Happy St. Patrick's Day, everyone! If you missed last year's episode on Irish Stew, it's a little less uplifting, but it's worth watching. ruclips.net/video/S8KpFs1CHgw/видео.html
When I was a kid my grandma referred to someone she knew as "he butters his bread on both sides" I always thought she meant he was daft or a glutton. But no! She meant that he flaunted his wealth. That's been rattling around in the back of my mind going unanswered for 30 years. Now I know. Thank you!
@@bobetmoi2988 here in southeast America, I grew up understanding "burning the candle at both ends" as burning all your strength at once. The hare. Not the tortoise.
Plug for last year's St. Patrick's Day video on Tasting History: "Irish Stew". One of Max's best history lessons, revealing the horrors of the Irish Potato Famine. Also, Irish Stew is a wonderful dish that's worth making as well.
One of the best mini explanations of the Famine I've ever seen/heard. I've watched it at least 27 times. I crack up every time Max says "I hate that guy" in reference to Trevelyan. The massive gowl.... (Trevelyan, not Max) Ps. RIP Peter St John 😢 🙏 💚
Also worth to watch about the Potato Famine on Extra Credits, it really opens your mind about that whole, you know, the Luck of the Irish, whenever someone says that unironically I want to punch them in the face.
Oddly enough (I haven't watched the episode yet so I don't know if this was addressed), in some traditions werewolves are helpful beings (noting the family, provider, and guardian aspects of the wolf) rather than creatures of madness or famine.
As a born and raised Irish person I really appreciate you explaining that corned beef and cabbage is an Irish-American tradition, but even more that it is in a medieval Irish tradition, I had no idea!
Go to Savannah,Ga.for a great St.Pat's Day parade and lots of great food from green beers,to corned beef,and sea food. We have lots of Irish roots in Savannah as well as the third oldest Jewish synagogue in the US. And everyones Irish one day of the year. My Georgia family like most port cities's families looks both southern and like the UN. Great Chinese food too.
I just made this. My God it is rich. The fat melts like butter in your mouth. The meat is so tender and packed with flavor. It is so simple, yet so delicious. This recipe is going on a recipe card. 😋
I believe the medieval Irish term for a freeman, "Bóaire", translates to something like "cow-lord". So I guess that demonstrates the importance of cattle to early Irish society.
@@jlshel42 yea, doing hard labor every waking moment of your life where you had a high chance of suffering death or debilitating injury for poverty level wages surely made you free. lmao
@@BoxStudioExecutive Compared to actual slavery practiced not two years prior, yeah actually, it was very freeing. A man could live and die in control of his own life with the freedom to go where he pleases without a master to literally chain him to a post.
@@BoxStudioExecutive I don't know what the hell city people think doing farmwork is like. be it cattle or agriculture, I work largely the same way as my great grandfathers would (with few amenities in comparison) and I'm not dead or crippled, nor working every single waking moment lmao
As a insular art historian (basically I specialize in Celtic art in the British isles from the time of the Romans to the Norman invasion) I loved this. Also there is some scholarship that suggests that the cauldron of plenty was the inspiration for the holy grail in Arthurian lore.
Yep. That's absolutely correct. There was a whole lot more to-ings and fro-ings between Britain and Ireland than people know. Sure legend has it that St Patrick himself was taken from Wales by Irish pirates. Which definitely suggests cross border commerce 😆. Did you know that a klepsydra was found on an archaeological dig in Ireland? Trade was apparently flourishing. Take care and mind yourself. May you be half-an-hour in heaven before the devil knows you're dead 💚 from 🇮🇪. Ps. The Republic of Ireland is no longer a part of the "British Isles" just FYI. Historically yes. Contemporarily, absolutely no. 😆
@@johnnypatrickhaus890 as I continue my studies, I live, eat, breath 5th-9th century art and culture. Sometimes names of places, cultures, languages etc. that are correct and proper for that time period aren't so now and I sometimes fall victim to that habit of talking history as if it were current. I'm definitely aware that the mistake of combining The Republic of Ireland with the UK is a big no-no. Considering I'm moving to the UK (Scotland) in September, it's one of the things I made sure to get in my head quickly as to not offend.
