We look forward to St Patrick's Day all winter: there's always hot corned beef, cabbage and potatoes. Corning beef is easy, it just takes time. Dissolve 5 tablespoons of this blend into your brine. Add a 5 lb. brisket, weighted down so it is submerged. Let it marinate in the fridge for 4 or 5 days and improve your corned beef recipe.
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