Making Corned Beef, I show the whole process, from choosing the ideal cut of meat, to making your own brine/cure, curing your chosen beef joint, then cooking it to tender perfection.its easier than you think.
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.
Either way it will taste great.many thanks.


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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..