@@alliesealock Maith thú! Best of luck! The Scots are absolutely brilliant people. My Celtic brothers and sisters. They will make fun of you in ways that might seem insulting. They're not insulting you... they're just being friendly. If a Scottish person is being perpetually polite towards you... well then ... you've done something wrong 😆 Take care and best of luck with your new life. Ps. When you get the chance, go see massed Highland Pipers (I'm Irish so I prefer the Uilleann pipes but those Highlanders shred the pipes) 💚🇮🇪
@@johnnypatrickhaus890 1) I'm of Scottish decent (like half of America). I wonder if the friendly teasing is a genetic trait. Teasing is how my family expresses love 😂 2) I will definitely go check them out. Thanks for the tip! I really appreciate it!
@@alliesealock OK.. I see where you're coming from 😆 I guarantee you that whatever you experienced, you will be a little shocked in Scotsdale... lol Scotland... (typo) In Scotland the C word is basically an adjective and frequently a term of affection. It's weird. When a Brit or an Irish person says the C word, it just rolls off But when an American says it... it really sounds rude. Like... really rude and offensive. Languages and colloquialisms are so strange 😕 😳
Happy Almost Saint Patrick's Day Max and Jose 💚. I never realised the corned part of corned beef was based on salt. As an English woman English salt is often best extraced when your aunt asks why you are yet to marry.
I want to mention that burned seaweed is going to be an unprecedently amazing source of iodide! In fact, seeing purple fumes rising from such a fire is pretty much the norm.
My grandfather was born in Ireland in the late 1800's (and moved to Canada in 1911) and he used to talk about having potatoes and point. That was where you ate the potatoes but you pointed to the ham hanging on the back porch because you only got it on Sundays. :)
You need to try Irish "spiced beef" - it's only really eaten in Cork, and then usually at Christmas. It's a form of corned beef with spices and saltpetre, usually boiled (and then maybe baked) on Christmas Eve and eaten cold with Christmas dinner. It's delicious, and often accompanied by pickled red cabbage.
@@Gojongis199 yep. The very same. Numerous uses like. It's used to preserve the colour of the meat. It's in most pork products and you'll see it listed in the ingredients a "potassium nitrate"
My wife wants to thank you for your garum recipe, she uses it in quite a few recipes now. I can attest to this, due to how often she makes the stuff. It's impossible to miss that... aroma. 😆
@@TastingHistory It's worth it, it really does add an additional umami layer to the dishes. It doesn't take very long to acquire a taste for it at all, I can see why it was so popular for so long.
@@revinaque1342 Homemade garum does taste better, Asian fish sauce isn't really the same. You can buy actual garum as well, but the stuff that tastes like homemade is pretty expensive.
Me: *stares in horror at Max threatening me with the "luck" of my ancestors... who ended up so poor, they had to steal to get by, which got them sent to Australia as convict labour*
Do we All Understand ,How Horrible The" Past EnglishMens " and The Upper Classes Of England's Government ! The Deliberate "starvation" and Demands Rents for basic living on a piece land that can not Reap any crop of positive ,Harvest ! But subject a family to actual death. And Not helping your Fellow Man ! But the creation of bull-Shit accusations and Made-up Laws that Favored the "Upper-classes"" landlords" . The lack of Caring upon Others . Has Driven a ""Spike"" Thru All Irishman's shall not forget ! The Bottom line is to genocide the Irish . And to invade the North. The United Kingdom knows this History ,And still hasn't brought what lords of financially Means to court for Reparations towards descendants and current living in Ireland and Dus lands still. Listen Im Not asking for "Violence" ! At All . I would like to see Families In Ireland be given a helpin Financially towards thier lands from descendants falsely convicted out of they're Families lands. We need A healing of Reality . We shall Never let genocide or human beings freedoms taken Away , just Because A small group of outsiders want to steal and reap the benefits off the backs of the "POOR!" We shall Not Forget ! Because Vladimir Putin is currently doing the same thing all about stealing for Another countries assets for V.Putin coffers. Listen up Folks He'll Starve the poor so his cronies Can be Well Feed and again Align his pockets with the Dead One's Bread! Protect All lives that matter. Are We Clear?!. Everyone! Oh thank yu for the Recipe .
