Corned beef made from brisket, which is treated to a brine of salt, sugar and a secret blend of aromatic spices. It’s cured using celery juice powder rather than synthetic sodium nitrites and nitrates. A long, slow cooking process means this corned beef is extremely tender, meaning it’s ideal on a thick slice of levain bread, one of our krauts or kimchis, and topped with a condiment of your choice.
This is a fully cooked and sliced meat. They are in sous vide bags suitable for reheating in a pot of simmering water or in a microwave using low power for 20-30 seconds.
Contents: 1 pound sliced corned beef
Producer: Singer’s Significant Meats
Location: Washington, D.C.
Doug Singer started curing and smoking his own corned beef and pastrami to satisfy his cravings for the Jewish-style sandwiches of his childhood in Cleveland and Detroit. After much research, testing, and a sausage and meat processing class at Iowa State University, Doug landed on his ideal formula to make naturally cured corned beef and pastrami. Every piece is crafted using Old World techniques, including hand trimming, all-natural immersion brining and a proprietary blend of hand-rubbed seasonings.
Ingredients: Beef brisket, salt, sugar, celery juice powder, aromatic spices
Storage and handling: Keep refrigerated for 3 to 5 days, or divide into smaller portions and freeze for up to a year. This is a fully cooked and sliced meat. They are in sous vide bags suitable for reheating in a pot of simmering water or in a microwave using low power for 20-30 seconds.