Barrel of Fun
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Corned beef, wholemeal bread, shredded lettuce and a healthy dollop of lime pickle. 
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Corned beef
- Thread starter Herr Tubthumper
- Start date
BearwoodSeagull
New member
Got to be CB and tomato on brown.....and CB,Chips and beans with lashings of HP brown sauce ummm!
Elvis
Well-known member
My butcher mate used to say " corned beef is made of whats left on the sole of the butchers boot at the ens of a shift"
That said I love it with a bit of branston mustard pickle. As a kid my Mum used to serve it up with mash and beans...LOVELY!!!
That said I love it with a bit of branston mustard pickle. As a kid my Mum used to serve it up with mash and beans...LOVELY!!!
skipper734
Registered ruffian
Well I never. Are you still here Elvis ,or have you left the building? Any hoo. Just had a baked potato with a topping of toasted corned beef with a side of baked beans. Very nice.
Gary Gurr
New member
Had corned beef, beans and mash tonight, very disappointing the CB was shi......tttt AHHHHHHH
NMH
Banned
Instant mashed potato, with corned beef. Add a smidgeon of mustard. WOW!
Also, canned tuna or salmon with mash, add a spoonful of mayo. Sublime!
Mash is versatile, stir in an egg while heating, for some protein, and if calories are no issue then melt some cheese into it too.
Mash is especially good with saffron, and as another impressive side - put in tomato paste. These small differences can make a meal that bit special when entertaining, utterly simple for non-chefs and regular bachelor boys who want to whip up something very fast (I don't know why people spend so much time making some meals, especially when they are dull as a result anyway)
Another tip of great genius, is my carrots cooked in orange juice, and finish off by adding the orange pulp to serve (no pips though!).
Fast gourmet sauces can be put together by using powdered soup from the packet. Add to hot milk and you are there already.
Pour a white mushroom, asparagus or onion soup/sauce over chicken, mushroom or broccoli soup over a steak - simples!
Any of those soup mixes can be added to a spaghetti, linguini or cappelini, and put in some sliced prosciutto or prawns crayfish muscles or lox.....mmmmm!
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RexCathedra
Aurea Mediocritas
I make my own corned beef. Brisket and spices and Instacure #1 in a 5-gal tub from the home-brew supply store. Wait ten days -- spectacular. You can then go on and smoke it, for pastrami. Nice to have quality-control over the results. No relation to the tinned stuff, and light-years ahead of the poly-bagged briskets in the stores.
BensGrandad
New member
I do my own salt beef in a similar way but where do you find a receipe for corned beef from.
I googled homemade corned beef and it showed many receipes but they were as we call salt beef unlike the stuff in tins..
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jakarta
Well-known member
I used to like CB as the basis of a stew with beef stock, winter veg & dumplings as it just disintegrated and became a thick soup, can't really say I would want it as a sandwich filler under any circumstances.
On the other hand slices of Spam with strong pickled onions on crusty white bread......
On the other hand slices of Spam with strong pickled onions on crusty white bread......
- Thread starter
- #91
Having done some research it would appear that the corned beef I refer to above, and salt beef, are the same. Corned beef is cured with salt ("corns" of salt) as is salt-beef.
BensGrandad
New member
As I have said I already make that but am interested in making some similar to that obtained in tins, if it possible.
- Thread starter
- #93
I never knew this though. I presumed it was corned with, well, corn. I might have a go myself. Cheers for the link.
BensGrandad
New member
Salt petre is virtually impossible to buy because it is used in explosives so I googled a firm that sells curing salt and that appeared on the net Can't remember the firms name but it is apparently used by butchers for sausage making etc and was quite cheap and sold in small quantities like 1kg.
Just looked it up one company site is sausagemaking .org
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jemwillett
New member
I used to make a dish that was originally from Africa which included corned beef. You fry it with tinned toms, add a tin of beans, season and add some chilli and then mix in rice. Very nice.
Gullys Cats
Sausage by the sea!!!
They put it in fags so they burn evenly, that might be an expensive way for you to obtain it though.
Gullys Cats
Sausage by the sea!!!
Jalof rice, mmmmmmmm
RexCathedra
Aurea Mediocritas
The 'corned' in corned beef referred to the size of the grains of salt-- the size of those in corned gunpowder.
You don't need saltpeter per se -- modern recipes don't call for it anyways. You need Prague powder, or pink salt, or instacure #1. It's mostly salt-salt (sodium chloride) with a small amount of sodium nitrite mixed in, the whole colored pink for safety. And that's only if you want pink - c.f. the New York deli corned beef above -- instead of gray corned beef. New Englanders still go for gray corned beef, but my wife's from New Jersey and expects it pink.
Tinned corned beef is exactly what I'm trying to get away from. God knows what's actually in there - I'm sure it's all ex-cow, but beyond that.....
You don't need saltpeter per se -- modern recipes don't call for it anyways. You need Prague powder, or pink salt, or instacure #1. It's mostly salt-salt (sodium chloride) with a small amount of sodium nitrite mixed in, the whole colored pink for safety. And that's only if you want pink - c.f. the New York deli corned beef above -- instead of gray corned beef. New Englanders still go for gray corned beef, but my wife's from New Jersey and expects it pink.
Tinned corned beef is exactly what I'm trying to get away from. God knows what's actually in there - I'm sure it's all ex-cow, but beyond that.....
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