"Nearly Instant" Uncooked Corned Beef (800g)

"Nearly Instant" Uncooked Corned Beef (800g)
SKU B117
Contents about 800g
unit price ¥272 / per 100g
6 Review(s)
¥2,180
OR

Labeling Information

country of origin Australia
ingredients Beef, salt, pepper, spice
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.

Description

We take a lean beef brisket and salt cure it for two weeks with our special blend of spices, then freeze it. All you have to do is thaw it, rinse it and then boil for about 3 hours changing the water once. This product is free of Sodium Nitrate and artificial preservatives which is why it won't be as pink as store-bought corned beef.

Note: This product takes two weeks to cure so sometimes when we are sold out it, delivery may take longer than usual.

Serving Suggestion

Thaw in the refrigerator. Rinse off excess salt and spices. Boil in a large pot 3-4 hours. After about 1 hour, change the water and continue to simmer. For a less salty taste, change the water one more time. When cooked to desired tenderness, let the meat cool for 10 minutes. Carve, eat, and immediately tell all your neighbors how much you love The Meat Guy. Then buy more!


As a side dish, you could serve mashed potatoes, Brussel Sprouts and other veggies. Check the related items section below for inspiration.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪



Review of this item

Very nice

Mark 4/29/2020
It was the first corned beef I've had since I've been in Japan in six years. As a child we grew up on rolled corned brisket and it was always a family favorite.
I was excited to get the beef and cook it off but I did do it slightly different to your serving suggestion.
I rinsed it off as you say then boiled it just in water an hour but instead of doing the same again I added to fresh water about 1/3 cup vinegar, 10 peppercorns, 2 heaped tablespoons brown sugar, 1 large onion cut in half and 1 heaped tablespoon of English mustard powder then continued to cook for another couple hours. (This is my mum's recipe) although it was not as quite as nice as mum's corned beef it did come pretty close so I think I'll be ordering it again soon. Also after you take out the beef boil the carrots in the same water. Served up with boiled butter spuds, cabbage carrots and homemade English mustard sauce. Was definitely a winner at home as were the sangas the next day.

Life-Saving Meat

Richard Donahue 4/20/2020
Been here in Japan half my life now, and that first half was the Dark Ages -- let's call it, "Pre-Meat Guy" (PMG). There was no corned beef to be found, save an 80G Spam-like tin of corned-beef hash, maybe. Alas, the era of MG game and we were saved, and this corned beef is indeed a miracle. Easy to cook, and absolutely delicious. Just finished another one and am ready for the next.

Really was nearly instant.

Jane 5/15/2019
I’m a horrible cook and am so thankful this meat was so easy. The other reviewer was right- hard not to eat the whole thing by myself while cutting it up. Great as part of a “Sunday” meal and also perfection on rice, in a sandwich, or just as a 3am snack (I have a baby so that’s very much a thing). Will order again and definitely spread the words.

Corned beef sandwiches

Glenn 6/23/2018
TMGs corned beef makes the best sandwiches. Love cooking it up, then keeping it in the fridge and making up a sandwich whenever the need for a feed takes me. Problem is it tastes so good its gone too soon. We definitely LOVE the meat guy in my house.

-

ゲスト 10/17/2017
コンビーフは本来ネック部位が使用されます、購入した部位もそれではないかと思います。
肉の旨味が濃厚で煮込み料理に使われる最高部位と言えます。それはさて置き、皆様が下処理に苦労されているので下処理とお肉の有効利用の方法を投稿します。
拘りのない方は、どうぞご自由にどうぞ
前段は省略します。
まずは下茹でです。(解凍状態を想定し解説します)
高温の沸騰したお湯で、グツグツ1時間に煮込むのは止めて下さい、適量の水から過熱し沸騰させずに過熱します
沸騰させると、旨味がアクになってしまいます。
加熱時間は、湯音95度(沸騰しない温度)到達から30分
要は中芯まで火が通る迄です。(30分は凡そです)
一度肉を取り出します。
茹で汁は捨てないで下さい、冷水で冷やすと脂肪分が
表面で固まりますがこれも捨てないで下さい。
茹で汁は最高の、出汁になり脂肪分は野菜を炒めたりに
利用すると、いいです、茹で汁はカレーやシチューのブイヨンとして適当に薄めて使用します。
肉を冷却してから、食べやすいサイズにカットします。

ここからが問題です、何を作りたいのか、コンビーフなのか、煮込み料理なのか?
コンビーフ用と煮込み用を二等分して調理するとして
2リッターの水にカットした肉を入れてグツグツ煮込みます(この段階では沸騰OKです)沸騰した処で小さじ一杯の
重曹(食品用です)を徐々に加えます、少しずづです、一度に入れると吹きこぼれます。要注意です。
煮込みに使う分は食感を確かめ、こんなもんかなーと、
思った段階で取り出して下さい。
煮込み用は、前段で取り置いた脂肪分で野菜を炒め、
シチューにするなり、カレーにするなり、付け合わせ野菜
と一緒に、デェジョンとかポメリーのマスタード、レーホール(ホースラディッシュの事ですが)手に入りにくいので、レホールドフロワード(食料品の専門店には有ります)
私は付け合わせ野菜にベークドポテトに取り置いた脂肪分
とバター(グラスフェッド バターと言うのもあります)
を乗せ、サワーキャベツ、ピクルス等、パセリをお好みであしらい、塩コショウを手元にそのまま、ワインやバーボンをオールドファッショングラスでオンザロックを楽しんでます。
ワインならブルネッロ ディ モンタルチーノ、が良いでし
ょう、勿論お好みで(牡牛の赤い血と言う意味のワイン)
です。ドライベルモットをオンザロックも会います、ドライジンを適量加えてステアーして、フレッシュライムの
スライスを添えて、洒落にステーキディナーを楽しんで下さい。
コンビーフはそのまま煮込み、柔らかくなったなーと思ったら、一度取り出し新しいお湯で、塩コショウして煮込みます、後はご自由にどうぞ、長くなって御免なさいね
とにかく無駄にしない、とことんその時間を楽しみ
遥かなるアメリカの草原とアメリカンバッファローを思い神の恵みに感謝するのです。

-

Richard Smith 10/17/2017
Once you follow the cooking instructions graciously supplied by The Meat Guy and taste this you will go straight to your usual butcher and fire him... Fire him and make a big show of it. Then you'll go onto your computer turn on your camera and scorn yourself for not having The Meat Guy as your butcher to begin with. Then you will make it so, and all will be right when you deal the deal by ordering this product again, and swearing to never stray from this fantastic corned beef and/or your new master. And ye shall never regret it, for there is no finer corned beef in the land, and possibly the world. -Richard Smith

Rate this product

Related Items

  • Brussel Sprouts (500g)
    Brussel Sprouts (500g)
    ¥860

    Nutty and savory, crunchy and soft. And full of vitamins and fiber! (Frozen)

  • Frozen Baby Carrots (500g)
    Frozen Baby Carrots (500g)
    ¥1,130

    Fresh, sweet baby carrots from Belgium! (Frozen)

  • The Meat Guy's Original Steak Seasoning Spice Mix
    The Meat Guy's Original Steak Seasoning Spice Mix
    ¥510

    This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)

User

Category Search

About The Meat Guy

Subscribe to our meaty newsletter!