Is it worth making your own corned beef?

It would seem to be a lot of work and I am not sure that the results would be any better than a commercially made one. What a shame so many answers are from people who think it comes in a can. The canned stuff is OK for camping and it is handy for Hash in the morning.

Mike Hunt, I am guessing that you might be from Australia or New Zealand? In the USA most Corned Beef is made from the Brisket from the front of the cow instead of the Flank ( Silverside). Also here in the USA we do cook some meats for 8 Hr. or more. Good barbeque often is. Low and slow. I do a whole Brisket for 10 -12 Hrs. in the smoker at 225- deg F.

A large Corned beef I would cook in a roasting pan for about the same time and temperature. Usually though I have it boiled with Cabbage and Carrots. Takes about 2 Hr or a little more to get tender.

Not worth the time. Especially for one person. The traditional method is much like dry curing Ham in that the meat is rubbed with salt and spices and takes at least a week and then some storage time. The modern method is to use a brine. If you do decide to do this the Joy of Cooking has directions.

Personally I won't do it again.

As for the Sauerkraut though, that is easy and I like the flavor better.

OMG what a crock...

1 Corning is the process where they pickle or brine the meat.

2. the meat is usually Silverside, a fairly lean but tough muscle, ideal for boiling.

3. It is not sun dried

4, you dont cook anything for 8 hours, unless it's your shoe...

You can buy Corned beef & cook it yourself, i believe this is what you mean.

It's easy enough to prepare; Buy a piece of corned silverside, ask for that, the butcher wWillthink you smart & not short you...

In a large pot, large enough to cover your meat, put the meat, some cloves, an onion, a carrot & some peppercorns, a splash of vinegar & a generous spoonful of honey or golden syrup.

Bring it slowly to the boil, then add your meat.

Simmer, do not boil anything except eggs, rice & pasta... for 2 to 3 hours max, until the meat is tender. Make a sauce from the stock, some mustard is nice with it, let your cooked meat rest 5 minutes & then slice it, yyum mm much nicer than store bought & sliced, & it freezes really well!

Crock pot NO! ;} Boil it then simmer is the best to get tender meat. I tried it in a crock pot once and it turned out tough. Brining it is not a pain but it would be if your doing alot of it. Do you have room in your refrigerator to keep while in the brining process? It could take up to 5 days in the refrigerator. I would be safe and buy it already cured and it is usually on sale close to Patty Day. It is still really good already cured but I have never had a homemade cured corned beef. ;}

ex NYC butcher, no, it is cheaper to buy it, than to make it, plus you are not skilled in picking the right meat, and the companies that make it are. they are in business to make money so they will try to make the best they can at the lowest cost. if you really want to master it, and have the time and money, then you will beat theirs over time, but go to cooking school first. but corned beef must be cooked at least 6-8 hours, not two like they say on the package.

If you are looking for another option, corned beef can be substituted using mashed and salted freshly cooked red kidney beans. These are easier to store and last longer frozen then beef would and that way you can use up all your sauerkraut!

Unless you have a canning machine, cans and the required expertise it would be a foolish move.

Even the large commercial canners have been caught out with outbreaks of botulism in their corned beef products. Botulism is frequently responsible for fatalities.

No, I can buy a tin (when I want) for about 60p (90 cents) so don't bother corning it.