Grass-Fed "Nearly Instant" Uncooked Corned Beef (800g)

今回は珍しく、圧力鍋巧く、動き、胸ワクワク。結果は思ったほどのお味ではなかった。
分厚い油と牛すじを取り除いたせいか、肉の量がわずか。
コーンビーフらしい風味が、なかなか難しい。
何が足りないのかな〜〜。暫くは、疲れるので休戦。

結果オーライでしたが、圧力鍋がうまく機能せず苦戦(*☻-☻*)

ニューヨークのKat`sで食べて以来ハマりました。マンハッタンの味に頑張って近づけて下さい。

Got a pressure cooker?
Got an hour?
Then you have a delicious meal ready to go.
Here is a picture and the recipe.
Happy Eating!

Stove Top Pressure Cooker Directions
• Place corned beef in the pressure cooker. Cover beef with water.
• If you want – add onions, potatoes, and or cabbage to the pot before cooking.
• Place lid on pressure cooker.
• Cook over high heat until it reaches high pressure. Lower flame and stabilize pressure. Cook for 40 minutes.
• Stop flame.
• Wait.
• After the pressure releases, put the corned beef on a plate.
• Wait.
• Slice.
• Eat.

This meat was so delicious. We followed the Meat Guy’s instructions. The meat was tender and tasty. Will definitely buy again.

My family goes through two of these every St. Patrick's Day. Even my wife loves this. Hands down, the best!

I bought two pieces for my daughter’s birthday dinner. This was always her request when visiting her grandparents in the US. I pressure cooked the meat and then used the boiling liquid to cook the vegetables. It was so good. Not overly salty and very flavorful. I hoped for leftovers but it all disappeared. So happy to find real corned beef in Japan.

I followed the directions but once cooked, it was gristly, tough, and inedible. I threw the entire thing into the trash. Even the vegetables that I cooked had a funny smell.

I ordered this thinking it would be like the corned beef in the USA. I followed the cooking instructions changing the water once. After 3 hours it was tough as leather, gristly, and had a strange smell. I sliced it, took one bite, then threw it out.

The seasoned water worked well for the boiled potatoes and cabbage. Leftovers were used for hash and poached eggs the next morning. Good to have a reliable source here in Japan for great corned beef.

This was the fattiest corned beef i've ever cooked. I thought i might be able to separate the fat from the meat, but it was pointless. I havent eaten it for years and used to love my dad making it, but there was about a third of fat and gristle on this. Total waste of money

スーパーなどでもよくあるが80-90%が脂肪分でガッカリ。
そしてら3度ほど説明書に従って塩抜きをするがそれでも塩っぱい。
また、こちらも説明書に従って3時間弱火で煮込み調理するも肉が硬い。
ここまで低品質なものを売るとは信じられない。他の商品は良かったものの、これだけは最悪だった。
本当に残念。

I bought this for the first time and prepared it as per the instructions. It wasn't tender at all and shrank up too much. I'm not a fan at all of boiled meat and this method further cemented that feeling. If I were to try it again, I would slow cook it in a crock pot. The only good thing was that my family said the taste wasn't too bad.

I cooked by Sous Vide for 24Hr at 175F, it turned out perfect. It was perfect for a weeks worth of Sandwiches.
If it came in a larger size that would be great

Well I was looking forward to a nice LEAN brisket joint but unfortunately the 800 gm joint when cooked gave 500 gms of fat!
Unless you want a heart attack avoid this.
I'll be ordering the tinned option in the future.

Overpowering spices despite washing before cooking and changing the water 3 times, very fatty, not salty at all, very disappointed

ミートガイさんのグラスフェッドのお肉やソーセージはいつも美味しく頂いているので、間違いないだろうと思ってこちらも購入したが、肉が臭くて食べられませんでした。2つ買ってしまって失敗です。

スープも脂が臭く、飲めたものではなかったので捨てました。グラスフェッドと記載がないものは買ってはいけなかったなぁと反省しました。
我が家はスーパーのお肉など一切買わず、グラスフェッドや、健康的に育てられた牛肉のみ食べているので肉の臭みに敏感なのかもしれません。
他の方の評価が良いので、一般的には美味しいのかもしれませんが、肉の味に敏感な方はやめた方が良いいと思います。

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.

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.

the first piece turned out okay. only a little tough. the second piece had a big chunk of fat. when it was ready to eat i had a hard time cutting the meat. it was so tough i could not bite through the meat. the flavor was there after sucking the juice out of the meat.

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.

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.

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。

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