Recreating the Most Famous Sandwich in London

[@08mlascelles]

Don’t get me wrong, I’m sure this is better than Beigel Bake, but the fact that they can serve what they do, 24 hours a day, is genuinely phenomenal! It would cost a fortune in most London spots, but they only charge £6.20!

[@WhatALoadOfTosca]

Everyone who is a chef with a youtube channel thinks they can do better than tried and tested professionals #artisans

[@wapniak666]

@@WhatALoadOfTosca last time i checked this channel is run by actual tried and tested professionals

[@dhekwucieoejduf]

Nitrate salts are so dangerous and bad for your body. I wish they didnt use it.

[@math6911]

Think its a bit like a but better that joshua weissman does i dont think they are sitting there saying the food served at beigal bake is bad just they can make it better

[@user-xk5fs1zu3m]

@@dhekwucieoejduf i hope you never eat any type of cured meat then

[@mattbrowne9854]

Absolutely love the culinary expertise applied here, the sandwich looks AMAZING. However it feels a but unfair to compare the two when they are mass producing to feed hundreds on a daily basis, and you are perfecting the art to make that one (or half dozen) sandwiches to perfection

[@machinegun20]

Agreed, it's a great sandwich. The difference lies in production, which both gentlemen mention frequently when discussing more 'demanding' recipes. As a one-time cook or someone preparing food at home with the right skills, you're almost always going to outperform a restaurant. The gap is even wider for large chains. Take Katz's in New York, for example: it's both loved and hated. They charge $35 for a pastrami sandwich and manage it as a production line-that's impressive as hell.

[@andersjjensen]

I think the goal of these videos are two fold: 2) Teaching home cooking enthusiasts neat tricks and tips, and 2) Making damn delicious food doesn't require absurdly the most expensive of everything, and it doesn't have to be hella posh. I don't think they are, in the slightest, trying to dunk on places that have to balance mass-producibility against quality against price against convenience. That is a much harder calculus than going "Screw price, and let people wait 30 minutes for their food. Only taste matters!".

[@machinegun20]

@@andersjjensen Right on the spot!

[@jsmrt6875]

I don’t disagree with you, but as someone that cooks the same thing everyday I’m going to find ways to improve and even simplify the process, always aiming to improve and evolve the product. Sometimes it looks like the professional chef has something up on the regular cook, but I promise you it’s all attitude and drive!

[@OinkFanMayne]

they said it themselves, its just a cheffy bagel

[@hairychris444]

Used to live 5 mins away from Brick Lane in the mid 00s. Being able to go out 24hrs a day & pick up a dozen fresh bagels was the best!

[@confessionsofazoologist6718]

"not sure if this is traditional but it's quite fun" are words to live by

[@tchoo18]

Excellent video! in Singapore we have hawkers who have perfected one dish over decades that many top chefs don't even bother to try to replicate. This is a great effort. Fallow is on my to-eat list when I next visit UK, great channel!

[@nca4794]

I hope you'll report back how you enjoyed it.

[@StrobeFireStudios]

I actually made the trailer for a film called "Salt, Beef and Rye" back in 2016. This video was a refreshing review of a wonderful sandwich that's stood the test of time. Thank you Fallow and team!

[@BezTheChef]

I'm a huge fan from Eindhoven. You’ve shown me so many great tips! Thanks for sharing this recipe. I can’t wait to try it when I’m back in my kitchen. Much appreciated!

[@gman9696]

Nice idea, wouldn't mind seeing this for other popular foods found in London.

[@burdyo85]

Beenz

[@andersjjensen]

For "ultra messy, sloppy, gooey" bagels (or other warm sandwiches) I mix honey 1:5 with water and brush the cut surface before giving them a blitz in a hot oven. This makes the toast surface almost water proof. It's a balance between tasting burned and avoiding soggy bread, so a bit of trial an error is required. But once you get it right you can put pulled pork drowned in gravy in a sandwich and still have it hold up during eating.

[@bagpusscat7839]

We run a cattery in Shropshire, no way could we afford to eat at Fallow, but my god, you guys ROCK. I love your uploads, thank you xx

[@UnderAGlassMetropolis]

Aww, I love my cats 🐈 😻

[@rexmundi1812]

If I win the lottery tonight I will take you all.

