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The ULTIMATE Homemade CORNED BEEF: Ditch the Canned Stuff!

Byamazingfoodstv


This homemade corned beef is a step from the canned variety, delivering a fresh flavour with a more satisfying texture. The beef shoulder trimmings, carefully cured with pink curing salt and table salt, allow the natural richness of the meat to shine through. Using gelatin or agar-agar enhances the texture, giving it that signature smooth, sliceable consistency without the overly processed feel of canned corned beef. The result is tender, flavorful, and perfect for slicing into sandwiches or using in hearty dishes.

Corned beef in a can became popular during World War II, providing a long-lasting, preserved source of protein for soldiers and civilians alike. It was first industrialized in the 19th century, mainly for export to Britain from places like Ireland and Argentina, but it gained international popularity due to its convenience and versatility. While canned corned beef remains a pantry staple today, this homemade version brings back the rich tradition of carefully curing and preparing the meat, making it a fresher, tastier alternative to the mass-produced versions.

TRUTHFULLY: When my tins of corned beef are used, I will never use the product again; this corned beef is far superior!

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Ingredients:

– 2 kg (4.4 lbs) beef shoulder trimmings or trimmings of choice
– 2 tablespoons table salt (or 4 teaspoons if using kosher salt)
– 5 grams of pink curing salt (Prague Powder #1)

– 1 teaspoon gelatin powder or 1 teaspoon agar-agar powder (optional, for texture) mixed in 1 cup of water
– Water (enough to cover the beef in the pot). I used a stock cube for flavour

Instant pot 75 mins

Slow cooker: On Low: 8 to 10 hours – On High: 4 to 6 hours
Stovetop Cooking Time: About 2.5 to 3 hours.

NOTE: A general rule is to use 2.5 grams of Prague Powder #1 per kg of meat, which means you should use about 5 grams for 2 kg of beef.

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47 Comments

  6. Well I made it with sea salt not sodium nitrate and it turned out great. So for you people that don't want to use that sea salt is fine just doesn't turn out pink but brown meat colour. Still tasted great I also added some white pepper and swear it actually improves it. 🎉

  10. Just remember that if you mixed the beef by hand with gloves on & then got the bags out with gloves on, you've got meat residue on the outside of the bag. So once the bag is sealed, if you don't clean the outside properly then every time you handle the bag, you can potentially be contaminating everything you touch.

  14. The industry use the cheapest cut of meat you wouldn’t throw at a butchers dog, that if i put in a pan and put in front of my wife as a steak, would divorce me, yet you need a second mortgage to buy a bloody tin of the stuff.

  15. As a chef I go the extra mile on prep (and for health). My two favorite New Zealand brands are Ox & Palm and Crown. I place cans in fridge for an hour or so and open. Knock the contents onto a cutting board and the congealed fats easily pull away. I pick out the membrane bits and break up into pieces. Place cleaned corned beef in a strainer and wash with very hot water to wash away excess salt and nitrates and excess grease. Squeeze out water and sautee' in pan with little avocado oil to get a little color and crispness then I can use it in Polynesian recipes. Samoan and Tongan people's suffer easily from gout mainly due to eating corned beef without processing out of can. The nitrates and preservatives are the culprit. Flavor wise washing doesn't get affected and its more healthy.

  22. 10:58 You mentioned not using the broth after pressure cooking since it would be too salty. I bet if you cut a few potatoes into large chunks and simmered them in that broth until they were soft, they would extract a lot of the salt. Then, you could turn those potatoes into mashed potatoes and save the leftover salt-reduced broth for another recipe.

  29. What’s the difference in taste from the beef at 11:20 versus the final product? Why bother doing the rest of the process? With freezer bags and vacuum packaging, you could have great tender beef without the extra steps. The extra steps make sense if you absolutely need to put it in a can for people going off to war. But that’s not any of us. In any case, i appreciate the video and your showing it can all be done. Just wondering why anybody would want to bother.

  33. 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.

  37. Lets take away the pressure cooker. Slow cooked beef. Shredded, blended a bit and then mixed together with jelly (stock or not). Never and I do mean "NEVER" have I ever thought of corned beef as the same as Potted Hough Was told as a child it was made from horses hooves from Argentina. When something is implanted in your mind as a child it sticks. Need try this out.

  43. beauty no artifical colouring , the ww1 and ww2 military would be rolling in their graves to see what proper canned corn beef was like , here in oz a lot of canned corn beef is eaten in the bush , the health experts say to put the open corn beef into a strainer and heat to get rid of a lot of the fat and salts , tried out of curiosity with a common good brand and was amazed at how much fat dripped out , hate to think what a cheap no name brand would be like … will be trying your method for sure … matter of fact u might have won a fan of the rest of your cooking

  44. I enjoy corned beef, but I don't really want to have too much sodium nitrite, as it's been strongly linked to type 2 diabetes and heart disease. Would it still work if this is well rinsed off the beef before cooking, or is there perhaps a healthier alternative?

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