Uncorned Beef (Part 1 of 3)

Is it too early to start planning for St. Patrick’s Day?  We don’t think so!  In the most recent Martha Stewart Living magazine, Lucinda Scala Quinn (of Mad Hungry fame) has a recipe that makes corned beef so much easier and healthier at the same time.  Its a nitrate free version of corned beef.  We don’t want all those nitrates and Lord knows what else that big companies put into our meat to lengthen shelf life.

Courtney made the recipe about a day after receiving the magazine because we were so excited.  We also wanted to try it out and make sure we liked it so we didn’t ruin our St. Patrick’s Day with a test recipe that didn’t work.

This “Un-corned” beef is different.  You make a spice rub, apply to your brisket and let sit in the fridge overnight.  The next day you bake it for two hours in a 9×13 with chopped onions, quartered and peeled beets and beer.  It’ll be especially good of you use your home-brewed ESB like we did.  Once out, serve it up with mashed potatoes and boiled cabbage.  Lucinda also shares a trick to put vinegar on some boiled cabbage to make faux sauerkraut.  The beets help give the meat the traditional red color.

Fresh out of the oven.

Dinner is served.  I had a stout beer home-brewed specifically for the holiday pictured in the background.  If you haven’t caught on – we make a big deal of St. Pats.

This lasted only moments before being devoured.

We highly recommend to anyone that is looking for a healthier alternative for the upcoming holiday.  I should mention that it was way less salty too.  We were actually adding salt to taste at the table, which is usually not the case with commercial pre-prepared corned beef from the store.

Got tons of leftovers?  Not to worry – we’ve got you covered.  See Part 2 and Part 3 of this series for making your own corned beef hash and Reuben sandwiches.

Thanks, Robert.

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One response to “Uncorned Beef (Part 1 of 3)

  1. Pingback: Don’t Forget to Marinate Your Uncorned Beef Today | His and Hers Homesteading

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