The Secrets to Perfect Corned Beef & Cabbage
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- Опубликовано: 7 июн 2024
- This Corned Beef and Cabbage doesn't just have to be for St. Patricks' day. It's a recipe for a delicious, succulent corned beef that you can and should enjoy all year. Use my link DrinkLMNT.com/BrianLagerstrom to get a FREE LMNT sample pack with any purchase (works for new or returning customers!)
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RECIPE
Ingredients:
For the Brine:
∙1000g/mL water
∙250g (1 - 1 1/4 cups) coarse salt
∙100g (1/2c) granulated sugar
∙15g (2 1/2t) pink salt
∙4-5 bay leaves
∙15g (5t) mustard seeds
∙15g (2T) coriander seed
∙15g (2T) black peppercorns
∙5-6 cloves garlic, smashed
∙1000g (2.5qt) ice
∙5-6lb (2.5kg) brisket point
For the Cooking Liquid and Vegetables:
∙Water (as needed to cover the beef)
∙Garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth)
∙1 giant carrot (200-250g/2c), cut into large obliques
∙1 small head of green cabbage, peeled and cut into 10 pieces
∙12 small red potatoes, halved
Horseradish Cream Sauce:
∙125g (1/2c) sour cream
∙75g (1/3c) mayo
∙3g (2/3t) coarse salt
∙15g (1T) water
∙Black pepper (large pinch of 12 cranks of grinder)
∙75g (5T) prepared horseradish
Instructions:
Brining:
1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic. Bring to a hard boil for 5 minutes.
2. Pour the hot brine over 1000 grams of ice to cool it down quickly.
Submerge the brisket into the cooled brine and refrigerate for 5-7 days.
Cooking the Corned Beef:
1. Rinse the brined beef to remove excess saltiness and pat it dry
2. Preheat a large heavy bottomed pot over medium-high. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side.
3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.
4. Bring to a boil, cover, and transfer to a 275°F135C oven to braise for 5-7 hours or until tender. The meat fibers should have some nice give, but the beef shouldn’t be complete falling apart.
5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200F/95C oven to stay warm while you cook the vegetables.
Preparing the Vegetables:
1. Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer.
2. Cut carrot into large obliques
3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together
4. Halve the small red potatoes.
5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200F/95C) for about 15 minutes or until potatoes are cooked through.
Horseradish Cream Sauce: Combine sour cream, mayo, salt, water, pepper, and horseradish.
CHAPTERS:
0:00 Brining the corned beef
2:57 Cooking the corned beef
4:58 Stay hydrated
6:00 Resting the beef and cooking the vegetables
#cornedbeef #cornedbeefandcabbage 
Хобби
The best part about St Patrick's day is all the corned beef marked down by 70% the following Saturday.
this.
Great Tip! ...& having a huge deep freezer to then be able to have an affordable corned beef meal any time of the year!
....and corned beef hash for breakfast after a night of drinking too many green beers
In the US. Corned beef isn't a thing in the republic of Ireland.
Rub one with pepper and ground coriander and smoke it for lazy pastrami...
As Chef John might say, "If you want to eat it today, you'll have to start last week."
“You are after all the Chief, of your 6-hour braised Corned Beef”
Love Chef John lol
Present me is mad at week old me
I just made this for St Patrick's day yesterday for a party. I have never made corned beef before. It was beyond impressive and good. Everyone was raving and there was nothing left at the end. Thanks for making me look like a real chef! Great recipe!
I love that "Korned" beef!
The R is even backwards like the band. Maybe Bri is a secret metal head
@@riongronberg1435 thats what i noticed as well
I laughed so hard I startled my cat 😂
ARRRE YOU READDDYYYY for reubens?
jumped right down here when I saw that
my dad's mom was 100% irish and we had this meal so many times growing up, we still make it on occasion but never quite like grandmas. I can't wait to try this recipe out!
What a great looking dish! You have no idea how much I appreciate all the research you put into your videos. The questions you've answered and the work you've saved me is considerable. I can't wait to try this. Thanks Bri
I play drums in a Tender Cabbagecore Band. Thanks for the shout-out.
In Sweden we eat "rotmos med fläsklägg" eg thin slices of brined brisket together with mashed turnips & carrots and potatoes and a warm gravy with grated horseradish and strong & sweet mustard! Yummy!
Sorry to hear that. In Canada, we eat fresh fruit, berries, and vegetables. We don't pollute it with dead rotting flesh. What?
The Swedish way sounds good!
I am adding turnip to mine as well!
The reason a lot of recipes call for a dry mix is tradition. The 'Corn' refers to the corns of coarse Salt used. Thus if you're using fine or kosher salt more will diffuse into the meat and draw out more moisture, the surface area matters when we're talking salt and diffusion gradients. In a professional setting a wet brine is far more consistent and allows for more flavour compounds. Definitely the best choice.
