Grass-fed Corned Beef - Smoked by Chef Pam

Corned beef is a flavor that's hard to find in Bangkok - especially corned beef that's been smoked for 14 hours by a master meat smoker! This corned beef starts out as grass-fed brisket before being salt cured in brine for 10 days, further brined in a pickling and simmered for 2 hours until tender...and then sent off to the smoker for 14 hours of wood-fired love. The result is a delicious smoked corned beef that can be eaten chilled or hot. Incredible on its own, in a sandwich, or with any smoke-house worthy side dish. -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. You can also try our grass-fed pastrami by Chef Pam. -- Reheating instructions: Defrost the package, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat! Ingredients: Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar 100% grass-fed, antibiotic and synthetic growth hormone-free.