent ...

Skip the beef: Make corned cauliflower instead For a vegetable-forward take on the classic boiled dinner, we submerge a whole head of cauliflower in a spice-infused brine for several hours.

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

Corned beef is a St. Patrick's Day classic, here's our guide on how to prepare and cook it.

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 ...