“Ye shall not make any cuttings in your flesh for the dead, nor print any marks upon you: I am the Lord.” (Leviticus 19:28). It is not lawful for you to get tattoos.
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
Kevin You need to wear more colorful shirts that show off your beautiful tattoos And have a shot of you relaxing 😎 and eating that bad boy Reuben with a grin 😀
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!
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.
Click the SHOW MORE above (or drop down arrow on mobile to the right of the recipe name) to read about all methods. I wasn't going to make 5 different corned beef for this video and mentioned that in the beginning of the video at around the 1:15 mark.
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
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.
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!
Proverbs 23:20 tells us, “Be not among drunkards or among gluttonous eaters of meat.” Overeating is a sin. Overeating on a regular basis is sinful behavior. Food addiction, like all sinful behaviors, separates us from God.
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.
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!!!
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.
JESUS CHRIST IS OUR LORD AND SAVIOR I LOVE MY HOLY SPIRIT GOD SPIRIT GOD BLESS YOU ALL YAHWEH IS GRACIOUS JESUS CHRIST IS CROCIFIED ON THE CROSS FOR US AND ROSE FROM THE DEAD THREE DAYS LATER I LOVE MY HOLY SPIRIT GOD BLESS YOU ALL YAHWEH IS GRACIOUS AMEN
Anyone can we skip the sodium Nitrite or nitrate those literally make me ill. I.E. hot dogs with nitrites also same thing No nitrite or nitrates hotdogs are now available and do not make me ill.
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips! I show 3 ways to cook this and no, I'm not paid by Instant Pot. Have a great day Glen.
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
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 ( th-cam.com/channels/y0sgFeR-_nflguL-2JmQ8w.html ). Hope fully you subscribe there too. I just started it. :)
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.
“Without curing salt that contains sodium nitrite, the color of the cured meat will be gray rather than pink and the flavor is less sweet with a more pronounced “pickle” flavor.” Source: Home Preserving Bible site.
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.
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Those pickling spices sound so tantalising. Nice end product - looks very tasty
Thanks, hope you give this a go!
"CORNED BEEF"
Gumball Stan XDD
Ollie was the star of this show
“Ye shall not make any cuttings in your flesh for the dead, nor print any marks upon you: I am the Lord.” (Leviticus 19:28). It is not lawful for you to get tattoos.
Idk if you'll see this but I love your channel! I bought a 17lb brisket today that I'll be doing this with. Thank you for all the work you do!
I do indeed see, read and respond to comments here and Thanks so much, it's most appreciated!
I just got 20 Lbs of beef brisket at the store for like 40 bucks....this is perfect.
Heck of a deal! I'm jealous.
Where are you from that it’s so cheap!?
Sure beats the hell out of buying corned beef already finished at ridiculously high prices
WOW
You damn near stole that brisket
There's a tail-wagging distraction.
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
All i Can Picture is The Viral Gumball Corned Beef Meme
I can see your dog approves, I do too 💯
10 days I would starve to death
Certain recipes take time, you just need to plan ahead.
😂😂😂
Wheres nicole?
Kevin
You need to wear more colorful shirts that show off your beautiful tattoos
And have a shot of you relaxing 😎 and eating that bad boy Reuben with a grin 😀
I love how the brown sugar gurgled out little audible bubbles at 1:46 😂
That was the sugar? LOL I thought the guy just passed wind.
It's kinda like when I was bathing my grandson
@@douglasjeffries4647 😂😂😂
Yum thanks buddy cheers Ricky 🇺🇸🎸🙏👩🏻🦼💥❤️🔥🥷🏼
Was trying to get recipe to download but site wont let me
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
WOOOO 👁 KIN TASTE THAT FROM HERE BY KRAKKY ! AND WHAT A SAMMICH THAT'LL MAKE MY GOOOODNESS MY TOUNG B SLAPPIN ME BRAIN OUT
This makes a fantastic corned beef Arthur, enjoy!
well I must say I didn't know corned beef was this easy to make, guess I can attempt to make my own now.
