NY deli-style "corned beef"

[phl666]

Where in the UK (mail order) can I buy New York deli style corned beef? It is nothing at all like the stuff we get in tins in the UK.

I have been searching high and low for a decent Jewish online deli (just the sort of place which might sell it) - to no avail.

[Eve]

There's Just Kosher but they don't seem to do corned beef. but if you contact them they might know where you could get it from.

http://www.justkosher.co.uk/

Whereabouts do you live? There are loads of kosher food stores in London, esp Golders Green and some American foodstores as well an in some other cities. Some Selfridges have a New York Deli as well.

[BBWCHATT]

http://www.eastbankclub.com/food/grill/lunchdi nner.php

Hot Corned Beef Sandwich
warm, thinly-sliced deli corned beef piled high on rye bread, served with cole slaw.
9.25


Corned Beef

10 gallon Water
Canning salt
4 ounce Baking soda
1 ounce Salt peter
Few whole cloves
1 Teacup sugar
Little black pepper
Beef

Boil and cool the water. Add enough salt to float an egg in. Add remainder ingredients. Add meat to brine and weight down so it is completely covered by the brine. Leave for 2 weeks in the brine in a cool place.

[BBWCHATT]

Phl - please let me know if this is what you are looking for:

http://www.geralddavid.co.uk/sub_category.php? c_id=2&sc_id=16

Corned Beef - (�7.80 per KG, �3.52 per LB)

[BBWCHATT]

http://www.bucksrun.com/menu_box.htm

[Bellringer]

I have been trying for ages to get saltpeter to make my own corned/salt beef but it seems Brussels have banned it. If anyone knows better please let me know.
There. is a butcher near me who sells pickled beef which is very nice.
Contact me on. [email protected]

[BBWCHATT]

I found this recipe on the internet that doesn't call for saltpeter:

http://teriskitchen.com/visitors/jenbeef.html

This will probably make the gray Irish Corned Beef.
The red corn beef (Jewish corn beef ) is made with salt peter.


CORNED BEEF

8 cups water
1 cup salt
1/4 cup sugar
1 bay leaf
6 peppercorns
1 clove garlic, minced
1 tablespoon plus 1-1/2 tablespoons whole mixed pickling spices, divided
5-6 pound round roast
1 celery stalk
1 onion, chopped
1 carrot, chopped

To Prepare: Mix water, salt, sugar, bay leaf, peppercorns, garlic, 1 T pickling spice and beef in a crock, cover with a plate and put a weight on top. Let meat stand in brine 36 hours. Meat will then be ready to cook.

To cook: Wash the corned beef. Put it into a large kettle. Cover with boiling water. Add remaining 1-1/2 T pickling spice, onion, celery, and carrot. Cover and simmer for 4 to 4-1/2 hours until tender. Cool beef in broth.

This will probably make the gray Irish Corned Beef.
The red corn beef (Jewish corn beef ) is made with salt peter.

[KenR]

Used to work for RCCL in Florida many years ago and this used to alway confused me as well. As you say absolutely nothing like what we know as Corned Beef, but also thoroughly lovely whether it be cured and sold cold or even carved hot as we often had. Eventually discovered that the meat is a similar cut to what we would buy as a Rolled Brisket, but treated quite differently to how we would. The link below will give you some more to go on then all you need is to follow BBWCHATT�s directions and find a friendly butcher... who won�t look at you in a strange way when you order an American style cut of beef.

http://homecooking.about.com/od/beef/a/brisket cuts.htm

Tempted to try this myself now :-)