I am making bread right now.... it's in the oven, and the house smells divine. You're absolutely right about precision... my bread looks gorgeous. My husband adores corned beef, so I'm going to make your recipe on Saturday, or as soon as I can get the salt. Thank you so very much for your lovely, clear, straightforward recipes❤❤❤😊😊😊
Mr Kirkwood, thank you very much for this Vlog, amazing to see how Corned Beef is made, will give this a go in the New Year, when we have settled into our new Home. PS: I had something to eat before watching, so will not he Chewing the Screen.
Hello Mr. Kirkwood, as always Thank you I will be making the homemade Bully Beef, God Bless you and your family Sir. Looking forward to your next video.
I’ve never made a brisket. Your video is interesting. Thrilled to have viewed it. When I look at a brisket I cannot move past the fat. lol. I may try your take on it. Briskets I’ve tasted were fatty and tough.
I always look forward to seeing what you’ll cook up next. I never considered corning my own beef, much less turning it into canned-style meat. Now, I’m itching to try it out. Thanks from the States!
Great video! I have my own corned beef curing formula that's more complex. I've never broken it up and put it in a processor, but I think I'd just pull it apart a little more. I'm not a fan of the mushed corned beef. Thanks for the knowledge!
Hi John, Many thanks for this and all your other videos. Great recipes and techniques. A quick question, how long can you keep this corned beef on the fridge? And could it be frozen for longer duration without ruining the texture? Thanks from Spain!
Hi John, thanks for another fantastic recipe. I’m going to try this myself as canned corned beef is so expensive these days. Is it ok to freeze it or can it only be used from the fridge?
Well done John,Another simplified recipe that most people,including myself, would never of considered attempting,I will definitely be making this in the near future 👏👌 top job 👍
Good morning John! Wow, that looks absolutely delicious. I'm sitting here drinking my morning coffee, wishing I had some right now!! I'm thinking a big Corned beef stuffed homemade biscuit would be heaven. Lol Bravo my friend, you always bring us such amazing recipes. Have a wonderful day...Big hugs and love from Texas!!
That looks wonderful, John. I’m a single man who loves corned beef and would happily eat that every day, until it was gone but can it be frozen? I bake almost every other day and freeze the bread rolls, cheese scones, sausage rolls and hot cross buns successfully, but I am always wary about freezing new meat products. If it can be frozen, what is the best method? Thank you for sharing your recipes in such an easy to follow way. ❤
Recently purchased your book on bread. I think your videos are fantastic and you've encouraged me to have a go at baking. Keep up the good work with your videos! Wez, from Wolves UK
Would you be able to put this into straight -sided jars then preseve it? 1.5kg of corned beef in one go would be a lot to get through, even in our house, but it's a lot of work to make in dribs & drabs.
Oh my goodness. That looks absolutely delicious. Unfortunately I can't make it, because I don't have a pressure cooker. Hold on I can do it in my slow cooker. Yay😊
That is amazing John....one of those items you have no idea how to make - until you show us - just brilliant & now I need to source curing salt 0- thank you 😀😀😀
Agreed, I can't think of any reason to add the nitrate that's in #2. Fair enough the rinse will remove any that's left on the meat but it's not needed to get the pink colour and I'd rather not be using it when it's not necessary.
I think I am drooling. A definite must. Love your channel. If I had to eliminate all my kitchen channels and keep only one it would be your channel. "Precision".
Wow. It's fantastic, John. You're amazing. Only set back for me is that I've got to procure the curing agent. I won't find this in the supermarket for sure. Have to get it from the speciality shops who might carry it in their stock. I'll definitely make it as soon as I can get. BTW good beef is also very pricey here. But then, everything else too in our country.😢 Thanks again n keep well. Gb
Oh John, my only real experience with corned beef is a homemade hash with mash and chopped onions - using the stuff in tins (with that slimy fat all over it). I've been waiting on a simple recipe for 'the real thing' for while and when you posted the pie recipe and then promised this video I couldn't wait. I shall be amassing the ingredients [to get it just right as per your recipe] and then I'll...sorry got to dash I'm drooling. Cheers mate.
@@negotiableaffections the slimy fat is gelatin that is added used to bind the meat together. And in commercial canned corned Beef you find more of it because it adds weight because it mostly water therefore less meat in the can because it is packaged by weight.
Hi John, fancy coming out of retirement & join my in my kitchen for plenty more of your excellent food preps, Incidentally I'm in a tropical country so no more cold winters.
No other spices than the bay leaves?!? I was expecting at least whole peppercorns during the slow cook. But this does look like an interesting take on corned beef. Maybe i'll give it a shot. I really do need a pressure cooker in my life. ^-^
hey, look at that, moving towards the one million submarines. Well deserved. Still trying to work out where one gets the empty tins from, mind, I'd end up just snuffling through a kilo and a half in a long afternoon, the tin's keys might be just enough to save me from exploding. :-) Scratch that, AliBaba sell 'em. I'm going to have to buy 130,000 of them, though.... ...and I'd have to have an industrial tin closing machine... Decisions decisions...