I use corn kernels
I have made Corned Beef and Cabbage for years, and this is the absolute best. I did not brine it myselfself, I just start with the braising. It comes out perfect! One of my favorite meals....now perfect! Thank you.
Love this. Corned beef is my wife's favorite dish and I've been intimidated with the idea of making it, but now I'm excited! Thank you!
You know what I like most about this video?
It came out the weekend BEFORE St Patty's!
So many, Thanksgiving videos come out 1-2 days before... not sure who that is supposed to help. But 10 days before, that is what I like to see! Thanks Bri!
Brian get out of my head!!!! I was just thinking " I wish he would do a corned beef and cabbage recipe." My culinary prayers have been answered.
Brian, you are quickly becoming one of my favorite food tubers! Looks like an amazing recipe! Would love to see a leftover corned beef recipe episode! Corned beef hash maybe?
Nice move to share this recipe early enough with consideration of how long it takes. I hate a YT video for a holiday recipe shared ON the day or maybe a one day in advance. A little planning time is nice! Thanks, Bri!
Looks delicious. Glad to hear you saying: LET'S EAT THIS THING!
I made the horseradish cream sauce to rave reviews. My husband, who usually doesn’t like horseradish, loved it. He asked me to make it the next time he grills steaks. Great video.
Everytime I want to find something different in recipes, I come to your channel, well done my friend❤
Bri, you are the man. You inspired me to buy a big Le Creuset cast iron right before X-mas, and you keep throwing recipes that I can use it for right into my screen. Thanks!
I have made this three times and this is the best recipe ever. Thank you. I’m a fan.
That looks so good! We usually do one (ok, store bought...) very similar to yours. Then one that we soak overnight in cold water, changing the water a few times, to de-salt it a bit. Then season well with black pepper & coriander, and onto the smoker, or indirect heat on the 'ol Weber for hours. Voila! Pastrami. We love to stock up the deep freeze with corned beefs when they go on sale after St Paddy's Day.
My family loves beef and cabbage... I use my great-grandmother's recipe and we have it more than several times a year....it's definitely one of the dishes I make constantly l.
Hey Bri, I've been making corned beef and cabbage every year for St. Patrick's Day for almost ten years, and this braise technique was a real level up. I used store-bought points, and it still worked a charm. Thanks once again.
Another great recipe all the steps are clear and easy to follow. Love how you make cooking fun. 💕
I always enjoy making my own Corned beef & Cababage. I used to work for Jacks Corned Beef of Lombard Street in Balto, Md before they closed in the 90's.
I so want to do this. Here's hopn' the stars align and I'll be able to do it. Thx for doing this, filming it and sharing it with us.
Thank You Bri... I'm going to make this,,, love it.
Another great recipe. Thanks!
Looks amazing!
I have to try this out.
Thanks for this video! I was wondering if/when you would make a video on corned beef. I learned a few tips too. Already, I am brining a brisket two days and counting. Can't wait!
We thought about sous vide cooking but decided against it after watching your trials. While boiling is traditional, we will try braising instead this year, something new.
Thank you for your video, it’s helpful
This video had me having nostalgic vibes straight outta Chicago’s neighborhoods… especially when he said “you guys” 🤲👏👏👏
This is my menu for tomorrow! Thank you!
I've been loving the blind taste tests in these videos SO much. Thank you!
thanks for taking the time and effort to test all the different ways to make your recipe. it helps weird recipe minmaxers like me a whole lot
I always do(ready cured?) corned beef in the slow cooker. Comes out amazing
Who out there is actually going to brine their own brisket?
I'm gonna do it! Gonna order the pink salt today to be able to start the cure early next week. Also need to find a purveyor of point briskets. thanks for this one, Brian! 🤙🏾🤙🏾
Thanks for this! I've been researching various methods and meats for corning my own beef. You are a valuable resource in my culinary journey!
Probably a dumb question but is it still considered a "dry brine" if you vacuum seal the brisket after applying the rub? After about a day the brine extracts a ton of liquid which the beef sits in for the rest of the brine time.
Two days and counting!
Yes! And after having sifted through a dozen old videos and searched back issues of Cook Illustrated, yours drops and confirms it is a great idea. Extremely helpful with the boil/braise/sous vide compare! Thank you!!
Braised a corned beef last night for friends, used a store bought piece of meat. Drew a comment from them about the method demonstrated here that I also used. Best piece of beef ive ever eaten. Seriously, my god, it was frickin good! Not my best ever eaten, but for her, (she's the family cook, a good one) thats something!
Thanks Brian, its dam good and changed my corned beef game!
Looks amazing! I’m going to try it!
