How To Make Corned beef.TheScottReaProject.

[@BillHalliwell]

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

[@donb3557]

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!

[@MisterMitchMM]

Tad bit peckish now myself too.

[@mrbrown2186]

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!

[@AH-jy2pg]

My old man called it the same he was from Bilston in the Midlands.Im making this for Christmas 😊

[@SuperCholdi]

My dad calls it ‘corned dog’ too, and he also worked in a mine. Maybe it’s a mine thing.

[@enkisdaughter4795]

My late father was a pitman too and he used to call it corned dog!

[@1973Washu]

The knowledge of old-style butchery like this needs to be preserved because it may come in handy one day.

[@tiaanvanwyk555]

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!

[@p0pp4]

I do love how Scott loses control and just starts devouring the product. ;)

[@stephenkayll5241]

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.

[@raizelm1578]

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.

[@jeremyflanagan3965]

I have used your recipes for donkeys ages.100% brilliant .Without people like you this art of doing things the old fashioned way would be dead.Many thanks from Jeremy Flanagan in the North of Ireland (the disputed territory) I have picked tongue for years using your recipie also absolutely gorgeous.Thank you for Passing this info on.

[@58Kym]

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.

[@Radii_DC]

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

[@TheBarryM8]

It's good to see you are preserving the history of original 'old time' butchers methods and recipes, so much cooking and prep passed down from father to son has been lost over the years. Keep it up!

[@strangulator42]

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...

[@scotthall1923]

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

[@fubukifangirl]

Huh, I always thought it was called corned beef because of the peppercorns. You learn something new every day.

[@grampawud]

I just finished making this and it was amazing. I used 2.5 pounds of silverside instead because it was all I could get. While it was still hot I had a taste and couldn't stop eating it. I must have scoffed about quarter of it.

[@yokaicustoms]

I don't even really like corned beef but this is so simple and fascinating. That's why I love this channel: you present things simply and directly and don't over complicate things. Bravo!

[@Keefcooks]

Ooh yeah! I'd forgotten how good corned beef is - definitely making this!

[@ashtonbrasher4181]

KeefCooks surprise seeing you here

[@rollothewalker5535]

wtf you're doing here Colonel Sanders? Thought you made fried chicken,not corned beef...

[@nigebkk]

My 2 favourite cooks on one page.

[@pineo81]

Mmmmm. We call that boiled dinner or jiggs dinner. Potatoes. carrots turnips and cabage and corned beef. Add mustard some pickles and you have a piece of heaven.

[@aleramone23]

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)

[@mrsseasea]

Agree.......if you have a butcher in your neighborhood......please support them.....they are a dyeing art! Well done video........my mom did make their when we were growing up....but I never knew how! And she passed when I was 22... so I never got the chance......thank you!

[@StreuB1]

Spectacular.....that would make the greatest sammiches. Bit of mustard, some horseradish, rye bread and onion. Oh man!!!

[@scorezockt4570]

"sammich"

[@williamcarter1993]

ll the way you spelled that

[@heijauaan3052]

sauerkraut ?

[@MsJavaWolf]

A corned beef sandwich with mustard and a milk coffee is one of my favourite breakfasts ever.

[@ryledra6372]

Or a corned beef sandwich with branston pickle ? (though not for breakfast :P )

[@DANVIIL]

Now I have to mop up around my keyboard. Wow! I love Corned Beef. Great Job!!1

[@TheBlackwolftiger]

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

[@beldisar2142]

Mr. Rea; My grandmother use to use the home made corn beef in her boiled dinner instead of ham...much, much better in my opinion...she would put all the veggies in with it as you did, cook it for a couple of hours, then take it out while leaving the veggies in for a couple of hours longer with putting the corn beef back in the final 15 minutes...I tried this once with store bought corn beef...not even close...thank you for reaffirming my faith in ole school cooking!...sincerely, Rev. Ken

[@laszlohorvath8637]

I love watching your videos! You are great in details and explaining leaving nothing to be asked. It’s so refreshing to see such enthusiasm for your craft! Thanks for sticking with the subject matter. Loved the jingle. Thank you again for sharing your craft. Love the humor, it makes my week!

