G'day Scott, Outstanding vid. and process. My old Trades' School Teacher and most of the chef's who taught me told me that unless you crush the Juniper berries they won't release their proper flavour and, when you do crush them, you don't have to use as many. I usually use just a dozen crushed Juniper berries when doing an old style Ox-tail dish or curing corned beef. Just an old tip as you seemed to like from your old butcher's teacher. Cheers, Bill
Hi Scott, im from Uruguay and I looove Corned Beef, Uruguay its a small country who has lots and lots of cows and in WWII we send millions and millions of Corned Beef cans to allied soldiers, the brand was: Fray Bentos (who was actually the name of the town that produce it)
Nailed it! One of my all time favorites, despite my late Grandad calling it "corned dog" he often had corned dog sandwiches, thick corned beef between even thicker slices of home made bread and a liberal smattering of piccalilli on it down the pit where he worked most of his life. Your video as left me feeling a tad peckish, great video!
My grandad called it bully beef and said when he was in the war his rations consisted of nothing but corned beef. This looks more appetising than the tinned stuff any day!
I'm struggling my ass off making my pork sausages . I've watched your video over and over again I've made all your dishes that you've showed us with my older brother we're new to your channel but we're really thankful for all your tips and tricks . LOVE from South Africa!
Scott many thanks for this great recipe, definitely going to try this. My dad was an old school butcher and sadly died in 1970 when he was 42, so I never got the chance to learn from him. Corned beef hash is still one of my favourite meals, but this is on another level.
Scott, truly the jack of all trades, an artist, a singer and the great chef. great video I love corn beef this I have to try. Fantastic video thank you
Great post Scott. I have been making this for years but never rolled and tied it so I will give your method a go. Just put one into brine this morning. In Mexico it works out at £1.98 a pound so a good value too. You drove me and my sweetheart crazy when you sliced it...we could almost taste it from here!
The way I have been doing it (on the cooking side) is to put it in one of those big turkey bags along with some cabbage, diced potato, carrots & onion. The juice stays in the bag so it softens up the veg really well. But, like you, I got to have my Colman's on it! I am going to have to try your way...looks great!
Mmmmmm corned beef, white onion sauce, mashed potato, cabbage sautéed with bacon and a little brown sugar and some new carrots. Oh and leftovers become corned beef fritters with mustard sauce.
let me say you are doing a fantastic job I'm a butcher myself and everything you are doing is what I do I love watching your videos,it's great to see some of us still keep the tradition of butchery using the old tools our four fathers used. keep up the awesome work ,looking forward to se more awesome videos
I wasn't going to try and make this... it seemed like too much trouble... but then I heard your song in the middle, and I was convinced I have to make this now...
Scott, seeing you slice that corned beef was nothing short of just dead sexy. If anything screamed for a little slow motion electric meat slicer action, its that lovely corned beef! Way to go! Being an American, we measure everything with the imperial system (Pounds and Ounces). I just thought it might make an informative video if you explained how it is that butchers in the UK still use the imperial system when most everything else is metric. Sort of makes me wonder if there's a difference between UK and US imperial measures. Cheers!
You my friend have given a young Chef at 44 one of the most invigorating motivational kick up the arses to butcher and prepare and cook game and older fashioned cuts from field to table and I love every bit of it. I have dry aged scotch, bred and slaughtered King pigeon, rabbit and obtained Salt Peter ( only available in the mail as a small quantity. Explosive material or something) and expensive. Brines are a speciality with my poultry and now my brisket. Thanks for a unique open minded fresh look at an age Ol artisan approach to butchery and cookery. Cheers
I look that like when my dog watches me having dinner... I just stare and imagine how good would that taste in my mouth, even though I know I can't have any. :D
To weigh it down when curing in the brine you can also fill a zip-lock with water. That way you don't stain your plates. Looks great! I have never had the patients to make my own corned beef or pastrami. Have done it with bacon tho! Love the channel!
I live in Cardiff, Cardiff has no idea the glory of Salt Beef or Corn Beef if you prefer and please remember it's an Irish ting de not Jewish American as my Nan being Irish would never fail to remind me. Thank you for this recipe Scott I am writing this after making it with your brine etc only difference I used All Spice and Scotch Bonnets for more of Jamaican flavour.
Em Jay not available.kangaroo is no problem.even crocodile.i will have some of your beef when i am visiting australia.meanwhile i drink some of your lovely beers.icecold fosters,i love it !
