In Australia, the cured version (where this video leaves off) is sold in supermarkets and butcher shops everywhere. We boil it with onions, celery, carrots, bay leaves and lots of herbs. This doesn't detract at all from the flavour. In fact, it tones down the saltiness. It's served with a white cheese/parsley sauce. I've lived in Ireland for the last 15 years and I SO miss this dish from my childhood. I'm very grateful to you for this recipe, because it's just not sold here.
I’m surprised to hear that @pantorban1, as the only time I’ve ever tasted it was in a Pub on a trip to Dublin. It’s not available to buy here in Scotland either to my knowledge p, having attempted to source it in the past.
@@BackyardChef is this the same as salt beef or are the spices different , I omelette made salt beef at home and I remember I had to buy salt Peter which is hard to get nowadays ,looks amazing Rick. !
I made your corned beef using London broil. It was amazing. I had guests from out of town and made this for them. They loved it. Thanks for your wonderful recipes. Much❤❤❤❤!
I had NO IDEA until today that corned beef could be made at home. This is an amazing recipe. Thank you, Rik. Your range of knowledge is off the charts. We are so lucky to benefit from your channel. You deserve a television 📺 show!
I am an Australian living in Thailand and cant get corned beef. However I can get imported AUstralian beef. I am going to try this. You made it look so easy. cant wait will get back to you.
Thanks Rik. Outside flat or silverside is the cut most commonly used in Australia for corned beef, your going high end using a cube roll lol, bet it will be fantastic eating though. I’ve got some maple bacon cure I might use for this one which should work then go on to make pastrami. Another spin on cooking corned beef I sometimes use is to boil it in ginger beer or dry ginger ale until cooked, let it cool, place in a baking dish, smother it in orange marmalade and bake at about 180c for 15 - 20 minutes or until the marmalade caramelises, delicious!!! Thanks from Australia
I love your old fashioned cooking Rick..your food reminds me of what my parents cooked back in the day. My father used to cook also. Our fav, was boiled potatoes carrots,white cabbage,gammon joint and peas pudding,with lots of butter on our cabbage and potatoes. That was our Saturday dinner..Then for tea would be Poached egg on uncut thick buttered toast. Memories eh?lol..Dad would make home made sausage rolls,bacon and onion pie on a Sunday evening,for the week.
Rik, You have the best channel on TH-cam!!! i check it out daily. Myself and my grandkids really love it! Thanks so much. --Dick in Aurora, Colorado, USA
So I have actually tried this one. I love it. This tastes so much better without the over powering salt taste. I used bottom round cut. It's damn good. TY! Next is potted meat.
I once had corned beef from a joint in san Francisco restaurant & loved it.I always wondered why it was different from our "bully beef" now I know .thank you .I cant wait to try it.
So all I have to do is brine a piece of any beef with salt and seasonings 5 to 7 days and its corned beef? Are you kidding me??? We can do this! Thanks Rik!!!🎉🎉🎉
Oh Rik, you have no idea how happy this video makes me. I assumed that brisket was the only cut used for corned beef! I eat corned beef sandwiches nearly every week at pubs and wanted to make one for myself as my wife is not as fond. Corned beef sandwiches are my favorite!
This was so good. I started it five days ago along with (oliveless) olive loaf, which was outstanding, btw. I ended up using a top round steak as that's all Aldi had. So, thin and lean. It was every bit as easy as Rik shows. The hard part is waiting. So today was the day to cook it. Because the steak is thin I opted to cook it like I usually do corned beef-baked in water with onion, carrot and potato. It only took an hour and a half. It could have gone longer to get it tender or in the IP as Rik did but I wanted the veg in the same pan. Pressure cook is the way to go, really, but I'm stubborn. The meat was delicious-perfectly seasoned and of course just the corned beef brisket we all love. I used the least agreeable cut of beef and it was so good. A whole top round would give you bigger slices if you want it lean but next time I'll use something more marbled like chuck. And there will be a next time. There's really no reason not to make your own. Any way you go, whatever cut you choose to use, follow Rik's instructions and it'll be just so good. I promise.
