OT FAO Crash

[Scum-Triumphant]

Alright Crash
I am going to have a go at making American style corned beef this week.
Where does the best brisket?
Is 1kg plenty.
Does it have to be kosher salt for the prep.
Is it ok to feeeze once cooked.

Thanks mate

[great_fire]

Looks complicated.

https://www.simplyrecipes.com/recipe...d_corned_beef/

[CAMiller]

Just open a tin Scum. Far less work and much nicer.

[great_fire]

Just open a tin Scum. Far less work and much nicer.

I don't think that's the same thing.

Although if I had a brisket I would just slow cook it with some veg, delicious.

You know what's better than a Reuben? A Cuban. Ham, pork, swiss cheese, mustard, tomato toasted on a panini press.

[CAMiller]

I don't think that's the same thing.

Although if I had a brisket I would just slow cook it with some veg, delicious.

I know it's not GF. I think the tinned stuff is probably of South American origin. The American stuff (probably of Irish origin) is just a horrible, salty mess.

[great_fire]

I know it's not GF. I think the tinned stuff is probably of South American origin. The American stuff (probably of Irish origin) is just a horrible, salty mess.

Apparently it's Irish-American rather than Irish. They got the idea of using pickled brisket with cabbage from their Jewish neighbours in New York. In Ireland they have cabbage with pork.

[Scum-Triumphant]

I know it's not GF. I think the tinned stuff is probably of South American origin. The American stuff (probably of Irish origin) is just a horrible, salty mess.

I’ve had it a couple of times in vegas and enjoyed it
It will give me sommat to do. I’ve got most of December off.

[crashbang]

Alright Crash
I am going to have a go at making American style corned beef this week.
Where does the best brisket?
Is 1kg plenty.
Does it have to be kosher salt for the prep.
Is it ok to feeeze once cooked.

Thanks mate

I have a recipe but it for 2kg before I waste your time, the thing you need, which you may need to buy on line is pink curing salt, or saltpeter. Otherwise the meat will look an unappetising grey.

[crashbang]

I use it when curing my bacon, all supermarkets do. That's why the bacon looks pink. If they didn't use it no one would buy bacon.

[Scum-Triumphant]

I use it when curing my bacon, all supermarkets do. That's why the bacon looks pink. If they didn't use it no one would buy bacon.

Thanks for the heads up.