The ULTIMATE Homemade CORNED BEEF: Ditch the Canned Stuff!

[@incanada83]

THAAAANK YOUUUUUU! If I could reach through the screen, I would give you a huuuge hug! I MADE IT!!! Yes! I'm hollering because I am pleased as a peach & grinning from ear to ear! It set perfectly, no bubbles, smooth, tasty not salty... Gave some away already to few friends who came by for a taste test because apparently it was really good! My biggest fear was gelatin. No worry. I made Baily's no bake cheese cake too (gelatin.) using Frangelico liquor. And I am high on life. 😊 Thank you again for your support, patience, generosity of time and for being you👏👍. 🤗💖💐💐💐💐💐🌟🌟🌟🌟🌟 Cheers! 🍻🥂😊

[@BackyardChef]

Amazing, thank you for sharing, really appreciated. Well Done you! Thank You. Best, Rik

[@cobwebsandcatnip]

My husband really wants me to make this.i told him I couldn't because I don't have a pressure cooker so he's bought me one. Nice one Rik 😄

[@BackyardChef]

Ha ha ha - easier than the other methods listed at the end of the ingredients list. Thank you. Best, Rik

[@carolschedler3832]

🎉

[@DanielMores]

Tell your hubby it's 2024 and men are cooking now.

[@cobwebsandcatnip]

​@DanielMores I think someone got out of the wrong side of the bed this morning. Hope you're feeling happier soon

[@Ejuicey]

Almost other way around for me. Wife and I both cook. I asked for a crok pot brand slow/ pressure cooker, she wanted a dual bay air fryer. Instant deal!!! Lol

[@samanthafox2664]

Hi Rik, just wanted to let you know that I have successfully made this. I halved the recipe (as beef here in Portugal is crazy expensive) and I used a gelatin sheet (as powder isn't available here). I cured it for 48 hours, cooked it yesterday, refrigerated it overnight and unveiled it this morning. All I can say to you is that it's OUTSTANDING! Once again, thank you for making me happy and sharing this recipe x

[@BackyardChef]

Great job! You did it. Thank you. Best, Rik

[@filmtajm35]

You can do corned beef in a much easier way: Buy minced meat. Mix with table salt to your liking and pack the salted minced meat in glass jar without lid. Place the glass jar in a pot big enough for the glass jar to fit and fill up the pot with cold water, but only up and under the glass jar brim. You don't want any water inside the glass jar. Put the pot on the stove and let the water boil. Boil for 1 hour or so or until the meat inside the glass jar is cocked. Take out the glass jar, screw on the lid and let cool down. After cooled down, put the glass jar in the fridge. The corned beef is ready to eat the next day.

[@MrT01582]

Maybe a combined m8x of m8nce would be nice

[@Rik77]

​​@@filmtajm35but in a jar you would need a spoon to get it out so isn't it more like a paste, rather than a set sliceable block?

[@electronics2ify]

Hello Rik... I want to try your recipe. You mentioned sodium nitrite in the curing process. Where do you get it? Was it about a teaspoonful you added? A bit more info would be helpful, please. Cheers... Chris Mathers Lowood QLD Australia

[@johnvella2342]

i found this by accident. in Australia while passing time looking thruogh KZbin. I would like to share a little of my younger years. It was way back in 1964 around March and I was a 16 1/2 year old young man. I found a job at a cannary factory. We used to produce all sorts of canned food. the work was hard and lots of overtime was available as most days were 16 hour working days plus 4 hours saturdays. I was quickly given the task of handling the meat we used (unloading, placing in large chillers and mixing all the different meats we used.) I would like to mention everything that went in to make the batches but some things better stay hidden. A single corned beef batch consisted of 800 lbs of mixed meats and we were using around 17 batches a day when making corned beef. I always made sure to inform my workmates not to eat any food in work produced with stuff I was not happy with and had been ordered not to reject but use in small amounts etc. Batches were first Boiled and reduced to a certain weight whole as I mixed it. it was then put through a 1/2 Inch blade mincer and then placed in a mixer where a batch of sodium nitrate, salt etc was added all weighed according to our chemists recepie, some water could be added if too much weight was lost during boiling. then into the cans followed by retorts. I left such industries around 1971as by then I was actually falling asleep often while driving home after work and a car accident was the last straw. I always wondered if it could be possible to make corned beef in a home kitchen and what you have shown in this video is truly amazing. Your corned beef looks different then canned stuff but it looks a lot better. I don't normally write any comments but in this case I feel you and your viewers will appreciate learning a little of how tin corned beef is made and that yours is absolutely a much better one.

[@BackyardChef]

Thank you, John. Really appreciated. We have a little more control at home. Best, Rik

[@DeannaStOmer]

Why do you use sodium dioxide?

[@johnvella2342]

Something I remembered after words I did not include is that one of the chemicals used in canned corned beef to make all meats red was called CORVIC HO I seem to remember and on the packeges it had an Xsign with a head skeleton and POISON written below it. This was 60 years and and I hope the name correct.