We raise our own meat and recently put a steer in the freezer. I 'corn' 8-10 pieces of beef (middle round/silverside, bottom round/round) in 10% salt brine with bay, black pepper and a few cloves. Then its all wrapped and frozen until needed. I usually simmer or pressure cook it (I'm not running the oven for 5 hours in an Australian summer 🥵). Leftovers make hash or pasties (hand pies?) with potatoes/onions/carrots, all of which freeze well too.
Bri, thank you so much for confirming what the "typical" (a.k.a. McCormick) pickling spice contains -- I'm not crazy for allspice and ESPECIALLY clove flavors (YUCK). Your recipe for Corned Beef brine looks much more appetizing!
DOH!! I just started up my 10-day brining from your reuben video this morning! Now I come home to this?? DOH!!🤦♀ 😂
Really incredible. Although I'll never make your dishes as I am 74 and haven't an appetite for them, I enjoy your show! Thanks.
Excellent course in corned beef and cabbage! 😃
I made this and it was perfect.
I was excited to see this one. I make a big corned beef every year. May be time to try a new method. Thanks!
I’ve tried a pile of different ways, and smoking is my family and friends favorite. I have a pellet smoker, which makes it pretty easy to make delicious smoked food. I also do a chunk in the brine for boiling to help flavor my veggies. Not saying my way is the best/only, but I’ve been doing this for 10 years trying different methods and this is the most accepted by the fam and friends.
Hey Bri! looks delicious! Thanks for sharing! 🙂😋😎❤
Great video! I love corned beef. Have brined my own which was delicious but have found a local purveyor that has a great product. Instead of boiled potato, I sometimes opt for mashed which my family really likes. Thanks for this!
Thanks for a new technique!
made it today- delicious
The whole Mustard seed,,, still surprised me. This was a great video. Thank you.
You, my good sir, are goated 🐐
I've never thought to cook the veggies separately from the beef. I can't wait to try this method!
I’ve been doing this portion for awhile after slow cooking the corn beef. But with something like. Khalua pig in the slow cooker I just throw it in at the last 2 hrs.
I see that you added “ Let’s eat this thing” again! Love it
Okay Brian, much thanks to you . . . tried this today and discovered my go-to recipe for Corned Beef. I've enjoyed your channel, be well.
Really good video, I like how tested sevrel methods out!
Hey Bri if you look at equilibrium curing, you can leave the meat in the cure as long as you like and it'll never get too salty. It also helps with the problem of oversalting/drying out when dry brining
My Irish Grandma taught me to cook corned beef and cabbage til it was black. Ah the good old day. My PuertoRican Mom learned from the Irish side how to make it in a more reasonable time but I still didnt care for the rather bitter much too soft end product. Then in my Teens in the mid 1960s I watched Julia Child Cook Cabbage in Goose Fat (still one of my favs). So I cook the brisket til there's around an hour left then the potatoes and carrots when anything is tender I remove it to a serving dish in a warm spot, when the meat is done I Add the cabbage and cook up to 6 minutes. I've had very happy CB&C ever since. Happy Birthday all you Pisces. Jim Oaxaca Mexico Retired
Tried it,great recipe.
Hey Bri.... Your the best
I love corned beef!- I always loved the next day my parents would cube up the leftover meat and make up a batter with chopped pinion and garlic add the meat and fry into corned meat fritters- served with ketchup (or tomato sauce for most Aussies) it’s sooooo good!
I love to make REAL corned beef hash. I hate the canned stuff. Take a slice or two of meat and simmer until it's just approaching fall-apart tender. Smash some red potatoes and a little bit of carrot. Break up the meat and add. Mix well and form a good sized patty and fry to a good sear on each side. So much better than canned.
Think I finally have to try brining my own! Love cbnc but never tried the brine. Looks amazing.
Bought brisket yesterday to corn. Great timing.
Heres a tip for the creamy horseradish. Use the stock from the corned beef and add the sour cream, mayo and all that jazz to it!
I’m gonna make this. For my veggies I’m going to add parsnips because i LOVE parsnips with corned beef.
Your horse carrot would be a horse magnet. I grew up around horses and they LOVED carrots that I grew in my garden.
your corned beef p0rn blurring is appreciated!
I was counting on Brian making a corned beef video! Thanks Bri!
We love corned beef and have it 5-6 times per year. My favorite cooking method is slow oven roasted instead of braised. I've also slow smoked it but that's more like Pastrami. Keep up the great work!
What about brains? Do like brains? How about penises? Which part of an animal do you like best?
Loved the "Korn" labeling!
