The way Jamie Oliver present the dish and explain the details it’s just incredible. Thank you Chef

Another winner. Can’t go wrong with salt beef.

"Happy bloomin days". Sums it up perfectly. Thanks Jamie for inspiring us to get out there and cook.

I’ve tried quite a number of salt beef recipes and this is the best. I followed the recipe exactly as given and got a superb result. Well done Jamie and thank you! 3:49

getting back to the old ways of doing things is the direction we all should be heading. always good things on this channel. much love to you and yours master chef oliver.

One of my favourite things on earth is a toasted Sarnie with salt beef, mature cheddar on rye bread.

Awesome as always , your enthusiasm and artistry in the kitchen has been an inspiration for years. Cheers to another masterpiece.

Wow, this video makes me so happy! It reminds me of my mom who loves to cook. Thanks Jamie and all the talented people behind the scene!

My wife and myself love your cooking quick and simple and easy and not technical

Looks like a fun weekend project! Thanks Jamie!

Looks tasty firm believer in fermented meat it’s easier to digest, chef explains things so well with passion

This looks amazing! Thank you Jamie and team

I’m not a meat eater but the way Jaime creates this dish is beautiful and looks tasteful!

Thanks Jamie, I’ve tried this and I love it. I regularly smoke briskets but found a full brisket is to much for my wife and I, so I cut it in half and smoke half and make this awesome salt beef with the other half.

This looks amazing! Gonna try it!

I got to try this, it looks so yummy 😋😋. Thank you so much Jamie for another great video of delicious food.

A masterclass. Very relevant and interesting. Thank you for the education.

I love the way you cook, I love the way you cook for your family., and I really love loveI love . For me personally you are the best chef in the world.💪

They are SUPERB!🤩

Hi from Melbourne, I’m a Ceylon Dutch Burgher and we make this very dish! We serve this with our home made mustard, my mustard is made from black mustard seeds. Food certainly travels the world.

That reminds me of the way granny did that, may a good thing to take with me on my every day Lunchbox

What an amazing recipe!

you are famous ! beautiful explained and a yummy yummy result❣😋 Thank you J. Oliver !🙌

Thanks Jamie My favorite chef

tous simplement, ça l'air très délicieux, bravo مشاء الله .

My favorite thing is salt beef or lamb & mint jelly or gammon on a lovely roll.

Now, that is really tasty! Congratulations!

Good job to Jaime's crew and to Jaime. Not a cook, but I do enjoy the show. Good luck in future endeavors

I am up for that. Will try soon . The works. Mustard too! Thanks J.O. 🤓✌️

I like ur recipes soooooo much😋

thank you so much

Yum, gotta try this. Thx J.O

very wonderfull bagel dish mega nice jamie oliver :-) greetings from denmark/danmark

After all these years, Jamie's passion for food still burns, bright and strong. Nice one!

Love salt beef (🇺🇲corned beef)it is delicious 😋.

That one is very delicious!

Corned beef! Love it!

Love your content

Delectable!

Big yummy, sour cucumbers I love🥒Beef looks fantastic👍🏽Thanks Jamie.

Looks bloody delicious. Can’t wait to give it a go.

love this

красота какая! love !

Fantastic

Amazing!

After 5 days and 6 hours, we got the Beef :)

Hi!!! I felt so happy about this recipe! There is something about bagel sandwiches that make me very happy! When i go to the café, having a bagel is my favorite treat, together with a nice cappuccino!!! I love how you combine flavors! It's arts!!! Tante grazie! E ti spero una buona settimana!! Ma dov'è Gennaro??

Absolutely delicious 😋 😍 😊 👌

Yummy beef recipe 👌👌

Thanks!

Is it possible to make salt beef using smaller cuts of bone in brisket? Also, the stock after the beef is cooked is a proper soup isn't it?