[@kamenet]

What sort of "small amounts" things did they put in? Cat? Rabbit? Cancers?

[@colleenarezio32]

@@johnvella2342 thank you John for your input, it's always nice to get first hand information.

[@rossr100]

New Zealand here. I was raised on this since 1964. About 30 min in a pressure cooker or a couple of hours in the pot, but dont over do it!.... It becomes its own food group. A Colemans mustard sauce, mashed potato, peas and carrots and it's goodnight Irene.

[@BackyardChef]

Thank you. Best, Rik

[@irieblue-mf5sd]

We Samoans tongan and Fijian love our corned beef.

[@pieman2656]

This guy reminds me of my dad, a gem. The excitement from something homemade, and the urgency to consume it. Nice character, nice guy I wish you the best of health and future.

[@BackyardChef]

Thank you. I love your name. Best, Rik

[@danielivkovic-mc7lr]

Totally agree!

[@erkdoc5]

That shredded corn beef looks gorgeous.

[@BackyardChef]

Yes - don't blend if you want the shredded. Thank you. Best, Rik

[@jujutrini8412]

@@BackyardChef I think I prefer a mixture, ie shredded and blended. Cheers Rik. I can see many of your subscribers will be doing this and enjoying it for years to come!

[@ynothump2566]

OMFG this is one video that will go down in history. I am a huge corned beef fan and the cost of a small can nowadays is daylight robbery. Thanks so much for this great video and instruction ❤

[@BackyardChef]

Thank you. Best, Rik

[@briangibson8009]

Yes the way it’s going people will be saving up for a deposit on a house or a tin of corned beef 😊😊😊

[@dbird1356]

A little pickled corn relish and we’re in heaven. Thx Rik.

[@xskullabur29]

Hello Rik from Vancouver Island, British Columbia, Canada. Have been enjoying your channel along with my wife. Have tried a few of your recipes, loved them all, plan on many more and will certainly try this one as I love corned beef. Please don't be offended when I say we have both adopted your favorite expression after I prepare each recipe, "just look at that". Love ya man.

[@BackyardChef]

How can I be offended - All the very best to both of you. Thank you. Best, Rik

[@mariahowson7983]

Yorkshire girl here Rik, I just love your chanel and can't wait to make this for my hubby. Thank you x

[@BackyardChef]

Eh up, nice to have you on ere. Thank you. Best, Rik

[@philcleaver2703]

Rick this has gone to the top of the to-do list. Talk about loaves and fishes big thanks from Aussie

[@BackyardChef]

Hope you enjoy down there - Thank you. Best, Rik

[@andymaclellan4945]

Your corned beef plus pickled beetroot sandwitches - a marriage made in heaven !!

[@BackyardChef]

Oh Yes! Thank you. Best, Rik

[@TUKByV1]

That sounds awful. Gonna try it anyway! 😁 I like both ingredients. Can't be all bad if together.

[@drmoss_ca]

When I was a kid in the sixties, corned beef did come with visible strands of meat fibres in it. Nowadays it is blended smooth, and I don't like to think about why that might be, but it probably means poorer quality meat and likely offal going into it. This looks much nicer! My mother (from Durham) had two great recipes for corned beef - a corned beef and mashed potato pie, and "miner's mix" for sandwiches - corned beef mixed with onion, tomato and hard boiled egg.

[@lilliankeane5731]

That sounds like a lovely sandwich! 😋.

[@BackyardChef]

That miners mix is going on the channel at the end of the week. Thank you. Best, Rik

[@lilliankeane5731]

@@BackyardChef ooooh nice, omg. I just love this channel. ♥️🙌🏼.

[@BackyardChef]

@@lilliankeane5731 Thank you. Best, Rik

[@drmoss_ca]

@@BackyardChef Great stuff! I love it.

[@Shmendan2]

I love how you respond to all comments! Much appreciated and respect from Canada

[@BackyardChef]

I try. I do miss some I'm sure. Thank You. Best, Rik

[@harryyoung7076]

In NL we were practically raised on cooked corn beef. My grandfather a1WW vet stated, that all they had to eat in the trenches was bully beef and hard tack, (Ships Bread) and tea. It is so common here that you can buy trimmings corned beef in tubs in brine ,to cook with your Sunday dinner. it is referred to as a Jigg's dinner.

[@BackyardChef]

Oh wow! Thank you. Best, Rik

[@1corinthians-138]

My mom was from NFLD too. They had tubs of salt beef, but it had a different taste to it and more fat than what we call corned beef in the states. We used to eat the hard tack right out of the bag too, although they used it for fish and brews.

[@LeClaw]

hands up you went "*clack clack*" in your head reading this 🙋‍♂😂😂😂😂

[@lindastent-campbell5130]

And another Newfoundlander here. We used to eat what we called salt meat (not the same as corned beef) in Jiggs Dinner, but I've never eaten the canned stuff.

