How to Make Corned Beef and Cabbage | From Field to Table | The Bearded Butchers
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Just in time for St Patrick's Day - How to make Corned Beef at home in your own kitchen!
A lot of customers ask us what is corned beef? In this video we'll show you exactly what is corned beef made of!
There's so much in this video that we don't even know where to start! That said, we'll start from the very beginning. Stay tuned, when you're done watching you'll be able to take a brisket from the side of beef to the smoker, to the table.
Part 1: How to make corned beef at home
Part 2: 12:20 skip ahead and see how to cook corned beef brisket
Everything you'll need for prepping your corned beef at home:
The 9 ingredients for the brine:
✔️ 1 gallon of water in a roasting pan
✔️ 1 lb of sea salt (we used more salt since this is an overnight brine)
✔️ 1 oz of celery powder (sea salt and celery powder are the corned beef curing agents) bit.ly/3rkD4OG
✔️ 2 tbsp mustard seed
✔️ 2 tbsp black peppercorn (can be ground, but we leave it whole)
✔️ 1 tbsp ground ginger
✔️ 2 tbsp allspice (can be ground, but we leave it whole)
✔️ 2 crushed cinnamon sticks
✔️ 8 -10 bay leaves
Our favorite vegetables:
✔️ Red and green cabbage
✔️ Whole baby carrots
✔️ Fresh dill
✔️ Red potatoes
✔️ A couple of chunks of butter (butter is a vegetable, right?)
Here's how you cook the corned beef and cabbage on St Patty's Day:
1️⃣ Put only the brisket on the pellet smoker (grillagrills.p...) at 185 F for 2 hours
2️⃣ After 2 hours, crank the temperature up to 350 F and place the brine in the solution
3️⃣ Smoke the corned beef brisket for about 3 hours at 350 F in the brine solution
4️⃣ When the meat is about 200 F internal temperature, or fork tender, add the vegetables and smoke for another 45 minutes (🧤 bit.ly/3UKYItW Seth's Heat and Cut Resistant Gloves🧤 the metal roasting pan is hot! Use our cut and heat resistant gloves to handle the hot pan)
🔥 Want a Traeger? Check them out here: traeger.uym8.ne...
🔪 amzn.to/3qu8mUv Here's the plastic cutting board Seth mentioned. It's the best cutting board for this process
💉 amzn.to/3D9L3Tl Meat injector for the brine
🕸️ amzn.to/3qxw8iz Ham net or cheesecloth to strain the brine and save the ingredients
🔪 bit.ly/3zTaA3b - Here's the link for all of Seth's cutlery
🧂 bit.ly/3o9BqS7 - Don't forget our famous Bearded Butcher Blend seasoning!
▶️ • How to Butcher a Cow |... Our entire beef breakdown video
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Index:
1:28 - It's all about the brisket! Follow along and cut your own from a side of beef
4:05 - Step 2, trim the beef brisket. Save all the trimmings for ground beef
6:59 - The brisket flat is trimmed, time to make the brine
9:04 - The brine is ready, let's inject the meat
12:20 - Part 2 - How to prepare your corned beef! Remember to add the spice bouquet back to the brine to continue to get all of those wonderful flavors
15:26 - Set the brisket aside and prep the veggies
17:27 - Shortcut to how to cook corned beef and cabbage!
17:58 - Seth smokes the brisket and vegetables
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My mom used to make ‘boiled dinner’ with corned beef and veggies from the garden… I couldn’t get enough of it!!!
I can see how much effort you guys put into your content. Even the description must have taken hours to put together. Can't thank you guys enough for teaching us how to do this! I would love to see you guys collab with DMFD!
Did anyone else freak out when he started opening packages of carrots and dill? LoL My little bird brain just realized these folks don't have to grow EVERYTHING they eat! LoL 😆😆😆
Continued Blessings to all the Perkins Family and their beautiful animals. 💖
I knew the brisket was from that region, but never have I been more enlightened by exactly where the brisket is until just now. 2:24
These guys are awesome! I grew up in Ohio in Holmes County...AKA in Amish country lol. I definitely miss home especially during turkey and deer seasons. BUT I DO NOT miss the ice and snow!!!!!! Keep being awesome guys!
Thanks Zach!
Once again it's great to see real pros doing their thing. You guys are the "John Force" of meats.
Thank you so much!
John Force and Chip Foose.
That's awesome guys. I've never smoked beef after a corning brine here in Australia. I reckon that would give another awesome element of taste to it. Love corned Beef with a cheese sauce or bechamel sauce and of course potatoes, cabbage, carrots, and cauliflower. Also Love corned beef on a sandwich with a nice hot english mustard or even horseradish... YUM
Sounds real good, but I would have to skip the horseradish because I'm allergic to it.