[@Justin-e4c]

Witaf is a cattery. Never have I heard the term.

[@barrymore87]

You could. Rather than eating in 10 rubbish places throughout the year. Just go to one good place.

[@gotmunchiez]

​@@barrymore87Yeah it's not so expensive that normal people can't eat there. Two people can have a three course meal there for roughly 2 hundred quid depending on what you have. Obviously it's not an everyday thing for most people but it's easily doable as a twat. We paid nearly that for a three course meal at Rick Steins over a decade ago and the quality of his place isn't even in the same league as Fallow.

[@Bootmahoy88]

I'm a super fan from the Bronx. You guys have taught me quite a lot. Thanks for this recipe. I'm gonna do it when I get back home. Cheers.

[@sjanex]

But..but Americans said our food is bland and terrible 😂

[@eadweard.]

You have Katz's nearby :)

[@justgame5508]

Katz is overrated. A sandwich is only as good as it’s bread and the rye they serve the sandwiches on at Katz is awful, super dry and stale. It’s over priced and the staff are unnecessarily rude

[@lennybob2602]

@@sjanex This does look kinda shit compared to American versions

[@bensmith7536]

Aaaaand thats a beautiful sunny day there in London again I see.

[@nick260682]

It’s January, what do you expect? 😂

[@elio7610]

@@nick260682 KZbinrs often record videos in advance, sometimes months before publishing. It could be any time of year.

[@110160]

Ate at fallow last week while visiting from SF, it was absolutely amazing, my favorite was the Mushroom Parfait and the Steak and the Burger all amazing. Also the Cheese Tart was inspiring.

[@andersjjensen]

I haven't been there yet, but it's on my bucket list for next visit to London. I think my only problem will be that I don't have 5 stomachs....

[@110160]

@ go with 5 friends, easy solution!

[@InsanityGingerLoL]

All great choices there, mushroom parfait is a must have, very rare I have a veggie dish on my must haves at a restaurant !

[@KIJIKLIPS]

Sf?

[@goatitisful]

What's SF?

[@Drums818]

Reckon it'll contain sriracha

[@Joe_1sr9]

Is that the same as Corrianda. ?

[@carpediem5232]

It doesn't

[@jameswrp]

😂😂😂

[@oscarabrownfx]

Because it is literally the best condiment on the universe

[@bubblehulk7647]

And butter. Now I’m going to watch to find out! lol

[@itsdan722]

Man i love this channel, its taught me so much about processes and the multiple different methods to make my cooking have that extra quality

[@PretzelGuy5280]

I loved Beigel Bake! I went multiple times when I was in London back in April!

[@michaelh7741]

The bagel house on stoke Newington high street does better salt beef bagels

[@acooknamedMatt]

Reckon I’ll visit across the pond

[@mre1646]

Bring soup 😊

[@thesupremekai1980s]

@@mre1646 We have soup in the UK... I grew up on it...

[@beansdestroyer]

visited last year, went a few times late night because everything was closed and it was delish

[@teadrinkinglegninja1520]

Used to work at a bar round the corner from Beigel Bake - after close, two staff would head round and get team bagels. One to BB and one to Beigel Shop a couple of doors down (slightly different offerings). I always used to get salt beef, pickles and mustard from Beigel Bake then put a slice of cheddar on mine and blowtorch it. So good.

[@baerlauchstal]

Though of course instantly not kosher... ;-)

[@sntslilhlpr6601]

I was just thinking it'd be good with some melty cheddar. Maybe even some hollandaise? Or is that blasphemy?

[@baerlauchstal]

@@sntslilhlpr6601 Or, like, Emmentaler and Russian dressing, with Sauerkraut? I mean, I don't *really* care whether it's kosher...