I always wondered where the expression came from. I've read a german history magazine about Ireland, and in the introduction they Said: "There probably isnt another european country that has had it worse, has been so downtrodden and had tough luck as often..."
@TheShadowchesireCat - With the oppressive laws placed on the Irish by the English, the poverty, and the famine, perhaps the luck was living through it all.
Ha, I was sitting here thinking "I've always had bacon and cabbage in Ireland not corned beef" and there you go, all expertly explained. Love this channel
And you would be correct... Corn (maise) does not grow well and is not native to Ireland so how could it possibly be in a medieval recipe? Barley yes... Oats yes... Wheat... yes... Corn... NO!!!!!!!!!
@@CallanElliott Also even if corned beef did use corn, they did have corn in medieval Ireland. Corn as an older english word referred to grain in general. What we call corn today is actually maize.
My St. Patrick's Day menu is going to be from Chef John, actually: Beef and Guinness Stew with soda bread for dipping and soaking up whatever's left in the bowl.
I recall the older Irish ladies saying, "Don't be afraid of the butter!" They also would shoo us kids out in the rain, saying, "Yer not made o' butter, you won't melt!" Butter is definitely part of the culture.
I live in Florida, and shop at Aldi's for food. They have Irish butter there that is impossible to keep on the shelves because everyone buys it. It's quite good and I think they add a bit more salt to their butter.
On the subject of the gluttony demon: MacGonglinne's treatment for the king resembles traditional remedies for tapeworms, a more figurative type of gluttony demon. The idea was that fasting would starve out the tapeworm, and you had to induce it somehow to climb up the digestive tract and out the mouth in search of food.
This reminds me of a joke they tell in Spain. It goes like this: "A man goes to the doctor and says: - Doctor, I have a tapeworm. And the doctor says: - Don't worry. I have the treatment. In a week you will be cured. - Really? How are you going to do it?" - Very easy. I'll give you an enema of coffee with milk and a muffin. Lie on your back on the stretcher and we'll start the treatment. So they do this for 6 days and on the seventh, when the man arrives he sees that the doctor has prepared the enema and a brick. The poor man asks: - What is the brick for? - Today we finish the treatment and I will only put coffee with milk in the enema. - Will it work, doctor? - Yes, you'll see. They proceed to do like every day. The doctor gives him the enema and stands behind the man with the brick on hand. A few minutes pass and the tapworm comes out and says: - Where's the muffin?! And the doctor crushes it with the brick."
I’m in Australia and the way my mum taught me to make corned beef was to add honey, vinegar, peppercorns and a couple of chopped up onions and carrots to the boiling water. Simmer for a couple of hours and about a half hour before the beef is cooked throw in some potatoes and pumpkin into the pot and you have the most delicious dinner ever. And you also have to make a white onion sauce to smother the corned beef in. We never put the beef in the oven but I bet it would be fantastic!
Also, a suggestion for next year: At the beginning of March, make your own corned beef and brine it for a week. Homemade corned beef is EASY to make (if you have the right spices) and it is far, far better than store-bought corned beef. Store-bought corned beef is good, but making it yourself really is that much better. Do try it!
As an Italian with no access to store-bought corned beef, I'd love to receive instructions on how to make one at home. Every time I go to the UK or Ireland, corned beef sandwiches are a must, I'm just fond of them.
@@fedra76it This RUclips channel doesn't allow posting direct links, so I would suggest looking on RUclips, or Google, for instructions on how to make your own corned beef.
When I lived in Ireland I saw corned beef once. Most people had never even heard of it. But boiled bacon was a normal weekly meal. It was made with cabbage, carrots, potatoes, just like we do the corned beef. It's better than corned beef. In fact, boiled bacon is one of the best things I've ever tasted! I love that you mentioned the bacon. It's more like a ham than how we think of bacon
That’s interesting down here in the south (US) that’s how we make our cabbage as well. We’re more connected as a species than we think and the more i age , the more i know this to be true.
