My husband and I have joked around for a while now that we are the Green Acres Family. We lived for several years next to Disney in Celebration, FL For a few of those years I had the privilege of living next to one of my closests friends. We often said that we were going to dig a tunnel between our houses for rainy days. I really miss those days especially during Thanksgiving & Christmas. We’d run back & forth all day & night sharing ingredients.
Jess & I have a love of Martha Stewart Recipes and that is where I go for my Turkey Brine & Spice Butter Recipe. She shared this recipe with me years ago & I use it often both on Turkey & Chicken. I’ll add pictures to this once Thanksgiving is past, gotta make sure that you guys have a great recipe to use for the actual holiday.
Brisket, that mighty versatile cut of beef. While I was mostly raised in Nashville, TN I was born in Missouri meaning smoked K. C. brisket is my favorite. We can make it sweet, savory, BBQ, & corned. Dan claims Ribeye is king, nope Brisket is king for this girl.
Corned Beef is an American Classic for St. Patty’s Day sorry folks it’s not Irish. The reason being most Irish at the time this recipe came together could not afford the cut of meat. The good news is today you can afford it and it is readily accessible in our store at NCF.
The NCF Brisket sells for $12.99 lb. Last summer we decided that our clients preferred a smaller family sized cut ranging from 3 lbs to 5 lbs instead of the giant 12 pounder our processor was sending. Even a small 3 lb roast will feed a large party of people. I’m using this one brisket to make 2 things. Add in a hash and that is 3 meals.
The recipe I’m using today is not my own. I’m using a recipe from Katie at the Wellness Mama website . This is a new recipe for me, it has good reviews. The reason why I am going with a new recipe is to use a recipe that is nitrate free. I hope we all enjoy it. The good news is my family gets to go first.
After we have corned the beef we will the make 2 separate dinners corned beef & cabbage & pastrami. Where many recipes will call for you to remove the excess fat here we need to keep it for the pastrami.