Corned Beef

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Exactly what Corned Beef brings to mind depends somewhat on where you live. To Americans you probably think of thick slices of pink cured meat served on rye bread in a New York deli. If you're British, corned beef is a pinky-grey paste-like substance that comes out of weirdly-shaped cans. Irish Americans also invented the tradition of having hot sliced corned beef with cabbage and potatoes on St. Patrick's Day.
Whatever you think it should be like, corned beef has nothing to do with corn. 'Corning' is simply an old word for curing or pickling. Traditional wet curing usually takes at least a week for the cure to penetrate the meat.
It might seem like a lot of time and effort the make your own corned beef, but the results are definitely worth it. Home made corned beef is way better than the stuff out of cans.
The written recipe for homemade corned beef is here: keefcooks.com/how-to-make-hom...
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Опубликовано:

25 апр 2024

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Комментарии : 45

@Canalcoholic 2 месяца назад

Off topic, many supermarket shopping trolleys in the UK require a pound coin inserted from the rear as a deposit to release them. The keys on corned beef tins are a perfect width. Insert, release, rotate and remove. Keep one on your key ring.

@Keefcooks 2 месяца назад

Good to know! I actually have a few plastic discs that are the same diameter as a pound coin.

@Canalcoholic 2 месяца назад

@@Keefcooks But this is more of a jiggler, it doesn't stay in the trolley.

@Beruthiel45 2 месяца назад

Ooh, I wonder if it would work for a dollar coin here called a loonie, because it has the famous loon bird on it. We all carry one for our shopping trolleys too. 🇨🇦😉

@stephensano9156 2 месяца назад

I've not watched a complete beef corning video before Keef and yours is brilliant with a blend of whole and powdered spices. I am sure the process leads to a very desirable flavor! In America at supermarkets, Corned Beef comes pre brined in plastic so its a quick cooking process alone. I am sure some folks like to brine themselves, but must go to stand alone butchers to acquire just the beef.

@jstrie275 2 месяца назад

I love corned beef, cabbage, carrots, onions and potatoes

@brendarigdonsbrensden.8350 2 месяца назад

That looks like the corned beef I’ve boiled to get it sliceable you have to chill it. Its expensive here for the flat cut goes on sale $4:99-$5:99 a lb in march …….wonder why ? 🤷‍♀️😂❤️👍🏼 strain that water cook your cabbage carrot and potatoes in it 😘

@mohammedaltammemi6356 2 месяца назад

looks easy and good. ill give it a try

@sallybanner 2 месяца назад

next step you should make pastrami!

@davidclifford2039 2 месяца назад

Well done Keef. I got my eye on you as myself and my Filipino wife of 50 years are always on the look out for your recipe's. OMG after about 15 tries I still haven't mastered Puff Pastry.

@mr.piechipsandbakedbeans7967 2 месяца назад

EY up our lad our goer Keef. Looks lush! Brings back some memories.

@isyt1 2 месяца назад

That’s looks great and something I’d never considered making. Wouldn’t worry about it being crumbly, the supermarket slices tend to fall apart quite easily

@jellybryce7742 2 месяца назад

Thank you Keith! The first thing I noticed was the color of your corned beef! Interesting video to see the different style compared to what im used too!

@karendaley3184 2 месяца назад

Wow, that looks so good. I didn't know why corned beef was called corned, thanks for that nugget.

@samaitcheson7057 2 месяца назад

Can't wait to try this one Keef. I've been using your old corned beef recipe for years 👍

@dwaynewladyka577 2 месяца назад

Looks pretty good. Cheers, Keef! 👍🏻👍🏻✌️

@admirathoria0073 2 месяца назад

Corned beef with cabbage. Delicious. Corned beef out of a can. Delicious too. In my part of the US, we have corned hams. Large gashes are cut into them. A mixture of leafy greens (collard, cabbage, field cress, etc.) and spices are stuffed into the gashes. The stuffed ham is wrapped in cheesecloth and boiled for hours. It's cooled in the cooking liquid and served thinly sliced. As near as I can figure it's the American cousin of the Lincolnshire stuffed chime.

