I bought all the spices to make the pickling and a 5 lb brisket. I cooked it for 4 hrs in a Dutch oven. It came out perfect. The next day I made Jamaican fry up cabbage and added the corned beef. OMG!!!! It was delicious. Will definitely do it again.
Looks fantastic! I see your InstantPot directions say to pressure for 90 minutes. I have a small 2 lb brisket from a small steer. Will I need to reduce the cooking time? If so, can you tell me how long to pressure it? Thanks so much!
Great Video Kevin thanks for the brine tips, I like coating a 10 lb corn beef with brown sugar and pouring a couple of Guiness's to cover and using a crock pot cook it low for about 8-10 hours with red potatoes and cabbage comes out great
Great question: No, it is not safe to reuse the brine! Discard the brine solution after use. The brine will contain proteins, blood, and other stuff from the meat that soaked in it. From a food safety standpoint, it is not advisable to reuse brine, even if it is boiled first.
Dear Kevin Sir Good Evening, .The Cornbeef You made the end product is Awesome with the pink colour that u get.What is the salt that u use for the brine.Do u use Salt petre ,please share with me .Thanks God bless
This is the first time that I have already found the big recipe... I have tasted this meat years ago, but I didnt know what was the name finally, I am on the process to make my own corned beef!!! at least!!! thank you!!!
I've never done that so I couldn't say. If you do, come back and let me know and in the meantime I'll keep it in mind the next time I make one myself Adam. Thanks!
Nitrite, not Nitrate. Nitrate can be found in Prague #2 for sausage, etc. Your written recipe is correct, just the spoken part was wrong. Thanks for the recipes, I'm looking forward to doing the corned beef and your Pastrami recipes. Love the music!
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
Just out of curiosity I wonder what would happen if you didn’t add any sodium nitrate salt ? I don’t think it would go bad would it? If you cooked it right away ?
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
A buddy of me gave me a Nilgai shoulder, idk why but making corned beef out of it sounded pretty good. I just found this channel and subscribed. I sure don't cook bland. I'm about to binge watch and see what else I can make.
Glad you found me, lots of tasty grub. I also have another channel that definitely is not bland here too: Silk Road Recipes ( ua-cam.com/channels/y0sgFeR-_nflguL-2JmQ8w.html ). Hope fully you subscribe there too. I just started it. :)
I've read this, but have not tried it. "Meat cured with sea salt and smoked will not have the characteristic pink color of meat cured with nitrates, but it will have a similar flavor. Sea salt can be used as a substitute for both the Prague powder 1 and the Prague powder 2 types of curing salt."
Hi Kevin. I hope you'll answer my question. In many recipes, brine process takes 5-6 days and boiling takes 4 hours. Does your method make any differences? 90 minutes in pressure cooker seemed more practical to me.
Sorry I missed this one Ahmet. Feel free to brine 5 days if you like, this was how I was taught and also there are many recipes out there that do the 10 day brine. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! There are several cooking methods detailed there.
I turn it on day 5 Frederick. Full Instructions found here: Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
James, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips, although the answer is brine refrigerated.
Yes to answer your question. Salt and water are the required ingredients in a brine solution. Sugar is sometimes added for flavor and to balance the saltiness, but is optional.
Great recipe. I’m new to cooking with this cut of meat. I was thinking about using my smoker with the same brine. Any experience or suggestions for that?
Do you only use the flat. Would it work using a full packer brisket. Then cut into pieces that would fit in whatever cooking appliances a person desires.
So I'm not clear about this part. After 10 says the brisket is rinsed but then cooked again in 'beef broth' - this is not the brine, right? Otherwise why bother with the rinsing.
You'd cook it in a large pot instead on the stovetop. Bring it to a boil then simmer for at least a half hour per pound. Can also do it in a crock pot in about 10 hours
But if you have stake left overs you can use them to make the corned beef too, right? Or it will not be the same. Yeah, definitely not gonna be the same.. but how bad?
this gave me a huge jones for corned beef and i just scratched the itch.. massive corned beef sandwich from local deli. happy and burping, now entering food coma. later, peeps
Sodium nitrite is Prague 1 not nitrate... 1/4 cup Seems like a lot of cure for 3-5 lbs... did you soak the meat for a day before cooking? Was it salty? Just curious
Can a marinating steak be used instead of beef brisket? Beef brisket is too massive and it's really hard to get in some cities without special ordering it.