[@harryyoung7076]

@@lindastent-campbell5130 You can get it at most major food stores in NL. It is a product of Argentina, and it comes in a small wedge-shaped tin can that you open with a key. The best way to eat it, I put the can in the fridge and chill it for slicing to make sandwiches for hiking and fishing trips. It makes for a very filling lunch with a cup of soup.

[@joegiffen3815]

Rik, I love watching your program if only for the joy and exuberance you display, however, I have made quite a few of your dishes and have been pleasantly rewarded. In fact, you make it so easy to follow that I'm compelled to attempt dishes I would have never dreamt of trying, keep up the good work as I know there are many like-minded followers. God bless and regards to the wife.

[@BackyardChef]

Thanks for sharing, appreciated. Thank you best, Rik

[@joegiffen3815]

@@BackyardChef M pleasure.

[@ErnestoRamirez-hi7xx]

! Wow !, I was born 1968 in New Jersey, and my parents are from Puerto Rico,in 1972 we move back to Puerto Rico, my Dad made a little wood house next to my grandmothers house, in the kitchen my father made a little countertop bar with high chairs, and my Mom used to make white rice and cornbeef, as a kid I use to seat and watch my Mom cooking, when the white rice was done, my Mom would start making the cornbeef, she use to open the cornbeef can and put it on the pot to mixed with scrambled eggs and with French fries, but she use to leave a little bit of cornbeef in the can and put two spoons of white rice in the and stirred with a fork, and give it to me, the warm of the white rice and the salted taste of cornbeef, ! Oh my God ! It was awesome!. Now thank to God and to you my friend I found this genuine Master piece recipe of how to make homemade cornbeef after all this years, in 1992 we move back to New Jersey, is 2024 and now I found the “ golden seal recipe “ you just took me to my childhood thank Sir. God bless you, awesome video. God bless you people.

[@BackyardChef]

Thank you for sharing those memories. Thank you. Best, Rik

[@purpleduck3494]

Well done Rik! Never seen anyone make their own corned beef on KZbin before like that. Brilliant channel, keep it up! God bless.

[@BackyardChef]

Thank you. Best, Rik

[@leonnekrotiuk3607]

My wife is Scottish and me is polish we both love to cook and our favourite mustard is keens looking to make this you are a gentleman and I enjoyed your passion

[@BackyardChef]

Thank you. Best, Rik

[@yateleyhypnotherapy2111]

Both my men love corned beef, as do I! I’m abroad so I have sent your video to both my husband in the UK and my grown son in Australia. I’ve long ago made sure BOTH of them have a one-pot, so I expect both of them will love this. Thank you!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@tonymarshall1452]

The best chef on KZbin. The recipes are so simple and MOUTH WATERING 😂.

[@BackyardChef]

Thank you. All easy on here. Everyone can make them. Best, Rik

[@samanthafox2664]

Oh Rik, I'm so happy my constant nagging for you to make corned beef has paid off - this looks absolutely incredible! I can't wait to go shopping and make this myself (and also start making all those wonderful corned beef related recipes you've previously done). Thank you so very much! Big hugs x

[@BackyardChef]

Hope it helps. Will make corned beef the USA way with all the spices etc in a little while. Thank you. Best, Rik

[@OriginalELQ]

I hadn't had canned corned beef in 40 years and just got a can last week and it was so good. No idea why I stopped eating it. Now I know I can make it myself I'm going to have to do it. Thank you!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@kenmcpherson8976]

What a wonderful video. Like all great teachers, you inspire others to learn and achieve what they otherwise would never have considered. Thanks again.

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@aml1234561]

Hello Rik, I cannot thank you enough for this recipe! I made just over a kilo earlier today having cured the beef for just 36 hours. Wow! Simply superb! I have been sitting here in China for so many years simply unable to bring myself to pay 140rmb for a tin of Libby’s Corned Beef which is freely available on line. My wife bought the beef for 53rmb/kilo two minutes prep., 40 minutes in a pressure cooker, 5 minutes blending and hey presto! My biggest problem now is staying away from “ just another slide...” Again Rik, many many thanks! Corned beef and potato pasties and corned beef hash is on the horizon!

[@BackyardChef]

Good on ya. I'm pleased it helped. Hey you are just up the road - I'm here in Thailand 20 years - I make everything because most of it you cannot buy. Good luck to you. Thank you. Best, Rik

[@aml1234561]

@@BackyardChef Hi Rik, yes, just up the road! I have been here for coming up 17 years now. Same thing here, I make all of my own stuff such as bread, sausages, bacon, ham, pies, pasties, pizzas and so on. We used to have a large expat community and I had good part-time business supplying them. It has now changed around to 95% going to locals which I am quite pleased about but it is strictly amateur rather than any “proper” business. I retired last year so just produce to fill in my time really. You are from Yorkshire at a guess and I am from Durham. Funny the way life has panned-out😄 All the best!