I made this last week and gave it 5 days in the brine and it was very good. However when sliced up the centre of the joint wasn't cured so next time I will give it the full week. On my own personal preference I will omit the ground cloves from my brine as it over powers the other spices. Corned beef hash for dinner tonight 😊
You continue to amaze me, I fixed corned beef and sauerkraut last night, totally hit the spot, and my son took leftovers to work. I still think you can read minds, lol. Thanks, Rik, for being yourself and sharing your recipes. Have a great one, friend 😊
👏🏻👏🏻👏🏻👍🏻👍🏻✋🏻🙌🏻 I purchased Prague powder last week when you made homemade tin beef. I will be following your instruction, and having a blast in the kitchen. Thank you for teaching me these skills.🙏🤗
Absolutely correct. I have made corned beef out of all kinds of different cuts. Likewise, you can make bacon out of any cut of pork. They were all good. I skip the pink salt because I don't care about the color, there is no difference in flavor, but if you feel you have to be absolutely safe, go ahead and use it. If you have the means, a chamber vac works excellent for this application. I hesitated for years getting one, once I did, I kicked myself for not getting one sooner. They seal bags airtight without sucking out any liquid. Good one Rik...good info for your viewers :) Side Note: go right back in that juice with some potatoes and cabbage for 15 or so minutes and your on :)
Mouths watering Rik. For me that is not too flash with maths how do you work out the percentage of salt per kilo please as I'm sure I won't be able to get exactly a kilo or 2 etc. thanks
@@JamesReuben-fp3nk hi, what you do is take the weight in grams and divide by 400. So for example of you have a 2.5 kg cut, that is 2500 grams. Divided by 400 it will be 6.25. did that help at all?
Hi Rik! Fantastic post mate. Love your spice blend. I have always used silverside, never really thought about using anything else. Cheers from Dorset 🤝
I'm in the USA, and whole corned beef is 2-4x the price of roast/chuck/stew beef or other lower end cuts. It looks so good. I want to try this. This gives me confidence to try. I like that I can use my own spice blend and experiment to make it the way I like. Thank your for posting these corned beef videos. Can't wait to make a corned beef sandwich with my own corned beef! Love the channel!
@@BackyardChef I ordered my pink curing salt #1 after watching this. My local store will put beef on sale if you buy 1/2 a cow (just kidding, but it will be 3-6kg package) so I want to be ready when that happens next, cure some, freeze some, eat some. Then I'm come back and rewatch a few more times. :)
@@Chris-ut6eq Give the desription a read about the cure - and weights. Sounds like you are going to use a bigger bit of beef than I did. Thank you. Best, Rik
@@BackyardChef Yes, I'm going to reread the description too. I'll cure something about the same size. They just put a bunch of the meat into a supersized package for discount 1-transaction sale. Now that I've started this, I'll read a lot between now and 1st batch. I'm going roughly follow your spice blend. I have the whole spices which I grind fresh as needed. Just need to double check that I have everything. It will be a few weeks (2-4) before I start my batch. I've not had good corned beef in a couple years.....I have to check and see if you have a pastrami video or want to make one? :)
I have found that using beer instead of water to cook my corned beef in gives it a great flavor and the cooking liquid left makes a great tasting gravy.
Happened to think, I should add, if you do boil in beer, use an amber and not a stout. A stout is too dark for the cook and will make your beef come out too dark. Especially if you boil your potatoes, carrots, and cabbage in the same liquid along with the corned beef. But an amber beer or ale works great.
Hi! Beautiful recipe, sir. I notice you sliced the beef along with the grain. I’m thinking that slicing against the grain will crumble the meat? Then a good corned beef hash can be made with the leftovers ❤ Thank you for the recipe.
We can buy corned beef in South Africa although it’s not as popular as it was when I was young. More easily available at Christmas time. We also boil it with carrots, onions etc. my dad made a mustard sauce with it.
Honestly, that cut of beef looks much better than brisket!! My mom's brisket always had too much gelantinous fat on it for my taste. My favorite part of corned beef and cabbage is the mustard and horseradish sauce i make to put on it, haha. Rik, this is a little off subject, but do you have a recipe for Miang Kham? It is my all-time favorite Thai snack/street food.
I always enjoyed shaved corned beef on rye with a pickle. Impossible to get in my region as everything is Montreal smoked meat which I find to strong. I will have to give your recipe a try. Thanks
Love the salt beef bagel from shop in Brick Lane, London. Mustard and a sliced pickle. Always busy and loads of Emergency Services attending. 😂 Full of Japanese tourists last time I visited - they didn't seem to understand the queuing system until one of the ladies making the bagels told them off. Naturally they apologised and formed a line 😂 Must say
I'm from Australia, but I've never heard the name cube roll. 🤔 In fact my good old meat recipe book "Making the most of meat" by Tess Mallos, who at the time was a consultant to the Australian Meat Board, has a diagram of a beef carcass showing all the different cuts with detailed explanations, but there is no cube roll there.
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry. Beef Cuts - Charts & Diagrams - Australian Beef
Hi Rik. Wonderful channel! I'm in my 70's and I prepared the spices as you described. I'm worried that I may have used the wrong salt. I used Morton All Natural Himalayan Pink Salt. Is that ok, or did I mess up? Thanks!
