Zero to HERO with Packaged Corned Beef | Exploiting The Pantry with Ronda Carman
#StPatricksDay #CornedBeef #IrishFood #Guinness
Guinness® is the hero in this delicious dish and it's perfect for St. Patrick’s Day. Easy, tender and juicy...it will knock your socks off.
Time Stamps:
0:00 Intro
1:21 The Hacks
1:56 The Recipe
4:04 Don't forget the Beer?
4:45 Outro
➡ MY NEW COOKBOOK
➡ LINKS TO SOURCES | INGREDIENTS | EQUIPMENT *Mac Knife Japanese Vegetable Cleaver Maple Wood Cutting Board
Stabu*Some of the links and other products that appear on this video are from companies which Exploiting the Pantry will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.RECIPE:One 3-pound corned beef brisket (uncooked), in brine with spices1 (12 ounce) bottle Guinness draught2 cups low sodium or homemade beef broth⅓ cup brown sugar1 cinnamon stick1 packet pickling spice packet from the corned beef 1 medium yellow onion, peeled and cut into wedges1 head garlic halved½ large head green cabbage cut into thick wedges1 -2 lbs carrot, peeled and cut into 3-inch piecesFreshly ground black pepper to tastePreheat the oven to 300 degrees F. Cut a large yellow onion in half. Discard the skin and cut the onion into wedges. Cut 1 head of garlic in half and set aside.Place the corned beef brisket in a colander. Rinse it with cold running water and then pat it dry.In a large Dutch oven, whisk together 1 (12 ounce) bottle Guinness, 2 cups of l beef broth, ⅓ cup brown sugar brown sugar and half of a cinnamon stick.Add in the garlic and onions and place the brisket on top. Sprinkle the corned beef with the spice packet and bring it to a simmer. Once it is simmering, turn off the heat, Cover the Dutch oven with a lid and transfer it to the oven.
While the brisket is cooking we will make our Horseradish Sauce:In a small bowl, mix together ⅓ cup mayonnaise, 1 cup of sour cream, ¼ cup grated horseradish horseradish from a jar, 1 tablespoon grainy mustard, 1 teaspoon lemon zest, and 2 teaspoons kosher salt. Season generously with pepper to taste and refrigerate the sauce for at least 30 minutes before serving.Once the brisket is very tender, about 3 1/2 to 4 hours, remove it from the oven. Transfer the corned beef to a cutting board and cover it tightly with foil to keep it warm. Add 1 lb of peeled carrot cut into 3-inch pieces to the pot and bring it to a simmer. Then lower the heat to med low. Cover the pot and cook the carrots for about 7 min.Remove the lid and add ½ of a large head of green cabbage that has been cut into thick wedges. Bring it back to a lower simmer, cover the vegetables again and cook over a med low for 15 min or until the carrots are soft.Turn off the heat and remove the pot from the stove. Keep the pot covered to keep the veg warm. Slices the brisket and serve.Golden Slippers by Howie & Ann Mitchell
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Corned Beef | Basics with Babish
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Slow Cooker Corned Beef & Cabbage ???? #cornedbeef #slowcookerrecipes
You’re in luck! This delicious slow cooker corned beef and cabbage is so easy…it’s good as gold!
Let’s get this Paddy started! ????
::::::::::::
Slow Cooker Corned Beef and Cabbage
Ingredients:
1 medium onion, cut into wedges
3 cloves garlic
3 large carrots, cut into thirds
1 lb petite potatoes
1 SunFed Ranch corned beef brisket
4 cups low sodium beef stock
1/2 green cabbage, cut into wedges
.
Instructions:
Place onion, garlic, carrots and potatoes in slow cooker
Add corned beef, fat side up, and add spice packet
Pour in beef stock
Cover and cook on high for 5 hours, until meat is tender
Add cabbage and cook on high for 1 more hour, until cabbage is tender
Slice brisket, serve with veggies, stone ground mustard and horseradish
Enjoy! ????