[@GodError]

Nope, nothing will be better than Beigel Bake, they are perfect and at that price. Unbeatable

[@ADDC-r4u]

Full English mustard mixed with Mayonnaise is very nice you can alter the ratio to fit your taste, actually very nice on a toastie spread on the outside and caramelised

[@vanessas2363]

Good job! Looks delicious 😊 Thanks

[@DavidWicks1000]

Recently discovered your channel, absolutely love the content

[@nw8054]

These guys are pure Inspiration. Greetings from germany. Safe Money for a visit

[@ADDC-r4u]

Very nice guys !! That looks delicious

[@YodlingZeek]

Literally just spent an hour searching for any decent bagel places here in Paris the other day because I'm craving a Beigel Bake salt beef with mustard. Jesus, next trip back to London it's my first stop off

[@charlieweeberry]

I'm finally going to London at the end of the month, so thanks for continuing to give some seriously good tips on what to do and and experience in the city when it comes to food aside from visiting Fallow of course (got reservations for first night).

[@beansdestroyer]

there are some great curry places on brick lane where this is filmed too

[@charlieweeberry]

@beansdestroyer good to know, thank you!

[@drisraptor2992]

I feel like the biggest idiot for waiting until my Brine cooled instead of just leaving half the water out cold lol

[@eatmoremusic3650]

I use half ice to make it cool even quicker

[@TheSwitchUK]

We've all been there mate. Good news is that you only do it once

[@emerjay348]

You guys are so good, watching you is a pleasure, the skills, the proffesionalism, I hope you get paid well as you definetly should

[@jackblundell5796]

i'm moving to london this year and cannot wait to visit!

[@tomsite2901uk]

I worked on Brick Lane for over 3 years and these bagels are from heaven. I probably tried each and every one and never I had to say nawww that is crap.

[@StrobeFireStudios]

"how much mustard for you, chef?" "Plenty mate" Good answer chef

[@mrb7094]

I stay a night or two in London all the time, almost every week. I stay in Shoreditch. There's always good stuff to eat round there, even in the Rainbow Sports Bar 😆 I actually walked along Brick Lane looking for my dinner only a few weeks ago. I never spotted Beigel Bake, but it's now officially top of my list. Hope they don't sell out by the time I get there!

[@LewisTheFly888]

Another comment suggested that they are 24/7 so you should be OK

[@ray_b1993]

Love this, thanks for sharing. Your version looks fantastic. I'd just watched a vlog on Katz's Deli in NYC too!

[@Jonbombs]

Mac DeMarco turned me onto this place when he shouted them out at a Brixton gig. Good times

[@radusguru2196]

Looks amazing. I’m going to try this for sure

[@GizaDog]

You go so fast. I got hooked on making the bagels!

[@exhebece5480]

St-Viateur Bagels has a different technique for shaping the bagels you might find interesting if you plan to do in bulk. Thanks for sharing your expertise

[@TankUSA]

I’ve sent so many Americans to this exact spot when they tell me they are visiting London. Absolute gem!

[@floatingpeaks4584]

They must have been so disspointed

[@Overworkt]

​@@floatingpeaks4584weird thing to say.

[@WhisperingReunion]

Any chance you'll share the recipe? Also should you smoke it at all.. or is that what puts it on its journey to pastrami?

[@selfintuition2]

Please include the measurements in the description. Looks amazing!

[@HUSKSUPPE]

could not agree more with that last statement 🙌

[@davidharap8277]

As a native New Yorker, the bagel you made looks amazing and absolutely legit! Will those bagel sandwiches make it onto your breakfast menu?

[@Naamtok]

Looks incredible guys

[@aaron8989]

This looks incredible. Any chance you could give us the recipe for your pickles?

[@geovani213]

Keep up the good work chef! Thank you!

[@wallyzworld66]

Is salt beef the same/ similar to corned beef? Appears so. Excellent take on this!

[@dixonpinfold2582]

Yes!

[@ElvenSpellmaker]

Corned beef in the UK is minced and canned salt beef, slightly different product for us.

[@dixonpinfold2582]

@@ElvenSpellmaker The point is that the thing depicted here is named "corned beef" across the pond.

[@dixonpinfold2582]

When your diner is spouting praise while his mouth is still full, you've done well. (Btw, those bagels wanted poppyseeds, but let that pass.)

[@chrisroberts6121]

LOVE YOU GUYS

[@machinegun20]

Looks great! Thank you for bringing us the perspective of British chefs working in London who have received European culinary education. Great work, gentlemen! I look forward to visiting one of your restaurants soon, from across the pond in Amsterdam.

