Part 1: Corned Beef & Cabbage... - Pressure Luck Cooking

Our Corned Beef Brisket is legendary for its perfectly balanced taste. Here’s how we make it: 1. We trim our Leahy’s Angus Beef briskets (quality Midwestern Angus USDA Choice briskets, not a low grade for corned beef), to remove excess fat. We don’t sell separate point and flat pieces, we just trim everything to get to a “flat-like” level of fat cover. 2. We inject each piece with a low-dose of corned beef brine. This gets the brine evenly distributed throughout the brisket and opens up pathways

Canned corned beef hash 🫙 Disclaimer - this is not a “ball tested recipe”. If you’re against rebel canning, simply don’t do this. Distasteful comments will be deleted and blocked, period. If the store can sell it, I can make it too. Okay back to business. Meijer gave me a free corned beef with my pickup order. Not something I would ever buy but I couldn’t let it go to waste. So I thawed it and decided to make hubbys favorite breakfast food. Ingredients - Corned beef, cubed Potatoes, cubed An on