From the first time Michelle picked up a jar of Geier sauerkraut from the Foxhollow Farm store, Steve started thinking about corning his own beef. He was a little dubious about using Michael Ruhlman’s recipe due to an unfortunate experience with short-rib “pastrami”—but the Charcuterie recipe seemed pretty straightforward, and so a brine was made where a Foxhollow brisket sat for five days, before a several-hour simmer made what Michelle declared was the best corned beef she ever ate. And […]

Categories: Beef, Cooking, Cured meats, Food, Recipes, Sandwiches