My mom was from Ireland and never saw corned beef and cabbage until she moved to the states, but she made colcannon every Saint Pats day and I prefer it
For a modern corned beef I'd prefer mustard over any honey/sugar. I love adding a ton of mustard powder to the corned beef and then using some potato and carrot on the side for the sweetness.
TIL I've been cooking corned beef wrong my entire life. I made this and it is FABULOUS. I'm never going back to my family's way of simmering it. Thanks so much for sharing! ❤️
There's been a lot of studies done on the traditional Irish diet under the "loving feet" of the English because of how restricted it was, how widespread it was, and for how long people survived on it: entire generations. It turns out that the Irish diet of potatoes, oats, and milk contains everything a person needs to survive indefinitely; not in ideal proportions, but in sufficient macro- and micronutrients not to start getting weird and exotic diseases from lack of things like arsenic and selenium in the diet.
That looks good! The only corned beef that I know is the shredded type that comes from a can, we fry it up with some onions sometimes adding diced potatoes or shredded cabbage or canned corn. Yep we add literal corn in corned beef.
Miss m, if you are in the USA, you'll find corned beef in the meat section of the grocery store along with directions to cook. They come in vacuum packed bags along with a pickling seasoing packet. In my youth, we cooked the beef until it was fork tender (hours) in a crock pot. Near the end, we add potatoes, carrots and cabbage to cook in the broth. SO GOOD!! Slice the beef across the grain and it falls apart.
I decided to go with this for my St. Patrick's Day meal over my usual cream of potato and leek bacon soup. To the corned beef, I also added some coriander seeds. Along with some roasted potatoes, it was quite good. The honey gave the corned beef an even more honey-glazed ham taste. Though, since my beef had more surface area than most hams, the honey flavor was far more pronounced. Definitely one of the better corned beef's I had. I think I might chop some of it up for a hash this weekend. The Cabbage was cabbage. My folks always hated cabbage, so I never ate it as a kid and was never ruined to it. The leeks and onions give it some dimension, but it would still get passed by at most potlucks. All-in-all, not a bad way to re-connect with my Irish roots.
Had corned beef earlier this month at my mother-in-law's. Fun fact: she has a friend that's Irish and when their friendship was young she asked said friend how often corned beef. The friend looked at her like she was crazy and was like "we don't eat that in Ireland". 🤣
Kosher butchering has it's own colorful history in the USA. In fact it could be a Tasting History video subject on it's own. Edit: Might as well be a history on delicatessens in North America. Every Subway foot long sandwich is a grandchild of Ashkenazi entrepreneurs and their meat preferences. Also... did you know that the introduction of pastrami to American consumers was prompted by a rather unappetizing murder committed by a Chicago-based sausage maker?
My first girlfriend, here in America, came from an Irish family. We’d have corned beef and cabbage for St Patrick’s day, but her mom said she’d never had it as a meal until she moved to America in her mid 20’s.
Both me and my grandmother enjoyed we watched almost as soon as it was uploaded like about less than 10 minutes later we enjoy our boiled corned beef cabbage potatoes and carrots sometimes celery if we have it yum yum every 17th of March!
Cows give milk, but bulls do not, and a farm only needs so many oxen. Therefore, the more milk you produce as a culture, the more beef you generally end up with. If even the lowliest peasant gets some dairy, there will be plenty of beef to go around for the posh folk.
From Binging your videos recently, I noticed the use of different pokémon in each video consistently. Even sometimes matching the theme or food in the video! Thanks for that little easter egg
In Ireland we would normally boil the cabbage(and/or turnip) in the salty water that the corned beef or ham has been boiled in. Great vid, Go raibh maith agat!
Interesting note about honey: it was also used by surgeons and healers because of its genuine antiseptic properties. There are stories (some pretty horrifying) of battlefield surgery in which honey is a major treatment. The most well known is that of Prince Henry (the future King Henry V of England) who, at the Battle of Shrewsbury in 1403, was hit in the face by an arrow that penetrated deep into his skull and lodged behind his nose. The royal surgeon/inventor, a man named John Bradmore, made a special device to pull the arrowhead out and, to stop the wound festering in the period between receiving the wound until Bradmore's device was ready (he had to invent it more or less from scratch), the wound was filled with honey and wine and covered with a poultice. The pain must have been excruciating, but Bradmore got the arrowhead out and because of the honey, there was no infection. It's also why there were never any portraits of Henry V from the front: he had a horrible scar for the rest of his life.
