Finally! I’ve looked at 7 videos and 12 recipes And they all started with store bought corned beef packages. I have two flats brining right now. One for corned beef and one for pastrami. Can’t wait to see how you cook it.
Coming soon, editing issues, but they are coming. The first of three briskets I made is in part two of my St. Patrick’s Day Feast, a very simple preparation. The other two will be posted soon! Thanks for watching!
I had one I pulled today, and I have a jelly, gel slime, or snot whatever. As I said, no smell or color of meat it's a little pale on the outside, cut on the tip of my tongue, nothing rancid but can see the strands of meat running long ways. I know when we used to cook and can pickle pigs feet and the cologen and some feet turns into a gel. is that normal.
Yes. That is normal, typical from the temperature of the refrigerator being too cold or perhaps being too close to the cooling vent/fan. I would find this happened to me when I had my brisket on the top shelf of an older model fridge where the top was cooler than the bottom. And the meat will turn a more pale color with this method, but when you cut into it, a beautiful deep red color. Just be sure to rinse it thoroughly before cooking and dispose of the brine. Thanks again for watching and commenting!
I remember my dad making tons of corned beef and I distinctly remember the smell of garlic. However it was made in 55 gallon drums and the place he worked for supplied a lot of other meat places because it takes so long to make. It was marketed under Crown corned beef, but sold to another place named Crawford Sausage and they sent it to the grocery stores as Daisy brand corned beef. Occasionally I still see the brand.
When brining for about 6 or 7 days when I pulled it out, the brine (was in a turkey bag also in a big pan. Pulled out and has a gel, jelly, or snot. passed the smell test (3 adult sniffed) rinced really good. I can see the tendon or fats but every video I'm watching and nobody has mentioned. anythings but could really use the information
The only time I’ve ever encountered this issue was from temperature of the refrigerator being too cold. I’m not a scientist, but I believe it is some of the collagen being broken down from the brine, and at too cold a temperature will gel up a bit. I’ve had this happen 2-3 times over the last 12 years of brining with this method and it didn’t change the final product, nor did anyone get sick. You are correct, it is important to throughly rinse the brisket before cooking it and to dispose of the brine once the brisket is removed. I hope this helps. Thanks for watching and for your comment, Happy St. Patrick’s Day!
I dont have a singular whole cut of brisket, but I have multiple cuts of brisket that weigh the same. is using multiple cuts fine or does it have to be a single piece of brisket?
You should be absolutely fine with multiple cuts, just make sure when you brine them that they get mixed around at least 2-3 times a day, make sure all parts get the brine as evenly as possible because sometimes those parts like to bunch up
Can you give me the brand name of the Saltpeter? I am having a hard time finding some that is food grade. Everything on Amazon is for killing stumps. Thanks
This one also has reviews for being used as a meat curing component. Be sure to read all the details and reviews to be sure, but generally speaking if it’s nonreturnable because of food safety concerns, it’s good to use for bringing. a.co/d/6ygHX3h
Absolutely, the entire thing can be corned. It’s just more common to have only the flat, and obviously it will take longer to cook the full brisket if it’s corned.
The flavor will still be there, it just won’t have that deep red color, it will be more brown. If you’re ok with the color, yes, leaving the saltpeter out doesn’t negatively impact the flavor much at all.
Your briskets need to be thawed out in order to cure them. Get them into large vessels of cold water ASAP, this is the fastest way to thaw them, it will still take approximately 2 - 3 hours per pound depending on the size of your briskets. As soon as they’re thawed, make brine and get them in, you can still get some of the flavor and texture of corned beef in 5-6 days of bringing, but for more rich flavor, bright red color, and proper texture, the minimum amount of brining time is 9-10 days. I don’t use the pink curing salt that is commonly used for bacon because I’m using the potassium nitrate (saltpeter) and that is simply the way I learned this recipe. I’ve heard of people using pink curing salt to make corned beef, but I don’t know what the safe ratio of liquid to meat to salt would be to pull that off, because I know there’s some formulaic mathemequations involved when using pink curing salt.
@@allamericancookingThank you, but can i use tge WHOLE brisket? Im not doing it for St. Patrick's day, I want to can it!!! so i font mind the 10+days...