[@SteAnderson]

I like that not traditional but quite fun way of putting the hole in the middle of the bagel. I’m a chef, the others are gonna come in and ask why I’ve made 193375 bagels 😆

[@chrislrob]

I'll be in London in February and Fallow and Beigel Bake are in the Top Three Restaurants I'll visit! Beigel Bake is about a fifteen minute walk from my hotel!

[@TranquilAndSmooth]

When making beigels you need to make the hole in the middle wider than you did in this video...because it expands on the second prove and also expands more when you cook them so yh..if you want a propoer looking beigel make the hole wider, Im sure it tasted delicious though of course

[@Overworkt]

Awesoem work. I cooked a salt beef over christmas - bloody love the stuff, but I know that pink salt is no good for us in the long run.

[@TraceyOfficial]

You don't know me but I love you, Chef Jack 🎉

[@AmicaMea908]

Well played lads!

[@JohnagsmithSmith]

Can you guys post the recipie with weights and measures etc please 🙏

[@gnomevoyeur]

Here in Australia, corned beef is typically made from silverside (We use the same term for the good stuff and the stuff in a can, much like chips and chips). I've read it is also typical in Ireland. Does anyone have any comment on the difference between corned silverside and corned brisket?

[@PaulShafer-s6m]

you gents are world class, but its already a perfect sandwich

[@novichok7213]

Sailing perilously close to the wind.... some things don't need improving

[@nawelum]

Would cooking the beef in a slow cooker have the same result?

[@brianmahoney1950]

If you ever get the chance to visit Montreal you should try Schwartz’s Deli’s Montreal smoked meat sandwich. A cousin of this bagel, and so delicious! While you’re in Montreal, try the bagels at St. Viateur bakery!!

[@madman407708]

7:53 "Chef your milkies, CHEF MILKIES" Bravo lads that it's so raven'd me back onto the line 🙏

[@user-vo6zk9iw2i]

Rare to find salt beef sandwiches in central London. I have no idea why.

[@johnmcdowall3709]

Borough Market

[@neil4767]

Hmn. I've just started learning to smoke the full brisket, was that the flat? I've been doing 6 kg brisket and trimming off about a kg to use for sausage and to try and even cook it with the fat cap. Would that benefit from a smoke too or is it going to be too much after a 7 day brine?

[@jacobfreeman7427]

British brisket is just the flat for Americans i think and our beef is leaner generally so adjust accordingly

[@neil4767]

@@jacobfreeman7427 ah yeah I've been buying the xm gold brisket from john davidson, so it's the whole brisket including the fat cap, just wondering if I can brine that long with a trimmed down fat cap on that piece of meat. At that cost, I don't want to ruin more than one of them finding out :-) It is Grass fed based on the description so it will be leaner, just wondering if that fat will survive a decent brine I guess

[@callum39645]

It would benefit from smoke. But by smoking it then becomes pastrami.

[@hkbabel]

Is salt beef equivalant to what I know as corned beef in the States?

[@Marsbar2024]

We (UK) call this corned beef as well.

[@hkbabel]

@@Marsbar2024 Thank you!

[@Thebearmre7]

@@Marsbar2024no we don’t corned beef is something diff in uk it’s tinned full of fat stuff that came from the war. Salt beef is diff and in USA they call it corned beef

[@Marsbar2024]

@Thebearmre7 canned corned beef was known as bully beef, but then branded as corned beef.

[@lilomann1523]

It took me along time to figure out that bagels needed to rise before proofing in the fridge. Had the wonkiest, densest bagels ever (bloody tasty though).

[@Thrillhouse89]

That looks bloody lovely that, I reckon a thin layer or 2 of emmental cheese on top could be a great little addition. I absolutely love cooking, would love to be a chef like these guys and I've funnily enough had about 3 dreams now where I've worked at the Fallow with these 2 in them, 2 were awful nightmares, 1 was amazing. Keep up the great work guys

[@jackcorscadden6490]

Would making salt beef be possible using the rolled brisket available in supermarkets? It's typically £80 or more to get a proper packer brisket in the UK and I'd love to give this a go using cheaper meat at least for the first time

[@bryanmoraski7005]

7 Days ? ! Good God. That's gotta be incredible.

[@identifying.as.asovereignhuman]

I've never taken a week to make a sandwich... if I could buy one from these guys, I would though!

