How To Make Corned beef.TheScottReaProject.

A NOTE ON SALTPETRE.....This is a very old recipe, and the amount of saltpetre reflects the era of the recipe 1950s-1960. According to modern practices, this amount of saltpetre is slightly high for present times.I would suggest, if your at all concerned, to lower the amount of saltpetre in this exact recipe to 0.5 ozs instead of 2 ozs, just to bring it up to date, and more in line with modern day production.

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[ppp]

I do love how Scott loses control and just starts devouring the product. ;)

[Washu]

The knowledge of old-style butchery like this needs to be preserved because it may come in handy one day.

[BillHalliwell]

G'day Scott,
Outstanding vid. and process. My old Trades' School Teacher and most of the chef's who taught me told me that unless you crush the Juniper berries they won't release their proper flavour and, when you do crush them, you don't have to use as many. I usually use just a dozen crushed Juniper berries when doing an old style Ox-tail dish or curing corned beef. Just an old tip as you seemed to like from your old butcher's teacher.
Cheers,
Bill

[tiaanvanwyk]

I'm struggling my ass off making my pork sausages . I've watched your video over and over again I've made all your dishes that you've showed us with my older brother we're new to your channel but we're really thankful for all your tips and tricks . LOVE from South Africa!

[stephenkayll]

Scott many thanks for this great recipe, definitely going to try this. My dad was an old school butcher and sadly died in 1970 when he was 42, so I never got the chance to learn from him. Corned beef hash is still one of my favourite meals, but this is on another level.

[donb]

Nailed it! One of my all time favorites, despite my late Grandad calling it "corned dog" he often had corned dog sandwiches, thick corned beef between even thicker slices of home made bread and a liberal smattering of piccalilli on it down the pit where he worked most of his life. Your video as left me feeling a tad peckish, great video!

[fubukifangirl]

Huh, I always thought it was called corned beef because of the peppercorns. You learn something new every day.

[jeremyflanagan]

I have used your recipes for donkeys ages.100% brilliant .Without people like you this art of doing things the old fashioned way would be dead.Many thanks from Jeremy Flanagan in the North of Ireland (the disputed territory) I have picked tongue for years using your recipie also absolutely gorgeous.Thank you for
Passing this info on.

[Radii_DC]

I look that like when my dog watches me having dinner... I just stare and imagine how good would that taste in my mouth, even though I know I can't have any. :D

[TheBarryM]

It's good to see you are preserving the history of original 'old time' butchers methods and recipes, so much cooking and prep passed down from father to son has been lost over the years. Keep it up!

[scotthall]

Scott, truly the jack of all trades, an artist, a singer and the great chef. great video I love corn beef this I have to try. Fantastic video thank you

[raizelm]

I like tinned corned beef hash, its lovely on toast with a fried egg on top! Great food for tea on a wet and cold Yorkshire winter's afternoon.

[Keefcooks]

Ooh yeah! I'd forgotten how good corned beef is - definitely making this!

[yokaicustoms]

I don't even really like corned beef but this is so simple and fascinating. That's why I love this channel: you present things simply and directly and don't over complicate things. Bravo!

[StreuB]

would make the greatest sammiches. Bit of mustard, some horseradish, rye bread and onion. Oh man!!!

[aleramone]

Hi Scott, im from Uruguay and I looove Corned Beef, Uruguay its a small country who has lots and lots of cows and in WWII we send millions and millions of Corned Beef cans to allied soldiers, the brand was: Fray Bentos (who was actually the name of the town that produce it)

[DANVIIL]

Now I have to mop up around my keyboard. Wow! I love Corned Beef. Great Job!!1

[strangulator]

I wasn't going to try and make this... it seemed like too much trouble... but then I heard your song in the middle, and I was convinced I have to make this now...

[Kym]

corned beef, white onion sauce, mashed potato, cabbage sautéed with bacon and a little brown sugar and some new carrots. Oh and leftovers become corned beef fritters with mustard sauce.

[mrsseasea]

you have a butcher in your support are a dyeing art! Well done mom did make their when we were growing up....but I never knew how! And she passed when I was 22... so I never got the you!