So, I've had this vacuum sealed corned beef brisket in my freezer for awhile, and have finally decided to use it. Found this page which seems to be as good a guide on how to treat this beast as any, although I've also employed this mustard recipe (the more I cook, the more I realize that buying condiments of any sort pre-made is a terrible waste of money ... mustard's yet another example, and this stuff is gooooood)
Best part to all this is the days and days of leftovers...
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