[@carolali8851]

In reality, your recipe looks much healthier than the product in the tin. Most of the fat has boiled off in the pressure cooker. Delicious.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@MrBaldypete1]

I'm English, my wife is Polish... we both love corned beef. Funny thing is she went to bed just before I watched this. Her next question will be "Piotrek, why did you buy a pressure cooker?" My answer... "none of your damn business, you will love what I make for you, woman!" Hehehehe, me pretending like I have a damn say in anything! Yeah, she'll love the corned beef though! Thanks mate!

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@yateleyhypnotherapy2111]

Will you reply and tell us the rest of the story, please?

[@MrBaldypete1]

​@@yateleyhypnotherapy2111 Once I've carried this out, I'll be overjoyed to tell you because I'm really sure her reaction will be a very happy one! Homemade corned beef... I'm sure that'll be another "Piotrek... can you make some more?" :D I'll keep you posted!

[@cynthiastrawson3316]

Great that you can freeze it as thats a huge amount to get through in 8 days. In South Africa I dont see corned beef in tins - only corned "meat" so heaven knows whats in it. Will definitely make for husband! Thanks for the recipe ❤

[@BackyardChef]

Thank you. Hope you enjoy. Best, Rik

[@maryandrews4097]

Corned beef mashed with Worcestershire sauce in a brown bread sandwich, also including some green leaves - yum! Thank you for this wholesome recipe.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@blargcoster]

Oh, I gotta try that

[@stevenrobinson5864]

Not sure which is more impressive, the home made corned beef or the amount of English mustard on that sarnie.

[@BackyardChef]

Thank you. Best, Rik

[@qanon_qanon]

Definitely the mustard amount - I think my mouth dropped open as it piled onto the corned beef......

[@garethbeckett9360]

I can feel my nose burning just watching it!

[@jimbayler4277]

It's not a proper sandwich unless the condiments run down you elbow while eating it !!

[@tonypetts6663]

​@@qanon_qanon Made my mouth water, just like I'd slather on🤤

[@ftumschk]

That looks great! Another one for the "must give it a try" list.

[@BackyardChef]

Worth a go this! I've been eating corned beef for days! Thank you. Best, Rik

[@robertcole9391]

All I can say is excellent! And it's good as a tool for difficult times. In the US the price for canned corned beef is through the roof. Don't even buy it anymore. Now I can make my own. Thanks!

[@BackyardChef]

Agreed I will never buy anymore when I have used the last couple of tins here. This recipe knocks it out of the park- easily! Thank you. Best, Rik

[@pamelacourtney8998]

Oh my goodness. Lol, when you started slathering on the mustard the smell came thru the screen. Honestly it did. Blessings to all ❤

[@BackyardChef]

@@pamelacourtney8998 Thank you. Best, Rik

[@HaleyEthengain]

I love corned beef and learning new ways to cook it. Thank you for all your amazing recipes they are so wonderful thank you so much.

[@BackyardChef]

Thank you. Best, Rik

[@jbirdyhome-4050]

Wow that looks so easy and foolproof! Thank you for another amazing skill for all of us!!! Wonderful money saving, delicious tips!!! You are truly a genius!!!

[@BackyardChef]

Thank you. Hope it helps. Best, Rik

[@aaronloomis8750]

Very well done. I love your French terminology, ie: plup it in, Chuck it in, and other high falutin words.😊

[@BackyardChef]

Thank you. Best, Rik

[@dereknavin5499]

I literally love corned beef and that was the best I've ever seen and the expression on your face tells me that was really good well done🎉

[@BackyardChef]

Thank you. I've been eating it for 10 days already its that good. Best, Rik

[@paulwoods5066]

King of chefs, honest good food👍

[@BackyardChef]

Thank you. Best, Rik

[@henriettagoldsmith5056]

My friend 😘. I'm right there in the kitchen With you. 😘 I can almost smell the corn beef 😘. I was sent to the green grocer's twice a week 😘, to get my dad 2 slices 😘 for his piece (lunch) at work 😘 He wanted it sliced at number 1 😘 bless him,😘. You could almost see through the slice..😘 you have brought the comforting smell back to me.😘 Must be 53 years since I last bought it 😘. I'm 💯 Percent certain 😘 yours is phenomenal 😘. Very well done young man.😘

[@BackyardChef]

Thank you, Henrietta for sharing those memories. Thank you. Best, Rik

[@sandwormgod4771]

Sliced No.1. If memory serves me right that was pretty thin. My mum used to send me for oz's of cooked ham and the butcher always tried to make it "just" over. The first time was OK, and I got a right good telling off. She said if she had wanted more she would have said, so from then on it was exactly the weight asked for.

[@kimkayoda7454]

There's a popular brand comes in a round yellow can, I don't buy any more because it is super fatty and has icky tubes in it, this reminds me of deli pastrami and corned beef, thank you, Rik!, next can you show how to can it? Keeping my fingers crossed!

[@Kate-ds5db]

​@@kimkayoda7454- why can it if you can freeze it? 🤔

[@tommyplunkett3643]

Brillant Rik you really put a lot of thought and effort into your recipe choice, making everyone look easy and achievable. Thanks👍👍

[@hermandemello2200]

Wow love this corn beef recipe n excellent results,I'm pleased n happy watching ur post from TANGA Tanzania.