Absolutely you can use the whole packer brisket, the point will give you some amazingly moist and tender corned beef. However, the largest sized bags I could find are 2-1/2 gallons, so unless you have a large airtight container that will fit the whole brisket and the brine so that it is completely submerged, you may want to cut it into sections of 5-7lbs each so they’ll fit in the bags. Most important thing is to have the brisket completely submerged in the brining liquid, whether it’s whole or in sections.
Sorry about that, I tried to make it as accurate as I could, I don’t often do measurements. But honestly, the measurements don’t have to be exact for the results to be good.
See the title where it says “Part 1”? This is a 3-part series. This video was simply the recipe to turn the fresh beef brisket into a corned beef brisket. Parts 2 & 3 show the rest of the St. Patrick’s Day Feast.
One of the most authentic ways to do corned beef is to prick the meat and salt it with corns of sea salt hence corned beef, then soak the brisket in brine for a fortnight the brine penetrates the beef the corns of salt melt inside the beef and break down the connective tissue
Absolutely, that is the most authentic and traditional methods ever, good call! Don’t be afraid to try this version though… it’s quite tasty! Thanks for watching and commenting!
Apologies, I never learned the metric system in my school, but I will do my best to give the metric system measurements along with whatever we have here in the States. Lol Thanks for watching and for the comment!
The recipe has been added to the description box. Thanks for watching and commenting! Please subscribe if you haven’t already, and Don’t Eat Boring Food!
It’s certainly possible, a lot of recipes are very similar and sometimes identical. I got this from an old south side Irish friend in Chicago years back. Does Alton Brown cook his in Guinness too?
Finally! I’ve looked at 7 videos and 12 recipes
And they all started with store bought corned beef packages. I have two flats brining right now. One for corned beef and one for pastrami. Can’t wait to see how you cook it.
Coming soon, editing issues, but they are coming. The first of three briskets I made is in part two of my St. Patrick’s Day Feast, a very simple preparation. The other two will be posted soon! Thanks for watching!
I had one I pulled today, and I have a jelly, gel slime, or snot whatever.
As I said, no smell or color of meat it's a little pale on the outside, cut on the tip of my tongue, nothing rancid but can see the strands of meat running long ways. I know when we used to cook and can pickle pigs feet and the cologen and some feet turns into a gel. is that normal.
Yes. That is normal, typical from the temperature of the refrigerator being too cold or perhaps being too close to the cooling vent/fan. I would find this happened to me when I had my brisket on the top shelf of an older model fridge where the top was cooler than the bottom. And the meat will turn a more pale color with this method, but when you cut into it, a beautiful deep red color. Just be sure to rinse it thoroughly before cooking and dispose of the brine. Thanks again for watching and commenting!
I remember my dad making tons of corned beef and I distinctly remember the smell of garlic. However it was made in 55 gallon drums and the place he worked for supplied a lot of other meat places because it takes so long to make. It was marketed under Crown corned beef, but sold to another place named Crawford Sausage and they sent it to the grocery stores as Daisy brand corned beef. Occasionally I still see the brand.
Amazing food indeed. Going to do this. Thank you.
Thank you for the comment! Please let us know how it turns out for you!
Can’t wait to try it!
I hope you enjoy it, it’s been a hit every year for St. Patrick’s Day here for 14 years now!
Are you the dude from the mail room in Elf?!?
Hahaha No I’m not
When brining for about 6 or 7 days when I pulled it out, the brine (was in a turkey bag also in a big pan.
Pulled out and has a gel, jelly, or snot. passed the smell test (3 adult sniffed) rinced really good. I can see the tendon or fats but every video I'm watching and nobody has mentioned. anythings but could really use the information
The only time I’ve ever encountered this issue was from temperature of the refrigerator being too cold. I’m not a scientist, but I believe it is some of the collagen being broken down from the brine, and at too cold a temperature will gel up a bit. I’ve had this happen 2-3 times over the last 12 years of brining with this method and it didn’t change the final product, nor did anyone get sick. You are correct, it is important to throughly rinse the brisket before cooking it and to dispose of the brine once the brisket is removed. I hope this helps. Thanks for watching and for your comment, Happy St. Patrick’s Day!
I dont have a singular whole cut of brisket, but I have multiple cuts of brisket that weigh the same. is using multiple cuts fine or does it have to be a single piece of brisket?