Actually the first one made is a pain waiting however if you do make regular after finding out how easy this is - start one off every 3 days - Thank you. Best, Rik
Nice one Rik, I'm genuinely gonna do do this, was always curious, is there much difference in end product, if its done in a slow cooker? Thanks for all the videos
That is how my mother used to do tongue, though that 5 days in the fridge were sort of condensed down to 15 minutes while starting the rest of the vegetables, using another 3 plates of the range.
My mother 35 years ago was convinced that the company for OXO was making the stock cube weaker. She found back then, that she had to put 2 oxo's in her stews,where one used to be enough. I have to use 2 cubes also. So it is not your imagination.
@@BackyardChef Rik , just a thought… have you ever thought about making the old frozen favourite of ‘crispy pancakes’ from Findus, (the savoury filling ) I would like to see your approach to making them. 😊
Interesting. When you talked about the amount of curing pink salt you specified 2.5g/kilo which is what the packet usually recommends for a dry rub but then you added water... which is when the packet says to go up to 7.5g/kilo. Could you clarify this please?
My corned beef turned out pink all the way through, which indicates that the curing process was effective. Even though the typical recommendation for a wet brine is 7.5 grams per kilogram of pink curing salt, using 2.5 grams per kilogram can still be sufficient, especially if the curing period is adequate and the meat is fully submerged. I cured the beef for 5 days, which allowed ample time for the curing salt to penetrate the meat fully. Full Submersion: Ensuring the beef was completely submerged in the brine helps the curing salt distribute evenly, even at a lower concentration. Instant Pot Cooking: The pressure cooking process helps retain the color and ensures even cooking throughout. The 2.5 grams per kilogram I used is often sufficient for home curing, especially for smaller cuts and when the curing period is well-managed. The 7.5 grams per kilogram recommendation is a more conservative approach for commercial preparations or when a quicker and more intense cure is required. My beef has turned out as desired-pink and properly cured-this indicates that the method you used was successful. It demonstrates that the curing process can be flexible depending on factors like curing time, temperature, and how the meat is handled. In short, this is successful corned beef with the lower curing salt concentration. The color and safety of the final product indicate that it was cured effectively! However if you prefer to cure at 7.5 please feel free. Thank you. Best, Rik
I'm not sure what rib-eye roll is but anything "rib-eye" is usually expensive. I'd like to try this with eye-of-round. Perhaps you have different terms for the cuts than we have in the US.
Lol, corned beef may be added to your moniker! I have wanted to ask you to make one but I didn't want to be adding to any burdens. I really appreciate you doing this. I have done corned pork, but it's been many years. I'm not sure of the history but wouldn't be the original style of corned beef be just layering it with salt and saltpeter? Anyway I'll eventually look that up meanwhile I'll plan to make this sometime soon. Way to go Rik!!
Can the water it's cooked in be used for other recipes? I know the brine would be nasty, but the other liquid I imagine will be good with beans or something else.
Rik I make my own corned beef quit frequently, so much better than store bought. I also use different cuts like you. Have you ever corned pork? I do pork and find that the pork butt works best it also is quite delicious. Cheers mate.
@@BackyardChef I do mine in a food grade plastic container with the wet brine method. 10 days is a good time to cure in the fridge. I follow several different on line recipes for the spices and curing salt. I usually do a bit less as I don’t want it to salty
cheers rik you do make some tasty grub, had a bash at the cheesy spud bacon cassarole the other night well to cheesy lol kinda rich that dishs needs something to tone it down a bit maybe just do a white sauce but add grated cheese in layers was nice but very sickly :)
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In Australia, the cured version (where this video leaves off) is sold in supermarkets and butcher shops everywhere. We boil it with onions, celery, carrots, bay leaves and lots of herbs. This doesn't detract at all from the flavour. In fact, it tones down the saltiness. It's served with a white cheese/parsley sauce. I've lived in Ireland for the last 15 years and I SO miss this dish from my childhood. I'm very grateful to you for this recipe, because it's just not sold here.
@pangorban1 Yes I agree very difficult to get in UK.
I’m surprised to hear that @pantorban1, as the only time I’ve ever tasted it was in a Pub on a trip to Dublin. It’s not available to buy here in Scotland either to my knowledge p, having attempted to source it in the past.
It's not readily available in Oz either.
Its rear all right.
FX Buckly butchers cure their own beef.
Its more common down south Tipp. and Cork. The English market.
Enjoy.
