This St. Patrick’s Day, brine your own corned beef – starting now The process isn't difficult but can take up to a week, so you better get cracking. Posted March 7, 2021 ...

3. Pour the cooled brine into a dish and add the spice bag, garlic and beef, making sure the meat is submerged. Put a lid on the dish and place in the fridge for a week, turning daily.

For the brine, you'll need plenty of water, given that brisket is often a large cut of meat. If you're using a standard-sized cut of brisket, which usually falls somewhere around 8 pounds, then ...

The brine finished steeping after 10 minutes at a boil. I combined the hot mixture with ice water to bring it down in temperature and also ensure the salty pickling liquid wasn’t too concentrated.

"Beef is expensive these days, so I was glad to see sirloin on sale recently for $5.99 a pound. However, I am used to buying rib-eyes and T-bone steaks, and to me the sirloin calls for tenderizing.

Corned beef brine also contains sugar and spices like allspice, coriander, peppercorn, mustard seeds, and bay leaf, which further flavor the beef.

Corned beef, which no doubt made an appearance on many St. Patrick’s Day tables last week, isn’t the only food to which “corning,” or salt-curing, can be applied.