I usually corn pork butts. Takes a lot longer to cure though. About three weeks.
So...is this the same as pastrami...or only the starting point? Please advise!
For pastrami go here my friend! keviniscooking.com/how-to-make-pastrami/
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!
I'd go at least an hour. You want all that connective tissue to cook and relax for a tender slice.
@KevinIsCooking Thank you! I'm really looking forward to trying it. Yours looks delish!
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.
Fantastic! Thanks for trying this one and coming back to let me know Rose.
@@KevinIsCooking you are very welcome. The corned beef only lasted 2 days. Everyone really liked it.
Can you share your recipe please? I also want to use my Dutch oven
"Corned Beef!"Nicole Watterson
Using the presser cooker is a great idea .
We use this brine and soak time with venison, just keep thickness about same as beef brisket.
Did I miss the part where you where going to show use 5 ways ??? You missed the other 4 ways..
Click the SHOW MORE above (or drop down arrow on mobile to the right of the recipe name) to read about all methods. I wasn't going to make 5 different corned beef for this video and mentioned that in the beginning of the video at around the 1:15 mark.
@@KevinIsCooking All five would probably get eaten in my house.
now that looks awesome!
Does light or dark brown sugar make much difference when brining?
Not that much really. The darker has more molasses than light, so a little sweeter.
@@KevinIsCooking Thanks! I love dark brown sugar more but am running low And have a whole bag light on hand
Hi... I am your new subscriber! ☺️☺️☺️☺️
So I guess a "instapot" is a pressure cooker
All are but some models are Sous Vide machines and others are air fryers. It all depends on the model.
Wow! That looks so good!
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
Thanks Thomas. That Guiness version sounds excellent!
You waited for 10 days to start the next part of this video that is dedication lol.
Just planned ahead!
Is there alternative for the pink salt.
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.
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!
Proverbs 23:20 tells us, “Be not among drunkards or among gluttonous eaters of meat.” Overeating is a sin. Overeating on a regular basis is sinful behavior. Food addiction, like all sinful behaviors, separates us from God.
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.
Love the video. I got some ideas now to make homemade corned beef than buying those canned ones.
Excellent, thanks Maeggy.
Just curious...your recipe calls for 2 tsp of curing salt but it looks like you used way more than that in the video. How much do you recommed?
Cant you just put corns in the beef
Haha so funni
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!!!
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.
JESUS CHRIST IS OUR LORD AND SAVIOR I LOVE MY HOLY SPIRIT GOD SPIRIT GOD BLESS YOU ALL YAHWEH IS GRACIOUS JESUS CHRIST IS CROCIFIED ON THE CROSS FOR US AND ROSE FROM THE DEAD THREE DAYS LATER I LOVE MY HOLY SPIRIT GOD BLESS YOU ALL YAHWEH IS GRACIOUS AMEN
Anyone can we skip the sodium Nitrite or nitrate those literally make me ill. I.E. hot dogs with nitrites also same thing No nitrite or nitrates hotdogs are now available and do not make me ill.
I never understood the point of sodium nitrate when salt alone is a preservative and it isn’t linked to cancer
I was waitint corned beef for my corned beef reuben sandwich 😡
The microphone is too good I don’t like hearing this guys mouth breathing lol
Pete Price brought me here
Glad you stopped by. Could you give me more info or a link to Pete? I'm unaware of who he is actually. Thanks!
The brown sugar you use; is it just white sugar with molasses or is it real brown sugar?
Yum! This looks fantastic!
How did they corned the beef when there was no refrigeration. I guess tha sodium nitrate was the preservative. I this correct?
It could be in the fridge for 7 Septillion years I still don't like corned beef
Man thats alot of juniperberries,so strong,i pick my own from the large junipers high in the sierras,great in stews too
Great recipe,thanks!!!
Jeff... I actually add dill to mine... it's a different level!
