DIY Corned Beef

Whether you celebrate St. Patrick's Day is irrelevant — corned beef is an amazing carnivorous treat! Thanks to regional food guru Lynne Curry we can spare ourselves the horror of industrial mass-market varieties, and master the art of creating Corned beef from scratch with local ingredients. Excerpting from her article:

"Given its lack of abundance, brisket can be either hard to find or relatively expensive. So, I’ve learned to use other cuts that are well suited to corned beef. For example, hard-to-use bottom round roast ... is remarkably good and very lean. Other inexpensive cuts, including sirloin tip and chuck roast are easy to find and will save you money. Tongue is another traditional choice with rich meat that brines wonderfully."

We have many cuts available, and Hurricane Creek Ranch (pictured: Chris, Susan, Celilo) even has brisket on sale! Check out the Beef & Bison section of the website.