I bought all the spices to make the pickling and a 5 lb brisket. I cooked it for 4 hrs in a Dutch oven. It came out perfect. The next day I made Jamaican fry up cabbage and added the corned beef. OMG!!!! It was delicious. Will definitely do it again.
Great Video Kevin thanks for the brine tips, I like coating a 10 lb corn beef with brown sugar and pouring a couple of Guiness's to cover and using a crock pot cook it low for about 8-10 hours with red potatoes and cabbage comes out great
This is the first time that I have already found the big recipe... I have tasted this meat years ago, but I didnt know what was the name finally, I am on the process to make my own corned beef!!! at least!!! thank you!!!
Nitrite, not Nitrate. Nitrate can be found in Prague #2 for sausage, etc. Your written recipe is correct, just the spoken part was wrong. Thanks for the recipes, I'm looking forward to doing the corned beef and your Pastrami recipes. Love the music!
A buddy of me gave me a Nilgai shoulder, idk why but making corned beef out of it sounded pretty good. I just found this channel and subscribed. I sure don't cook bland. I'm about to binge watch and see what else I can make.
Glad you found me, lots of tasty grub. I also have another channel that definitely is not bland here too: Silk Road Recipes ( ru-vid.com/show-UCy0sgFeR-_nflguL-2JmQ8w ). Hope fully you subscribe there too. I just started it. :)
Dear Kevin Sir Good Evening, .The Cornbeef You made the end product is Awesome with the pink colour that u get.What is the salt that u use for the brine.Do u use Salt petre ,please share with me .Thanks God bless
this gave me a huge jones for corned beef and i just scratched the itch.. massive corned beef sandwich from local deli. happy and burping, now entering food coma. later, peeps
Looks fantastic! I see your InstantPot directions say to pressure for 90 minutes. I have a small 2 lb brisket from a small steer. Will I need to reduce the cooking time? If so, can you tell me how long to pressure it? Thanks so much!
Great question: No, it is not safe to reuse the brine! Discard the brine solution after use. The brine will contain proteins, blood, and other stuff from the meat that soaked in it. From a food safety standpoint, it is not advisable to reuse brine, even if it is boiled first.
Hi Kevin. I hope you'll answer my question. In many recipes, brine process takes 5-6 days and boiling takes 4 hours. Does your method make any differences? 90 minutes in pressure cooker seemed more practical to me.
Sorry I missed this one Ahmet. Feel free to brine 5 days if you like, this was how I was taught and also there are many recipes out there that do the 10 day brine. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! There are several cooking methods detailed there.
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
Just out of curiosity I wonder what would happen if you didn’t add any sodium nitrate salt ? I don’t think it would go bad would it? If you cooked it right away ?
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
I've never done that so I couldn't say. If you do, come back and let me know and in the meantime I'll keep it in mind the next time I make one myself Adam. Thanks!
Great recipe. I’m new to cooking with this cut of meat. I was thinking about using my smoker with the same brine. Any experience or suggestions for that?
I've read this, but have not tried it. "Meat cured with sea salt and smoked will not have the characteristic pink color of meat cured with nitrates, but it will have a similar flavor. Sea salt can be used as a substitute for both the Prague powder 1 and the Prague powder 2 types of curing salt."
James, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips, although the answer is brine refrigerated.
I turn it on day 5 Frederick. Full Instructions found here: Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Do you only use the flat. Would it work using a full packer brisket. Then cut into pieces that would fit in whatever cooking appliances a person desires.
So I'm not clear about this part. After 10 says the brisket is rinsed but then cooked again in 'beef broth' - this is not the brine, right? Otherwise why bother with the rinsing.
But if you have stake left overs you can use them to make the corned beef too, right? Or it will not be the same. Yeah, definitely not gonna be the same.. but how bad?
