How To Make Salt Beef (Complete Process) 

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Another tip: let the meat rest in the liquid you boil it in, for a least 30 mins or until cooled. The proteins contract during cooking and squeeze a lot of the juice out. As they cool, they relax and, as they do, you want the meat to reabsorb that liquid. It's a bit like squeezing a wet sponge; it you realease your grip on a sponge in air, it fills with air and you have a damp sponge. If you release your grip under water, the sponge absorbs the liquid and ends-up saturates. Also, don't use a serrated or scalloped (bread knife) blade to carve. Always a sharp straight edge. Another solution to the brining container size is to unroll the brisket into a slab. This tends to fit low rectangualr boxes better and can reduce brining time. Also makes carving a bit easier.

The tip about dunking the meat in the juice before serving is just genius. I had some salt beef left over the following day, warmed up the leftover juices I kept, put the meat in for a couple of minutes and it was just like it had come out of the pot the day before.

love video, im from newfoundland canada for me the definition of salt meat is what you made, cornbeef is baked or steamed with a spice rub after brining, and like everywhere pastrami is smoked with a spice rub after brining

I adored Salt beef sandwiches at The Brass Rail in Selfridges.But here in Brazil I cannot get the right cut of beef to use . Does anyone know the name in Portuguese..? I've messaged Kosher butchers in Sao Paulo,but never get a reply!! Delicious meal with cucumber and the beetroot and Horesradish.Sheer heaven ! Thank you.

I haven't made it for a few years but I'm going to get some brisket this weekend. I usually untie it and put it into the brine as a flat piece of meat. It spends less time in the brine and it's easier to carve. I'm going to try your recipe and ingredients, so thanks for the video.

Great video Leigh! I've made salt beef a few times, it can take quite a while but so worth it. Looking forward to more uploads!

cheeky salt beef bagel!! very nice sir!!

B&K Salt Beef in Edgware. Best Jewish salt beef in London.

You went mad there with the prague powder!!

I remember having this as a starter in a restaurant years ago and your recipe looks just like it. Got to make it now! Thanks

Hi can you please write out what the ingredients are please (my English is not so good to write down) thank you

Been looking to make this since I had my first in London last month. Great Video mate.

Never attempt to carve meat (especially when hot) with a serrated knife. but thank you for the recipe.

hey excuse me i have a question what is the pink spice and what is it called

I was taught to slice on a diagonal against the grain. It might help you keep it together.

Love salt beef ❤thanks for very informative guide mucho graicias

Take care with the Prague powder. Yes, it makes it pink. It also combines with proteins and acid in your stomach to make nitrosamines. Those lovely compounds are carcinogenic.

im wondering if i can do with with the brined briskets you can get here - in Newfoundland, salt beef is big, you can buy it vacuum sealed or in a bucket, i a red salt peter brine. its usually soaked out and used in boiled dinner (called Jigg's Dinner in these parts), and many still serve a roast along with the boiled portions. Hmmmm may have to try and adapt this.

That looks very nice, I’m gonna have to try it one day

Mate; every time I make corned beef I add more coriander. Over the years it got silly. This time I used mug full of coriander for a 2.5 litre brine.

I’m going to give this a go this week

Leigh, in your most honest judgment - how tender/juicy was this meat? I’m just wondering (before I make it) if I want to cook it a bit longer or not - was it the same as The Brass Rail you’d say? Was it a bit dryer? Cheers mate

It's better on rye bread with a pickle :)

Good effort mate

Best make this with the strings snapped so it's unrolled. Easier to slice.

Any chance of approx quantities of spices eg tsp or tablespoon or is it just freeform ? Excellent video look forward to trying once you have replied.

high quality video!

How long will the finished product keep in the fridge?

Down to earth😃look great.spill and all.

Where did you buy that cooking pan please?

Hello, Could you help me troubleshoot? I've done almost everything the same as you, even got the same cut of meat from sainsburys, but mine came out brown and tough as leather. I've used prague powder number 1 7.5g/litre as it says on the packet. Brined for 5 days. I accidentally used more sugar than you and used some different spices. Brought to a boil, and then low heat for 2 hours. The second time i tried to use a meat thermometer to cook only to medium well, and so cooked for much shorter, but still brown and leathery. I'm so confused.

Fab video, one tip not to cut the meat with a bread knife.. but thank you 😊

Ask Santa for a whustof confectioners/pastry knife. Amazing for bread, big veg and carving. It will change your life

Ah see I thought this was (what we call) corned beef but wasn't sure. Also what you guys call corned beef 🥫 we call corned beef *hash* (you mean the stuff with the potatoes in it)

u will still get the pink center even without saltpeter

Hi could I use epsom salt instead of pink salt ? Thank you

Something im doing wrong, i tried 3 times, ‘never pink inside , and very dry. Epic fail for me . Whats the brand for the pink salt please ? Great video tho

Ideally totally covered because the direct contact between air and the meat can create all sorts of nasty things! Like a mouldy piece of beef!

Very nice you forgot to add Dill pickle and Rye bread to the finish sandwich, proper Jewish style or east end of london

Am I blind or did I miss the amounts for the spices somewhere? Lol could someone please send quantities

Corned beef was the way to make inedible meats to be very tender and edible. Very old english with out any additives.

I can’t believe that nobody has even mentioned that you used a bread knife to cut that meat 😂😂😂

Is it possible to make it without sodium nitrile salt? Thanks. God Bless.

Let it go cold then slice

Rho?

Why not dunk the whole thing bagel and all

Half of a teaspoon of pink salt would have been plenty for no longer than your resipés takes it you were going to keep it for a month or longer a whole teaspoon would be enough but I bet it was very good looked great

You could have submerged the whole briscut if you had untied it

its irish not american

Hey man, great video. I have a channel with 1.3k subs that I want to use for cooking vids, was wondering if you want to go 60/40 - u make the vids and I’ll upload etc. Let me know if interested and we’ll talk

Mate , if yr going to make a video on food, do a proper job and write down the quantities of the ingredients.

I don't think you are identifying as a woman, but your knife is actually the problem here. I don't know how to make 'corned beef', or salted beef - BUT you made such a delicious serving of beef you actually didn't need a 'carving knife', so it would appear. A non-serrated vegetable knife would have done well, better so if you cooled the beef before using any knife as you probably could've used a spatula to cut that meat XD Frankly, I do believe I must compliment your cooking even in my criticism! Not many times, on RU-vid, do I get to say YOUR MEAT WAS TOO TENDER, THAT'S THE PROBLEM. Props, it looks delicious! A sharp knife is a safer knife - always - (serrated steak knives are "for guests not the cook", in my house that is. I hate serrated knives of any kind because they are harder to sharpen. The beef I serve could ALWAYS be cut with a butter knife, but it is traditional to use steak knives lol) and you have a new subscriber from this video from almost a year ago! I can't even imagine how a fresh, salted beef bagel sandwich would taste like, but after this video I HAVE TO TRY IT. Nice, keep up the good work!

This recipe is too complicated.