One of the only channels that can make me drool and make me hungry even if I just ate. DAMN YOU SCOTT REA! Now I gotta go eat...wish I had some corned beef...but no... it takes 2 weeks to make it! Turn away while I cry just a little.
just put my real corned beef on the hob cant wait to put a thick slice of proper corned beef in a crusty roll with lashing of butter and good old Colman's mustard ....hes to you Scott top man:)
You are absolutely right. That is exactly what I desire. I adore corned beef AND I'm gaga for Pastrami!!! I LOVE the Pastrami from L.A. where I grew up. My first Pastrami sandwich came from "THE STOP," and cost a whopping .50c in 1966!!! I fell in LOVE that very night. But I had my first Corned Beef sandwich at Hollywood Park Race Track in the mid-seventies, on white bread slathered with a generous amount of butter and I thought I had reached an epiphany in life. I simply love/adore Corned Beef. Thank you again for such an easy way to make it myself!!!👍😊😎😁👌😁😎😎
FANATSTIC SCOTT ….you sure know flavours and mastery of cooking meat. How about other meats like lamb, or wild meats like venison and so on. just AWESOME
I'm Aussie and I have always been brought up eating silverside (corned), with cabbage, Potatoes (I prefer mashed, but sometimes boiled), The carrots go in the pot to cook with the cabbage and silverside after an hour or so. But yes the Mustard is a MUSt but also, some tomato sauce (not ketchup), and you mix them together with some mashed potato smeared on the top of the silverside, IT is the best TRY it and you will love it!. Since a kid I have never enjoyed the boiled cabbage but I still eat it.. HAHA
Here in Newfoundland we use plate beef. Traditionally people were very poor and didn't want to throw anything away. Today its still one of our traditional foods. We use it in what the folks in the states would call a New England boiled dinner or corned beef and cabbage Here its referred to as Jiggs Dinner, which is mostly eaten on Sunday after church.
Corned beef brisket in America, comes already cured and vacuumed sealed in the seasoned juices, with an additional packet of sealed seasoning comprising of whole peppercorns, cloves, mustard seeds, and bayleaves. It comes in a flat or point cut. It's very expensive and usually goes on sale around St. Patrick's day.
well for many years I have wondered how corned beef was made, and I happen to accidently find this video... my mystery has been solved! thank you Scott!! :)
Mold growing on top of my brine. Few little white spots of it. Is the meat compromised? EDIT: Nope we're all good and it was delicious. The meat, not the mold.
i love how fun you are to watch, and love the way u cook, i show off to my friends and family cooking your food, they think i am a chef, ha ha, as if!!, i did grow up in NEW YORK, where people love to cook great food, and share how too, keep it up, stay real...
Watching a video about how to make corned beef, and the advert was for meatless farms, a meat free food, that tastes and looks like meat. Hmmm, i think I'm more than happy with the flesh of bovine mammal, thank you.
Suggestion: boil Russet potatoes in brisket water until fully cooked, then boil cabbage in brisket water until softened. Serve brisket with potatoes and cabbage. Alternatively, serve brisket hot on rye bread with sauerkraut, melted Swiss cheese, and french or Russian dressing. Or substitute Cole slaw for sauerkraut. The result will be phenomenal.
Looks very good , in Holland we eat this very thin sliced with very thin sliced beef lever on a crispy sandwich or french Baguette. Called in Holland ; broodje halfom, ( sandwich 50/50)
Nice. I'd avoid rotating the brining beef though - opening the container can allow spores to settle on the liquid and cause moulds to form. Better to just leave it covered. For the same reason, I would put the beef into the brine while it is still hot, say 50C - 60C, cool enough so it doesn't cook too much, but hot enough to kill spores that arrive during the transfer.
WOW! That is the BEST meat preparation video I have EVER seen! Man, I am drooling for a corned beef makin'. I'll trade you a rouladin video for the corned beef video.
Scott, What about using Pink Curing salt (Prague Powder) at 1 Teaspoon to 5 Pounds of meat INSTEAD of Salt Peter. Pink Curing Salt is MUCH easier to obtain here in the US. :) LOVE all your Videos!!!
Scott, nearly took a bite out of my laptop screen, your right it looks fab and I believe you when you say it tasted fab as well, John from sunny Devon UK
I always toss the bay leaves, juniper, pepper, clove, and any other 'hard' spices (rosemary!) in the pot FIRST... let them warm up and release their oils... then add herbs like thyme and ginger.... then add the liquid and the rest of it. You gotta keep a close eye on them, you just want them really warm and aromatic, NOT BURNT.... but I think it is well worth it!
