Brisket gets a makeover of sorts when brined, going glam with a classy corned beef look that goes oh so well with a cold beer.
About Michael Ruhlman
During the past 15 years, the work of Michael Ruhlman has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts. Ruhlman is the author of 12 books, including the best-selling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland, OH with his wife, daughter, and son.
Homemade Pancetta
May 08, 2005 by
Pancetta, unsmoked bacon cured with salt and seasonings is the backbone of many Italian dishes. Make it at home with pork belly and this dry cure recipe.
- Quick Glance
- 30 M
- 21 D
- 8
Jim Drohman’s Pork Belly Confit
May 05, 2005 by
Forget the fat for a moment and enjoy this crispy confit. Pork belly is cured with spices, cooked slowly until tender, and finished by deep-frying.
- Quick Glance
- 30 M
- 3 H, 30 M
- 1