[@bryanmoraski7005]

@@identifying.as.asovereignhuman lol

[@thenext9537]

At first I was like It's Katz pastrami in NY. I'd want to try this 'salted beef' which I've never heard of before.

[@LBStirlo]

Are you selling them at fallow??

[@cato451]

In the United States, we call this corned beef. It’s delicious. Nicely done, sir.

[@BobaPhettamine]

its called corned beef everywhere in the world including England lol dont know why he's calling it salt beef when it has spices in it

[@ianm2170]

@@BobaPhettamine They call it salt beef because that's what it's called in the joint they are emulating.

[@ElvenSpellmaker]

This is why: _"In the UK, "corned beef" refers to minced and canned salt beef. Unminced corned beef is referred to as salt beef."_

[@BobaPhettamine]

@@ElvenSpellmaker corned beef has existed in the UK since the 1700's mate it was only during ww2 it got mashed up and made into a can who do you think created corned beef for your country to make it lol.. irish travellers

[@ElvenSpellmaker]

@BobaPhettamine Yeah I'm just explaining what word is used for what. Not where they came from. Unminced it's known as Salt Beef.

[@maclauk]

We could do with some relative quantities on the bagel dough. What's your %age water to flour? It looks quite a stiff dough so I'm guessing down towards 60%. Ditto the concentration of the bagel boiling liquid. How much bicarbonate to water? The cooking times and temps were the only points you gave specific information.

[@Indureiner]

Do you syncronize those watches 😀

[@ArielK1987]

My easy going sandwich is. 100% whole wheat bread with Mayonnaise, Swiss Cheese and Montreal Smoked deli meat.

[@Gloryisjames]

"One hundred and twenty dedees" really got me for some reason 😂

[@meat_loves_wasabi]

Wish St John will bring back their Bacon Sandwich....such a good breakfast option

[@ElvenSpellmaker]

For those from the US, in the UK we have two terms for what you call Corned Beef. From Wikipedia: _"In the UK, "corned beef" refers to minced and canned salt beef. Unminced corned beef is referred to as salt beef."_

[@EliteCongo]

Yeah the U.S. has the upgraded version called the Hot Pastrami. More flavor & international influence primarily from jewish delis in NYC. Way more sought after over in US for sure.. lmaoooo

[@FallowLondon]

We have corned beef here too. We eat it with chips or with salad, even Buckingham Palace eats corned beef.

[@EliteCongo]

@@FallowLondon Apparently the difference between pastrami is in the smoking, but I bet most corned beef/salt beef at many locations smoke em too nowadays.

[@ElvenSpellmaker]

@@FallowLondon Yeah I'm English and live in the UK. I'm just explaining how we use it, you may have misunderstood my post. =)

[@Rangefindergeneral]

if only Bagel Bake toasted theirs, I've been eating their bagels for 40+ years and although I've had better bagels theirs is the one I crave every time.

[@Thebearmre7]

It would not work with That amount meat you need them to fresh and soft, don’t get me wrong at home I toast my bagels but those there are thinker and doeyer Jewish style not American kind. Sorry

[@Rangefindergeneral]

@@Thebearmre7 Oh i was thinking of just the bagels with a schmear personally at the bagel bake I have my salt beef on rye. yes the bagels salt beef would not need to be toasted.

[@madst7521]

Not a huge fan of corned beef, but the spicing here might help. Can't help thinking it'd work quite well using sous vide instead of the steam oven,

[@jellyphase]

Can u guys do your pickle recipe?