I'd like to hear how it turns out if you do. I personally have not used any other cut of meat. I'm sure it would work, but I think it would be a different texture. Let me know!
Idk if you'll see this but I love your channel! I bought a 17lb brisket today that I'll be doing this with. Thank you for all the work you do!
I do indeed see, read and respond to comments here and Thanks so much, it's most appreciated!
I bought all the spices to make the pickling and a 5 lb brisket. I cooked it for 4 hrs in a Dutch oven. It came out perfect. The next day I made Jamaican fry up cabbage and added the corned beef. OMG!!!! It was delicious. Will definitely do it again.
Fantastic! Thanks for trying this one and coming back to let me know Rose.
@@KevinIsCooking you are very welcome. The corned beef only lasted 2 days. Everyone really liked it.
Can you share your recipe please? I also want to use my Dutch oven
Looks fantastic! I see your InstantPot directions say to pressure for 90 minutes. I have a small 2 lb brisket from a small steer. Will I need to reduce the cooking time? If so, can you tell me how long to pressure it? Thanks so much!
I'd go at least an hour. You want all that connective tissue to cook and relax for a tender slice.
@KevinIsCooking Thank you! I'm really looking forward to trying it. Yours looks delish!
I just got 20 Lbs of beef brisket at the store for like 40 bucks....this is perfect.
Heck of a deal! I'm jealous.
Where are you from that it’s so cheap!?
Sure beats the hell out of buying corned beef already finished at ridiculously high prices
WOW
You damn near stole that brisket
Those pickling spices sound so tantalising. Nice end product - looks very tasty
Thanks, hope you give this a go!
Does light or dark brown sugar make much difference when brining?
Not that much really. The darker has more molasses than light, so a little sweeter.
@@KevinIsCooking Thanks! I love dark brown sugar more but am running low And have a whole bag light on hand
Using the presser cooker is a great idea .
I tried it the same way you made and man it's delicious
Thank you so much for sharing this recipe
So glad you enjoyed this one!
WOOOO 👁 KIN TASTE THAT FROM HERE BY KRAKKY ! AND WHAT A SAMMICH THAT'LL MAKE MY GOOOODNESS MY TOUNG B SLAPPIN ME BRAIN OUT
This makes a fantastic corned beef Arthur, enjoy!
Great Video Kevin thanks for the brine tips, I like coating a 10 lb corn beef with brown sugar and pouring a couple of Guiness's to cover and using a crock pot cook it low for about 8-10 hours with red potatoes and cabbage comes out great
Thanks Thomas. That Guiness version sounds excellent!
Thank you so much!!! Sometimes my sons pushed me,haha.iI hope you& your family are happy.
Thank you for the recipe
Did you try it?
Looks so good. Can the brine be reused for another batch?
Great question: No, it is not safe to reuse the brine! Discard the brine solution after use. The brine will contain proteins, blood, and other stuff from the meat that soaked in it. From a food safety standpoint, it is not advisable to reuse brine, even if it is boiled first.
We use this brine and soak time with venison, just keep thickness about same as beef brisket.
Dear Kevin Sir Good Evening, .The Cornbeef You made the end product is Awesome with the pink colour that u get.What is the salt that u use for the brine.Do u use Salt petre ,please share with me .Thanks God bless
Geraldine, just tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
This is the first time that I have already found the big recipe... I have tasted this meat years ago, but I didnt know what was the name finally, I am on the process to make my own corned beef!!! at least!!! thank you!!!
The brown sugar you use; is it just white sugar with molasses or is it real brown sugar?
I love how the brown sugar gurgled out little audible bubbles at 1:46 😂
That was the sugar? LOL I thought the guy just passed wind.
It's kinda like when I was bathing my grandson
@@douglasjeffries4647 😂😂😂
Thank you
What is that great music you're using during the visuals? Thanks in advance! My hubby will try this, thank you also for the instructions!
Thanks Franky. I had the music made for the videos, so it is not commercial. Enjoy the corned beef, it's really worth the wait.
Just curious...your recipe calls for 2 tsp of curing salt but it looks like you used way more than that in the video. How much do you recommed?
Yum! This looks fantastic!
