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We take a lean beef brisket, 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. Or smoke it for your own home-made pastrami. This product is free of Sodium Nitrate and artificial preservatives which is why it won't be as pink as store-bought corned beef. You will love it.
Note: This product takes two weeks to cure so sometimes when we are sold out it, delivery may take longer than usual.
Thaw in the refrigerator. Rinse off excess salt and spices. 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 cook to desired tenderness, let the meat cool for 10min. Carve, eat, immediately tell all of your neighbors how much you love The Meat Guy, then buy more!
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