Seasonal special: order now while supplies last!
***Whole Corned Beef ships free to this half of the country***
Humanely raised Wagyu brisket of Japanese-heritage with Kuroge Washu bloodlines that we corned under black peppercorns, mustard seed, bay leaf, coriander, juniper berries, garlic, cloves, and more.
***Whole Corned Beef ships free to this half of the country***
Humanely raised Wagyu brisket of Japanese-heritage with Kuroge Washu bloodlines that we corned under black peppercorns, mustard seed, bay leaf, coriander, juniper berries, garlic, cloves, and more.
Serving Suggestions: simple to heat & serve as centerplate of traditional St. Patrick's Day menu. Layer with sauerkraut, thousand island dressing, and smoked provolone for sandwiches. Fry with potatoes for hash to serve alongside our bacon.
Available in your choice of sizes included
- Whole piece about 5-6 lbs each
- Half piece about 2.5-3 lbs each
- Quarter piece about 1.25-1.5 lbs each
Fully cooked: ready to eat right out of the package, or easy to heat and serve hot -- see heating instructions below.
Keep refrigerated or freeze for longer storage.
Ingredients: beef brisket, sea salt, brown sugar, pickling spice, garlic, celery juice, cherry juice.
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Our corned beef is fully cooked and ready to eat right out of the package. If you'd like to serve it hot, here's how we recommend warming it up...
1. Remove your corned beef from its package and let rest at room temp for about 30-60 minutes.
2. Put in a large pan and cover the corned beef with water or a mixture of water + light beef stock or beer or both.
3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan, and remember, the hotter the liquid, the less tender your hot corned beef will be.)
4. When the corned beef has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice, and serve.
2. Put in a large pan and cover the corned beef with water or a mixture of water + light beef stock or beer or both.
3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan, and remember, the hotter the liquid, the less tender your hot corned beef will be.)
4. When the corned beef has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice, and serve.