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Kita Roberts | Girl Carnivore

Corned beef is on sale this week. Here's what to do with that.

Published 9 days ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Perfectly Brined Corned Beef and Cabbage

The dish that only comes around once a year, but deserves to be on your table all season. Briny, savory, and built to feed everyone who shows up. Make it right once, and you'll never touch the shortcuts again.

🍽️ WEEKNIGHT WINNERS

Sharp Tip:

Before it ever hits the pot, rinse your corned beef and soak it in cold water for at least an hour; overnight if you have time. The brine that's been curing it for days is intense, and a quick soak pulls out enough salt that the finished dish tastes like beef first, brine second.

⏳ WEEKEND PROJECT

SMOKED CORNED BEEF ON A TRAEGER

Rinse the brine, hit it with cracked pepper and coriander, and let the smoke do what the pot never could. The result is something between corned beef and pastrami — and it's the St. Patrick's Day move nobody at your table will see coming.

Copyright 2026 Girl Carnivore®, All rights reserved.

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Kita Roberts | Girl Carnivore

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