@Keefcooks 2 месяца назад

Interesting!

@HansDelbruck53 2 месяца назад

Even on this side of the Pond, that looks and smells Gastro-naughty. Keefaholics everywhere - UNITE!

@nigelsouthworth5577 2 месяца назад

I love your videos Keef!

@nkent3544 2 месяца назад

Very nice Keef, most interesting. 👌

@rickbear7249 2 месяца назад

Thanks, Keef, this is probably your best video yet. Very well presented, with super easy to follow instructions, and it looks delicious 😋. I love "real" Corned Beef and will definitely be giving this a try. 👍 Rick

@Keefcooks 2 месяца назад

Wow, thanks!

@aserioussalamander9475 2 месяца назад

good one keefer!

@JanTheNan 2 месяца назад

Thanks K

@jamesgoacher1606 2 месяца назад

That 'seemed' to be easier than I expected. I have been meaning to do this myself but I was unsure (didn't know)(thought it might not be) if our Brisket was the same cut as the America one cos pictures I have seen bear no resemblance. I have seen other peoples films of this process - with an enormous (USA sized) Brisket and they Brimed it for ages. Cannot remember how long but I was surprised when you said two or three days. Maybe your fell apart because it was a rolled joint rather than a lump. How long to you think it will keep?

@jimw6659 2 месяца назад

Hi. According to websites, 5 days if stored in an airtight container in the fridge - 6 months in the freezer.

@rickbear7249 2 месяца назад

Freezing it as it cures is a great idea. Anything with spices cures really well in the freezer, and I've found it's the best way to ensure those flavours permeate all the way through the meat. Thanks for the tip.

@alexanderturner6670 2 месяца назад

Love your channel been watching since the fish finger video

@Keefcooks 2 месяца назад

Awesome! Thank you Alexander!

@parkerzilla6323 2 месяца назад

Hi, is that the same process as making salt beef, as in the product served in bagels. Thanks.P.S. I didn't realise corning was a process, in this case giving corned beef. I thought it was beef with cereal (corn) added to bulk it out for poorer people. I suspect very few people realise why it is called corned beef.

@mrparlanejxtra 2 месяца назад

Scott will be screaming at the screen because you did not apply a thick layer of Colmans.

@Keefcooks 2 месяца назад

Who? (Yes, I know).

@trisbaker363 2 месяца назад

Nice vid Keef, how is Mrs Keef?

@Keefcooks 2 месяца назад

She is fine.

@jesperdahl1486 2 месяца назад

Corned Beef comes in weirdly shaped cans in the rest of Europe, and in the US as well. LOL

@JanTheNan 2 месяца назад

More than once nearly lost a finger.

@JanTheNan 2 месяца назад

Have Raided Amazon for essentials.

@NeighborhoodOfBlue 2 месяца назад

Based on the photo, it looks like your brisket barely took the brine. I have been curing my own for years and recommend flipping your brisket halfway through and keeping it in the brine for ten days. You'll get better flavor and color distribution. If you're only leaving it for 2-3 days like in your recipe, it's why your color isn't right.

@Keefcooks 2 месяца назад

Yeah, I did actually leave it for 7-8 days and turned about 4 times. Hmmm.

@thewefactor1 2 месяца назад

@@Keefcooks I think I heard you mention that the beef cut was rolled and tied off? Maybe wait until the flat is cured and then roll and tie off. As well, 3 1/2 hours may have been too long and refrigerating the beef before cutting for sandwiches helps as well by congealing as you probably know already. Nice upload.

@JanTheNan 2 месяца назад

Electric carving knife won’t rip it to shreds.

@Keefcooks 2 месяца назад

Is that still a thing? I've never owned, used, or considered buying one.

@JanTheNan 2 месяца назад

@@Keefcooks yes, had one for many years, will renew at some point.