EASY Corned BEEF ANY Joint of BEEF

Homemade EASY Corned BEEF ANY Joint of BEEF is a labour of love that transforms any simple cut of beef into a flavourful, tender masterpiece. The process begins with a careful curing that infuses the meat with a blend of salt, curing agents, and spices like coriander, mustard seeds, and cloves. Over several days, the beef absorbs these flavours, developing a deep, aromatic, savoury and subtly spiced profile. Once cured, the meat is slow-cooked, simmered gently on the stovetop, in a slow cooker or even pressure-cooked in an Instant Pot. This cooking method ensures the beef becomes melt-in-your-mouth tender, breaking down the tougher fibres of cuts like brisket, chuck, rib eye roll or cube roll. Thanks to the curing process, the result is a richly flavoured corned beef with a tender, juicy texture and a vibrant pink colour. Unlike store-bought versions, homemade corned beef offers a complex taste with a balanced saltiness and a hint of spices, enhanced by careful control over ingredients and preparation. Sliced thin for sandwiches or served with traditional sides like boiled potatoes and cabbage, homemade corned beef is a rewarding dish showcasing home curing and cooking craftsmanship.👇 RECIPE BELOW❤️Hello, viewers! Don't forget to hit the subscribe button and share the video if you like it!Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos🙏 SUPPORT OUR CHANNEL 🙏 I want to say thank you for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️MamalilStephanieMcJohn BairdFranz DomurathKim KayodaRichard HarrisDon JacksonJohnClinton MarriageChrissy KanaSherri WilsonKen OldhamStephen ShortGlenn KellyWayne TaylorAdrian BartoliJoanne BrownElizabeth e.behrendtAdam ConollyMary PalmerPatricia DooleyMary EatonSharon WillsChristopher BeattieCarol AndrewBethany GoldyEve AdamsBobbi Nan RinkerHeather TorreyKathe MayerDmitry StillermannVanessa WalkerDana FringerDerrick LewisBudgieboyJeanaDana FringerKathleen HayesJohn KenningtonJohn BaldwinL J RibarSharla HulseyDoug & Sunny OlsenDebbie EvansJean BuckleyJulie Rimmer-HunterHarry BondChris MathesonBack the BlueTez BrennanMary FIf you would like, Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chefMY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchefRemember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.Taking Cooking food back to basics.https://www.amazon.co.uk/shop/backyardchefNEW FACEBOOK PAGE - https://www.facebook.com/groups/backyardchefscasualkitchenIngredients:1.67 kg (3.7 lbs) Beef Cube Roll / Ribeye roll28.5 grams table salt (or 16 grams kosher salt)4.2 grams of pink curing salt (Prague Powder #1)Water (enough to cover the beef in the pot)1 stock cube (optional for added flavour)Spice Blend (using powdered spices):1.5 teaspoons ground black pepper1 teaspoon ground coriander1 teaspoon ground mustard1 teaspoon ground allspice1/2 teaspoon ground juniper berries (optional)1/2 teaspoon red pepper flakes (optional, or use cayenne pepper for heat)2-3 bay leaves (crushed into small pieces if needed)1/2 teaspoon ground cloves6-8 crushed garlic cloves (or 1 teaspoon garlic powder)1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger (or 1/4 teaspoon powdered ginger)Instant pot 75 minsSlow cooker: On Low: 8 to 10 hours - On High: 4 to 6 hoursStovetop 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, dry rub. Wet brine submerged 7.5 - however, if cured long enough, the lower value works. The recommended time to cure is 7 days.The recommended percentage of salt for curing corned beef is typically 1.5% to 2% of the meat's weight. Here's how that translates to kilograms:For Corned Beef:The commonly used range is around 1.7%, which balances flavour without being overly salty:For 1 kg of beef: Use approximately 17 grams of salt.For 2 kg of beef: Use approximately 34 grams of salt.This percentage ensures the meat is adequately cured, developing both flavour and texture without being excessively salty.#backyardchef #cornedbeef