Corned Beef - my take

(Peter - Don't Fear the Fat ) #1

Brined the ribs 24hrs.
Slow cooked the short ribs, removed, salted and buttered beef.
The bones will continue cooking for bone broth.

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(Joey) #2

More food porn. Looks tasty.

(When we make corned beef, it’s a lot pinker, thicker long slices, never shredded … different strokes :wink: )

(Peter - Don't Fear the Fat ) #3

Yes, it’s a very different style, like the UK tinned version.
Is yours what we call ‘Salt Beef’?