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Thread: Has anyone made their own "real" corned beef?

  1. #1
    Administrator swanbourne's Avatar
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    Has anyone made their own "real" corned beef?

    I really fancy trying this but looking up the process, I find several different methods of preparation and then there's the waiting. Has anyone done this and can recommend the procedure and finally, is it worth it?

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  2. #2
    Master MakeColdplayHistory's Avatar
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    I haven't but I'm interested.
    I have often wondered (and googled) if there is a 'gourmet' corned beef. I'd give it a go making it myself if there was a simple recipe.

  3. #3
    Master blackal's Avatar
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    By ‘corned beef’ do you mean (for example) - pickled brisket/pastrami?

    I used to make my own pastrami a lot of years ago with saltpetre.

    Might look to try it again

  4. #4
    Grand Master oldoakknives's Avatar
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    Mmmmm......could be interesting. Love corned beef, especially those large slices from the cold meats counter.
    Started out with nothing. Still have most of it left.

  5. #5
    Master subseastu's Avatar
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    If you're into sous vide there is a facebook group "exploring sous vide" that has quite alot of corned beef on it

  6. #6
    Grand Master GraniteQuarry's Avatar
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    Corned beef, the ginger stepchild of the food world.

    But vastly underappreciated! Shall watch this with interest

  7. #7
    Grand Master magirus's Avatar
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    I'm fairly sure there was a thread on this a while ago.
    F.T.F.A.

  8. #8
    Grand Master TheFlyingBanana's Avatar
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    I am assuming we are talking UK corned beef, not US style, as the two are very different.
    So clever my foot fell off.

  9. #9
    Grand Master Saint-Just's Avatar
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    Is it UK or Irish? The latter is a sort of (delicious) stew, is it not?
    'Against stupidity, the gods themselves struggle in vain' - Schiller.

  10. #10
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    I make my own saltbeef, do you mean that or traditional bully beef?

    If the former then it’s easy and well worthwhile.

    https://forum.tz-uk.com/showthread.p...=1#post3857466

    If the latter then start with the former and then compress with clarified butter?
    Last edited by Captain Morgan; 17th March 2019 at 12:10.

  11. #11
    Master draftsmann's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    I make my own saltbeef, do you mean that or traditional bully beef?

    If the former then it’s easy and well worthwhile.

    https://forum.tz-uk.com/newreply.php...eply&p=3857466

    If the latter then start with the former and then compress with clarified butter?
    I concur with the honourable gentleman. Homemade salt beef is very satisfying to make.

  12. #12
    Quote Originally Posted by Captain Morgan View Post
    I make my own saltbeef, do you mean that or traditional bully beef?

    If the former then it’s easy and well worthwhile.

    https://forum.tz-uk.com/newreply.php...eply&p=3857466

    If the latter then start with the former and then compress with clarified butter?
    I've corrected your link: https://forum.tz-uk.com/showthread.p...=1#post3857466

    No idea what's needed to reinstate the images though.

    R
    Last edited by ralphy; 17th March 2019 at 08:42.
    Ignorance breeds Fear. Fear breeds Hatred. Hatred breeds Ignorance. Break the chain.

  13. #13
    Master MakeColdplayHistory's Avatar
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    I'm going to give this recipe a go: http://www.helengraves.co.uk/how-to-...and-salt-beef/
    First step is finding a large non-metallic container and clearing space in the fridge.

  14. #14
    Master
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    Quote Originally Posted by ralphy View Post
    I've corrected your link: https://forum.tz-uk.com/showthread.p...=1#post3857466

    No idea what's needed to reinstate the images though.

    R
    Thanks R

    This is the post I tried to reference:
    https://forum.tz-uk.com/showthread.p...=1#post3857466
    Last edited by Captain Morgan; 17th March 2019 at 12:10.

  15. #15
    Administrator swanbourne's Avatar
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    This is the type of corned beef I mean, not the Fray Bentos stuff.



    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  16. #16
    Master
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    Yep as per my post above.















    Using up the leftovers...