My absolute favorite
So glad you enjoyed this one!
well I must say I didn't know corned beef was this easy to make, guess I can attempt to make my own now.
Was trying to get recipe to download but site wont let me
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
I can see your dog approves, I do too 💯
U the man 👍🏾
So...is this the same as pastrami...or only the starting point? Please advise!
For pastrami go here my friend! keviniscooking.com/how-to-make-pastrami/
What do you think about toasting the spices prior to adding them to the water? Thanks. Nice video
I've never done that so I couldn't say. If you do, come back and let me know and in the meantime I'll keep it in mind the next time I make one myself Adam. Thanks!
My mouth is watering.
Corn beef and rice is my favorite
Hi... I am your new subscriber! ☺️☺️☺️☺️
How did they corned the beef when there was no refrigeration. I guess tha sodium nitrate was the preservative. I this correct?
Yum thanks buddy cheers Ricky 🇺🇸🎸🙏👩🏻🦼💥❤️🔥🥷🏼
Nitrite, not Nitrate. Nitrate can be found in Prague #2 for sausage, etc. Your written recipe is correct, just the spoken part was wrong.
Thanks for the recipes, I'm looking forward to doing the corned beef and your Pastrami recipes. Love the music!
what if you can't find a brisket for some reason? Do you have any meat alternatives by chance?
A chuck roast or tri-tip come to come, but honestly I have not tried them in this recipe Mimi. If you do please let me know!
Is there alternative for the pink salt.
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
Just out of curiosity I wonder what would happen if you didn’t add any sodium nitrate salt ? I don’t think it would go bad would it? If you cooked it right away ?
If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. If you don't have or don't want to use curing salt containing sodium nitrite, you can brine meats without it.
Man thats alot of juniperberries,so strong,i pick my own from the large junipers high in the sierras,great in stews too
Great recipe,thanks!!!
Jeff... I actually add dill to mine... it's a different level!
Yum ❤Making this for St Patrick’s Day thank you. 🍀🍀
It’s too early to be twerking about meat lol 😂
Did you try it?
A buddy of me gave me a Nilgai shoulder, idk why but making corned beef out of it sounded pretty good. I just found this channel and subscribed. I sure don't cook bland. I'm about to binge watch and see what else I can make.
Glad you found me, lots of tasty grub. I also have another channel that definitely is not bland here too: Silk Road Recipes ( ua-cam.com/channels/y0sgFeR-_nflguL-2JmQ8w.html ). Hope fully you subscribe there too. I just started it. :)
Thank you for the great presentation...I've been craving a Reuben sandwich so this will be my next delectable project.
Excellent, so glad you found me! Enjoy Rosa.
Instead of the pink salt and kosher salt can i use sea salt, the sugar, along with the other spices you mentioned to get the same results or taste ?
I've read this, but have not tried it. "Meat cured with sea salt and smoked will not have the characteristic pink color of meat cured with nitrates, but it will have a similar flavor. Sea salt can be used as a substitute for both the Prague powder 1 and the Prague powder 2 types of curing salt."
@@KevinIsCooking i see. Ok. Thank you
Most outstanding
Hi Kevin. I hope you'll answer my question. In many recipes, brine process takes 5-6 days and boiling takes 4 hours. Does your method make any differences? 90 minutes in pressure cooker seemed more practical to me.
Sorry I missed this one Ahmet. Feel free to brine 5 days if you like, this was how I was taught and also there are many recipes out there that do the 10 day brine. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! There are several cooking methods detailed there.
@@KevinIsCooking Thank you Kevin. Few months ago, I made corned beef the way you showed and it was perfect.
@@sahtesarisinmuzaffer Excellent, so happy you enjoyed this one!
Love the video. I got some ideas now to make homemade corned beef than buying those canned ones.
Excellent, thanks Maeggy.
Do we need to cook the one that we get from market ?
Awesome meal
So glad you enjoyed this one Henry!
Wow! That looks so good!
Hi do you have to rotate the meat for the 10 days it’s brining thanks 👍🏻
I turn it on day 5 Frederick. Full Instructions found here: Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Did u brine it with room temperature or put it on the fridge?
James, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips, although the answer is brine refrigerated.
Can I do this with any other meats like chicken, Lamb, or goat?
I personally have never tried it. If you do, let me know what you did and how it turned out.
now that looks awesome!