Corned beef on rye is hard to beat
Just got my corn beef,cabbage,carrots and potatoes on in 2 slow cookers. Got the corn beef fresh from a local butcher. Thank you bearded butchers for putting these great videos out specially during this pandemic
How did it turn out? Mine was way way too salty.
That was nothing short of pure unadulterated AWESOMENESS! 💪😎
im a butcher in ireland this is new to me, in ireland we have bacon and cabbage for paddys day
Wow, so lucky! Hope you enjoy your Wagyu! Happy Father's day!
You men are absolutely the hook. Watch all your videos and i'm hooked. Pure American and you guys make you feel like a neighbor.Thank You!
I also cut meat for 10 years or so, "I'm a meat cutter, I'm not a vegetable cutter" 🤣 exactly what I used to say if I needed vegetables for something. I'm also not a chef or a pro cook, although I do cook a lot, but had never made corned beef start to finish and now I know how. I don't cut anymore, but I'm still learning, thank you bearded butchers.
Love these video, can't seem to get enough. Being a moose hunter living in Newfoundland all your videos, that I have watched so far, have been a great help and full of information and great ideas. Can't wait to try some of them with some Moose or even some store bought beef. Keep the videos coming.
The one downside to these video is I wish I had a lot more money because those grills look sweet but I will have to continue to live vicariously through the videos. And NO you guys don't talk to much. The more information the better.
We appreciate that, Darthyen! Let us know how your Moose grills would go. 😊
My Mother in Law is from Ireland my Wife is first generation American. She does corned beef and cabbage but she boils it all together on the stove, guess that’s the Irish way which how she does it is Delicious!
You guys are awesome bro every time I watch your episodes I get so freaking hungry!! And everything in my fridge that’s meat-based looks good!!!
Man I'm hungry !... Thanks for showing how to make, wonderfully...
That looks absolutely delicious. I haven't had cornbeef and cabbage in a while.
love you guys. committed dudes who truly embrace their craft with passion. never lighten up!
What's very interesting is you are only salt-curing the corned beef, which is typically only done within about 50 miles of Boston. What most people think of as corned beef is nitrated cured but metro Boston area, typically Irish folks, prefer the salt cured "grey" corned beef. Its a very small regional specific recipe. Neat to see it used outside of New England.
Bostonian here & you are right!
Lol why do you think that salt brining which would be the correct term for it, is only done within 50 miles of Boston? It’s been done with salt only on many different cuts of meat for centuries all over the world. Boston has absolutely nothing to do with any part of it. Maybe you being from that area you knew a lot of people who just preferred the traditional salt brine but in no way is it a Boston specific method. Still can’t believe I just read that. Also nitrate brines are like 95% salt so even with those methods it’s still a salt brine but the nitrates are what makes the color pop with pink to red colors and prevents botulism is the reason why it’s used commercially
I think you missed the celery powder part, which is nitrate. 😂
You realize there is nitrates in his rub right ? He's just using celery powder
The Irish are the Mexicans of Europe. The Irish an Mexican culture are very similar.
All the items used in the brine are the usual combination in any indian cooking (gravy). Every item used has both medicinal and flavour value.
Awesome video! Your demonstration of the craft through the entire process is a fantastic way for us to understand what you gentlemen are teaching. Keep it up, love your work.
What a fantastic video you put together. Excellent information on "how to". In my book this video ranks right up there with the "how to" on making your own bacon.👍
You guys are amazing. Watching you all inspire me to do as much I can to ensure that I know what was done. I hope that you can recommend a good butcher in North Carolina, Wake County area. Keep up the good work!
Yes, we have a Traeger and I will definitely try this method. This looks sooooo fantastic. Thank you for the wonderful detailed video!
I even start squaring my bologna because of you guys!! Lol 😂
lol
Robert mansour Haha 😂
me too
OK, this made me literally laugh out loud.
if your bologna was supposed to be square ?????, god wouldnt have made are hands round lol
My Grandmother came from County Cork in Ireland. I forget the town. She came to the U.S. when she was 12 years old. She loves Corned Beef Brisket, but said that her family would make lamb stew and blood sausage for Saint Patrick’s Day.
Y'all should prep and cook a Prim Rib for the Xmas holidays!!!
Yes
When you do cabbage or lettuce slam the thing down on the cutting board with the core facing down. Core pops right out, less waste. Love your videos!
Thanks for the tip!
Wow, good thing to know, makes sense! First time I ever heard of that. Thanks!
Yes indeed
I for one love these type of posts so keep them coming
I have always been afraid to make this. Now I will make this tomorrow.
Man, to be able to just go cut yourself a brisket! Where did my life go wrong? Lol love your channel!!
I just watched this and I'm smoking a corned beef now. Something I never thought of is putting the braising liquid in the smoker while smoking the beef to warm it. Brilliant!
