Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The vinaigrette, a form of escabeche, aids in the preservation of the meat through the mix of oil and vinegar. This South American specialty is a staple of Argentinean and Uruguayan cuisines.
If you love pastrami and corned beef then you need to try this recipe. Making pastrami with beef heart is not only simple - it's delicious. Follow this step by step guide to make your own at home!
You'd never know anything strange is in either version of Beef Tongue Spread. One is more pate like, the other more tuna spread like. Perfect for sandwiches or even dipping veggies.
Dublin-born chef Cathal Armstong is hard at work preparing corned beef for his customers. In his new cookbook, My Irish Table, Armstrong shares his recipe for real-deal, from scratch corned beef.
The term “corn” stems from Old English and is used to describe any small, hard granules or kernels. In the case of "corned beef," the word refers to the coarse granular salts that were used to cure the beef.
You know that feeling you get when the many places you've been & the many tastes & smells you've experienced suddenly collide at once? Mussaman Corned Beef is fusion deja vu, a blend of Southern Thai & traditional Irish American all in one.