The sound of him eating is horrible oh god. Bahahahaha! But to be real, Scott Rea has taught me more about meat than I ever thought I would know. You're badass, Scott!
Scott this corn beef recipe is the bomb.... we used a top round roast... fantastic flavour ... melt in your mouth... keep doing wat your doing wat your doing...love your videos......got go corn beef calling.
Your videos are awesome. Great humor while doing your videos and I love them. I use these videos you do to butcher and make different dishes with elk deer and so on. Thank you you are awesome
Thanks for the video and all you have taught us!!! I'm using your recipe on a mutton shoulder, if you ever want to do some shows down in Texas, we have Longhorn, sheep, goats, turkeys...we could throw in some raccoons, opossum, or a snapping turtle! Thanks again!
nice one Scott, I have been corning the brisket for a few years now. I picked up a bunch of cool ideas from this one, like all your other videos. Im gonna try rolling and tying it like you did. Thanks for all your knowledge, I have been watching for a while but I never comment. Best,,,
Scott, I make a corned beef with a commercially available brine, so thanks for the brine recipe. My question is this: can you use other cuts of meat; say a nice sirloin, for example. (looking for a leaner end product)
G'day Scott,
Outstanding vid. and process. My old Trades' School Teacher and most of the chef's who taught me told me that unless you crush the Juniper berries they won't release their proper flavour and, when you do crush them, you don't have to use as many. I usually use just a dozen crushed Juniper berries when doing an old style Ox-tail dish or curing corned beef. Just an old tip as you seemed to like from your old butcher's teacher.
Cheers,
Bill
Hi Scott, im from Uruguay and I looove Corned Beef, Uruguay its a small country who has lots and lots of cows and in WWII we send millions and millions of Corned Beef cans to allied soldiers, the brand was: Fray Bentos (who was actually the name of the town that produce it)
Nailed it! One of my all time favorites, despite my late Grandad calling it "corned dog" he often had corned dog sandwiches, thick corned beef between even thicker slices of home made bread and a liberal smattering of piccalilli on it down the pit where he worked most of his life. Your video as left me feeling a tad peckish, great video!
Tad bit peckish now myself too.
My grandad called it bully beef and said when he was in the war his rations consisted of nothing but corned beef. This looks more appetising than the tinned stuff any day!
My old man called it the same he was from Bilston in the Midlands.Im making this for Christmas 😊
My dad calls it ‘corned dog’ too, and he also worked in a mine.
Maybe it’s a mine thing.
My late father was a pitman too and he used to call it corned dog!
8 years after you posted this and I have watched it for the first time. Listening to you eat it tells me it's good.
I do love how Scott loses control and just starts devouring the product. ;)
I'm struggling my ass off making my pork sausages . I've watched your video over and over again I've made all your dishes that you've showed us with my older brother we're new to your channel but we're really thankful for all your tips and tricks . LOVE from South Africa!
Scott many thanks for this great recipe, definitely going to try this. My dad was an old school butcher and sadly died in 1970 when he was 42, so I never got the chance to learn from him. Corned beef hash is still one of my favourite meals, but this is on another level.
Ooh yeah! I'd forgotten how good corned beef is - definitely making this!
KeefCooks surprise seeing you here
wtf you're doing here Colonel Sanders? Thought you made fried chicken,not corned beef...
My 2 favourite cooks on one page.
Scott, truly the jack of all trades, an artist, a singer and the great chef. great video I love corn beef this I have to try. Fantastic video thank you
I like tinned corned beef hash, its lovely on toast with a fried egg on top! Great food for tea on a wet and cold Yorkshire winter's afternoon.
Huh, I always thought it was called corned beef because of the peppercorns. You learn something new every day.
Great post Scott. I have been making this for years but never rolled and tied it so I will give your method a go. Just put one into brine this morning. In Mexico it works out at £1.98 a pound so a good value too. You drove me and my sweetheart crazy when you sliced it...we could almost taste it from here!
In the States, we don't get the real thing very often, so I've always wanted to learn to make it. Thanks :)
When I lived there, I though my local Jewish deli in Boca Raton, did it spot on .( Also made from Brisket)
The way I have been doing it (on the cooking side) is to put it in one of those big turkey bags along with some cabbage, diced potato, carrots & onion. The juice stays in the bag so it softens up the veg really well. But, like you, I got to have my Colman's on it! I am going to have to try your way...looks great!
