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
@donb35578 жыл бұрын
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!
@MisterMitchMM8 жыл бұрын
Tad bit peckish now myself too.
@mrbrown21866 жыл бұрын
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-jy2pg5 жыл бұрын
My old man called it the same he was from Bilston in the Midlands.Im making this for Christmas 😊
@SuperCholdi5 жыл бұрын
My dad calls it ‘corned dog’ too, and he also worked in a mine. Maybe it’s a mine thing.
@enkisdaughter4795 Жыл бұрын
My late father was a pitman too and he used to call it corned dog!
@1973Washu4 жыл бұрын
The knowledge of old-style butchery like this needs to be preserved because it may come in handy one day.
@tiaanvanwyk5558 жыл бұрын
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!
@p0pp47 жыл бұрын
I do love how Scott loses control and just starts devouring the product. ;)
@stephenkayll52413 жыл бұрын
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.
@raizelm15786 жыл бұрын
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.
@jeremyflanagan39652 ай бұрын
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.
@58Kym7 жыл бұрын
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_DC7 жыл бұрын
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
@TheBarryM87 жыл бұрын
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!
@strangulator428 жыл бұрын
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...
@scotthall19238 жыл бұрын
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
@fubukifangirl4 жыл бұрын
Huh, I always thought it was called corned beef because of the peppercorns. You learn something new every day.
@grampawud4 жыл бұрын
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.
@yokaicustoms8 жыл бұрын
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!
@Keefcooks7 жыл бұрын
Ooh yeah! I'd forgotten how good corned beef is - definitely making this!
@ashtonbrasher41817 жыл бұрын
KeefCooks surprise seeing you here
@rollothewalker55356 жыл бұрын
wtf you're doing here Colonel Sanders? Thought you made fried chicken,not corned beef...
@nigebkk6 жыл бұрын
My 2 favourite cooks on one page.
@pineo818 жыл бұрын
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.
@aleramone238 жыл бұрын
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)
@mrsseasea7 жыл бұрын
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!
@StreuB18 жыл бұрын
Spectacular.....that would make the greatest sammiches. Bit of mustard, some horseradish, rye bread and onion. Oh man!!!
@scorezockt45708 жыл бұрын
"sammich"
@williamcarter19937 жыл бұрын
ll the way you spelled that
@heijauaan30527 жыл бұрын
sauerkraut ?
@MsJavaWolf7 жыл бұрын
A corned beef sandwich with mustard and a milk coffee is one of my favourite breakfasts ever.
@ryledra63727 жыл бұрын
Or a corned beef sandwich with branston pickle ? (though not for breakfast :P )
@DANVIIL7 жыл бұрын
Now I have to mop up around my keyboard. Wow! I love Corned Beef. Great Job!!1
@TheBlackwolftiger7 жыл бұрын
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
@beldisar21427 жыл бұрын
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
@laszlohorvath86376 жыл бұрын
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!
@matrixbailey99237 жыл бұрын
In the States, we don't get the real thing very often, so I've always wanted to learn to make it. Thanks :)
@ticker646 жыл бұрын
When I lived there, I though my local Jewish deli in Boca Raton, did it spot on .( Also made from Brisket)
@Roller718 жыл бұрын
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
@MarkWoodChannel8 жыл бұрын
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!
@heathercortes95677 жыл бұрын
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.
@untwerf8 жыл бұрын
holy shit, I want to do something quite indecent with that brisket😍
@squirrelknight97688 жыл бұрын
eat it?
@dakotadurham63247 жыл бұрын
Instructions unclear, dick stuck in corned beef
@rollothewalker55356 жыл бұрын
Dakota Durham ahahahaha XD
@markcroft36196 жыл бұрын
back off its mine
@chrissmith32226 жыл бұрын
can i watch ?
@arpadcsorba20532 жыл бұрын
That's the cutest brisket I have ever seen. 2 pieces of rye bread and a little mustard, you have a fantastic sandwich.
@MrBgwolf4 жыл бұрын
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.
@sandman477 жыл бұрын
You are a bloody marvel, Scott Rea. Many thanks.
@DougErapps7 жыл бұрын
Outstanding! Coriander is magic in corned beef! Try it, Scott!!
@matthewmcgowan51645 жыл бұрын
Butchered a steer and saved one brisket for this exact recipe!!!! My mouth is watering just thinking about making my own!!!
@tkcenterline14 жыл бұрын
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.
@GetMeAReubenSandwich8 жыл бұрын
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!
@rosslynstone5 жыл бұрын
A pound is a pound and an ounce is an ounce,however a pint is not a pint
@Thick_Cut_Bacon8 жыл бұрын
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
@gregorythomas3338 жыл бұрын
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!
