Corned beef is usually made with sodium nitrite, a preservative and color enhancer that is probably best to avoid. Although this roast won’t get the bright rosy red you’re used to seeing with corned beef, it will taste just the same. And with meat this good, who needs preservatives? It’ll be gone before you know it.

Be sure to get a roast soaking on March 10.

  • 1/2 gallon water
  • 1 cup kosher salt
  • 2-4 Tbs. raw honey
  • 1 Tbs. cracked black pepper
  • 1 Tbs. toasted coriander seeds
  • 12 bay leaves, crushed
  • 1 Tbs. red pepper flakes
  • 1 Tbs. dried thyme
  • 1 tsp. caraway seeds
  • 1 cinnamon stick
  • 5-6 chopped garlic cloves
  • A 3-5 pound venison (or pasture-raised, grass-fed beef) roast

Put everything except the roast in to a large pot and bring to a boil. Remove from heat and let cool to room temperature, which will take a few hours.

Once the brine is cool, put the roast in an airtight container with a lid and pour the brine over it, until it’s fully submerged. You might need to use something to keep it all the way under the surface of the liquid. Cover with the lid and refrigerate for 7 days, agitating it every other day.

When you’re ready to make it, rinse off the roast and put it in a pot just big enough to hold the roast and cover it with water. Simmer — don’t boil — the roast along with some onion and garlic cloves for 2-3 hours. Remove and eat with sauerkraut or cabbage.

Adapted from Hunter Angler Gardener Cook