Mmmmmm corned beef, white onion sauce, mashed potato, cabbage sautéed with bacon and a little brown sugar and some new carrots. Oh and leftovers become corned beef fritters with mustard sauce.
let me say you are doing a fantastic job I'm a butcher myself and everything you are doing is what I do I love watching your videos,it's great to see some of us still keep the tradition of butchery using the old tools our four fathers used. keep up the awesome work ,looking forward to se more awesome videos
You are a bloody marvel, Scott Rea. Many thanks.
I wasn't going to try and make this... it seemed like too much trouble... but then I heard your song in the middle, and I was convinced I have to make this now...
Scott, seeing you slice that corned beef was nothing short of just dead sexy. If anything screamed for a little slow motion electric meat slicer action, its that lovely corned beef! Way to go!
Being an American, we measure everything with the imperial system (Pounds and Ounces). I just thought it might make an informative video if you explained how it is that butchers in the UK still use the imperial system when most everything else is metric. Sort of makes me wonder if there's a difference between UK and US imperial measures. Cheers!
A pound is a pound and an ounce is an ounce,however a pint is not a pint
You my friend have given a young Chef at 44 one of the most invigorating motivational kick up the arses to butcher and prepare and cook game and older fashioned cuts from field to table and I love every bit of it.
I have dry aged scotch, bred and slaughtered King pigeon, rabbit and obtained Salt Peter ( only available in the mail as a small quantity. Explosive material or something) and expensive. Brines are a speciality with my poultry and now my brisket.
Thanks for a unique open minded fresh look at an age Ol artisan approach to butchery and cookery.
Cheers
I look that like when my dog watches me having dinner... I just stare and imagine how good would that taste in my mouth, even though I know I can't have any. :D
That's the cutest brisket I have ever seen. 2 pieces of rye bread and a little mustard, you have a fantastic sandwich.
I've got to try this! Thanks Scott. Btw...love Colman's mustard...just had it for the first time a few weeks ago. Addicted : ) Cheers from Seattle
wow that looked delicious. why did i start watching at midnight when i have nothing to eat at home
it looks as good as gold
the corned beef song was a work of art, thanks.
To weigh it down when curing in the brine you can also fill a zip-lock with water. That way you don't stain your plates. Looks great! I have never had the patients to make my own corned beef or pastrami. Have done it with bacon tho! Love the channel!
I'm dying. I love corned beef but, the way he tied it up makes it look like a giant tampon. 😂 I'm going to make one though.
Mr Rea, you are an absolute Genius. You are hired. One day I will get a plane ticket and fly to the UK to meet you to see how you do other dishes.
I live in Cardiff, Cardiff has no idea the glory of Salt Beef or Corn Beef if you prefer and please remember it's an Irish ting de not Jewish American as my Nan being Irish would never fail to remind me. Thank you for this recipe Scott I am writing this after making it with your brine etc only difference I used All Spice and Scotch Bonnets for more of Jamaican flavour.
thats a perfect piece of meat.british beef is the best.greetings from germany
doesn't even come close to the shittiest one here in Australia. :D
i never had any australian beef.i am sure,it is very good.perhaps as good as the australian beer.....
zwiebel aye. you should try it :) its the best
Em Jay
not available.kangaroo is no problem.even crocodile.i will have some of your beef when i am visiting australia.meanwhile i drink some of your lovely beers.icecold fosters,i love it !
+Em Jay Last time I was in Australia, the beef didn't taste better than British beef.... in fact, Aussie beef tastes like AIDS
When you cut the first slice off I was like oh my god! That is simply beautiful. Never thought it would take a month to make it.
Not a bad singin' voice, Scott! :D
One of the only channels that can make me drool and make me hungry even if I just ate. DAMN YOU SCOTT REA! Now I gotta go eat...wish I had some corned beef...but no... it takes 2 weeks to make it! Turn away while I cry just a little.
6:30, you have a voice of a cleaver wielding angel.
All my life I've been looking for something to live for, I think this is it. I'm going to make and eat Corned Beef. That'll be my thing.
I thought it was against the ToS to post porn on TH-cam.
LOL!