Explicit corned beef and cabbage. 💀
Speaking as an Irish American this is really nicely done. Anyone who has only had the salt lick versions bought from the grocery store you MUST try home corned beef. They are just not the same thing on any level. Brian’s method is similar to ATK’s which has been my go to for years but this year I’ll try this one (only change I’ll make is using a flat cut brisket because I already purchased it). Definitely try to get a 5 pounder. It shrinks a lot when cooking and you want those leftovers. Corned beef hash andcorned beef sandwiches (Reuben’s etc) are👌. Lastly you might want to cook the potatoes and carrots for 5-10 min and then add your cabbage. Avoid the cabbage smelling up the house.
I can't wait to make and eeaattt this thing!!!!
Thank you so much for that backwards R on the label. 🤘
I love the "Korned Beef" label on the brine with the backwards R
HEY BRI.....Man did you hit it on the head with this one. I wasn't able to cure my own this year (time, plus $$ for brisket up here in NE Ohio, it was more plentiful when we were in TX) but even with a cheap-ass Aldi point, the searing/braising method worked like a CHARM. Jaw-droppingly good - that word 'unctuous' keeps coming up but it's really appropriate here. Decided I am definitely gonna seek out a brisket as we have some good local butchers ($ be danged) and cure me up another one so we can indulge again, the one I bought was just too darn small, we all coulda had more! Thanks so much for opening up more avenues to cooking, even after years there's still a ton to learn, and you do a FINE job. Cheers.
Fantastic!
Just ordered a 6 lb point cut, picking it up tomorrow. Holy moly, I'm scared to death to tackle this but I'm doing it! Thanks for recipe Brian, wish me luck!
I just slow cook mine because I'm lazy, but I appreciate knowing the right way.
Looks good
Hey Bri you should do a Muffuletta video. Between making bread and being a dope deli-style sandwich it seems right up your alley
I already bought a brined point. I bought it because it had more fat than the flat and was cheaper! Fat is flavor ;) Love the idea of braising and cooking vegetables separate. That's a great technique so you don't have overboiled / mushy veggies. Ick. Hahahaha blurred out the meat slice! Smexy Bri smexy ;) Happy cooking everyone!
I really appreciate the way you try different methods and give an honest evaluation of which is best and why....I've been cooking for over 40 years and I've learned more from your cooking channel than most. You rock!😉👍💕 Thank you!
A wonderful great meal! I use a kiss of cinnamon in the spice mix. Try it out.
Dankeschön 👍🏻🇩🇪
We don't actually eat this in Ireland... We eat bacon (usually a picnic/butt or loin) and cabbage, and we serve it with mashed potatoes or colcannon with a bechemel based parsley sauce.
I'm American and lived in Ireland during my gap year from uni. What do you call the pork product in Ireland that's wrapped in paper and that you boil with that paper on? I think that's the precursor to American corned beef....
@@dpelpal that would be bacon. Not to be confused with the type you fry for breakfast.
I think it's an irish american thing
You’re right, I remember my mother serving corned beef to us the odd time though. Never really hear of it now.
My Aunt Cella in Roscommon always had mashed swedes on the plate too. Greatest woman in the world. It's impossible to get a decent carrot in the US as well.
I don't know why, but the way you responded to that single red potato bite was hilarious.
Love the videos!
Good luck finding brisket small enogh for similar recipes. They're not always easy to find but I found some at Walmart and even larger sizes at Costco (nothing under $50). Packaged corned beef is so much easier to cook and affordable.
just on time Mr. Lagerstrom
don't think no one noticed you wrote "KOЯNED BEEF" on the brining vessel!
I did!
@@slipmud84 ADIDAS
@@BrianLagerstrom that's why you blurred out the beef press?
Bri, I corn per your instructions but I don’t boil. I braise the beef and it is amazing!
Have you ever tried baking it? Wrap in a couple layers of tented foil. Has worked well for me too.
KoЯned beef! Wasn't planning to do this but I have to now
My family always uses Guinness as the braising liquid, and it comes out soo good
Same.
Instant pot is best for the meat and then we steam the rest. So tasty.
I will say - dry brine has a really nice texture!
that looks amazing oh my god
Thank you so much Brian for this wonderful recipe ❤❤ Just a quick question, if I prefer not to cook in the oven, which method can better: pressure cooking or slow cooking in Instant Pot?
Cannot thank you enough for all your recipes and hard work. Have you ever had a Carne Asada "California " burrito? With fries inside, Pico, guacamole, the little plastic cup with red sauce, and one with green. Would you do your magic, and show us how to make it ?
A little cooking hack I thought of: if you dont have cheese cloth, use a coffee filter to make your sachet.
I get carrots like that or bigger at my local H-Mart Oriental grocery, I've always told my wife they use dragon fertilizer to grow their veggies so big. Their 12" diameter cabbages are great for cabbage roll recipes. Just remove the core and soak in hot water to loosen the leaves and soften them for rolling around meat.