Saturday, March 3, 2012

Mick Makes an Irish Classic - Part 1

A little video our own Chef Mick Dimas did last year, showing you how to cure your own corn beef at home. Besides a pint of Guinness is there any better way to celebrate St. Patrick's Day than with this Irish Classic?

You need to allow about 1 week to make the brine and cure the meat, so be sure to get started by March 10th if you want to enjoy the corned beef on St. Patrick's Day, which is March 17th.

Pink Salt is curing salt (not the pink Himalayan salt or pink Hawaiian salt!) and is available online at or in San Francisco at The Village Market in the Ferry Building

In this video Chef Mick shows you how to start the brine and cure a piece of beef brisket and turn it into corned beef.  It is really a simple process that just takes a little time and a few ingredients but it is really really simple to do at home.   And of course the taste is going to better than any mass produced corned beef you buy at your local mega-mart.  This video recipe takes you through the steps you need to take to make this dish in your own kitchen.

Cooking on your own not only makes food taste better, it makes food better for you as you put in the ingredients you want to put in your food, which in turn you put in yourself.  No need to worry about complex multiple syllable words on your ingredients label.  If you have a hard time pronouncing an ingredient do you ever think how will your body digest it if your brain can't even pronounce it?

Take a look at the video now if you want to have your corned beef ready for St. Patrick's Day, this isn't fast food, its great food.

Add Thyme offers cooking classes in The San Francisco Bay Area, check us out at

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