The honeyed corned beef makes SO much sense. My grandma used to make corned beef glazed with maple syrup and apricot jam for St. Paddy's Day. It's delicious!
In Irish mythology, there's a description of the palace belonging to one of the gods - its pillars were made of butter and the roof was made of lard, depicting how wealthy the god was.
I made this today for St Patrick’s Day, and it was *delicious*. I slathered it with regular yellow mustard first and then the honey and salt, and I also added the pickling spice packet. Last year, I swore up and down I’d never make corned beef again, but this changed my mind! Boiling off the salt twice in the beginning also helped.
I’m obsessed with this channel AND the Pokémon that are chosen 🤣 I like to think before each video, he stands in front of a wide plushie collection like 🤔
Not sure I can say it here, but I've cooked this several ways and can't beat the slow cooker. Perfect every time. I lay the meat on a bed of quartered cabbage, carrots and sweet onions. One-pot shop which is perfect when families are gathering. Thanks, as always for your research. Love the presentation.
In Jamaica we also make corned beef and cabbage (we call it bully beef). Instead of using the slab corned beef we use the one in the tin! Excited to see how THIS recipe is made and get the likely origins of the version I'm familiar with!
I am Irish and I was totally bemused the first time I was in the USA for Paddy's Day and every bar was serving Corned beef and Cabbage. I never ate that at home. Never! Thanks for explaining why this happened over the pond. Quite sure I won't get the same dish tomorrow as I live in China now ;)
That's true in fact last year an Irish actor on either Kimmel or Fallon in US on St paddy's day explained that he never ate corned beef and cabbage in Ireland that its usually Bacon and cabbage
Great episode once again ... and your playful send-up of Robert Shaw's Quint was a delightful side dish to the main meal (and a shout-out to Jose for all his work completing the captions for a slightly longer-than-usual post)! Beimedh a gole!
I confess that on Sunday I spotted Jose's brief Instagram post about working on the captions for this episode (by any chance did his marriage vows include "to love, honor ... and write RUclips captions"? In any case, you make a great team).
My granny's parents came from Ireland in the 1800's. Growing up we always ate corned beef and cabbage in the Fall. It was a tradition to eat it around the first day of Fall.
Max, I just wanted to say that the part of your video where you taste the food is my favorite! I enjoy cooking videos, but most chefs are so predictable in their reaction to their food. I know they have made it a bunch before, but it is always a surprise for you and thus, for me. Love your reactions. 🥳 Thanks
This was confusing to me because in modern Britain and Ireland 'corned beef' refers to jellied minced beef, usually sold in cans- a bit like Spam. It's really more of a budget food than something for special occasions. Seems to be a different definition in the USA, although both are preserved, so probably it's a fairly recent fork in their meanings.
As a kid we ate canned corned beef. Very jellied. So it exists in the US. But we also buy corned beef in the butcher section. It’s usually most available this time of year.
We ate corned beef with white sauce, cabbage and mashed potatoes as a kid here in Australia. Quite common in ye olden days when I was a kid. My mother-in-law also makes it. But she doesn’t usually bake it. She boils it with onions and other stuff. Yummy. I unfortunately have no corned beef making skills. Mine never tastes as good as my mum, grandmother and mother-in-law’s. I might try your recipe out instead.
@@bcaye I think that depends on where you are. I get corned beef brisket this time of year, because it isn’t available most of the time. The sliced and canned stuff always are.
This is the closest to my families recipe I’ve ever seen. My family recipe has us wash the meat then add spices and cover and roast in the oven three hours and then black strap molasses for the last hour uncovered, never seemed too salty but maybe that’s down to the molasses.
This is video is phenomenal. I'm actually impressed on how accurate you got so much stuff right. I'm certainly going to try this myself. Your Irish Stew from last year was delicious.