We make it with silverside
That looks delicious... I have never thought to use a different cut of beef... Thank you for this
You are welcome. Thank you. Best, Rik
@@BackyardChef is this the same as salt beef or are the spices different , I omelette made salt beef at home and I remember I had to buy salt Peter which is hard to get nowadays ,looks amazing Rick. !
I made your corned beef using London broil. It was amazing. I had guests from out of town and made this for them. They loved it. Thanks for your wonderful recipes. Much❤❤❤❤!
Wonderful! Thank you. Best, Rik
Omgoodness. Yep that’s the I shall cooking in the colder weather! Delicious! Thank you Rick. 💕
Thank you. Best, Rik
Going to make this soon. Corned beef and pastrami are my favorite meats.
Thank you. Best, Rik
I had NO IDEA until today that corned beef could be made at home. This is an amazing recipe. Thank you, Rik. Your range of knowledge is off the charts. We are so lucky to benefit from your channel. You deserve a television 📺 show!
Thank you. Ha ha ha a Flat screen would be nice - pssst! I haven't actually watched TV for more than 20 years. I know need to get out. Best, Rik
Rick "The Don" demystifying curing cheers Chef yet another Banger
Thank you. Best, Rik
I am an Australian living in Thailand and cant get corned beef. However I can get imported AUstralian beef. I am going to try this. You made it look so easy. cant wait will get back to you.
Thank you. I have lived here in Thailand for 20 years. Best, Rik
Thanks Rik. Outside flat or silverside is the cut most commonly used in Australia for corned beef, your going high end using a cube roll lol, bet it will be fantastic eating though. I’ve got some maple bacon cure I might use for this one which should work then go on to make pastrami. Another spin on cooking corned beef I sometimes use is to boil it in ginger beer or dry ginger ale until cooked, let it cool, place in a baking dish, smother it in orange marmalade and bake at about 180c for 15 - 20 minutes or until the marmalade caramelises, delicious!!! Thanks from Australia
Wow! Flipping awesome mate! Thank you. Best, Rik
I love your old fashioned cooking Rick..your food reminds me of what my parents cooked back in the day. My father used to cook also. Our fav, was boiled potatoes carrots,white cabbage,gammon joint and peas pudding,with lots of butter on our cabbage and potatoes. That was our Saturday dinner..Then for tea would be Poached egg on uncut thick buttered toast. Memories eh?lol..Dad would make home made sausage rolls,bacon and onion pie on a Sunday evening,for the week.
That's awesome. Thank you. Best, Rik
Rik, You have the best channel on TH-cam!!! i check it out daily. Myself and my grandkids really love it! Thanks so much. --Dick in Aurora, Colorado, USA
Thank you. Appreciated. Best, Rik
So I have actually tried this one. I love it. This tastes so much better without the over powering salt taste. I used bottom round cut. It's damn good. TY! Next is potted meat.
Wonderfull. Thank you. Best. Rik
I just finished the starting process for my first time curing meat/corning meat. followed your example, let you know in 5 days!
You got this - don't stress - Thank you. Best, Rik
I once had corned beef from a joint in san Francisco restaurant & loved it.I always wondered why it was different from our "bully beef" now I know .thank you .I cant wait to try it.
Thank you. Best, Rik
l made your recipe and it was the most amazing corned beef I have ever had. thanks 🍽😄
Great to hear! Thanks for sharing. Thank you. Best, Rik
It looks amazing, the simplest of ingredients makes the best meals
Thank you. Best, Rik
Now this is a recipe I've been waiting for. Scratch corned beef & a better volume cut than brisket.
1.6k = 3.52lbs.
Thank you. Best, Rik
So all I have to do is brine a piece of any beef with salt and seasonings 5 to 7 days and its corned beef? Are you kidding me??? We can do this! Thanks Rik!!!🎉🎉🎉
Exactly! Thank you. Best, Rik
It has to be the pink salt for curing. Not any old salt will do.
@@watsonspuzzleyou need both actually. Curing salt is to prevent bacteria or spoilage. Kosher salt for seasoning
I love to see you enjoying your food Rik. You mak me so hungry fantastic ❤xx
Thank you. Best, Rik
Oh Rik, you have no idea how happy this video makes me. I assumed that brisket was the only cut used for corned beef! I eat corned beef sandwiches nearly every week at pubs and wanted to make one for myself as my wife is not as fond. Corned beef sandwiches are my favorite!
You can make corned beef with any cut of beef. Read about the curing in the description. Thank you. Best, Rik
Love your videos! Straight forward and easy to follow!