[@BackyardChef]

You are most welcome Thank You. Best, Rik

[@maryannehibbard5686]

Gorgeous corned beef! Love your chuckle as you delight in good food - - what a blessing to find delight in what we must do, creating good meals. So, I guess, I delight in your delight - double delight. Keep bringing these informative and fabulous recipes!

[@BackyardChef]

Thank you. Best, Rik

[@peterwilliams2152]

"Corned dog" took me back to my misspent youth in the RAN. We had both cooked and canned corned beef. Both would end up on sangers with 333s mustard pickles, (an Australian brand). Going to make this and mustard pickles to introduce the daughters and granddaughters to this delight. Many thanks.

[@BackyardChef]

Sounds like a plan. Thank you. Best, Rik

[@eddrose8150]

Corned beef sandwich brown sauce and a nice cup of tea. Beautiful. Top video.

[@BackyardChef]

Thank you. Best, Rik

[@kitkatclawz]

This corned beef is a thing of beauty it is & a super-easy recipe! Wonderful results, Rik! (:

[@BackyardChef]

It really is! Very simple - sometimes that's all it takes. Thank you. Best, Rik

[@JustaFanBoy]

New England here! Fantastic video - just watching you enjoy that homemade corned beef was a pleasure!

[@BackyardChef]

Thank you. Best, Rik

[@kathy9172]

I was just going to ask about freezing and storage and then you answered my question! I really love how you present the recipes, they are easy for me to follow, great pro tips, and I always feel like "I can do that!" at the end of the video. Thanks!!

[@BackyardChef]

You are so welcome! Yes you got this. Thank you. Best, Rik

[@mrprfct7069]

I am from Puerto Rico our parents fed the 7 of us corned beef with rice and plantains. But we didn’t make sandwiches. We cooked the canned stuff in a pan with some spices. Never seen it in a sandwich. Going to forward this video to my dad. Would like to know his thoughts. I honestly think corned beef and spam were dishes for the poor. We were poor growing up but I wouldn’t change a thing about my past. Thanks for the video.

[@BackyardChef]

That is awesome! - Yes they were indeed for the less well off - I have eaten quite a lot. Thank you. Best, Rik

[@cyankirkpatrick5194]

😊 there's nothing like satisfaction of any job well done, my dad use to say before he passed away, and I still miss him dearly congratulations on a job well done Rik meister.

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@vincentclark-e2r]

Hi. I follow your recipe over the weekend. Success. Tastes amazing. So pleased with it. I blended it a little in the food processor same as you. Wife was not convinced until she saw it after the cooking and shredding process. We both love it. Deffo making it again. A big thumbs up. So simple. You just have to trust the Process.

[@BackyardChef]

Wonderful! There is no BS on my channel. Thank you. Best, Rik

[@crissala]

Yum yum! what a great idea! Thank you for sharing this recipe!

[@BackyardChef]

Thank you. Best, Rik

[@BigGreenTimeMachine]

Rik, I am so happy just watching you enjoy this. Absolutely fantastic video with a great presenter

[@BackyardChef]

Glad you enjoyed it. Appreciated. Thank you. Best, Rik

[@bradcampbell624]

It doesn't happen often, but I'm pretty much speechless. Even I can do this. And I save meat scraps & fat, so I'll check with our nearby Butcher shop and see what they can provide for some additional on the cheap. Great recipe, great instruction, great channel. Salute.

[@BackyardChef]

Thank you. Yes you got this - every recipe on this channel everyone can make. Best, Rik

[@BraveNewUs]

Aw your enthusiasm ❤ and mustard 🤤

[@BackyardChef]

Thank you. Best, Rik

[@chrisatkin7130]

Scott Rea did a video about making corned beef around 8 years ago, he made it using the same method as I was taught when I was a trainee butcher in the early 80s apart from he didn't shred and press it. The beef used to go into a big brine tub along with ox tongues, for pressed tongue and pigs heads and trotters for making brawn. We made everything there nothing was bought in prepared and all the meat came in as carcasses.

[@BackyardChef]

Nice one! Thank you. Best, Rik

[@peterwilliams2152]

Ox tongues -mmmmm! Almost impossible to get ox tongues in Australia anymore. My father used to cook them to perfection, and I'd get sliced tongue and pickles on sangers for school lunches.

[@chrisatkin7130]

@@peterwilliams2152 they're difficult to get here in Spain where I now live. Have you tried asking a local butcher? Back in the UK my mate who has his own shop gets them in to order. We used to cut them from the heads along with trimming all of the rest of the meat from them. Alternatively what about pig tongue instead

[@peterwilliams2152]

@@chrisatkin7130 Local butchers are rare here because of the supermarket chains. But I have two really good butchers, and even they find it almost impossible to get tongues, and they can't explain why. One suggested that perhaps the tongues are exported to a more profitable market. They used to be cheap and readily available. Meat here is outrageously expensive.