[@matrixbailey9923]

In the States, we don't get the real thing very often, so I've always wanted to learn to make it. Thanks :)

[@ticker64]

When I lived there, I though my local Jewish deli in Boca Raton, did it spot on .( Also made from Brisket)

[@Roller71]

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

[@MarkWoodChannel]

When i was a kid in the 70s we'd go to the local drug store and buy bulk saltpeter and sulfur and swipe some of dad's charcoal, crush and mix it all up and make baby food jar bombs, things would blow a pretty good hole in the ground. It's a miracle I've survived this long. Thanks for another great video!

[@heathercortes9567]

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.

[@untwerf]

holy shit, I want to do something quite indecent with that brisket😍

[@squirrelknight9768]

eat it?

[@dakotadurham6324]

Instructions unclear, dick stuck in corned beef

[@rollothewalker5535]

Dakota Durham ahahahaha XD

[@markcroft3619]

back off its mine

[@chrissmith3222]

can i watch ?

[@arpadcsorba2053]

That's the cutest brisket I have ever seen. 2 pieces of rye bread and a little mustard, you have a fantastic sandwich.

[@MrBgwolf]

Another good video, I love that you are showing us how to do these dishes my grandmother use to make and never showed any one before she past cause we where all single. Growing up we men where not allowed in the kitchen.

[@sandman47]

You are a bloody marvel, Scott Rea. Many thanks.

[@DougErapps]

Outstanding! Coriander is magic in corned beef! Try it, Scott!!

[@matthewmcgowan5164]

Butchered a steer and saved one brisket for this exact recipe!!!! My mouth is watering just thinking about making my own!!!

[@tkcenterline1]

That is true old school. Coming from a family of butchers, you my friend are truly the best. God Bless You. Awesome video(s). Thank you.

[@GetMeAReubenSandwich]

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!

[@rosslynstone]

A pound is a pound and an ounce is an ounce,however a pint is not a pint

[@Thick_Cut_Bacon]

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

[@gregorythomas333]

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!

[@snipper1ie]

I'm reminded of a letter I read once. It was written to an old comrade of mine who was involved with a museum project of an old coastal defense artillery battery, Fort Dunree, by an old Royal Artillery man. He wrote the letter on Christmas Eve and was remembering a Christmas in Fort Dunree where he had corned beef for Christmas dinner and he was going to have corned beef for his Christmas dinner in remembrance of that time. Sad to say, the poor old chap was dining alone with his memories of his time there and his old comrades.

[@Professionalpatternrecognizer]

That bad boy is begging to get fried into hash and plated with some eggs and streaky

[@jomariacedo7661]

Hey...do u have any video that show more cooking than talking nonsense....ur like an idiot bastard cooking shit,,,,,

[@get-the-lead-out.4593]

Jason, what is streaky? Here in the USA most of us don't know what that is

[@matthewmorgan6814]

streaky bacon

[@James-yl6zm]

No it isn't

[@OdinzEinherjar]

@@get-the-lead-out.4593 The type of bacon you Americans eat,the fatty end bits.

[@stevetorres76]

it looks as good as gold

[@dr.keithw.kirbyd.d.9979]

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.

[@mcmastertube]

This video is 6 years old. And I still learn something everytime I watch it.

[@ASU885]

I thought it was against the ToS to post porn on KZbin.

[@TheErnestotorres1977]

LOL!

[@sonnytane4515]

My Mrs likes the brisket but loves touge 😉

[@chrishorst6765]

I don't think watching this when your hungry and its almost 12:00 Am

[@REDWHITEBLUEFULLTHRU]

Course the channel likes the one comment that isn't even a complete coherent thought

[@calicoasting]

your killin me! !!!! I've been cooking and chefing for over 25 years and that is one of the top pieces of meat I've ever seen! !!! you love what you do. .it shows !!!! Peace ..

[@mexicoldermike3156]

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!