Thank you. Appreciated. That's how I want them to be. Best, Rik
This was so good. I started it five days ago along with (oliveless) olive loaf, which was outstanding, btw. I ended up using a top round steak as that's all Aldi had. So, thin and lean. It was every bit as easy as Rik shows. The hard part is waiting. So today was the day to cook it. Because the steak is thin I opted to cook it like I usually do corned beef-baked in water with onion, carrot and potato. It only took an hour and a half. It could have gone longer to get it tender or in the IP as Rik did but I wanted the veg in the same pan. Pressure cook is the way to go, really, but I'm stubborn.
The meat was delicious-perfectly seasoned and of course just the corned beef brisket we all love. I used the least agreeable cut of beef and it was so good. A whole top round would give you bigger slices if you want it lean but next time I'll use something more marbled like chuck. And there will be a next time. There's really no reason not to make your own.
Any way you go, whatever cut you choose to use, follow Rik's instructions and it'll be just so good. I promise.
Wow! Thanks for sharing. Thank you. Best, Rik
It is always available at Christmas in South Africa but also year round. Lovely cold in sandwiches and salads
Thank you. Best, Rik
I made this last week and gave it 5 days in the brine and it was very good. However when sliced up the centre of the joint wasn't cured so next time I will give it the full week. On my own personal preference I will omit the ground cloves from my brine as it over powers the other spices.
Corned beef hash for dinner tonight 😊
Sounds great! Thank you. Best, Rik
You continue to amaze me, I fixed corned beef and sauerkraut last night, totally hit the spot, and my son took leftovers to work. I still think you can read minds, lol. Thanks, Rik, for being yourself and sharing your recipes. Have a great one, friend 😊
That is awesome! Thank you. Best, Rik
Awesome Rik. Thanks for sharing.
Thank you. Best, Rik
Anxious to try. I have done my mom recipe using pork .. give it a try. Doesn't taste like corned beef but darn fine
Lovely! Thank you. Best, Rik
Looked very tender. I like the idea of a 'chunk' of cabbage, not seen that before. Take care🤗🇬🇧
Thank you. Best, Rik
That looks delicious. I love cabbage with meat too. I'm looking forward to trying this recipe. Thanks, Rik.
Thank you. Appreciated. Best, Rik
Absolutely fantastic!
Thank you. Best, Rik
My vacuum sealer is my best friend but never thought of adding water to my marinade, this looks amazing 😊
Thank you. Best, Rik
👏🏻👏🏻👏🏻👍🏻👍🏻✋🏻🙌🏻 I purchased Prague powder last week when you made homemade tin beef. I will be following your instruction, and having a blast in the kitchen. Thank you for teaching me these skills.🙏🤗
Thank you. Appreciated. Just read the description for the cure. Best, Rik
Oh, my, that looks delicious! I see Reuben sandwiches in my future. Thank you so much!
You are so welcome! Thank you. Best, Rik
Awesome!! Thanks Chef Rik!!
Thank you. Best, Rik
That pressure cooker looks amazing, I've only ever used a stove top one. This looks a good buy. That corned beef looked incredible.
Yes i have used many a stove top - this Instant Pot is just next level - so easy. Thank you. Best, Rik
Absolutely correct. I have made corned beef out of all kinds of different cuts. Likewise, you can make bacon out of any cut of pork. They were all good. I skip the pink salt because I don't care about the color, there is no difference in flavor, but if you feel you have to be absolutely safe, go ahead and use it. If you have the means, a chamber vac works excellent for this application. I hesitated for years getting one, once I did, I kicked myself for not getting one sooner. They seal bags airtight without sucking out any liquid. Good one Rik...good info for your viewers :) Side Note: go right back in that juice with some potatoes and cabbage for 15 or so minutes and your on :)
Thank you. Best, Rik
Mouths watering Rik. For me that is not too flash with maths how do you work out the percentage of salt per kilo please as I'm sure I won't be able to get exactly a kilo or 2 etc. thanks
@@JamesReuben-fp3nk hi, what you do is take the weight in grams and divide by 400. So for example of you have a 2.5 kg cut, that is 2500 grams. Divided by 400 it will be 6.25. did that help at all?
Never heard of beef bacon, turkey bacon and stuff like that? They are mainly developed for the kosher/halal market, but can be quite good also.
@@davidllewellyn312that's awesome thanks mate.
Looks beautiful
Thank you. Best, Rik
Hi Rik! Fantastic post mate. Love your spice blend. I have always used silverside, never really thought about using anything else. Cheers from Dorset 🤝
Cheers, mate. Thank you. Best, Rik
It looks tasty and I'm ready to try it. Thank you! Sooo tender, just the way I like it.
Thank you. Best, Rik
Excellent recipes thankyou so much sharing you prepared very well 🎉🎉 new fr 🎉🎉👍🏻👍🏻👍🏻👍🏻👍🏻🙏🌹
Thank you. Best, Rik
Ah just in time! Payday is around the corner so this is the one I will make. Cheers Rik!
