cornbeef ead

Corn your own Corned Beef and Save $

Corn your own Corned Beef and Save $

cornbeef ead

Don’t pay $15 per pound for Corned Beef!

Make your own corning mix:

INGREDIENTS: Corn your own Corned Beef and Save $

2 lb beef brisket

2 quarts water

1/2 cup salt

1/4 cup coconut sugar or organic brown sugar

1/4 cup pickling spice

skip the saltpeter aka curing salt (it won’t be as pink, but you’ll feel more manly later haha, because it was used on submarines to quell sex drive)

2 minced garlic cloves

Cure up to seven days or until St Patrick’s Day

Follow this recipe to cook it, leaving it in the brine. HERE

Enjoy and save some money!

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About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

I taught cooking classes, and served as a personal chef for individuals and small parties.  I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  She created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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