  17. #17
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    Used to make this regularly when I lived on a cattle property in Australia, the availability of beef and space/time made it achievable and it's beautiful, even the hearts and tounge.

    We used to brine the cuts for a least a week in a bucket of salt solution of water and salt (add salt until no more will dissolve) then a dose of quick cure saltpetre was added.

    We used to turn the beef every couple of days, when ready to use it was rinsed and boiled low and slow in fresh water with potato and pumpkin.

    The first meal was eaten hot the leftovers were then chilled and kept for sandwiches or cold meat meals.

    It is beautiful.

  18. #18
    made this a few times as well as curing my own bacon etc , get my curing supplies from here > https://www.homecuring.co.uk/collect...nd-bacon-cures

  19. #19
    Craftsman redhed18's Avatar
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    At first I thought “corned beef” was a type of leather watch strap that I was not familiar with...

  20. #20
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    Ohh I’m watching this tread with anticipation... I am a convert to this style of meat. I went to New York last summer and had a sandwich at one of the famous delis. Gotta say the pastrami was a revelation. Up until that point I always said I did not like pastrami. My only experience of it was the UK super market processed stuff which is rubbish. In New York it was real meat which was so tender and bags of flavour.

    So please let us know how you get on with this as would love to make my own corned beef and pastrami...

  21. #21
    Master Albellisimo's Avatar
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    Quote Originally Posted by L8_M8 View Post
    Ohh I’m watching this tread with anticipation... I am a convert to this style of meat. I went to New York last summer and had a sandwich at one of the famous delis. Gotta say the pastrami was a revelation. Up until that point I always said I did not like pastrami. My only experience of it was the UK super market processed stuff which is rubbish. In New York it was real meat which was so tender and bags of flavour.

    So please let us know how you get on with this as would love to make my own corned beef and pastrami...
    You can buy proper pastrami from any decent butcher. Personally I don't by an meat stuffs from Super Markets; once you've got a decent butcher you never look back. Mine does an amazing smoked beef bacon with a treacle glaze.

  22. #22
    Administrator swanbourne's Avatar
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    The dry rub mix has arrived and I'm off to get a piece of brisket this afternoon. I'll try to remember to take pictures.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  23. #23
    Master MakeColdplayHistory's Avatar
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    The 'Prague Powder #1' has arrived and I'm off to get a piece of brisket tomorrow morning. I'll try to remember to take pictures.

  24. #24
    Administrator swanbourne's Avatar
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    And so it starts.



    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  25. #25
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    Question

    This was on James Martins Saturday thingy a couple of weeks back...

    The Mrs looked at me and said "we're making some of that, when you get home from work".

    I'm bloody starving now.!

    How long do the destructions say it will take?

  26. #26
    Grand Master JasonM's Avatar
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    Quote Originally Posted by MakeColdplayHistory View Post
    The 'Prague Powder #1' has arrived and I'm off to get a piece of brisket tomorrow morning. I'll try to remember to take pictures.
    Lightweight 😁.
    My dangerous Saltpetre arrived yesterday and the brisket is bought. Will start the process tomorrow.
    Cheers..
    Jase

  27. #27
    Administrator swanbourne's Avatar
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    Quote Originally Posted by RobboMedic View Post
    This was on James Martins Saturday thingy a couple of weeks back...

    The Mrs looked at me and said "we're making some of that, when you get home from work".

    I'm bloody starving now.!

    How long do the destructions say it will take?
    2 days per inch thickness plus 4 days, mine will take 8 days and then I'll rest it on a trivet inside a roasting pan with a lid with a little bit of water in and cook it at 130C for 5 hours.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  28. #28
    Quote Originally Posted by RobboMedic View Post
    This was on James Martins Saturday thingy a couple of weeks back...

    The Mrs looked at me and said "we're making some of that, when you get home from work".

    I'm bloody starving now.!

    How long do the destructions say it will take?
    lots of curing recipes on that link i posted above (eddie is using one of their cures ) - the smoked bacon cure is excellent stuff as well as the salt beef one.