@mustaffaleak9247 It would just be really dry and mealy/overly crumbly. You can technically corn any cut of meat, but the cooking methods for them tend to braising / long cooking times so it'd give up what little fat there is and then just dry up entirely. Think overcooked beef stew rather than soft and moist corned beef.
Thank you for sharing your talents with us
I am making bread right now.... it's in the oven, and the house smells divine. You're absolutely right about precision... my bread looks gorgeous. My husband adores corned beef, so I'm going to make your recipe on Saturday, or as soon as I can get the salt. Thank you so very much for your lovely, clear, straightforward recipes❤❤❤😊😊😊
Awww I love corned beef so will enjoy making this!! If it goes as well as the ciabatta recipe it will be a game changer! 👍
This looks wonderful especially as I am now in Portugal where I cannot get the real thing.
Mr Kirkwood, thank you very much for this Vlog, amazing to see how Corned Beef is made, will give this a go in the New Year, when we have settled into our new Home.
PS: I had something to eat before watching, so will not he Chewing the Screen.
Hello Mr. Kirkwood, as always Thank you I will be making the homemade Bully Beef, God Bless you and your family Sir. Looking forward to your next video.
Another winner, John. I already make my own Spam/luncheon meat, so this will become a routine too.
Thank you very much for this video!
i cant wait to try your corned beef John thank you for another great video
Thanks, John
Cheers once more Darryl 👍
I’ve never made a brisket. Your video is interesting. Thrilled to have viewed it. When I look at a brisket I cannot move past the fat. lol. I may try your take on it. Briskets I’ve tasted were fatty and tough.
Wonderful John…thank you 🎉
Thank you.
Looks amazing
Now that's what you call "Corned Beef" So what time do you want me down for dinner ?
Hehe
Some days I think "John can't surprise me anymore" and then you pull out this beautiful recipe. What a fantastic result
how'd you learn to cook so many things?
Absolutely excellent and so simply informative. Thank you John
Wonderful ❤️🇨🇦🐕
I always look forward to seeing what you’ll cook up next. I never considered corning my own beef, much less turning it into canned-style meat. Now, I’m itching to try it out. Thanks from the States!
Nice, easy to follow recipe - thank you for sharing. With a large batch like that, what's the best way to store it, and how long can it be stored for?
Great video! I have my own corned beef curing formula that's more complex. I've never broken it up and put it in a processor, but I think I'd just pull it apart a little more. I'm not a fan of the mushed corned beef. Thanks for the knowledge!
John’s recipes are EPIC
Ordered one off some south american river website, it was only £75...why not?....
One of my favorite treats to have is a corned beef sandwich. I am curious if this can be canned for long term storage? Thanks
Hi John,
Many thanks for this and all your other videos. Great recipes and techniques.
A quick question, how long can you keep this corned beef on the fridge? And could it be frozen for longer duration without ruining the texture?
Thanks from Spain!
Hi John, thanks for another fantastic recipe. I’m going to try this myself as canned corned beef is so expensive these days.
Is it ok to freeze it or can it only be used from the fridge?
Mmmmmmmmmm😊
Well done John,Another simplified recipe that most people,including myself, would never of considered attempting,I will definitely be making this in the near future 👏👌 top job 👍
great vid, thanks Chef John. I take it you pressure cooker is the 5.7l version?....
Good morning John! Wow, that looks absolutely delicious. I'm sitting here drinking my morning coffee, wishing I had some right now!! I'm thinking a big Corned beef stuffed homemade biscuit would be heaven. Lol Bravo my friend, you always bring us such amazing recipes. Have a wonderful day...Big hugs and love from Texas!!
Excellent, John! Can't wait to give this a try. Headed to Costco this morning for a big brisket!
That looks wonderful, John. I’m a single man who loves corned beef and would happily eat that every day, until it was gone but can it be frozen? I bake almost every other day and freeze the bread rolls, cheese scones, sausage rolls and hot cross buns successfully, but I am always wary about freezing new meat products. If it can be frozen, what is the best method? Thank you for sharing your recipes in such an easy to follow way. ❤
After watching your video, I was just wondering could you do the same thing with chicken or turkey?
There is not many corned beef recipe videos out there backyard chef has a good one i need to do this my self it looks beautiful
Brilliant, as always. That looks just delicious.
Recently purchased your book on bread. I think your videos are fantastic and you've encouraged me to have a go at baking.
Keep up the good work with your videos! Wez, from Wolves UK
How long will it keep for in the fridge? I assume you can just freeze it also?
Hello John…I was wondering if I can freeze this?……thank you….i had to laugh because I really thought it had corn in it!…lol…
Would you be able to put this into straight -sided jars then preseve it? 1.5kg of corned beef in one go would be a lot to get through, even in our house, but it's a lot of work to make in dribs & drabs.