@snipper1ie7 жыл бұрын
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.
@Professionalpatternrecognizer7 жыл бұрын
That bad boy is begging to get fried into hash and plated with some eggs and streaky
@jomariacedo76616 жыл бұрын
Hey...do u have any video that show more cooking than talking nonsense....ur like an idiot bastard cooking shit,,,,,
@get-the-lead-out.45935 жыл бұрын
Jason, what is streaky? Here in the USA most of us don't know what that is
@matthewmorgan68145 жыл бұрын
streaky bacon
@James-yl6zm5 жыл бұрын
No it isn't
@OdinzEinherjar5 жыл бұрын
@@get-the-lead-out.4593 The type of bacon you Americans eat,the fatty end bits.
@stevetorres767 жыл бұрын
it looks as good as gold
@dr.keithw.kirbyd.d.99795 жыл бұрын
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 Жыл бұрын
This video is 6 years old. And I still learn something everytime I watch it.
@ASU8857 жыл бұрын
I thought it was against the ToS to post porn on KZbin.
@TheErnestotorres19776 жыл бұрын
LOL!
@sonnytane45153 жыл бұрын
My Mrs likes the brisket but loves touge 😉
@chrishorst67655 жыл бұрын
I don't think watching this when your hungry and its almost 12:00 Am
@REDWHITEBLUEFULLTHRU4 жыл бұрын
Course the channel likes the one comment that isn't even a complete coherent thought
@calicoasting8 жыл бұрын
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 ..
@mexicoldermike31568 жыл бұрын
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!
@zwiebel72718 жыл бұрын
thats a perfect piece of meat.british beef is the best.greetings from germany
@MujahidAbdulla8 жыл бұрын
doesn't even come close to the shittiest one here in Australia. :D
@zwiebel72718 жыл бұрын
i never had any australian beef.i am sure,it is very good.perhaps as good as the australian beer.....
@MujahidAbdulla8 жыл бұрын
zwiebel aye. you should try it :) its the best
@zwiebel72718 жыл бұрын
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 !
@NilsAlbertsson8 жыл бұрын
+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-Bagaten8 жыл бұрын
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.
@doufus4 жыл бұрын
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.
@jelkel255 жыл бұрын
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!
@sockmon17 жыл бұрын
6:30, you have a voice of a cleaver wielding angel.
@CryptoidEngine7 жыл бұрын
Not a bad singin' voice, Scott! :D
@s.y.g-gamer25892 жыл бұрын
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:)
@ronyaugust40347 жыл бұрын
the butchery shop in the sky is the heaven for butchers like us, hope to see all the butcher artisans there some day
@r.thomassen62858 жыл бұрын
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.
@ilsonouomo7 жыл бұрын
R. Thomassen SALTPETRE
@r.thomassen62857 жыл бұрын
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.
@marsultor83365 жыл бұрын
Obviously Norwegians are authoritarian idiots.
@RylanStorm5 жыл бұрын
@@marsultor8336 yeah. Imagine living in a country where the government actually had the audacity to care for it's inhabitants. How very dare they!?
@sliderdrago81895 жыл бұрын
What do you mean your ground beef isn't red? You would cook your beef before and it would stay red?
@grunt50747 жыл бұрын
Hey he has the same bowls as we do at our house. That's pretty neat.
@carolynwilliams85265 жыл бұрын
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!!!👍😊😎😁👌😁😎😎
@SOOLRASMUS7 жыл бұрын
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.
@unitedstatesdale7 жыл бұрын
Rye bread/mustard and horesradish mayo...:)
@Your.Uncle.AngMoh8 жыл бұрын
Hot corned beef with mashed spuds and Brussells sprouts done with white sauce and nutmeg.
@CologneCarter8 жыл бұрын
Since you mention white sauce... I second that, but with a twist. A healthy dollop of horse radish needs to go into the sauce.
@SamuraiPie81118 жыл бұрын
i mixed horseradish and some mozzarella cheese together and put it on french fries, it was great
@polychronisrempoulakis35888 жыл бұрын
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?
@wparo2 жыл бұрын
wow that looked delicious. why did i start watching at midnight when i have nothing to eat at home
@melvinchavian79397 жыл бұрын
His tattoos and way of speaking is like of Martin, the PublicAgent, if you know what i mean. Lol. :D
@LeClaw7 жыл бұрын
Melvin Chavian #ifyouknowyouknow
@BorisLikesBeer138 жыл бұрын
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!
@tymesho8 жыл бұрын
I use good tart apples and or quartered lemons.
@johnferguson72358 жыл бұрын
Try adding some black pepper to the bacon. It makes great BLT sandwiches.
@tymesho8 жыл бұрын
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!)
