If you like this video hit the like button and take a look at my channel and consider subscribing, I appreciate every one of you! Let me know what you think below.
a general estimate is that beef brisket can lose around 20-30% of its weight during cooking. So, if you start with a 1kg brisket of beef, you might expect it to shrink to around 700-800g after cooking.
I over salted a brisket BEFORE I discovered this video. Just wanted to let everyone know just put it in a pot w 2 cups of rice w water and simmer for about 2 hours the rice will pull all the excess salt out of the meat and it will be fine. Now Im going to try this recipe. Thank you for posting this video sir.
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.
Cheers buddy, all school boy errors on my part there and i take them on board for next time. Fortunately the end result was still decent. Thanks for sharing the advice.
Good tip. I did a Salt Beef for Xmas day and I did exactly this. I left it in the pan for a few hours after the boil was over actually. Full disclosure, I bought it pre-salted. The beef was so good, this is actually true, that my veggie siblings started tucking in in the evening. Yeah, they'd sunk a bit of booze by then, but my beef, which I thought would last past Boxing Day, was pretty much all gone by lunch on the 26th!
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.
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.
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
also corn beef in america is like i said baked or steamed with a spice rub, yanks dont know salt beef at all , further note in toronto canada corn beef is a full brisket like you said but with rub on it, if you bake its cornbeef, if soak over night then boil you get salt beef. and the can is cornedbeef not cornbeef
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.
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.
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
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.
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.
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)
if want you can age for a day with just pickling spice and vinigar, but need boil and eat right away. brining it can stay in fridge for 1 year aslong as stays in brine or vacumm sealed while still wet
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
Sorry for the late reply, not logged in for a while. Its prague powder no.1 from surfy's. Got it on amazon, but also says on the packet homecuring.co.uk Good luck, let me know if you have a sucess.
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
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
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 TH-cam, 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!
If you like this video hit the like button and take a look at my channel and consider subscribing, I appreciate every one of you! Let me know what you think below.
You use filtered water, yet also use the known carcinogen, 'pink salt'? -Now here is a man who is VERY confused!!
You philistine.....no pickle!!
a general estimate is that beef brisket can lose around 20-30% of its weight during cooking.
So, if you start with a 1kg brisket of beef, you might expect it to shrink to around 700-800g after cooking.
I over salted a brisket BEFORE I discovered this video. Just wanted to let everyone know just put it in a pot w 2 cups of rice w water and simmer for about 2 hours the rice will pull all the excess salt out of the meat and it will be fine. Now Im going to try this recipe. Thank you for posting this video sir.
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.
Cheers buddy, all school boy errors on my part there and i take them on board for next time. Fortunately the end result was still decent. Thanks for sharing the advice.
Good tip. I did a Salt Beef for Xmas day and I did exactly this. I left it in the pan for a few hours after the boil was over actually. Full disclosure, I bought it pre-salted.
The beef was so good, this is actually true, that my veggie siblings started tucking in in the evening. Yeah, they'd sunk a bit of booze by then, but my beef, which I thought would last past Boxing Day, was pretty much all gone by lunch on the 26th!
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.
Nice and juicy! The only way.
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.
cheeky salt beef bagel!! very nice sir!!
8:09 Low and slow, rolling boil. I generally wouldn't put a lid on a slow cook unless I knew for sure it wouldn't build in temperature.
B&K Salt Beef in Edgware. Best Jewish salt beef in London.
Hi can you please write out what the ingredients are please (my English is not so good to write down) thank you
You went mad there with the prague powder!!
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
also corn beef in america is like i said baked or steamed with a spice rub, yanks dont know salt beef at all
, further note in toronto canada corn beef is a full brisket like you said but with rub on it, if you bake its cornbeef, if soak over night then boil you get salt beef. and the can is cornedbeef not cornbeef
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
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’m going to give this a go this week
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
Been looking to make this since I had my first in London last month. Great Video mate.
Give it a go. Let me know how it goes.
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.
Love salt beef ❤thanks for very informative guide mucho graicias
That looks very nice, I’m gonna have to try it one day
You should!
If you go to London, head to The Brass Rail - expensive, but crazy good.
Where did you buy that cooking pan please?
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!
Cheers buddy!
Ask Santa for a whustof confectioners/pastry knife. Amazing for bread, big veg and carving. It will change your life
Thanks. Will do, i am planning to replace my knives at some point this years and ill add that one to list.
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
I was taught to slice on a diagonal against the grain. It might help you keep it together.
Good effort mate
How long will the finished product keep in the fridge?
high quality video!
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.
Blimey, how does it taste?
Down to earth😃look great.spill and all.
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.
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.
Give it another go, try and let the meat 🍖 cure in the brine for 7days, making sure youve poked plenty of prices in it 👍
You haven't cooked it for long enough, I usually cook it for 3-4 hours, also if you can buy Kosher Brisket
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.
It's better on rye bread with a pickle :)
Fab video, one tip not to cut the meat with a bread knife.. but thank you 😊
😆 Opps.
Best make this with the strings snapped so it's unrolled. Easier to slice.
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)
No, UK canned “corned beef” is more like coarse beef spam. It doesn’t contain potatoes.
Is it possible to make it without sodium nitrile salt?
Thanks. God Bless.
no if you age it for 6 days with out a nitrate you will have rotten meat
if want you can age for a day with just pickling spice and vinigar, but need boil and eat right away. brining it can stay in fridge for 1 year aslong as stays in brine or vacumm sealed while still wet
th-cam.com/video/m4OuOZulHUQ/w-d-xo.html
Yes, you can. It won’t rot in 6 days!! The color, once cooked, will not be pink though.
Hi could I use epsom salt instead of pink salt ? Thank you
No!!! Epsom salt is not suitable.
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
Sorry for the late reply, not logged in for a while. Its prague powder no.1 from surfy's. Got it on amazon, but also says on the packet homecuring.co.uk Good luck, let me know if you have a sucess.
u will still get the pink center even without saltpeter
I can’t believe that nobody has even mentioned that you used a bread knife to cut that meat 😂😂😂
Yeah, but if no one mentions it we can pretend it didn't happen 😄
@@letscookwithleigh you joker 😂😂
Very nice you forgot to add Dill pickle and Rye bread to the finish sandwich, proper Jewish style or east end of london
Corned beef was the way to make inedible meats to be very tender and edible. Very old english with out any additives.
Am I blind or did I miss the amounts for the spices somewhere? Lol could someone please send quantities
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!
Meat fell apart because you didn't let it rest
All great but meat with more fat would make better tasting salt beef 😊
Rho?
You could have submerged the whole briscut if you had untied it
Yeah i decided at the time i wanted it tied up, but your right.
Why not dunk the whole thing bagel and all
Good shout that!
Let it go cold then slice
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
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
its irish not american
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 TH-cam, 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!
Mate , if yr going to make a video on food, do a proper job and write down the quantities of the ingredients.
This recipe is too complicated.
In what way?