[@chrisatkin7130]

@@peterwilliams2152 ah probably that's how it is now, such a shame the big boys have taken over and ruined it for everyone. Prices have gone mental here too, it's ridiculous. Someone is making tens of millions out of this price hike and I doubt it's the farmers.

[@IyseHexxo-br8uo]

Excellent work mate! Looks delicious!

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@alisigdeniz9286]

Such a simple food yet so delicious.

[@BackyardChef]

Thank You. Best, Rik

[@Sharon-bo2se]

You've done a lot of dishes with so many techniques that have impressed me. This one might just take the prize. Your absolute delight in making a top quality product right there in your kitchen is wonderful!!! We used to get half a steer off the range up in the British Columbia Interior. We were very lucky to have one of the best butchers I've ever seen handle the meat(and we knew the best Scottish butchers around) so it was way nicer than the grain fed. I think they all would have fully approved your excellent corned beef done properly and honestly. Btw, have you come across The Bearded Butchers site in the US? They are excellent on many levels.

[@BackyardChef]

Thank you. I actually do not know of any site - I never look for anything. Best, Rik

[@gretroman8235]

I now know how to make corned beef. When I was a teenager, we had it in barrels at the deli/meat market usually in March. Locally sourced and cured. Now it comes prepackaged in plastic or cans with many additives. Yours is a simple, healthier recipe. And cost effective. Instant Pots has made the pressure cooking safer and easier. Well done. From NY State USA

[@ironhell813]

Yep, Jewish deli is the worlds best. It’s all based on the same recipes.

[@klashnacovak47]

I wouldn't say cost effective but definitely healthier in terms of no additives.

[@BackyardChef]

Thank you. Best, Rik

[@jamesmatheson5115]

Corned beef is so easy to make at home or you go to the Supermarket and buy some Corned Silverside, the best piece is the Round 1/4 piece its really tender, cook it in a Pressure Cooker or just in a big pot in a cooking bag with a cup of water in it @ 180F until the piece of meat comes up to 180F

[@BackyardChef]

@@jamesmatheson5115 Thank you. Best, Rik

[@davidmortimer9764]

This looks incredible, and the amount of salt in a normal tin (not to mention the cost these days) is insane. I'll have to do it in a slow cooker as I have no pressure cooker (and see if I can find a butcher that sells beef trimmings), but I can't wait to try this out. Thanks, Rik! Subbed.

[@BackyardChef]

Thank you, David. Best, Rik

[@jmpersonal2402]

Top class, Rik. My grandma would be proud of that recipe. Corned beef is the king of summer meats. It's perfect for our summer picnics, served thick on a fresh slab of bread! I might add some iceberg lettuce and mayo made from condensed milk, vinegar and mustard.... and I know it's a naughty BUTTER!

[@BackyardChef]

Oh yes! Thank You. Best, Rik

[@logansilverwolf3358]

Greetings from across the Pond. Thank you for this recipe. I can't "Wait" to make low salt corned beef.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@sandwormgod4771]

My God. My nostril hairs are burning with that mustard. I love corn beef, and yours looks the best I've ever seen.

[@UberAlphaSirus]

Your doing it wrong if it isn't burning the back of your eyes. ;p

[@BackyardChef]

Thank you. Best, Rik

[@duncannok]

Hi Rik I also live in Thailand in rural Udon Thani this video is a game changer! My Stepdaughter in BKK loves tinned corned beef and have to bring back a tin from a work trip to London where I work as a development chef (Thai Food) . Now I can make it for her and me. Bit of pickled Beetroot jobs a good un! Thanks Rik great channel.🙏 P.S its a fiver a tin in London

[@BackyardChef]

Thank you. I live in Chiangmai 20 years - I know this is a game changer for those who are stuck. Best, Rik

[@BigBoaby-sg1yo]

@Duncan - it’s 369 baht for a can of corned beef from best supermarket.= £8.50 - ouch 😮

[@marvinc9994]

"Just look at THAT!" Gotta love Rik's catch phrase😀😀😀

[@BackyardChef]

Thank you. Its on every video. Best, Rik

[@timtwotone3561]

“THAT IS AMAZING”! 🤣🤣🤣🙏👍🦘

[@DeborahThird-og1uo]

No,no…. It MUST be prefaced with: “Ohhhh” Look at that!! Lol

[@marvinc9994]

@@DeborahThird-og1uo "It MUST be prefaced with..." Me maxima culpa!😇

[@briangibson8009]

And oh come on 😊😊😊

[@someguy-k2h]

You are a joy to watch. I have never enjoyed watching someone eat a sandwich like this in my life. I'm subscribing just to smile when I see your happy face.

[@BackyardChef]

Ha ha ha - Thank you. Best, Rik

[@paulhousden3825]

Came across this blog by accident and was truly fascinated - couldnt stop drooling all the way.