Definitely going to give this a go John and the pie.
Oh my goodness. That looks absolutely delicious. Unfortunately I can't make it, because I don't have a pressure cooker. Hold on I can do it in my slow cooker. Yay😊
You can do it in a big pot of boiling water at that stage. So all the options.
@@maxrobe that's wonderful I can't wait to try it myself. 👍
Fabulous, looks lovely, can it be frozen in small batches?
I am so excited about this recipe. I learn so much. Thank you, John🌻
Thank you John will enjoy making this ! Not something I've done before but will give it ago x
That is amazing John....one of those items you have no idea how to make - until you show us - just brilliant & now I need to source curing salt 0- thank you 😀😀😀
John how long can I keep it the fridge for and can I freeze it.. thank you for the recipe.
Yumm.
This is brilliant, I am defo making this.
Looks Superb, thank you
Brilliant! Thank you John.
Thats now on my to do list
Another one to try, cheers John 👍
The curing time is only 3 days so why do you use prague powder #2? for short cures, less than a month, one should use prague powder #1
Agreed, I can't think of any reason to add the nitrate that's in #2. Fair enough the rinse will remove any that's left on the meat but it's not needed to get the pink colour and I'd rather not be using it when it's not necessary.
Hi, can you mince the meat instead of using a food processor? I have a mincer but don't have a processor. Thanks.
The price of beef here in the USA is outrageous. There's no way I can afford to buy 2 kilos of beef. The cans are cheap enough at Aldi.
For sure! Cuz everyplace else they're tryna charge $5 & up for a can of corned beef! For that price, I'll by a fresh piece of meat - also at Aldi✅
Could you use a meat grinder instead of food processor?
You could just fork it a bit more. The title was for 'canned' style, but a more coarse style is just as good.
I think I am drooling. A definite must. Love your channel. If I had to eliminate all my kitchen channels and keep only one it would be your channel. "Precision".
Great, John!!
If you are only curing it for 3 days, why are you using pink salt #2, rather than #1?
Interesting, I wasnt aware there were any recipes to make canned style corned beef, thanks for sharing it...will certainly give it a go. 🤩
Hello chef John
Learned a lot!
Wow. It's fantastic, John. You're amazing. Only set back for me is that I've got to procure the curing agent. I won't find this in the supermarket for sure. Have to get it from the speciality shops who might carry it in their stock. I'll definitely make it as soon as I can get. BTW good beef is also very pricey here. But then, everything else too in our country.😢 Thanks again n keep well. Gb
Amazing!...
Oh John, my only real experience with corned beef is a homemade hash with mash and chopped onions - using the stuff in tins (with that slimy fat all over it). I've been waiting on a simple recipe for 'the real thing' for while and when you posted the pie recipe and then promised this video I couldn't wait. I shall be amassing the ingredients [to get it just right as per your recipe] and then I'll...sorry got to dash I'm drooling. Cheers mate.
@@negotiableaffections the slimy fat is gelatin that is added used to bind the meat together. And in commercial canned corned Beef you find more of it because it adds weight because it mostly water therefore less meat in the can because it is packaged by weight.
Irish beef John, hard to beat it........👍👍👍👍
Gonna watch this later John, putting my ZZR motorbike back together but no doubt like all your videos this will be mega!!!! 🙂🙂🙂🙂🙂🙂🙂👍👍👍
Nice one John 👍
YUM!! :o) Will it freeze?
Oh yes!
👍💯😎💯👍
nice!
10 quids. That feels like a completely different country to London 😢
I thought there would be more ingredients in this, like corn for a start! 😂 I was expecting more filler to bulk it up.
That’ll mek some canny chips n corned beef John 😊
Hi John, fancy coming out of retirement & join my in my kitchen for plenty more of your excellent food preps,
Incidentally I'm in a tropical country so no more cold winters.
I was bought up on corn beef as a kid. How about a cornbeef hash recipe :)
😋👍
No other spices than the bay leaves?!? I was expecting at least whole peppercorns during the slow cook. But this does look like an interesting take on corned beef. Maybe i'll give it a shot. I really do need a pressure cooker in my life. ^-^
I’m here because he sounds. Like Winnie the Pooh
hey, look at that, moving towards the one million submarines. Well deserved. Still trying to work out where one gets the empty tins from, mind, I'd end up just snuffling through a kilo and a half in a long afternoon, the tin's keys might be just enough to save me from exploding. :-)
Scratch that, AliBaba sell 'em. I'm going to have to buy 130,000 of them, though....
...and I'd have to have an industrial tin closing machine...
Decisions decisions...
Genuinely, what would happen if you used a low fat or well trimmed piece of meat?
@mustaffaleak9247 It would just be really dry and mealy/overly crumbly.
You can technically corn any cut of meat, but the cooking methods for them tend to braising / long cooking times so it'd give up what little fat there is and then just dry up entirely.
Think overcooked beef stew rather than soft and moist corned beef.
Neat video. Can you do haggis next?