  29. #29
    Grand Master oldoakknives's Avatar
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    Quote Originally Posted by swanbourne View Post
    This is the type of corned beef I mean, not the Fray Bentos stuff.



    Eddie
    Ah yes, was thinking of the old tinned stuff. Had a look online at the various types and recipes, and somehow ended up looking at a picture of a Pastrami Cheeseburger! Interested to see how yours turns out. If there's any left over I'll pm you my address
    Started out with nothing. Still have most of it left.

  30. #30
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    Quote Originally Posted by swanbourne View Post
    2 days per inch thickness plus 4 days, mine will take 8 days and then I'll rest it on a trivet inside a roasting pan with a lid with a little bit of water in and cook it at 130C for 5 hours.

    Eddie
    You are a patient man Eddie...

    I made some beef jerky a while back, from a cheap rump steak sliced thin and marinated in home made soya / sugar etc.
    I struggled to leave it marinating for 2 hours before it went into T'oven.

    1st batch tasted amazing, but you'll have to take my word for that...
    The Mrs is unable to verify, as I ate it all before she got home from work :)

    2nd time I made it, exactly the same procedure, but it tasted awful.
    No idea why, and I haven't bothered trying since.

  31. #31
    Master Ticker's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    Yep as per my post above.






    That's a thing of beauty! Hats off to you sir.

  32. #32
    Master MakeColdplayHistory's Avatar
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    Quote Originally Posted by MakeColdplayHistory View Post
    I'm going to give this recipe a go: http://www.helengraves.co.uk/how-to-...and-salt-beef/
    First step is finding a large non-metallic container and clearing space in the fridge.
    Quote Originally Posted by MakeColdplayHistory View Post
    The 'Prague Powder #1' has arrived and I'm off to get a piece of brisket tomorrow morning. I'll try to remember to take pictures.
    The beef...



    The brine (currently cooling)...


  33. #33
    Master
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    Quote Originally Posted by swanbourne View Post
    And so it starts.



    Eddie
    I’m interested to see how a dry cure comes out, I’ve only ever known of a wet cure to make salt beef.

  34. #34
    Administrator swanbourne's Avatar
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    Eight days cure and 5 hours slow cook. Very difficult to slice because it's falling-apart tender.



    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  35. #35
    Grand Master JasonM's Avatar
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    Did mine yesterday, as you say, fall apart tender, I was a little disappointed to see mine didn't have the classic red colour, more saltpetre next time I guess.
    Really tasty though.
    Cheers..
    Jase

  36. #36
    Administrator swanbourne's Avatar
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    Quote Originally Posted by JasonM View Post
    Did mine yesterday, as you say, fall apart tender, I was a little disappointed to see mine didn't have the classic red colour, more saltpetre next time I guess.
    Really tasty though.
    Mine looks a bit redder than the picture shows but not as red as the shop-bought stuff though. Can't fault the taste.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  37. #37
    Master
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    This is making me salivate.

  38. #38
    Master
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    Quote Originally Posted by swanbourne View Post
    Eight days cure and 5 hours slow cook. Very difficult to slice because it's falling-apart tender.



    Eddie
    Looking good Mr P, I’m guessing it was a slow oven roast rather than a simmer?

  39. #39
    Administrator swanbourne's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    Looking good Mr P, I’m guessing it was a slow oven roast rather than a simmer?
    Yes, 5 hours at 130C in a closed roasting tin with a bit of water in the bottom, meat sitting on a trivet.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  40. #40
    Craftsman ChronoCop's Avatar
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    What a tremendously beautiful sight, Eddie.
    Slightly envious congratulations.
    Brane

  41. #41
    Master MakeColdplayHistory's Avatar
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    Cooked mine yesterday. It was in the slow cooker for 7 hours and came out 'OK'. Mine was always going to end up as corned beef but it wasn't as soft as I would have liked it if we were going to eat it sliced last night. The bit I ate was very tasty but not falling apart/melt in the mouth. So I've taken all the fat off it today and chopped it roughly, bound it with melted butter, squashed it into a tupperware and bunged it in the fridge.




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