My Mrs likes the brisket but loves touge 😉
just put my real corned beef on the hob cant wait to put a thick slice of proper corned beef in a crusty roll with lashing of butter and good old Colman's mustard ....hes to you Scott top man:)
I don't think watching this when your hungry and its almost 12:00 Am
Course the channel likes the one comment that isn't even a complete coherent thought
You are absolutely right. That is exactly what I desire. I adore corned beef AND I'm gaga for Pastrami!!! I LOVE the Pastrami from L.A. where I grew up. My first Pastrami sandwich came from "THE STOP," and cost a whopping .50c in 1966!!! I fell in LOVE that very night. But I had my first Corned Beef sandwich at Hollywood Park Race Track in the mid-seventies, on white bread slathered with a generous amount of butter and I thought I had reached an epiphany in life. I simply love/adore Corned Beef. Thank you again for such an easy way to make it myself!!!👍😊😎😁👌😁😎😎
I think I've watched this particular video at least half a dozen times...yummmmy!
FANATSTIC SCOTT ….you sure know flavours and mastery of cooking meat. How about other meats like lamb, or wild meats like venison and so on. just AWESOME
in those 4 weeks is it in a fridge temp?
I can't speak for Scott, but usually it goes into the fridge for curing.
+BravingTheOutDoors yes mate.
o he left it in the sun you dumb fuck
someone hasnt been breast fed today
@7:53 Scott says, "Its ice cold brine ..." so I guess you must but just in fridge not freezer.
I'm Aussie and I have always been brought up eating silverside (corned), with cabbage, Potatoes (I prefer mashed, but sometimes boiled), The carrots go in the pot to cook with the cabbage and silverside after an hour or so.
But yes the Mustard is a MUSt but also, some tomato sauce (not ketchup), and you mix them together with some mashed potato smeared on the top of the silverside, IT is the best
TRY it and you will love it!. Since a kid I have never enjoyed the boiled cabbage but I still eat it.. HAHA
Not many youtube cooking videos actually make my mouth water. This did!
Here in Newfoundland we use plate beef. Traditionally people were very poor and didn't want to throw anything away. Today its still one of our traditional foods. We use it in what the folks in the states would call a New England boiled dinner or corned beef and cabbage Here its referred to as Jiggs Dinner, which is mostly eaten on Sunday after church.
I remember the good old Proper Corned Beef, We used to make "Hash" with it. I also remember slicing my finger open on a tin of it
No Vinegar? I had assumed vinegar was a key in curing corned beef. You learn something every day! Thanks!
His tattoos and way of speaking is like of Martin, the PublicAgent, if you know what i mean. Lol. :D
Melvin Chavian #ifyouknowyouknow
Corned beef brisket in America, comes already cured and vacuumed sealed in the seasoned juices, with an additional packet of sealed seasoning comprising of whole peppercorns, cloves, mustard seeds, and bayleaves. It comes in a flat or point cut. It's very expensive and usually goes on sale around St. Patrick's day.
I made cornbeef Cabbage today... think I'll follow this along and remake it later for. real bit of good.
well for many years I have wondered how corned beef was made, and I happen to accidently find this video... my mystery has been solved! thank you Scott!! :)
Mold growing on top of my brine. Few little white spots of it. Is the meat compromised?
EDIT: Nope we're all good and it was delicious. The meat, not the mold.
I AM STARVING NOW .. !!!! BOOTIFUL DUDE ... nicely done
what no CABBAGE :(
Get the hell outta here stupid vegan!
Who needs the Euro - we can cook wonderfully. A bit a brisket'll do me any day.
i love how fun you are to watch, and love the way u cook, i show off to my friends and family cooking your food, they think i am a chef, ha ha, as if!!, i did grow up in NEW YORK, where people love to cook great food, and share how too, keep it up, stay real...
Nice to see the saints supermarket ads are remembered. Your corn beef it’s the future, I’ve seen it!
that's the nicest looking corned beef i've ever seen. mouthwatering.
Watching a video about how to make corned beef, and the advert was for meatless farms, a meat free food, that tastes and looks like meat. Hmmm, i think I'm more than happy with the flesh of bovine mammal, thank you.
Googled how it was made because i was eating some and it just tasted so good. Also loved the singing haha. Subbed.
Suggestion: boil Russet potatoes in brisket water until fully cooked, then boil cabbage in brisket water until softened. Serve brisket with potatoes and cabbage. Alternatively, serve brisket hot on rye bread with sauerkraut, melted Swiss cheese, and french or Russian dressing. Or substitute Cole slaw for sauerkraut. The result will be phenomenal.
Favourite food channel.
Bar none !