[@zwiebel7271]

thats a perfect piece of meat.british beef is the best.greetings from germany

[@MujahidAbdulla]

doesn't even come close to the shittiest one here in Australia. :D

[@zwiebel7271]

i never had any australian beef.i am sure,it is very good.perhaps as good as the australian beer.....

[@MujahidAbdulla]

zwiebel aye. you should try it :) its the best

[@zwiebel7271]

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 !

[@NilsAlbertsson]

+Em Jay Last time I was in Australia, the beef didn't taste better than British beef.... in fact, Aussie beef tastes like AIDS

[@Baron-Bagaten]

That was Fantastic Scott, I never knew how corned beef was made, so good that I Will be doing this as soon as I get the ingredients together as I love Corned Beef. Any chance for a video on making a Spam or Pork Luncheon Meat ?, please.

[@doufus]

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.

[@jelkel25]

Used to be a traditional Butcher. One thing we didn't make ourselves was corned beef. There's a world of difference between properly made traditional British food and the imitations you get in most supermarkets. Great stuff!

[@sockmon1]

6:30, you have a voice of a cleaver wielding angel.

[@CryptoidEngine]

Not a bad singin' voice, Scott! :D

[@s.y.g-gamer2589]

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:)

[@ronyaugust4034]

the butchery shop in the sky is the heaven for butchers like us, hope to see all the butcher artisans there some day

[@r.thomassen6285]

Salpeter in meat was banned in Norway a long time ago. I remember that day, actually. Suddenly all meat in shops were totally gray, not red, as they used to. Well, not all in one day, but i went very quick. And many people, me includet, thought the meat was totally discusting, brownish grey. But now we are so used to that, so it is normal. And I react when I see red meat in Sweden. I don't know if it is salpeter, or any coloring, but they have more red meat. Not all, but some of it. Red ground beef, for example. Now I think the red color is disqusting. And I used to think the grayish color was diqusting at first. The red color reminds me of something unhealthy. I think harmful substances. But it may just be paprika colour or anything, for all I know. But the Swedish meat reminds me of banned meat, and I don't want to buy that. Because it was a reason for Norway banning the use of it (or strictly limits the use). It was and is unhealthy (can cause cancer). I have not seen the video yet. Maybe it is needed for other than colour. It can kill botulism bacterias, I found online.

[@ilsonouomo]

R. Thomassen SALTPETRE

[@r.thomassen6285]

Aha, okey. Here it is spelled salpeter, but that is in the norwegian language. I just guessed it would be the same in english, but it's not.

[@marsultor8336]

Obviously Norwegians are authoritarian idiots.

[@RylanStorm]

@@marsultor8336 yeah. Imagine living in a country where the government actually had the audacity to care for it's inhabitants. How very dare they!?

[@sliderdrago8189]

What do you mean your ground beef isn't red? You would cook your beef before and it would stay red?

[@grunt5074]

Hey he has the same bowls as we do at our house. That's pretty neat.

[@carolynwilliams8526]

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!!!👍😊😎😁👌😁😎😎

[@SOOLRASMUS]

in east European Countries we do the same with beef but we do it with cow's Tongue to .the same recipe .after cooking you peel off the skin .and its one of the best things to eat cold on rye bread mustard and some pickles .takes me strait back to my childhood.

[@unitedstatesdale]

Rye bread/mustard and horesradish mayo...:)

[@Your.Uncle.AngMoh]

Hot corned beef with mashed spuds and Brussells sprouts done with white sauce and nutmeg.

[@CologneCarter]

Since you mention white sauce... I second that, but with a twist. A healthy dollop of horse radish needs to go into the sauce.

[@SamuraiPie8111]

i mixed horseradish and some mozzarella cheese together and put it on french fries, it was great

[@polychronisrempoulakis3588]

Hey Scott, thumps up for the millionth time, why I am getting crazy hungry when watching your videos, no matter the hour of the day? Am I the only one?