You should be absolutely fine with multiple cuts, just make sure when you brine them that they get mixed around at least 2-3 times a day, make sure all parts get the brine as evenly as possible because sometimes those parts like to bunch up
Can you give me the brand name of the Saltpeter? I am having a hard time finding some that is food grade. Everything on Amazon is for killing stumps. Thanks
I had the same problem, so I changed my search to potassium nitrate, and this is what I use
a.co/d/6aBbW2U
This one also has reviews for being used as a meat curing component. Be sure to read all the details and reviews to be sure, but generally speaking if it’s nonreturnable because of food safety concerns, it’s good to use for bringing.
a.co/d/6ygHX3h
Can you corn the remainder brisket as well?
Absolutely, the entire thing can be corned. It’s just more common to have only the flat, and obviously it will take longer to cook the full brisket if it’s corned.
You should really have more likes. 👍
Thank you! That’s a very nice thing to say, thank you for watching and for a really sweet comment!
Can I leave the Saltpeter out of this recipe? Will it turn out as good except for color? thanks
The flavor will still be there, it just won’t have that deep red color, it will be more brown. If you’re ok with the color, yes, leaving the saltpeter out doesn’t negatively impact the flavor much at all.
I'm going to do this for me.
Yes! Do it, it’s so worth the time!
Corn beef is my favorite food.
My Briskets are frozen, what do i need to do....and why no pink curing salt?
Your briskets need to be thawed out in order to cure them. Get them into large vessels of cold water ASAP, this is the fastest way to thaw them, it will still take approximately 2 - 3 hours per pound depending on the size of your briskets. As soon as they’re thawed, make brine and get them in, you can still get some of the flavor and texture of corned beef in 5-6 days of bringing, but for more rich flavor, bright red color, and proper texture, the minimum amount of brining time is 9-10 days. I don’t use the pink curing salt that is commonly used for bacon because I’m using the potassium nitrate (saltpeter) and that is simply the way I learned this recipe. I’ve heard of people using pink curing salt to make corned beef, but I don’t know what the safe ratio of liquid to meat to salt would be to pull that off, because I know there’s some formulaic mathemequations involved when using pink curing salt.
@@allamericancookingThank you, but can i use tge WHOLE brisket? Im not doing it for St. Patrick's day, I want to can it!!! so i font mind the 10+days...
Absolutely you can use the whole packer brisket, the point will give you some amazingly moist and tender corned beef. However, the largest sized bags I could find are 2-1/2 gallons, so unless you have a large airtight container that will fit the whole brisket and the brine so that it is completely submerged, you may want to cut it into sections of 5-7lbs each so they’ll fit in the bags. Most important thing is to have the brisket completely submerged in the brining liquid, whether it’s whole or in sections.
I reali,ed that the amounts in the recipe in the video Dialoge do Not! Match recipe in the description. Thanks
Sorry about that, I tried to make it as accurate as I could, I don’t often do measurements. But honestly, the measurements don’t have to be exact for the results to be good.
@@allamericancooking okay sounds good, I'm brining my first brisket ever! First time buying a brisket too! I wanna make this! Thank you!
Awesome, good luck! I’m confident you’ll love the results, but do let me know how it turns out for you!
Where is the finished product.😅
See the title where it says “Part 1”? This is a 3-part series. This video was simply the recipe to turn the fresh beef brisket into a corned beef brisket. Parts 2 & 3 show the rest of the St. Patrick’s Day Feast.
@@allamericancooking thank you! Im watching from the Philippines!😉
Thank you very much for watching and I hope you enjoy!
One of the most authentic ways to do corned beef is to prick the meat and salt it with corns of sea salt hence corned beef, then soak the brisket in brine for a fortnight the brine penetrates the beef the corns of salt melt inside the beef and break down the connective tissue
Absolutely, that is the most authentic and traditional methods ever, good call! Don’t be afraid to try this version though… it’s quite tasty! Thanks for watching and commenting!
Bloody gallons, why not to use normal liters! By the way, united states of nothern america jointed metrical system 150 yrs ago!
Apologies, I never learned the metric system in my school, but I will do my best to give the metric system measurements along with whatever we have here in the States. Lol Thanks for watching and for the comment!
Post the recipe pls
The recipe has been added to the description box. Thanks for watching and commenting! Please subscribe if you haven’t already, and Don’t Eat Boring Food!
Gun powder ingredients lol
Technically, yes. But it works! Lol
So basically you did an exact copy of Alton Browns recipe
It’s certainly possible, a lot of recipes are very similar and sometimes identical. I got this from an old south side Irish friend in Chicago years back. Does Alton Brown cook his in Guinness too?