Definitely trying this :)
Did you?
I like 👍🏽 your fun personality Kevin
You R COOL 😎 Kevin !!!!!
Thanks a lot for the recipe. I'll try it. And also for not saying ''You may want to...'' ''You may want to...''
Making one right now.
Thank you I will try this
Can it be corned without using sugar?
Yes to answer your question. Salt and water are the required ingredients in a brine solution. Sugar is sometimes added for flavor and to balance the saltiness, but is optional.
Excellent Presentation Kevin!!!😃 appreciated your history lesson too!👍🌹🐶🌹☕☕☕
Great recipe. I’m new to cooking with this cut of meat. I was thinking about using my smoker with the same brine. Any experience or suggestions for that?
Sure you could. This recipe might assist you. keviniscooking.com/smoked-brisket-brined-dry-rubbed-cherry-wood-smoked/
That’s called pastrami
Excellent vdo osm explanation 👍🌟
Do you only use the flat. Would it work using a full packer brisket. Then cut into pieces that would fit in whatever cooking appliances a person desires.
Definitely John.I trey to get the best looking pieces from the butcher. Depends on what he has available.
I usually corn pork butts. Takes a lot longer to cure though. About three weeks.
Can you cook this without sodium nitrate?
Definitely. It can be brined and cooked without.
This is so good! 👍🏼♥️
Can it be done in 7 days?
Yes, it can.
So I'm not clear about this part. After 10 says the brisket is rinsed but then cooked again in 'beef broth' - this is not the brine, right? Otherwise why bother with the rinsing.
Yummy ❤
Beautiful piece of meat!!!
Excellent!
"CORNED BEEF"
Gumball Stan XDD
Shokran شكراً 👍
Awesome 👏🏽 can’t wait to try this
Did you?
Wow!!!!! Nice
Just found you, I fell in love with your cooking immediately! Instant fan here!!!
Excellent, so glad you did. Thanks Richard! Don't forget to Subscribe and tell a friend!
Do you need to inject it too?
No I did not, but feel free to do so if you like Dustin.
Ollie was the star of this show
Nice tajin
Won't it go bad cz of 10 day brining
Can you pickle something or at least get a similar effect with just the salt and water? I can"t eat the seasonings. Which really sucks.
Yes, you can omit the seasonings, they are for flavoring.
@@KevinIsCooking thank you
Thanks for sharing your videos
Thanks for following along Cheng!
Excellent thank you!
You need a lot more subscribers.
Tell me about it! Hopefully you can spread the word!
You waited for 10 days to start the next part of this video that is dedication lol.
Just planned ahead!
I'm trying this immediately lol mmm
All i Can Picture is The Viral Gumball Corned Beef Meme
I have no pressure cooker. Can I bake it?
You'd cook it in a large pot instead on the stovetop. Bring it to a boil then simmer for at least a half hour per pound.
Can also do it in a crock pot in about 10 hours
But if you have stake left overs you can use them to make the corned beef too, right? Or it will not be the same. Yeah, definitely not gonna be the same.. but how bad?
this gave me a huge jones for corned beef and i just scratched the itch.. massive corned beef sandwich from local deli. happy and burping, now entering food coma. later, peeps
Thank you this looks amazing i cant wait to make this
Did you?
man you've done good its so delish !
Thanks, so glad you enjoyed this one!
Sodium nitrite is Prague 1 not nitrate... 1/4 cup
Seems like a lot of cure for 3-5 lbs... did you soak the meat for a day before cooking? Was it salty? Just curious
Correct. Prague 2 adds nitrates. Should also use distilled water.
Where is the list of ingredients for the pickling Mix?
Here's a link directly: keviniscooking.com/homemade-pickling-spice-blend/
There's a tail-wagging distraction.
I see that Irezumi!
Magnificent ,I think that butchers nowadays do not leave the meat in the mixture long enough.
Thank you Ita! It's just how I was taught. 😊
I love it.👍
"Corned Beef!"Nicole Watterson
Can a marinating steak be used instead of beef brisket? Beef brisket is too massive and it's really hard to get in some cities without special ordering it.
I'd like to hear how it turns out if you do. I personally have not used any other cut of meat. I'm sure it would work, but I think it would be a different texture. Let me know!
You can cut it down and freezer after you brine it
Go to a real butcher and ask for one