[@wparo]

wow that looked delicious. why did i start watching at midnight when i have nothing to eat at home

[@melvinchavian7939]

His tattoos and way of speaking is like of Martin, the PublicAgent, if you know what i mean. Lol. :D

[@LeClaw]

Melvin Chavian #ifyouknowyouknow

[@BorisLikesBeer13]

After all of your Bacon videos i decided to make some bacon myself. I used some sugar, Colorozo salt (from a local butcher) and ofcourse a piece of pork belly. I am about halfways trought the curing time and really just can't wait to see how it turns out. What do you think about adding other things to the brine for bacon for next time? Also should i soak it after the brining or only rinse it?I really enjoy the charcuterie and will probebly try this out for myself aswell. Thanks for another great video!

[@tymesho]

I use good tart apples and or quartered lemons.

[@johnferguson7235]

Try adding some black pepper to the bacon. It makes great BLT sandwiches.

[@tymesho]

John, that's a great idea about making B.L.T.'s. with this, I'm for sure going to do it. (more peppercorn the better!)

[@johnferguson7235]

Michigan Mister I like to add a little brown mustard (English style) and red leaf lettuce. Coleslaw with crispy bacon pieces is also excellent for a picnic lunch.

[@tymesho]

hopefully the mustard is colemans, which I have not even tried yet. going to order from amazon. the coleslaw/red lettuce---yes! our tomatoes are coming on strong and I cannot wait. I make mine like my mothers. mayo on one bread, good salted butter on the other. yours sound great. my brother adds portabellas that I tried once, they were good, but I'm old school.

[@prefertobesnowboarding5475]

Watched this a few times now because its an awesome vid and what you tube was made for, but "Hang on let's not muck about 'ere" makes me smile every time!

[@fireflamezdjflamez2966]

Thumbs up for your cornbeef and your singing 👍🏿👍🏿👍🏿😀😀😀

[@andrewcullen8635]

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

[@iamggost000]

what no CABBAGE :(

[@noppio9487]

Get the hell outta here stupid vegan!

[@taiming71]

Your killin me mate! It is the middle of the night and i am hunger now.

[@Gdwmartin]

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.

[@BravingTheOutDoors]

in those 4 weeks is it in a fridge temp?

[@CologneCarter]

I can't speak for Scott, but usually it goes into the fridge for curing.

[@TheScottReaproject]

+BravingTheOutDoors yes mate.

[@rogerdoiron5936]

o he left it in the sun you dumb fuck

[@sennseo0077]

someone hasnt been breast fed today

[@abhinavgaur13]

@7:53 Scott says, "Its ice cold brine ..." so I guess you must but just in fridge not freezer.

[@davidlomm4424]

"Silverside" for the Americans is Bottom Round :)

[@janishart5128]

*David Lomm:* Thanks for that explanation - I had never heard of "Silverside".

[@davidlomm4424]

Your Welcome,... I'm a Butcher that grew up in Australia then moved to USA,... When I started cutting meat in America I had get used to all the different names :)

[@janishart5128]

*David Lomm:* Yes, it seems that everyone has different names for the different cuts of meat - it can get confusing! We need some sort of 'meat bible'! ; p

[@robertharaldsson2881]

www.google.se/search?q=brisket&safe=off&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjM8_Pr_oXVAhWFCJoKHTzBC14QiR4IqwE&biw=1532&bih=953#imgrc=0LZBzybEb7PZDM: If this is picture is correct I assume it is the top part of the Round?

[@davidlomm4424]

Silverside (Bottom Round in USA) is on the back of the rear leg from the knee to the hip,... Topside (Top Round in USA) is the ass cheek lol,... Sirloin Tip (USA) is simply called "Round in Australia & The UK & is on the front of the rear leg, from the knee to the hip & has the Patella bone (knee cap) with it when removed from the animal. Eye of Round (USA) is the eye of the Silverside & is attached to the Silverside (Bottom Round USA)

[@MSEDzirasa2015]

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.

[@barryjames3747]

the corned beef song was a work of art, thanks.

[@ShawnBPLee]

Scott can I make this in a pressure cooker? Thank you Sir!!!!

[@TheScottReaproject]

+Shawn Lee Most definitely Lee. Cheers mate

[@SuperMikeFender]

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.