I was in the middle of making something to eat when I started watching this. Don't remember liking it, but at least my brian was on the right track. Love ya Max! Keep doing what you love!
Woah, Max has joined the Cleaver Club, unless I've just been missing that detail. That cleaver looks great, if its a custom I'd really appreciate to know who made it!
Greetings, Max! Tasting History is a fantastic show. Your attention to detail and dedication to your work is admirable. And your disarming nature is refreshing to watch. It is actually impossible to not like you. Keep up the good work.
"So if you have any friends that are possessed of a daemon, The first step is to get them to share an apple, Then a couple of days of fasting, and finally make them a wonderful dish of Medieval corned beef and cabbage!" *Me, who skipped ahead to the 'Burn down their house' step:* "Well, heck, now I feel foolish."
"You set my house on fire." "Well, yes, but it--" "You set my bloody house on fire!" "That's part of the process, after all, so--" "THERE'S A DEMON ON THE ROOF OF MY HOUSE THAT IS ON FIRE!" "Yes. There is. And it is. Now shut the devil up-- so to speak-- I have gospels to read at it!" "And I'll never be able to get that stockpot clean after this..." "Oh, now you quibble about the stockpot..."
I'm Irish, and I have never had corn beef and cabbage. Nor have I known anybody to mention eating it. What we do have is pundies/champ, cabbage and thick slices of bacon or gammon. Yorks, a large leafy dark green cabbage, and it's normally thrown into the pan after you take the bacon or pork out. Pork chops or any other cut is grand. But you want something fatty.
Just watching this one more time before going into the kitchen and making it, and I just wanted to thank you for making history so informative, fun and delicious.
It's crazy how interconnected the minorities in places like New York were. Irish, Jewish, even Chinese Americans all played roles in each other's cultures
Glad to see you pointing out that corned beef and cabbage is an Irish-American invention. I'm Irish, living in Ireland and I've never tasted corned beef.
It's kind of like fortune cookies or tacos where so many people think "oh yeah, Chinese. Mexican." when in reality it's pretty much American with influence.
I don't know why, but food + history is such an amazing subject like how did I not find your channel earlier💖👍 I also find EXTREMELY amazing how there's people in the comments that know their ancestors as in for example, they immigrated to this place around this time because of X. I wish I knew that kind of information about my family tree
I wonder if this might be one of the beginnings of the phrase about buttering your bread on both sides, though it means something a little different these days 🤔 great episode!
Pickled brisket? I would not risk it! I would love to see you do an episode on the "Reuben." My favorite sandwich, and made from corned beef or pastrami.
So, I made this today but, added my own touch as I prefer lots of flavor. Was really good! I actually added maple bacon, garlic, ginger and Italian seasoning to the cabbage and leaks.
My mom, whose mostly Welsh, used to make a dish like this often when I was a kid she called "boiled beef and cabbage". It was one of the weekly staples. She'd boil the beef alongside onions, potatoes, and turnips, and then after it was all done she'd cover the beef with brown sugar and finish it on a roasting rack. I wasn't a fan of it as a kid, but now that I'm old Its one of the meals I miss the most.
My friend cooked us roast beef one night, and it was actually corned beef. It was delicious. Loved this episode, especially the Jaws reference. That was fantastic. 😅 I'm going to try this way.
You inspired me and over the past year I have been working on a recipe for corned beef. It always turns out delicious, and can change the flavour somewhat by changing the spices added. Thanks for the inspiration!
Hi Max. I really enjoy your shows. You have them to a professional level that it feels like watching a PBS program. I am sure you would do well on TV. I was also wondering on how old are terrines and pate's? I love making these and would really like a "Max History"
Massive credit for the research that went into this episode. Irish history is so tricky! As far as I know, a lot of the food history is hidden in verbal analogies, poems and idioms (unfortunately, a lot of stuff wasn't written down). Kudos! :D
Just want to say, this recipe is legit! I have been crockpotting my corned beef all this time, but that just changed. Made this recipe today and it is sooooo good!