My mouth waters from watching this..... omg. I wont be able to sleep tonight, and I doubt any local butchers are open.,... wah!
Looks very good , in Holland we eat this very thin sliced with very thin sliced beef lever on a crispy sandwich or french Baguette.
Called in Holland ; broodje halfom, ( sandwich 50/50)
Nice. I'd avoid rotating the brining beef though - opening the container can allow spores to settle on the liquid and cause moulds to form. Better to just leave it covered. For the same reason, I would put the beef into the brine while it is still hot, say 50C - 60C, cool enough so it doesn't cook too much, but hot enough to kill spores that arrive during the transfer.
Oh, lord yes. Corned beef hash.One of the 10 best savoury meals.
I am totally making this. Your videos are great, but they always make me hungry...
WOW! That is the BEST meat preparation video I have EVER seen! Man, I am drooling for a corned beef makin'. I'll trade you a rouladin video for the corned beef video.
We eat cured and smoked lamb in Iceland, but I have never tried this. Looks tasty.
Scott, What about using Pink Curing salt (Prague Powder) at 1 Teaspoon to 5 Pounds of meat INSTEAD of Salt Peter. Pink Curing Salt is MUCH easier to obtain here in the US. :) LOVE all your Videos!!!
Scott, nearly took a bite out of my laptop screen, your right it looks fab and I believe you when you say it tasted fab as well, John from sunny Devon UK
"Brown Sauce. It's the way forward."
Agreed!
oh my word with the mustard! this man knows his art.
I always toss the bay leaves, juniper, pepper, clove, and any other 'hard' spices (rosemary!) in the pot FIRST... let them warm up and release their oils... then add herbs like thyme and ginger.... then add the liquid and the rest of it. You gotta keep a close eye on them, you just want them really warm and aromatic, NOT BURNT.... but I think it is well worth it!
The sound of him eating is horrible oh god. Bahahahaha! But to be real, Scott Rea has taught me more about meat than I ever thought I would know. You're badass, Scott!
After seeing this video i will never buy corned beef from a market again. Awesome recipe
Every video I have ever watched of yours was worth every second of my life that passed. Excellent video's, the cooking is always mouth watering good.
Scott this corn beef recipe is the bomb.... we used a top round roast... fantastic flavour ... melt in your mouth... keep doing wat your doing wat your doing...love your videos......got go corn beef calling.
My Grandma would make 2 of these every month.
She would toast the spices in a dry hot fry pan for 5 minutes to get the oils to come out of the spices
the voice of a angel.
looks so much better than injected brisket can't wait to try this
Didnt expect it to be so red inside. looks delicious! I will have to give it a try
Loved your corned beef song.
Your videos are awesome. Great humor while doing your videos and I love them. I use these videos you do to butcher and make different dishes with elk deer and so on. Thank you you are awesome
That looks absolutely amazing!
clicked on a whim, this looks great. nice job.
Scott what a great mouth watering video. Here in New Zealand corned brisket is a thing of the past but only if people knew what a great taste it is.
That,Sir,was a masterclass.
Thanks for showing us how.
*droooool* subscribed! I am going have make this for Christmas this year!
Wow i must do this like now. Thanks Scott.
Thanks for the video and all you have taught us!!! I'm using your recipe on a mutton shoulder, if you ever want to do some shows down in Texas, we have Longhorn, sheep, goats, turkeys...we could throw in some raccoons, opossum, or a snapping turtle! Thanks again!
Very... relaxing video to watch.
nice one Scott, I have been corning the brisket for a few years now. I picked up a bunch of cool ideas from this one, like all your other videos. Im gonna try rolling and tying it like you did. Thanks for all your knowledge, I have been watching for a while but I never comment. Best,,,
Yes..I've been wanting to learn this forever....thanx. Cyndi
Delicious, such a long time in the making but so quick to disappear once it's on the table.
Scott, I make a corned beef with a commercially available brine, so thanks for the brine recipe. My question is this: can you use other cuts of meat; say a nice sirloin, for example. (looking for a leaner end product)
I've made this three times now. Cracking recipe. My preference is to use enough saltpetre that I worry the brisket might self-ignite.
Mines just gone in for boxing day! Cold meats and mash and pickles,.
Fingers crossed, 3rd time doing #srp style, all have been awesome,
Cheers Scott,
Nice little tune and you even let out a nice vibrato at the end :)
Bravo, i enjoy all your videos! Greetings from Denmark