Instant Pot Corned Beef and Cabbage, Potatoes, and Carrots with Horseradish and Mustard Spread
I wasn’t planning on making any corned beef recipes this year, but when I saw the deal on this piece of meat, I just had to buy one! Steve chimed in that I might as well make a video for it, so here it is!
The idea for the horseradish comes from Bruce Weinstein and Mark Scarborough’s book Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model (link below). I meshed the idea in with my standard recipe and the result was delicious! Don’t worry about the horseradish and mustard spread being too strong – they mellow out during cooking and add a great flavor to the meat. I even saved the layer that I scraped off of the top to use as a mustard spread when I made corned beef sandwiches the next day. YUM!
NOTES:
• You can use beef broth or apple juice instead of beer if you prefer not to use alcohol.
• The spice packet that came with my corned beef was huge at about 2 tablespoons so I only needed 1 extra tablespoon of pickling spice to make up the total of 3 that I wanted. You can adjust accordingly.
• Save the top layer of horseradish/mustard/pickling mix to use as a spread for the meat – pick out and discard any large pieces like whole cloves or allspice berries.
• To shred or to slice? That is the big question. If you prefer sliced, cut against the grain. If you prefer shredded, use two forks to pull the meat strands apart. I love it either way, but if I had to pick one, it would be shredded.
• Leave the fat on during cooking to flavor the meat. Only cut the fat away after cooking if you don’t want it, but I find it to be absolutely melt-in-your-mouth divine!
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Instant Pot Bible: The Next Generation: 350 Totally New Recipes for Every Size and Model:
Today’s Ingredients:
3 TB whole grain mustard
3 TB prepared horseradish
3 lb corned beef brisket, rinsed and patted dry, spice packet reserved
1 medium onion, large sliced
6 garlic cloves
1 TB pickling spice
1 bottle Guinness or other dark beer – use beef broth or apple juice if you avoid alcohol (11.2 oz Extra Stout in the video)
2 lbs potatoes, 2-3” inch cuts
1 lb carrots, 2-3” inch cuts
2-2½ lb savoy cabbage, cut into 8 wedges and core removed (regular green cabbage if fine!)
Instructions:
1. In a small bowl, mix the mustard and horseradish until thoroughly combined. Spread ¼ of the mixture on the bottom (meaty side) of the patted-dry corned beef brisket. Place the brisket on a trivet with handles, meaty side down. Now spread the remaining mixture all over the top (fatty side) and sides of the brisket. Make a good layer on top to give the spices something to stick to later.
2. Place the onions, garlic, 1 tablespoon pickling spice, and Guinness (or broth) into the unheated Instant Pot. Place the brisket on the trivet into the pot.
3. Sprinkle the spice packet evenly over the top of the brisket.
4. Lock the lid and cook on manual/high for 75 minutes followed by a 15 minute natural pressure release. Release any remaining pressure and reopen the Pot.
5. Lift the brisket and trivet out onto a cutting board to rest. Use spider to scoop out and discard the spent veggies and spices out of the pot leaving only the liquid. Or you can use a strainer.
6. Layer the last three veggies into the pot: potatoes on the bottom, then carrots, and cabbage wedges on top.
7. Lock the lid and cook for 3 minutes on manual/high followed by a quick pressure release before reopening the lid.
8. Scrape the mustard/horseradish/spice spread off the top of the brisket. Save this to use as a spread, but do pick out any whole cloves or allspice berries. You may also choose to scrape away the fat layer, but please don’t! It’s so yummy!
9. Slice against the grain or shred the brisket and serve with the cabbage, potatoes, and carrots.
10. ENJOY!
Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Classic & Delicious Dutch Oven Corned Beef #cooking #dutchoven #cornedbeef #easy #easyrecipe
Ingredients-
3 lbs corned beef
8 cups water
12 oz carrots chop into 2
2 tbsp corned beef spice
1 onion chopped
3 garlic cloves minced
1 cabbage cut into quarters
Horseradish Sauce-
½ cup sour cream
2 tbsp prepared horseradish
2 tsp Dijon mustard
½ tsp Worcestershire sauce
salt & pepper
Full Recipe ➡️