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
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It looks wonderful! How much salt and how much nitrate to the two kilos of beef?
You're a cleaver wee man. . . Thanking you . . . Beautiful . . . ❤💖❤
I’d use my mini loaf pan to make several smaller loaves of corned beef. Some in the frig, some in the freezer. And I’d add cubed cooked potatoes to it as well. Yum!
I have cans upon cans of corned beef hash. Didn’t know I could make it myself. This looks wonderful. Going to have to try this when I’m recovered from surgery.
Instead of wasting a second bag, put the bagged meat in a baking dish to catch any drips.
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. 🎉
In the US basically every brand of corned beef comes from the same company in Brazil and people are still willing to pay extra for names.
Great video. Now I can make corned beef and Branston pickle sandwich
Yum yum! what a great idea! Thank you for sharing this recipe!
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.
Amazing, added to the great video the true way to use English mustard, nice and thick. Brilliant, thank you.
Your videos definitely have me and my son talking about what we need to get to make this and your other videos. Thank you for the simplicity 😊
If it's supposed to cook for 75 minutes why does the machine say 115 minutes?
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.
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.
WOW. I'm getting some prague powder tomorrow at my Walmart and am gonna make this. Thank you so very much for this inspiration
Long I have searched for a tutorial for this , I believe this might be a first, Prepare for this video to go massive
This looks fantastic! Also found myself a new cooking channel 🙂
Fantastic!
Thats some lovely looking corned beef, and loads of Colman’s mustard too. Subscribed
Wow
You are phenomenal, thank you so much for sharing this valuable procedure to make home made corned beef and you inspire confidence in people to do this themselves.
You're an absolute diamond🙂
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.
I think you blended it too far, still looks good though
Iirc k nitrite is saltpetre?
Agar Agar for the vegetarians 😂😂😂
Great video. Congrats.
Good job Rik. Now that is corned beef packaged (alternative to canned).
Another Brilliant Recepi!! Thank you
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.
I might actually make this for nostalgia purposes from childhood. No way id buy the tins these days
I would have added the beef to the plastic container, added agar solution then pack and repeat so theres no air spaces.
You need a game… Count how many times you say phenominal and the beginning of the video you ask your viewers how many times you will be saying phenominal in a phenominal game of word bingo.
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.
Your corned beef plus pickled beetroot sandwitches – a marriage made in heaven !!
Cornbeef in the packet is crazy expensive now just for 4 slices,making it yourself would save a lot of money.
Cheers for that !!!! Gert lush !!!
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.
Arby's! If I didn't see you make it yourself I wouldn't eat it. I love me some corned beef hash with poached eggs and rye toast.
I don’t have a pressure cooker. I would love to make this corned beef so may have to get one!
I have always wondered how corned beef was made? My mouth is watering 😋 and I would have mine with English mustard and sliced tomato, beautiful 😍!
Genius!
I really enjoy your videos so much..😊
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
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?
Corned beef mashed with Worcestershire sauce in a brown bread sandwich, also including some green leaves – yum! Thank you for this wholesome recipe.
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
Disregard that last comment…I thought you were done with video..LOL