10 day is a little to long it only take 4 to 5 day for a 5 lbs cut & 4 hr to cook it that how it's made
U the man 👍🏾
Just boil corned beef and chopped cabbage in water for a good easy meal
Nice tajin
Imagine my African self thinking there is corn in the recipe.
Awesome 👏🏽 can’t wait to try this
Thank you so much!!! Sometimes my sons pushed me,haha.iI hope you& your family are happy.
Definitely trying this :)
Don't have a instapot maybe you should stop the unapologetic plug like it's an infomercial .
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips! I show 3 ways to cook this and no, I'm not paid by Instant Pot. Have a great day Glen.
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
Geraldine, just tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
👍👍👍🇲🇾
Would be good if you were more specific than “pickling spice blend”. I got no clue what you put in there.
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
Making one right now.
Measurements?
Lori Parsley Click the down arrow to the right of the recipe title at the top it will show more information such as the entire recipe.
..kevin..y no pepper corns...🙄🤭🤗🥰👀
They are in the pickling spice blend Sandra: keviniscooking.com/homemade-pickling-spice-blend/
Thank you for the great presentation...I've been craving a Reuben sandwich so this will be my next delectable project.
Excellent, so glad you found me! Enjoy Rosa.
Wow 😮 !! That's a lot of salt !
It comes from beavis heheheh CORNHOLIO
Thank you
You should try the corned beef we have in the UK , it's disgusting , I wouldn't even feed it to a dog .
Oh my! I hope you give this a try then!
Thank you for the recipe
Beautiful piece of meat!!!
You lost me when you added the nitrates bud.
That was more then 2 tps of the pink stuff ???
what if you can't find a brisket for some reason? Do you have any meat alternatives by chance?
A chuck roast or tri-tip come to come, but honestly I have not tried them in this recipe Mimi. If you do please let me know!
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 ( th-cam.com/channels/y0sgFeR-_nflguL-2JmQ8w.html ). Hope fully you subscribe there too. I just started it. :)
Excellent Presentation Kevin!!!😃 appreciated your history lesson too!👍🌹🐶🌹☕☕☕
Him: So we do this...
Me: *staring intensifies at the dog*
put the mic a little farther from your throat
Yum ❤Making this for St Patrick’s Day thank you. 🍀🍀
It’s too early to be twerking about meat lol 😂
How do you CAN it, KNOW how to cook it
I tried it the same way you made and man it's delicious
Thank you so much for sharing this recipe
So glad you enjoyed this one!
Can I do this with any other meats like chicken, Lamb, or goat?
I personally have never tried it. If you do, let me know what you did and how it turned out.
Thanks a lot for the recipe. I'll try it. And also for not saying ''You may want to...'' ''You may want to...''
A corn of salt is a measurement
Thanks for sharing your videos
Thanks for following along Cheng!
I like 👍🏽 your fun personality Kevin
You R COOL 😎 Kevin !!!!!
You talk to slow speed this sit up
My mouth is watering.
Looks so good. Can the brine be reused for another batch?
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.
Traducir en español
you have the same name as Kevin O'Leary from sharktank?
No, no, no. He has the same name as me!
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.
@@KevinIsCooking Thank you Kevin. Few months ago, I made corned beef the way you showed and it was perfect.
@@sahtesarisinmuzaffer Excellent, so happy you enjoyed this one!
Where is the list of ingredients for the pickling Mix?
Here's a link directly: keviniscooking.com/homemade-pickling-spice-blend/
I mean. I'm just at a loss for how, after a 90 minute high pressure braise, your beef would still have a pink center.
“Without curing salt that contains sodium nitrite, the color of the cured meat will be gray rather than pink and the flavor is less sweet with a more pronounced “pickle” flavor.” Source: Home Preserving Bible site.
@@KevinIsCooking well, that makes sense then
Can you cook this without sodium nitrate?
Definitely. It can be brined and cooked without.
Did u brine it with room temperature or put it on the fridge?
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.