getting back to the old ways of doing things is the direction we all should be heading. always good things on this channel. much love to you and yours master chef oliver.
I’ve tried quite a number of salt beef recipes and this is the best. I followed the recipe exactly as given and got a superb result. Well done Jamie and thank you! 3:49
Hi from Melbourne, I’m a Ceylon Dutch Burgher and we make this very dish! We serve this with our home made mustard, my mustard is made from black mustard seeds. Food certainly travels the world.
I love the way you cook, I love the way you cook for your family., and I really love loveI love . For me personally you are the best chef in the world.💪
Thanks Jamie, I’ve tried this and I love it. I regularly smoke briskets but found a full brisket is to much for my wife and I, so I cut it in half and smoke half and make this awesome salt beef with the other half.
In my opinion, curing salts are NOT optional. They might be controversial, but so is botulism. Far more people have died of botulism poisoning than have ever died from nitrates (nitrates/nitrites occur naturally in celery). And if you don't use curing salt (Prague Powder), you don't get the red colour or the tang. And, yes, if you're scared of curing salts, you should be scared of celery.
I’ve made it once it was very nice, thank you so much Jamie. I wanted to know do you use that broth brisket boiled in for anything ? Also can we freeze the ready brisket for an other day?
Nice video but worth expanding on what butchers cure is. Its prague powder #1, salt with sodium nitrite. Don't get / use prague powder #2 as that is slower acting and also includes sodium nitrate - used where you are preparing somethign that will be eaten raw. If you dont use curigng salts (prague powder / butchers cure) then you will not end up with red slat beef. It will basically taste like salt beef but wont look like it and will ruin the overall effect. PS. Weschenfelders online (not affiliated, just a customer) are great for curing salts etc
@@tonymorgan3526 Unfortunately not. The wife wanted some vitello tonnato (or cervo tonnato to be correct) so we took some deer meat and made that. Hoping to try the next couple of weeks
Hi!!! I felt so happy about this recipe! There is something about bagel sandwiches that make me very happy! When i go to the café, having a bagel is my favorite treat, together with a nice cappuccino!!! I love how you combine flavors! It's arts!!! Tante grazie! E ti spero una buona settimana!! Ma dov'è Gennaro??
This reminds me of how my grandmother prepares German Sauerbraten. Definitely saving this video for trying the Salt Beef in the future. Thanks for the great upload, Jamie.
The "corn" in corned beef really means "salt" so salted beef. it's a favorite stateside especially come st patty's day. I've found that simmering for 2.5 hours to be totally inadequate but an hour in the pressure cooker produces superior results. Choose a fattier cut! If you go for the lean flat part of the brisket it will be drier and tougher.
not supposed to cut in half?? not quite here, Stateside! a lovely sandwich Jamie. I've been a fan of yours for years... since my Uni days watching you on the BBC as an exchange student. Thanks!
Looks incredible! Will start this tomorrow and have some sourdough buns on Sunday. I do not think the poking was needed at 3:25 5 days of osmosis will do the trick. If you had some silver skin on there, maybe a poke or 2, But I'm pretty sure a thin piece like that will absorb and equalize the saline regardless of the silver skin
Mine keeps coming out brown and chewy. I'm using Prague powder #1, and I've brined it for 5 days. Am I overcooking it? I'm heating water to 75C and then keeping the meat covered on low heat for two hours. I have no way to monitor temps during cooking. Is that the problem?
Okay, you mention lovely dill pickles, but I cannot find dill pickles here in the UK. As an american, it is such a staple, and nearly impossible to find. Can you recommend a shop in the UK who sells them? (BTW... love this video... I love salt beef - aka corned beef in the USA). Thank you for posting!