[@jadedmastermind]

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.

[@rahca4681]

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

[@CopperKnutz]

Who's cooler and the gang?

[@ric0shae]

Cool and the gang are an old 70's disco group

[@Fangejt]

It is not another one, its the same and its more of a funk band than disco but at that time those two styles were really close, but that corned beef man... hmmm..

[@bigluauboi]

Add poison to make it look pretty.

[@nameless-user]

Krombopulos Michael Also prevents botulism.

[@lanceroark6386]

Poison? It's an explosive too! Salt Peter used to be what they called the guy that went around collecting urine from residents of a city so that it could be processed into powder for ammunition. YAY!

[@Molach101]

We the People - More like add it so you don't accidentally kill everyone with botulism spores.

[@vincentanguoni8938]

@@Molach101 no. Botulism only occurs if it is to be canned.

[@Molach101]

@@vincentanguoni8938 Botulism can form in any environment, but particularly where there's no air, medium to high temperatures and low acidity. Home pickled eggs are known for causing it. That could be the meat in the brine solution if it wasn't salty enough or acidic enough with the addition of sugar. In the olden days it wouldn't have been kept in a fridge either, this was the main way of preserving meat. Saltpetre also works very well for protecting against botulism during cold smoking (particularly dangerous).

[@sirfishslayer5100]

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.

[@rossgalan7457]

Not do you cook good dishes but also a singer - the singing cook/chef - I would say. You're cooooool man!!

[@billzebub7397]

STOP TOUCHING YOUR MEAT!!!

[@meanmaori00]

You're telling me i can leave that meat in that tub for 4 weeks and when i pull it out of there its not going to smell rotten or look rotten and ill be able to cook it, eat it and not die?

[@bengarbutt9226]

The salt preserves it

[@MetroDET2011]

+ben garbutt no it doesnt. It hardly does it needs to be fully dehydrated to stop rotting

[@brettbeatnick]

Yes. Wiki corned beef, it do a much better job at explaining the preserving and history of it than i can.

[@mikedeman5351]

You are correct SC, everyone who has ever eaten corned beef has died ..... :)

[@meanmaori00]

+Mike DeMan dont know about that but i do know its not normal to eat 4 week old meat champ

[@ztyy8185]

"should have been an artist". But you are an artist! This recipe is an art. I made 2 kilos of beef using your methods (didn't use nitrate though) and it is like buter - superb. Now I want to try it with chicken

[@jdflyfisherman1]

You have a very well balanced show I love the butchering part of your show and my wife loves the cooking part, She says you are a very good cook.

[@ReKaneNiaou]

all your videos are very helpful, I have started my career as butcher one year ago, it's not hard job if you love it but it need a lot lot of patience to learn it

[@juquam]

I tried this after watching your video a month ago and cooked it tonight. Very nice and way better than something from the supermarket. Thanks

[@spaaggetii]

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

[@mickidawop414]

I think I've watched this particular video at least half a dozen times...yummmmy!

[@MPPCvd]

Looks great! I tend to make my brine dissolving the salt/sugar mixture in 50% of the water, then top it up with ice cubes. Brine ready to go in 10 minutes! Granted, doesn't change a lot in a four week process, but it makes brining fish for supper an absolute doddle.

[@Maarten258]

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.

[@JZITTING]

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!

[@mkhan78627]

With a little horse raddish I can live on it. Beutiful job Scott.

[@MMOLegend]

After seeing this video i will never buy corned beef from a market again. Awesome recipe

[@cherylcooper1885]

Best food choice for me! Only complaint is it takes 3-4 weeks to cure and under 3-4 hours to eat it. Lol!! Thanks for sharing your family's recipe :-)

[@MrAlexh4444]

Hi Scott, A trick you may try is when you have boiled a hot brine instead of waiting for hours for it to cool pop the pot/brine in a tub of cold water and stir the cold water around the pot which will cool it down very quickly. Bit like the radiator in a car principle. I speed it up a bit by changing the cold water several times as it draws off the heat from the pot/brine. Cheers from kiwi land

[@tweekernessism]

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!