@johnferguson72358 жыл бұрын
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.
@tymesho8 жыл бұрын
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.
@prefertobesnowboarding54756 жыл бұрын
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 Жыл бұрын
Thumbs up for your cornbeef and your singing 👍🏿👍🏿👍🏿😀😀😀
@andrewcullen86358 жыл бұрын
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
@iamggost0007 жыл бұрын
what no CABBAGE :(
@noppio94876 жыл бұрын
Get the hell outta here stupid vegan!
@taiming717 жыл бұрын
Your killin me mate! It is the middle of the night and i am hunger now.
@Gdwmartin8 жыл бұрын
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.
@BravingTheOutDoors8 жыл бұрын
in those 4 weeks is it in a fridge temp?
@CologneCarter8 жыл бұрын
I can't speak for Scott, but usually it goes into the fridge for curing.
@TheScottReaproject8 жыл бұрын
+BravingTheOutDoors yes mate.
@rogerdoiron59368 жыл бұрын
o he left it in the sun you dumb fuck
@sennseo00778 жыл бұрын
someone hasnt been breast fed today
@abhinavgaur138 жыл бұрын
@7:53 Scott says, "Its ice cold brine ..." so I guess you must but just in fridge not freezer.
@davidlomm44247 жыл бұрын
"Silverside" for the Americans is Bottom Round :)
@janishart51287 жыл бұрын
*David Lomm:* Thanks for that explanation - I had never heard of "Silverside".
@davidlomm44247 жыл бұрын
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 :)
@janishart51287 жыл бұрын
*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
@robertharaldsson28817 жыл бұрын
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?
@davidlomm44247 жыл бұрын
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)
@MSEDzirasa20158 жыл бұрын
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.
@barryjames37477 жыл бұрын
the corned beef song was a work of art, thanks.
@ShawnBPLee7 жыл бұрын
Scott can I make this in a pressure cooker? Thank you Sir!!!!
@TheScottReaproject7 жыл бұрын
+Shawn Lee Most definitely Lee. Cheers mate
@SuperMikeFender7 жыл бұрын
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.
@jadedmastermind7 жыл бұрын
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.
@rahca46815 жыл бұрын
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
@CopperKnutz8 жыл бұрын
Who's cooler and the gang?
@ric0shae7 жыл бұрын
Cool and the gang are an old 70's disco group
@Fangejt6 жыл бұрын
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..
@bigluauboi7 жыл бұрын
Add poison to make it look pretty.
@nameless-user6 жыл бұрын
Krombopulos Michael Also prevents botulism.
@lanceroark63866 жыл бұрын
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!
@Molach1016 жыл бұрын
We the People - More like add it so you don't accidentally kill everyone with botulism spores.
@vincentanguoni89385 жыл бұрын
@@Molach101 no. Botulism only occurs if it is to be canned.
@Molach1015 жыл бұрын
@@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).
@sirfishslayer51004 жыл бұрын
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.
@rossgalan74575 жыл бұрын
Not do you cook good dishes but also a singer - the singing cook/chef - I would say. You're cooooool man!!
@billzebub73977 жыл бұрын
STOP TOUCHING YOUR MEAT!!!
@meanmaori008 жыл бұрын
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?
@bengarbutt92268 жыл бұрын
The salt preserves it
@MetroDET20118 жыл бұрын
+ben garbutt no it doesnt. It hardly does it needs to be fully dehydrated to stop rotting
@brettbeatnick8 жыл бұрын
Yes. Wiki corned beef, it do a much better job at explaining the preserving and history of it than i can.
@mikedeman53518 жыл бұрын
You are correct SC, everyone who has ever eaten corned beef has died ..... :)
@meanmaori008 жыл бұрын
+Mike DeMan dont know about that but i do know its not normal to eat 4 week old meat champ
@ztyy81852 жыл бұрын
"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
@jdflyfisherman17 жыл бұрын
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.
@ReKaneNiaou8 жыл бұрын
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
@juquam8 жыл бұрын
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
@spaaggetii7 жыл бұрын
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
@mickidawop4146 жыл бұрын
I think I've watched this particular video at least half a dozen times...yummmmy!
@MPPCvd7 жыл бұрын
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.
@Maarten2584 жыл бұрын
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.
@JZITTING8 жыл бұрын
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!
@mkhan786278 жыл бұрын
With a little horse raddish I can live on it. Beutiful job Scott.
@MMOLegend7 жыл бұрын
After seeing this video i will never buy corned beef from a market again. Awesome recipe
@cherylcooper18857 жыл бұрын
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 :-)
@MrAlexh44448 жыл бұрын
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
@tweekernessism7 жыл бұрын
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!