Steady away make sure you give it enough time to cure 7 days would be the best option. Thank you. Best, Rik
@@BackyardChef I will Rik. It looks well worth waiting for!
That looks wonderful.Thank you.
Thank you. Appreciated. Best, Rik
Great Video, Making my favorite meat dish, with out all the hoopla I have seen elsewhere... "easy peasy" !!
Thank you. Yes very. make sure to read the description re the cure. Best, Rik
Another stunner, just look at that Rik. 🎉
Thank you. Best, Rik
I love corned beef! Thank you!😎
Thank you. Best, Rik
I'm in the USA, and whole corned beef is 2-4x the price of roast/chuck/stew beef or other lower end cuts. It looks so good. I want to try this. This gives me confidence to try. I like that I can use my own spice blend and experiment to make it the way I like. Thank your for posting these corned beef videos. Can't wait to make a corned beef sandwich with my own corned beef! Love the channel!
Thank you. Best, Rik
@@BackyardChef I ordered my pink curing salt #1 after watching this.
My local store will put beef on sale if you buy 1/2 a cow (just kidding, but it will be 3-6kg package) so I want to be ready when that happens next, cure some, freeze some, eat some. Then I'm come back and rewatch a few more times. :)
@@Chris-ut6eq Give the desription a read about the cure - and weights. Sounds like you are going to use a bigger bit of beef than I did. Thank you. Best, Rik
@@BackyardChef Yes, I'm going to reread the description too. I'll cure something about the same size. They just put a bunch of the meat into a supersized package for discount 1-transaction sale. Now that I've started this, I'll read a lot between now and 1st batch. I'm going roughly follow your spice blend. I have the whole spices which I grind fresh as needed. Just need to double check that I have everything. It will be a few weeks (2-4) before I start my batch.
I've not had good corned beef in a couple years.....I have to check and see if you have a pastrami video or want to make one? :)
@@Chris-ut6eq Well there is one thing - you will have great corned beef from now on. Thank you. Best, Rik
I can’t keep up the Meals are so Fabulous 💕🇨🇦🇬🇧
Thank you. Best, Rik
So glad I found you!!
Thank you. Best, Rik
Well done Rik 😊
Thank you. Appreciated. Best, Rik
Absolutely beautiful!! 😍
Cheers, mate. Thank you. Best, Rik
Chef RIK YOU THE BEST ❤
I don't miss a tutorial 👌💯
Thank you. Best, Rik
Thanks for the Recipe
Thank you. Best, Rik
I'm getting hungry every time i watch one of your videos
Thank you. Best, Rik
No time for eating st Patrick's day maybe a good feed the day before and a hair of the dog the day after
Hahaha more corned beef…..the proper stuff. That looks amazing Rik, melt in the mouth xx
Had to with all the "it can only be brisket, rubbish being spouted" Thank you. Best, Rik
I really like tinned corned beef but that looks absolutely delicious Rik👌🏻
Thank you. Best, Rik
AbsoPhuggingly Brilliant .!
Thank you. Best, Rik
I bet that would be nice in a bagel with English mustard and gerkins.
I am going to need to get some beef. Great recipe.
Cheers mate, easy to make. Thank you. Best, Rik
Oh yes
try it on a toasted buttered English muffin, with mustard.
@@PeorhumI will indeed try your suggestion. I never thought about that.
Champion! Nice one Rik and a massive thanks for the slow cooker option, I am going nowhere near the pressure cooker again 😮, 😊.
Like deployed 👍
Thank you. Best, Rik
I have found that using beer instead of water to cook my corned beef in gives it a great flavor and the cooking liquid left makes a great tasting gravy.
Wow! Great idea. Thank you. Best, Rik
Happened to think, I should add, if you do boil in beer, use an amber and not a stout. A stout is too dark for the cook and will make your beef come out too dark. Especially if you boil your potatoes, carrots, and cabbage in the same liquid along with the corned beef. But an amber beer or ale works great.
@@HDCalame I've used Guiness in the past and it works just fine. I didn't notice much change in color.
I so going to do that to a London broil asap ❤️👍🏼
Thank you. Best, Rik
Thank you id almost given up on a simple, recipe well done. Just reminds me ofeaster St patricks day and Halloween. X
Thank you. This is all about the curing time - 1.5 kilos, 7 days recommended - unless you want to increase the cure for a shorter time. Best, Rik
I like to make corned beef hearts, absolutely delicious!