[@BackyardChef]

Thank you. Best, Rik

[@lynnclark4208]

I was watching you shred (pull apart) the meat . I had cooked some beef, pulled it apart and used a little of the broth in the beef. Put some of that beef on a bun, use some brown mustard, a little hot cheese.....mmmmmmmmm! A good hot sandwich for lunch. 😊😊 Have a great day.

[@BackyardChef]

Thank you. Best, Rik

[@heatherwest4238]

What a wonderful recipe, Rick - thank you so much! Would this be the way to make A & B roll too? Grant's used to make tins of it - think there's bacon included because the name comes from Aberdeen angus and Belfast ham. I look forward to all your videos and very much enjoy the 'older' recipes you demonstrate - takes me back to my childhood!

[@BackyardChef]

Grant's are known for their canned meat products, I must say honestly I cannot remember A & B roll. The beef in the tinned has to be cured in some way. Thank you. Best, Rik

[@Getpojke]

Magic! You should be rightly chuffed with yourself, that looks amazing & it cuts beautifully. A mate & I used to play a game, coming up with restaurant menu sounding names for more humble, everyday food. Mine for corned beef was "Rustic Beef Terrine". And when you think of the process, it is a terrine. I never had corned beef 'till I left home. My mother wouldn't buy it as she'd had food poisoning from a can as a bairn. But I love it, on a sandwich with homegrown tomatoes, loads of pepper & salad cream. Or if I'm feeling posh, make a sauce gribiche to go with it, perfect pairing. Wonder if you'd give us your take on either potted heid (head) & potted hough? A bit of a treat on a rainy day, a pot of either of those, lots of thick buttered toast to spread it on & a pot of tea. Magic stuff, you really surpassed yourself with this one.

[@BackyardChef]

Wow! Really appreciated. Thank you. Best, Rik

[@thomascee]

This is fantastic! Love the excitement and the success!

[@BackyardChef]

Thank you. Best, Rik

[@peterfishley3951]

Well done as usual Rick . I do enjoy what you do and your approach to cooking.

[@BackyardChef]

Thank you. Best, Rik

[@rayrodriguez7367]

I could listen to this man read the phonebook. The way he describes his cooking method is so soothing

[@BackyardChef]

Thank you. Best, Rik

[@kernowbilly]

Awesome recipe Rik!!

[@BackyardChef]

Thanks so much. I enjoyed making it. Thank you. Best, Rik

[@mrdangiles90]

Talking of corned beef, I was at my local deli earlier when I said to the lady at the counter "I'd like to buy a corned beef and pastrami, with pickles please" she said "Sorry, we only accept cash or card" 🙄...sigh. 24 minute vid...we are being spoilt. Looking forward to this Rikmeister!

[@BackyardChef]

Yes, this is a first - the whole experiment and making. So simple it's ridiculous! However, everyone makes corned beef in the joint. May be not now, there will be other channels. Thank you. Best, Rik

[@chalkiememe4183]

🤦🏼‍♀️ 😂

[@lilliankeane5731]

@@mrdangiles90 did she think ‘pickles’ was currency? 😆

[@mrdangiles90]

@@lilliankeane5731 yeah I don't think she'd had her coffee yet😉

[@mrdangiles90]

​@@BackyardChefjust got to the end of the vid mate. Superb...love the corned beef jenga tower at the end haha

[@JackMcGee-u2u]

Amazing! One of my breakfast favorites! Thank you, Rik!

[@BackyardChef]

Pleasure. Thank You. Best, Rik

[@ElectronMoses]

This video was fantastic. I love how much joy you express throughout the whole process. Got yourself a subscribe

[@BackyardChef]

Thank you. Best, Rik

[@mrsmiggins6435]

Fabulous Rik thanks , i would have to have piccalilli with mine😋🤗🇬🇧

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@mmaylin]

I definitely will be doing this and muttering FIRST CLASS as I go👋👋👋

[@BackyardChef]

Thank you. Best, Rik

[@sherriwilson2407]

You’ve done it again Rik. I must try this.

[@BackyardChef]

Thank you. Best, Rik

[@tammyharris8264]

You make foods that are easily made and with ingredients that are accessible if not, at least easy to substitute. Thank you so much for that.😊

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@ZenonZolek]

This looks good and easy, thanks Rik

[@BackyardChef]

Hope you enjoy. Simple this mate. Thank you. Best, Rik

[@lauradavies5346]

It looks absolutely amazing and delicious and like you say it's very economical because one tin of corned beef will cost you £3.50 and depending on where you are getting it from.and if it's good quality ingredients❤

[@BackyardChef]

Yes, exactly. Thank you. Best, Rik

[@carmenpenaranda5513]

How generous you are sharing your knowlwdge so clearly.Thank you very much, your Page is amazing😍

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@marybusuttil9907]

Wow what a great recipe, I will definitely make this. Thank you for sharing 😋

[@roger5159]

Fantastic. Looks like you're going to have to make a corned beef hash now Rik. Like you, love hot and spicy food, however there is nothing like a corned beef sarnie with English mustard to bring you right back down to earth! 💛

[@BackyardChef]

Thank you. Agreed! Best, Rik

[@Milan74]

Well... my days of buying that salty canned unhealthy corned beef are over. Was allready looking for a corned beef recipe earlier this year. Thanks alot for sharing. Will try making this with a dutch oven.