Happy St. Patrick's Day, everyone! If you missed last year's episode on Irish Stew, it's a little less uplifting, but it's worth watching. ruclips.net/video/S8KpFs1CHgw/видео.html
Happy Saint Patrick's Day Max! 💚
Happy St Patricks Day, Max! I just recently discovered & subscribed to Tasting (& Drinking) History. Love it - best new thing I've found.
Just curious, I have noticed a lot of pokemon in your videos, why is that?
Happy St Paricks day! btw, at 1:40 ish you show the honey measurements twice instead of salt
Great video and commentary. Maybe you can do one for Saint Joseph on the 19th of March with Sicilian food.
When I was a kid my grandma referred to someone she knew as "he butters his bread on both sides" I always thought she meant he was daft or a glutton. But no! She meant that he flaunted his wealth. That's been rattling around in the back of my mind going unanswered for 30 years. Now I know. Thank you!
Mine referred to a social upstart as someone who wished to "butter their bread on both sides"
Growing up in the Deep South, (totally no Scots Irish there, lol), I heard that phrase a lot as a kid.
here in france we usualy say "he lighted the candle on both sides" wich tell how shortened was his epicurian life
@@bobetmoi2988 here in southeast America, I grew up understanding "burning the candle at both ends" as burning all your strength at once. The hare. Not the tortoise.
That's funny cause I always thought that meant someone was bi sexual 🤣 how wrong I was 😂
Plug for last year's St. Patrick's Day video on Tasting History: "Irish Stew". One of Max's best history lessons, revealing the horrors of the Irish Potato Famine. Also, Irish Stew is a wonderful dish that's worth making as well.
Hear hear! It's one of my favourites ❤💚
One of the best mini explanations of the Famine I've ever seen/heard.
I've watched it at least 27 times.
I crack up every time Max says "I hate that guy" in reference to Trevelyan.
The massive gowl.... (Trevelyan, not Max)
Ps. RIP Peter St John 😢 🙏 💚
Thank you for the suggested video.
I'll check it out.
Most definitely, hard to go wrong with an Irish stew!! Here’s the link to it m.ruclips.net/video/S8KpFs1CHgw/видео.html enjoy!!
Also worth to watch about the Potato Famine on Extra Credits, it really opens your mind about that whole, you know, the Luck of the Irish, whenever someone says that unironically I want to punch them in the face.
I love that medieval lawmakers spent time working on specific exceptions for werewolves 😂
Gotta be prepared
But only in their wolf form
I'm wondering if that meant people with rabies or some other disease that affects the mind.
This made me think: what if in a thousand years archeologists find our phrase "don't feed the trolls".
Oddly enough (I haven't watched the episode yet so I don't know if this was addressed), in some traditions werewolves are helpful beings (noting the family, provider, and guardian aspects of the wolf) rather than creatures of madness or famine.
As a born and raised Irish person I really appreciate you explaining that corned beef and cabbage is an Irish-American tradition, but even more that it is in a medieval Irish tradition, I had no idea!
I'm an american and I knew about Irish american tradition cabbage
Me neither
Go to Savannah,Ga.for a great St.Pat's Day parade and lots of great food from green beers,to corned beef,and sea food. We have lots of Irish roots in Savannah as well as the third oldest Jewish synagogue in the US. And everyones Irish one day of the year. My Georgia family like most port cities's families looks both southern and like the UN. Great Chinese food too.
I just made this. My God it is rich. The fat melts like butter in your mouth. The meat is so tender and packed with flavor. It is so simple, yet so delicious. This recipe is going on a recipe card. 😋
Yay! So glad you enjoyed it.
It's so good, your absolutely correct. One of my favorite things.
I believe the medieval Irish term for a freeman, "Bóaire", translates to something like "cow-lord". So I guess that demonstrates the importance of cattle to early Irish society.
Flash forward in time, cowboys become symbols of truly free men :)
@@jlshel42 yea, doing hard labor every waking moment of your life where you had a high chance of suffering death or debilitating injury for poverty level wages surely made you free. lmao
@@BoxStudioExecutive Compared to actual slavery practiced not two years prior, yeah actually, it was very freeing. A man could live and die in control of his own life with the freedom to go where he pleases without a master to literally chain him to a post.
@@BoxStudioExecutive …and they chose to do so freely!