Love your channel I've learned a lot! If I ever get a chance to go to Ohio I would love to swing by your store!
That looks sooo good.
A crock pot also does a great job with corned beef. Just put the pre brined brisket and the spices into the crock pot with NO water and cook it. When the meat is tender it is done.
david
Exactly!
Keep up the good job guys !!!
I'm a vegetarian and I love your videos. Love all the care and respect you put into your food. Can't wait for more videos.
My goodness that looks outstanding!!
Can you home deliver to Australia?
Found my new way to do corned beef & cabbage
I almost ate my monitor. LOL. Thanks for another great video.
OHIO Has the best Beef! Moved to Colorado 1998. just found a good Grass fed beef here called Prosper Beef. You guys ROCK!
Love this thank you for your post
It's a joy to watch the confident slices you take cleaning up that piece of meat. I realize you use very good sharp tools but seeing your skill and speed in doing this was just cool. You made me hungry for more corned beef - even though I over did it over the last couple weeks.
YEESSSS Bagpipes, gotta love em!!!
You know it! 😀
I want to try this just so I can make good quality corned beef for Rubens.
Me being from Nebraska just a few tips on how we do them: use marble rye, thin sliced meat, good sauerkraut and GOOD swiss cheese. Always toast them. Some like them slathered in russian dressing, I don't mind it that way but I prefer a well made one without.
Im with ya man thats my favourite sandwich.
If you grab the cabbage and the core and twist it will pull right out- less waste in less time. Works on iceburg too.
Awesome tip, William!
My mother used to make this very often. It was amazing and now I have to make some!!!LOL
Made corned beef plenty of times, just used your recipe, best corned beef I ever tasted, thanks for sharing
Always appreciate your videos. I'm very impressed how well they are done.
Thank you, Michael! Now go make some corned beef! 💪
Looks amazing. I love corned beef and cabage.
That blade is wicked sharp!!!
Love your soup to nuts presentations. Well done, laddie !
The point I called the deckle my whiskery friend brisket deckle cheers from tasmania
I could only dream to have a bite of your corned beef brisket !🥰🥰🥰😋😋😋 I can't make it at my house, because I am a one man family ! I try to go to an Irish bar down the street, and hope he has enough to make me a plate for some money !!! It is so darn good that you have me drooling already !!! Great video to show the whole process from the cow to the plate ! I like topping off my corned beef with some real horse radish !!! YUM !
Learnt alot from you guys .
Thank you so much for all your fantastic videos.
Love the way you use your 6" for everything. You are the real BUTCHER.
Taishoken Brian my messages almost like yours the only thing is I don't have your seasonings I really like watching you guys I'm an old-timer but I'll tell you what I've learned some new stuff by watching you guys you're a good group keep up the good work you are blessed Amen!
I understand the smoking of the brisket.. & def will try but I am amazed how many people waste pellets doing the job of an electric oven. Lv all your vid's..
You lads know how to do a good St. Patrick’s Day meal. Guess the luck o’ the Irish was with ya.
Happy St. Patrick's Day!!...I want to come up for supper!!! Looks Amazing!!
Man that's some good eating right there now..wooo
You are making my tastebuds go wild!! So very glad I stumbled across your You Tube site. I have visions of steaks that make my dreams happy.
We're rooting for your dream, Carolyn!
Thanks for sharing your knowledge from start to finish. I think this will be my dinner for tomorrow's Labor Day.
You’re welcome! Enjoy!
Excellent job seth, I have never tried to make corned beef. But after watching this I'm putting it on my list.😊
I could taste it while I watched. Only suggestion is, I would cut the cabbage in bigger chunks. It tends to shrink and fall apart when being cooked. Then there’s no doubt you have CB &C. Thanks for the video.
Great video; I love all of them just the way you produce them. Thanks so much. And Happy St. Patrick's Day from Patrick in Slidell Louisiana.
Patrick, thank you!
The importance of the rinse cannot be overstated.
I’m feeling another great meal for my family
Only one question? Where's the onion? that's one of my most fave things to have in a corned beef and cabbage. Love your videos!!!!!!
You the man, in my 72yrs I have never bought a corned beef that wasn’t 1/2 fat. Love your videos. I always eat before I watch your videos so I don’t get hungry, but you got me on this one , 😬Second dinner coming right up.😬 😈 🤮
Hi SETH,😃 I don't think. I ever had smoked corned beef, now that I know how to make it I must learn how to eat it😀😀 happy
St Patrick's Day👍👍.
EDUARDO MIAMI FL 🇺🇸
I wish you all would show in detail what to do with the trimmings. You mentioned ground beef, but walk us through it. After all, we wanna be just like you bearded guys.
I get hungry every single time I watch a video y'all make.