[@padders1068]

Yes Chef! Looks amazing 😋 I can't comment on which is better because I haven't tasted either. Is this going to be another menu item on your new fast gourmet food takeaway restaurant chain? 🙂🙂 Sorry comment is a bit out of sync as I've just edited my comment on your fast food chicken burger, suggesting the idea, plus your Perfect Fried Chicken from 11 months ago, and obviously your triple fried chips 🙂

[@ch420newsteam]

Cured Navel Beef is a standard Newfoundland Christmas meat. :~)

[@hanba-t3f]

Coming up to a mil subs guys, been here since before 50k 🎉

[@FallowLondon]

Legend! Thanks mate. Chef will

[@Marsbar2024]

What salt brine solution did you use? 3%?

[@ianwhite9045]

This is far too Chefy.The Beigel Bake salt beef bagel is so simple and tastes delicious,that’s the beauty of it.

[@jackdavis8786]

Sorry bit random but What type of chopping board is that your using? Thanks

[@andersonalex4282]

Nitrate salt is actually nitrite salt , which I would suggest you don’t eat on a regular basis. Sandwich looks amazing

[@WilliamCollier-jk4gk]

@@BobaPhettamine apparently there is a link between processed meats and cancer, due to nitrites used. As I've hit my late forties, I've given up processed meat, except for occasional treats - which would be this bagel!

[@NIC2326]

agree cancer causing

[@BobaPhettamine]

@@NIC2326 oh shut up so does table salt most things can walking outside in the sun has a chance of giving you cancer ...

[@tomsite2901uk]

You actually know that nitrite is already in meat? When using it in cooking you only re-introduce the amount that gets lost during the aging process. If you take the very fresh meat from right after slaughter, there is no need to add any. You only add nitrite after the rigor mortis occurred as the natural nitrite gets broken down from that moment on. Fresh meat from right after slaughter you would use for example to make sausages. But you wouldn't use the large muscles without ageing. Thus if you later on use meat from the large muscles for sausages or you want to cure meat to make for example a ham, you add a bit of nitrite to get back to the normal and natural levels. Usually you add between 12 to 20 gram per kilogram. This prevents the meat to turn grey when cooking it. And regarding the cancer. Everything causes cancer if exposed to in large amounts. 12g is not a large amount and way below any recommendations for food safety. You couldn't eat enough cured meats in a day to reach unsave levels.

[@WilliamCollier-jk4gk]

@@tomsite2901uk Thankks, this is helpful to read.

[@JasonNguyen-l6g]

Can you make a crispy/fried deviled egg video

[@protopigeon]

Just needs sauerkraut and cheese! Looks great regardless

[@RoyNatian]

You're right, poking a hole in the dough ball isn't traditional. I know I'm being pedantic, but that is not a bagel. That's a bun with a hole poked through. You need to take a small log of dough, overlap the ends together, and roll to attach to make the bagel shape. This affects the final structure of the bagel.

[@margotmcpherson5967]

Montreal bagels are actually the best!!!

[@_SpaceDad]

You guys are killing me

[@spudroots6786]

I'm all for using a stand mixer to make bread as I've got one at home so ideally would use it for making any type of bread, but I've watched at least 2 vids on KZbin (brian lagerstrom and someone else's) that tell me using a stand mixer for Bagels is pointless because the mix is too dry and it can damage the motor on a KitchenAid. But my man here is using one and saying it's easier. Who's right? I want to try making bagels but put off by having to knead em by hand when i got a KitchenAid

[@BELLAPHONTOO]

0:15 Tom Hanks with a superior accent.

[@kenrehill8775]

Beigel bakery every Sunday morning when I was little, also the one in Gants Hill

[@engineerncook6138]

Sweet {bread and butter} pickles or sour dills? Not flying to London from San Francisco to answer this question.

[@orfitna]

Chefs, your holes are too tight. You clearly didn't finger them enough. You have to ensure a proper gape. While some may like tight holes, if you don't want it to be a bialy, it has to be wide from proper finger technique. Bagels are work. Great video!

[@callum39645]

😂

[@BobsBurgers1234]

Dear me

[@MartinTemple-n9p]

Absolute sicko🤣🤣🤣

[@dongyschlontong-ck5xg]

So brining for 14 days in total? Off the chain!

[@ericmcmanus5179]

What is "strong white flour"? Is that different than all purpose flour?

[@aboukirman3508]

Next one up...for making bread...I think.

[@ib9rt]

Strong white flour is bread flour. It has a higher protein content.