How to Make Corned Beef and Cabbage | From Field to Table | The Bearded Butchers
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)
✔️ 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 ( 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 (???? 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:
???? Here's the plastic cutting board Seth mentioned. It's the best cutting board for this process
???? Meat injector for the brine
????️ Ham net or cheesecloth to strain the brine and save the ingredients
???? - Here's the link for all of Seth's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
▶️ 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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Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe:
Homemade Corned Beef Recipe - Corn your own beef!
Corn your own beef for a healthy alternative to the chemical-laden store-bought version. Happy St. Patrick's Day!
Corning beef is an old-fashioned meat preservation method that was used to keep beef for shorter periods of time before refrigeration was common. You will be amazed at how absolutely delicious homemade corned beef is... believe me, you will never miss store-bought corned beef again once you try this healthier version!
For the full written recipe, visit the blog post here:
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Home Cured Smoky Corned Beef and Cabbage Recipe
The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome article that gives you exact calculations of meat to liquid to brine.
CORNED BEEF CURE
Prep Time: 15 mins
Cook Time: 5 mins
Curing Time: 5 days
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
Corned Beef Cure
1 4-5 pound brisket flat, 1.5 inches thick
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order here: (affiliate)
3 Tablespoons pickling spice
1 quart ice
Instructions
In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
CORNED BEEF AND CABBAGE COOKING INSTRUCTIONS
Prep Time: 10 mins
Cook Time: 8 hrs
Resting Time: 10 mins
Servings: 6
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 4-5 lb fully cured corned beef roast brisket or round
1 tablespoon pickling spice
1 yellow onion sliced
1 cup baby carrots
1 small head green cabbage quartered
3 cups beef stock
Instructions:
Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
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Delicious CORNED BEEF | Brine & Cooking Process
Cousin Steve-O shows us his favorite ways to make Corned Beef. Including three cuts of beef cooked three different ways. Great for any level of cook and a super simple process of making the brine.
Get all cuts of beef here: nebraskastarbeef.com
Recipe:
To make our brine, we brought approx 2-2.5 quarts or 4 lbs of water to a boil, then added 2 cups of salt, 1 cup of sugar, a 1.5 oz bottle of Pickling Spice (McCormick brand), and 2 oz of 1.25% sodium nitrite cure and stirred while boiling until salt, sugar and sodium nitrate are fully dissolved and the brine has taken on a nice “tea-like” color from the pickling spice. We remove from heat and added and additional 4 lbs of ice to cool the brine to slightly below room temperature.
Next, the cuts need to be submerged in the brine. This can be accomplished in different ways. It is important to use a non-metallic container (stoneware or plastic) as the salt in the brine can react with the metal to give the corned beef a metallic flavor.
We recommend brining for minimum of 7 to 10 days so the sodium nitrate can fully penetrate the cut, brining for a shorter period of time can cause brown (uncured) spots in the center of the cut.
After the corned beef has brined for an adequate period of time, it is time to cook. The traditional way to cook a corned beef is a few hours in a pot of water that is set to a low boil. The corned beef hangs out in this hot bath until the internal temp of the corned beef reaches 195-200° F, at which time it is pulled and rested. This was the method that we used to cook our 4lb Eye of Round Roast, and it came out great!!
We added a couple additional cooking methods that we were curious to try. The most pleasant surprise from our efforts came from the “Instant Pot.” We cooked the Tri-Tip in the Instant Pot with just enough water to cover the beef, plugged it in and pushed the “Meat/Stew” button and in 30 short minutes it was auto venting. We let it hang out on “Keep Warm” for another hour and a half or so, which was probably not necessary, and the results were outstanding. We highly recommend this method, and the Tri-Tip worked exceptionally well as a corned beef cut.
The final method, and definitely most intense in the flavor department was the Brisket Flat on the grill. We seared it and started the cook on our gas grill. It is an infrared grill, so there was little risk of burning the brisket flat and it allows us to apply high heat rapidly. We used the infrared to bring the internal temperature of approximately 160° F, then moved the brisket flat over to the Traeger and finished it to an internal temp. of 195° F on a 250° F smoke. The results were very good. The flavor was much more concentrated than the two corned beefs that were cooked in water, the dry cook increased the flavor from the pickling spice and salt and the smoke from the Traeger was a great addition.
Making Corned Beef From Scratch
This was a fun, if lengthy, project. I followed the instructions and recipe from AmazingRibs.com , and here is the link to his informational page The Science of Curing Meat and Prof. Blonder's Wet Curing Calculator, which I also used: