Host Julia Collin Davison goes into the test kitchen with host Bridget Lancaster to reveal the secrets to making Home-Corned Beef with Vegetables.
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How many days in advance can this be made and still taste great?
This ;looks very good.
why is it I have to cook on low in a slow cooker for 12 hours to get mine done and you only have to cook it in the oven for 3 hours on 275. what is the differences?
Great….boooi. tried to get recipe and that link wants me to sign up for newsletters. Thanks for nothing ladies.
😋😎
That pink salt looks to be artificially coloured
I know this is 3 years since posting but what an incredible recipe! SAVE the juice after it comes out of the oven. We use it when we make rice. It gives your rice a flavor that's outstanding!
No cloves?
I can't get a descent cream ale out here in California. WTH!
I think the fact that the wet method uses a big vat of liquid that has to be refrigerated, cancels out the inconvenience of the dry method. Folks don't have big professional fridges.
IN MY VIEW
I love how you girls lose control of your perfect presentations when you taste the food. Your UMMMMMM's are the best taste ratings ever!
Looks great! I'll make it when (if) the meat prices EVER come down again. 😣
make pastrami from your corned beef
I’ve loved all your videos until this one! This video presentation is a disaster for two reasons!
1. You never mentioned the weight of your brisket. The 3.88 lb brisket “flat cut” I bought was 6” thick on one end! Labeled flat cut but 2” on the other end!
2. The amount of pink curing salt is dependent on the weight of your “flat cut” brisket!
Oh and in trying to find the correct curing salt I had to go to a butcher. The butcher was confused as to the amount I actually needed b/c 2 tsp of pink curing salt is what they use for 25 lbs of meat!
I followed your recipe to the T but now I’m not sure if I have to much or two little pink curing salt?
Again I’ve loved all your videos! Your poached shrimp scampi is amazing but this video…I’m hoping I didn’t waste $23.00 on a brisket with the wrong proportions!
I just made my brine. I’m nervous. The waiting is already killing me! 😂😂😂
Our local Safeway often times has untrimmed tri-tip in a twin pack for under $4 per lb. I trim them up and grill one and make corned beef with the other. Corned tri-tip is very good. This recipe works well and you don't have to heat the brine and then cool it as with many other. I usually add some juniper berries as well.
Will pickling salt work? It’s all I could find and it’s not pink.
My mother made hers very much like this with the addition of turnip in the vegetables. Yum! Yum!
Really nice you defended view of using curing salt
What temperature was the oven
Are all spice berries also known as Jamaican peppercorns?
Is it Pink Cure #1 or #2
Was that Genesee Cream Ale?
Always buy the whole brisket…the point is perfect for cornedbeef hash
Get rid of the pink, man-made, toxic waste nitrites. If you used msg, the testers with love it too, but why use it? Just use celery juice or powder if you have to have nitrites.
Need that sauce and???
I think I may try this one….!
I made corned beef last year and it was delicious. Very little fat, very tender and not salty. This year it was awful but I made it the same way but it was tough and extremely salty.
The Top O the Morning to you!