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.
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".
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.
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
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.
If you're into sous vide there is a facebook group "exploring sous vide" that has quite alot of corned beef on it
Corned beef, the ginger stepchild of the food world.
But vastly underappreciated! Shall watch this with interest
I'm fairly sure there was a thread on this a while ago.
F.T.F.A.
I am assuming we are talking UK corned beef, not US style, as the two are very different.
So clever my foot fell off.
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.
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.
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.
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.
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.
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".
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.
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
At first I thought “corned beef” was a type of leather watch strap that I was not familiar with...
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...
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".
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.
And so it starts.
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
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?
Whole chunks of my life come under the heading "it seemed like a good idea at the time".
Started out with nothing. Still have most of it left.
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.
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".
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
This is making me salivate.
What a tremendously beautiful sight, Eddie.
Slightly envious congratulations.
Brane
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.