Thank you. Best, Rik
Hi! Beautiful recipe, sir. I notice you sliced the beef along with the grain. I’m thinking that slicing against the grain will crumble the meat? Then a good corned beef hash can be made with the leftovers ❤ Thank you for the recipe.
Agreed! Thank you. Best, Rik
Hi Rik, looks amazing, I have just bought the HYSapientia through your link, will start doing more cooking now.
Thank you. Keep up with the cleaning as you go. Oven is great. Best, Rik
We can buy corned beef in South Africa although it’s not as popular as it was when I was young. More easily available at Christmas time. We also boil it with carrots, onions etc. my dad made a mustard sauce with it.
Thank you. Best, Rik
Oh my!!!! We can't buy this here in France like in the USA. Thanks for showing us how it's done.
You are so welcome! Thank you. Best, Rik
Honestly, that cut of beef looks much better than brisket!! My mom's brisket always had too much gelantinous fat on it for my taste. My favorite part of corned beef and cabbage is the mustard and horseradish sauce i make to put on it, haha. Rik, this is a little off subject, but do you have a recipe for Miang Kham? It is my all-time favorite Thai snack/street food.
Wow! never had anyone ask for that before. I will list that. Thank you. Best, Rik
@@BackyardChef thank you ❣️❣️
FANTASTIC!! 💕🙏🙏
Thank you. Best, Rik
I always enjoyed shaved corned beef on rye with a pickle. Impossible to get in my region as everything is Montreal smoked meat which I find to strong. I will have to give your recipe a try. Thanks
Thank you. Best, Rik
Nice corned beef sandwich with Coleman's mustard
Thank you. Best, Rik
Can’t match the colemans hot english! 😋.
Love the salt beef bagel from shop in Brick Lane, London.
Mustard and a sliced pickle.
Always busy and loads of Emergency Services attending. 😂
Full of Japanese tourists last time I visited - they didn't seem to understand the queuing system until one of the ladies making the bagels told them off.
Naturally they apologised and formed a line 😂
Must say
Sounds great! Thank you. Best, Rik
Are you able to share details of your pressure cooker? Thanks. Great recipes. Subbed
Yes I can amzn.to/48dlml3 Thank you. Best, Rik
I'm from Australia, but I've never heard the name cube roll. 🤔 In fact my good old meat recipe book "Making the most of meat" by Tess Mallos, who at the time was a consultant to the Australian Meat Board, has a diagram of a beef carcass showing all the different cuts with detailed explanations, but there is no cube roll there.
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry. Beef Cuts - Charts & Diagrams - Australian Beef
Hi Rik. Wonderful channel! I'm in my 70's and I prepared the spices as you described. I'm worried that I may have used the wrong salt. I used Morton All Natural Himalayan Pink Salt. Is that ok, or did I mess up? Thanks!
Yes you messed up - it has to be curing salt - pink salt - praque powder no1 . Thank you. Best, Rik
@@BackyardChef Can I still cook and eat it? Been in fridge 3 days. Thanks.
Hey Rik, love your recipes. Do you think you could do a recipe for garlic liver pate. Many thanks.
Thank you. Best, Rik
I love curing my own corned beef and cooking it in the pressure cooker. It's better than any corned beef you can get at the market.
Agreed! Thank you. Best, Rik
I love this meat BUT mine always fall to pieces when it comes to the slicing part. Will definitely give your method a try.
Thank you. Best, Rik
Wow! I'm going to have to try this! Those 5-7 days waiting will be brutal tho!😂
Think I'll pair it with some fermented sauerkraut!
Actually the first one made is a pain waiting however if you do make regular after finding out how easy this is - start one off every 3 days - Thank you. Best, Rik
Nice one Rik, I'm genuinely gonna do do this, was always curious, is there much difference in end product, if its done in a slow cooker?
Thanks for all the videos
No it will be the same. Just read info in the description on the cure. Thank you. Best, Rik
The packaged corned beef in the US is not to my taste, either texture or taste wise. Thanks for providing me a special way to make my own. 🥰👍👍
Thank you. Best, Rik
That is how my mother used to do tongue, though that 5 days in the fridge were sort of condensed down to 15 minutes while starting the rest of the vegetables, using another 3 plates of the range.
Thank you. Best, Rik
Looks great, never seen cabbage cooked in quarters before.
What is the equivalent joint in the UK please?
Thank you. Best, Rik
I believe it’s just called rolled rib in the uk
Rik, do you use the leftover liquid from the instant pot to make a gravy? Or would you use that to make a stock or something else?
I don't however you can. Thank you. Best, Rik
In your videos I always get hungry in the first ten seconds
Thank you. Best, Rik
Is it just me or have they changed the strength of oxo cubes? I seem to need two to make what once a single would have done.