And I thought I was the corned beef and cabbage god.... I am going to have to try this or I'm going to have to stop by... You covered all the fundamentals pretty much in my process. Handed down from at least one generation.
Greetings from Dublin Ireland brothers
As a certified chef I appreciate your impeccable knife skills..roll that edge back into place....
It's called bouquet garni...need more bay leafs ..... I like the sauna effect in your cooking method interesting...
Cooked to perfection lads keep up the good work...
You need to come here to see the difference between Ireland and Scotland...
Just a quick veggie cutting tip…. Cut your potatoes against to keep them tender. JK…. Thanks for an awesome video guys! I’m going to do this this year for sure!
Great tip, Bob!
I'm 64 years old and have only ever eaten canned corned beef. Shame on me. Smellovision would be great but in the meantime my imagination fills the gap nicely. I could almost smell the goodness from London England. God Bless you and your skills.
that red cabbage looks more like radicchio. just saying
It is radicchio, unless they call it red cabbage in USA which, for me, is perfectly fine. In Europe we call it radicchio =P
It’s not cabbage. It’s pretty clear they have no idea what they are doing outside the meat prep. That’s not how you cut cabbage. I highly doubt those veggies would be softened after that 40 min, half at low heat either. They should stick to what they’re good at, which is definitely meat.
Fantastic video..!
Just found you guys...awesome videos and you’ve helped me with my smoking....
Thanks great video I will try this recipe / I have Traeger XL that I use often its 5 years old great smoker.
Rock on!
I wouldn’t throw the cabbage in until the potatoes and carrots are just done ,look up Elton Brown’s Good Eats about cooking cabbage, you really don’t want to cook cabbage that long , otherwise that looked better than good and my mom was from Ireland they don’t know what corn beef and cabbage is, the have something called colcannon that uses ham or Irish bacon in it ,not our bacon they call ours streaky bacon , but I love both. I love watching your channel, because when you cutting things up I start remembering those afternoons in meat science in culinary school 30 years ago , , 2 semesters of it , I enjoyed it
Wow...looks great. Just one thing(well, two if I drink a pint of cold Guinness)needed for me...some hot Coleman's mustard. Perfecto!
Looks great. Will go to the farm and get a fresh brisket next year.
😋 I am going to fix this for my Irish wife! We love corn beef sandwiches the next day….Rubens!
ZOMG, that looks so good.
I buy the celery juice powder from you guys and it works great! I use it to make jerky. Works the same as regular nitrates, except i think it's slower to work. I let my jerky marinade for 36 hours and gives a nice red, translucent appearance.
I'm making corned beef using eye of round and used the celery juice powder but only used 20 grams per gallon of marinade, 10 lbs of beef. Hopefully enough. I'm letting it sit for a week. We'll see how it turns out. I'll be making some Reuben sandwiches with it hopefully.
You guys are great and your videos are great
Thank you!
Awesome video as usual, love seeing professionals do what they love , you explain everything , which is awesome . Keep up the great videos .
Thanks, will do!
Love the Traeger cook. Don’t remember seeing on recent videos
Love the kilt!!!
love this channel
I have a camp chef 24 sg wifi pellet grill i am learning in my old age to smoke my own stuff instead of hiring it out my pork loins and shoulders i feel are amazingly delicious, at least the family says so. I am ready to try smoking a brisket and would like to see one of your video's of you smoking it start to finish... love your video's keep them coming. Please,
forgot my manners LOL
I'm here because of the skills and the beard.
Truly excellent video, but that disposable cutting board is a terrible idea. Why would you generate so much plastic waste? Maybe for hunting or something, but otherwise it's very cringey.
Another thing is it's not green, we should know by now that plastic hurts Mother Earth and anybody or thing for hundreds of thousands of years or even longer!!!!!!!!! PS; It shouldn't be used for hunting either! There's no difference !. Keep the Earth clean. stay GREEN !!!!!!!!!
That looks Great!! Stumbled upon your channel and after a few videos, I think I'm here to stay!
Thank you!
Back in the old country, in Ireland beef was rare and expensive. They did up Corned Pork, however one group of Irish settled in among the NY City Jews. Thus no pork was available and why we eat corned beef today
Last time I tasted cornbrisket was bought from Walmart
I did not like the strong taste of the Bryn. I prefer just bearded butcher Hollywood blend and black pepper straight up smoked.
I enjoy watching bearded butcher videos
Looks fabulous 👌 👏 👍
Thank you so much 😊
Just AMAZING!
Somehow you guys can make the shameless Nascar style sponser shout outs seemless. Bottom line, excellent knowledge, quality product, quality tools. Great result...
I'm a wee bit German,.. a tad Italian... BUT when Mar. 17th comes around.............. 100% IRISH ! and that's the truth !😁... If we were closer I'd drop in and take some of that home.... LOOKS REALLY GOOD !