Nice video but worth expanding on what butchers cure is. Its prague powder #1, salt with sodium nitrite. Don't get / use prague powder #2 as that is slower acting and also includes sodium nitrate - used where you are preparing somethign that will be eaten raw. If you dont use curigng salts (prague powder / butchers cure) then you will not end up with red slat beef. It will basically taste like salt beef but wont look like it and will ruin the overall effect. PS. Weschenfelders online (not affiliated, just a customer) are great for curing salts etc

@Jamie Oliver how long should it be left in the fresh water before poaching?

This reminds me of how my grandmother prepares German Sauerbraten. Definitely saving this video for trying the Salt Beef in the future. Thanks for the great upload, Jamie.

Thats my next try with red deer venison. I found venison to be great for any classic beef recipes

Amazing 👌👌

Mine keeps coming out brown and chewy. I'm using Prague powder #1, and I've brined it for 5 days. Am I overcooking it? I'm heating water to 75C and then keeping the meat covered on low heat for two hours. I have no way to monitor temps during cooking. Is that the problem?

Well done

That’s it. Pinnacle Oliver

oh my god this is so much work for a sandwich but I believe it's worth doing it once in life 😂

yum

YUMMY❤❤

OK, I give in ... you sold it :-)

Is this the same thing as beef silverside in Australia?

not supposed to cut in half?? not quite here, Stateside! a lovely sandwich Jamie. I've been a fan of yours for years... since my Uni days watching you on the BBC as an exchange student. Thanks!

He hot me straight up hungry.

You are the best 😍

Hi Jamie! Nice to see you! :)

Jamie the typa guy to go to the yellow bagel shop on Brick Lane

Looks incredible! Will start this tomorrow and have some sourdough buns on Sunday. I do not think the poking was needed at 3:25 5 days of osmosis will do the trick. If you had some silver skin on there, maybe a poke or 2, But I'm pretty sure a thin piece like that will absorb and equalize the saline regardless of the silver skin

Jamie Oliver...👌👍🙏

If anyone's a Peaky blinders fan , in s2 Major Campbell mentions salt beef is his favorite food for lunch and the smear of mustard makes a difference

Does that meat not need to rest before cutting/serving?

Oi bruv. you absolutely smashed it with that one. That looks like a sandwich and a half. Home made bagels too? Nah, you're taking the piss haha

There is no question that the reaction at 8:40 was genuine, when seeing the sandwich that was about to be created

Another excellent video Jamie please keep up the great work and please keep safe

That looks as tough as old boots not cooked long enough

jamie is a gentleman , amazing man

😋😋😋

😍

Okay, you mention lovely dill pickles, but I cannot find dill pickles here in the UK. As an american, it is such a staple, and nearly impossible to find. Can you recommend a shop in the UK who sells them? (BTW... love this video... I love salt beef - aka corned beef in the USA). Thank you for posting!

This recipe which of the book is from

굉장히 맛있어 보이네요:)

In my opinion, curing salts are NOT optional. They might be controversial, but so is botulism. Far more people have died of botulism poisoning than have ever died from nitrates (nitrates/nitrites occur naturally in celery). And if you don't use curing salt (Prague Powder), you don't get the red colour or the tang. And, yes, if you're scared of curing salts, you should be scared of celery.

Hoping this tastes as good as that Brick Lane Salt Beef joint! :)

What is Butchers salt....Please tell

NICE

saltbeef in selfridges, hmmm, miss a lot.

What is that butcher's salt and where it would be available?

A lot of effort but damn that look in the end amazing

The "corn" in corned beef really means "salt" so salted beef. it's a favorite stateside especially come st patty's day. I've found that simmering for 2.5 hours to be totally inadequate but an hour in the pressure cooker produces superior results. Choose a fattier cut! If you go for the lean flat part of the brisket it will be drier and tougher.

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Just looks like Corned Beef/Silverside..Which can be bought at the Shop

I didn't have the butchers cure so I didn't get the nice pink colour but I can confirm the result is delicious

Can we pan sear the beef instead of poaching it?

Just wondering, is “salt beef” the same thing as “corned beef”?

9:13 is that the new version of "yey-yah!" ?

How far can i go with the brine? He said 5 days.

New programme Jamies 6 day meals

Can someone explain something to me. Doesn’t brining the nest also cook it?