I actually thought they were smaller too! Thank you. Best, Rik
They may be smaller or not as concentrated.😮
I thought it was just me. 😮 yes they seem milder.
My mother 35 years ago was convinced that the company for OXO was making the stock cube weaker. She found back then, that she had to put 2 oxo's in her stews,where one used to be enough. I have to use 2 cubes also. So it is not your imagination.
Yes
Looks so tasty! Cabbage cooked in the cooking liquor is gorgeous too. Yum, Thank you. I have a ‘goo’ on me for this now! 😂.
Thank you. Best, Rik
@@BackyardChef Rik , just a thought… have you ever thought about making the old frozen favourite of ‘crispy pancakes’ from Findus, (the savoury filling ) I would like to see your approach to making them. 😊
@@lilliankeane5731 Yes I have. Thank you. Best, Rik
Interesting. When you talked about the amount of curing pink salt you specified 2.5g/kilo which is what the packet usually recommends for a dry rub but then you added water... which is when the packet says to go up to 7.5g/kilo. Could you clarify this please?
My corned beef turned out pink all the way through, which indicates that the curing process was effective. Even though the typical recommendation for a wet brine is 7.5 grams per kilogram of pink curing salt, using 2.5 grams per kilogram can still be sufficient, especially if the curing period is adequate and the meat is fully submerged.
I cured the beef for 5 days, which allowed ample time for the curing salt to penetrate the meat fully.
Full Submersion: Ensuring the beef was completely submerged in the brine helps the curing salt distribute evenly, even at a lower concentration.
Instant Pot Cooking: The pressure cooking process helps retain the color and ensures even cooking throughout.
The 2.5 grams per kilogram I used is often sufficient for home curing, especially for smaller cuts and when the curing period is well-managed.
The 7.5 grams per kilogram recommendation is a more conservative approach for commercial preparations or when a quicker and more intense cure is required.
My beef has turned out as desired-pink and properly cured-this indicates that the method you used was successful. It demonstrates that the curing process can be flexible depending on factors like curing time, temperature, and how the meat is handled.
In short, this is successful corned beef with the lower curing salt concentration. The color and safety of the final product indicate that it was cured effectively!
However if you prefer to cure at 7.5 please feel free. Thank you. Best, Rik
I'm not sure what rib-eye roll is but anything "rib-eye" is usually expensive. I'd like to try this with eye-of-round. Perhaps you have different terms for the cuts than we have in the US.
Yes will work fine. Thank you. Best, Rik
Brisket is still the best!
Ha ha ha
Lol, corned beef may be added to your moniker! I have wanted to ask you to make one but I didn't want to be adding to any burdens. I really appreciate you doing this. I have done corned pork, but it's been many years. I'm not sure of the history but wouldn't be the original style of corned beef be just layering it with salt and saltpeter? Anyway I'll eventually look that up meanwhile I'll plan to make this sometime soon. Way to go Rik!!
Thank you. Best, Rik
great video deffo going to try this,just one question is it nitrite to cure and keep it pink colour please 👍
Yes indeed! Thank you. Best, Rik
I've had my kilo of brisket soaking in brine since 15/10/24 ready to be cooked this weekend...
Sounds like a great plan. Thank you. Best, Rik
Can the water it's cooked in be used for other recipes? I know the brine would be nasty, but the other liquid I imagine will be good with beans or something else.
Yes - don't use the brine. Thank you. Best, Rik
Rik I make my own corned beef quit frequently, so much better than store bought. I also use different cuts like you. Have you ever corned pork? I do pork and find that the pork butt works best it also is quite delicious. Cheers mate.
Thank you. I have in the past - was thinking of a video a couple of days ago. Do you have anything special over there? Best, Rik
@@BackyardChef I do mine in a food grade plastic container with the wet brine method. 10 days is a good time to cure in the fridge. I follow several different on line recipes for the spices and curing salt. I usually do a bit less as I don’t want it to salty
In Texas, I'd probably use a big, top round roast.
Thank you. Best, Rik
Yum!
Thank you. Best, Rik
cheers rik you do make some tasty grub, had a bash at the cheesy spud bacon cassarole the other night well to cheesy lol kinda rich that dishs needs something to tone it down a bit maybe just do a white sauce but add grated cheese in layers was nice but very sickly :)
Thank you. Best, Rik
Yummo!
Thank you. Best, Rik
I use the same curing salt, it is available on Ebay as Prague salts.
Thank you. Its available on Amazon too. Best, Rik
How did you cook the cabbage? Properly seasoned, I like it, but I've never learned how to do it correctly.
Boiling water. Thank you. Best, Rik