[@BackyardChef]

Thank you. Best, Rik

[@htuckey]

Looks great! I've made corned beef here, but our process differs to yours, in that it's not chopped or ground, but made from a beef round or brisket, marinated in a pickle mix with sodium nitrite added to keep the red color in the meat. Then it's roasted or braised with veggies and sliced to serve. It's almost like a totally different product. This that you've made looks delicious, though, and I think I'll give it a go. Thank you for this!

[@promenadeable]

Yes you are talking about a completely different product. There are 2 corn beef products - the one Rik is talking about is the 'traditional CANNED corned beef product" which has been around forever...and the one you mean is a large piece of BRISKET beef which one cures - example: Montreal smoked meat is often compared to - or confused with - its close cousins, pastrami (smoked) corned beef which are spiced, cured cuts of beef. As well corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef and is not seasoned with spices.

[@ironhell813]

Lol corned beef pickled brisket Montreal smoked meat pastrami it’s all the same, it’s Jewish Kosher Beef. Spices might differ though but it’s all based on the same ancient Jewish methods.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@CrimeVid]

@@htuckey Salt Beef

[@colinaitken9046]

Great simple recipe, cheers mate. I will be making it

[@BackyardChef]

Thank you. Best, Rik

[@stephenhayden9986]

I have just finished 3 kg of beef into corned beef it's amazing and is far better than shop bought it's fantastic thanks

[@BackyardChef]

Amazing! Thanks for sharing. Really pleased. Thank You. Best, Rik

[@DeborahThird-og1uo]

I’m starting to develop an obsession with the evolution of your kitchen shelving 😆 Many videos ago they were pretty empty. Then a load of sauces appeared. Then a pile of tins. Now, some home canning has appeared. Marmalade? C’mon, tell the truth. What have you been getting up to when we’re not watching?! 🍊 (Now everyone is zooming Rik’s shelving 🤣👍)

[@BackyardChef]

Yes I make many things here that I don't video - I like to have my ingredients at hand - sun dried tomatoes, pickles, red cabbage, jams - the list is long. Thank you. Best, Rik

[@PaoloBanke]

That looks pretty good. I know many turn their noses up at corned beef just because its the cheaper cuts, but the cheaper cuts can be the tastiest once slow cooked. The fat yes we know how bad the saturates are (for the likes of me at least) but its only food storage and flavour to boot. This is one I will be trying at some point that is for sure.

[@BackyardChef]

Thank you. I love it - really do! Best, Rik

[@Pickledwitch]

I've been looking for a tutorial like this for years, thank you! I'll have to try this

[@BackyardChef]

Thank you. Best, Rik

[@jasongooden917]

Very cool.. I always loved canned corned beef

[@BackyardChef]

Thank you. Best, Rik

[@lewistaylor1965]

Loads of Colmans English Mustard...If it doesn't make your eyes water and your sinuses sting then you haven't got enough on...Man after me own heart!

[@BackyardChef]

Thank you. Best, Rik

[@cyankirkpatrick5194]

Thank you for sharing with us, I'm thinking that one could use a food vacuum for curing the meat and using meat claws to shred the meat if they have those items.

[@BackyardChef]

Great idea! Thank you. Best, Rik

[@albuchanan]

Looks fantastic and easy to make £2.05 for 340g at Ald and it's funny because I hade the same sandwich today for lunch right after making another Irish Guinness sausage pie and for the fist time again making today corned beef hash pie but I put a can of mackeson in like the Irish one and butternut squash soup which tastes fantastic for this time of year. Thanks for the recipes Rik there all cheap tastes good meals.

[@BackyardChef]

Nice one! Thank you. Best, Rik

[@kewage]

thanks for the recipe and it looks amazing.

[@BackyardChef]

Thank you. Best, Rik

[@markymark8]

Fantastic video! Will be trying this recipe as soon as possible!

[@BackyardChef]

Thank you. Best, Rik

[@peterlearner8594]

​@BackyardChef Good video Rik. In the US restaurants serve what they refer to as "corned beef" but its actually what we call salt beef. A salt beef sandwich is the nicest thing you can have. When your beef came out the pot it looked like salt beef. I think tinned corned beef only has gelatin because it's put in tins. If you're not going to tin it no need to gelatin it 👍

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@mountainmover777]

That's pretty ingenious.. So this should work with any kind of shredded beef, pulled pork, or even chicken? I'm getting some crazy ideas!

[@BackyardChef]

Always good to have an idea. Thank you. Best, Rik

[@paulwoods5066]

Best chef on KZbin , what a man👍thanks for your amazing recipes and brilliant tutorials, take care rik👌

[@BackyardChef]

Wow, thanks, Paul. Appreciated. Thank you. Best, Rik