@@BoxStudioExecutive I don't know what the hell city people think doing farmwork is like. be it cattle or agriculture, I work largely the same way as my great grandfathers would (with few amenities in comparison) and I'm not dead or crippled, nor working every single waking moment lmao
As a insular art historian (basically I specialize in Celtic art in the British isles from the time of the Romans to the Norman invasion) I loved this. Also there is some scholarship that suggests that the cauldron of plenty was the inspiration for the holy grail in Arthurian lore.
Yep. That's absolutely correct.
There was a whole lot more to-ings and fro-ings between Britain and Ireland than people know.
Sure legend has it that St Patrick himself was taken from Wales by Irish pirates. Which definitely suggests cross border commerce 😆.
Did you know that a klepsydra was found on an archaeological dig in Ireland?
Trade was apparently flourishing.
Take care and mind yourself.
May you be half-an-hour in heaven before the devil knows you're dead 💚 from 🇮🇪.
Ps. The Republic of Ireland is no longer a part of the "British Isles" just FYI.
Historically yes.
Contemporarily, absolutely no. 😆
@@johnnypatrickhaus890 as I continue my studies, I live, eat, breath 5th-9th century art and culture. Sometimes names of places, cultures, languages etc. that are correct and proper for that time period aren't so now and I sometimes fall victim to that habit of talking history as if it were current. I'm definitely aware that the mistake of combining The Republic of Ireland with the UK is a big no-no. Considering I'm moving to the UK (Scotland) in September, it's one of the things I made sure to get in my head quickly as to not offend.
@@alliesealock Maith thú!
Best of luck!
The Scots are absolutely brilliant people.
My Celtic brothers and sisters.
They will make fun of you in ways that might seem insulting. They're not insulting you... they're just being friendly.
If a Scottish person is being perpetually polite towards you... well then ... you've done something wrong 😆
Take care and best of luck with your new life.
Ps. When you get the chance, go see massed Highland Pipers (I'm Irish so I prefer the Uilleann pipes but those Highlanders shred the pipes)
💚🇮🇪
@@johnnypatrickhaus890 1) I'm of Scottish decent (like half of America). I wonder if the friendly teasing is a genetic trait. Teasing is how my family expresses love 😂
2) I will definitely go check them out. Thanks for the tip! I really appreciate it!
@@alliesealock OK.. I see where you're coming from 😆
I guarantee you that whatever you experienced, you will be a little shocked in Scotsdale... lol Scotland... (typo)
In Scotland the C word is basically an adjective and frequently a term of affection.
It's weird. When a Brit or an Irish person says the C word, it just rolls off
But when an American says it... it really sounds rude. Like... really rude and offensive.
Languages and colloquialisms are so strange 😕 😳
Happy Almost Saint Patrick's Day Max and Jose 💚. I never realised the corned part of corned beef was based on salt.
As an English woman English salt is often best extraced when your aunt asks why you are yet to marry.
🤣
South East Asian salt too😂
@@frostincubus4045 🤣
There is less salty version that happens right after university, "So now that you've graduated, what's next?"
This must be a universal salt 😂😂😂
I want to mention that burned seaweed is going to be an unprecedently amazing source of iodide! In fact, seeing purple fumes rising from such a fire is pretty much the norm.
₩
!please
9
P
.
Have you considered putting together a cookbook of all these historically-based recipes? That'd be LEGIT and I'd buy the hell out of that.
Done! It’s available for preorder and comes out in April.
@@TastingHistory you’re straight gangster! Thanks! 🙏
@@TastingHistory Good. That's a sure purchase for me.
@@TastingHistory oh my god, yes! 🙏
@@TastingHistory Verzothe I thank thee! 😃
My grandfather was born in Ireland in the late 1800's (and moved to Canada in 1911) and he used to talk about having potatoes and point. That was where you ate the potatoes but you pointed to the ham hanging on the back porch because you only got it on Sundays. :)
You need to try Irish "spiced beef" - it's only really eaten in Cork, and then usually at Christmas. It's a form of corned beef with spices and saltpetre, usually boiled (and then maybe baked) on Christmas Eve and eaten cold with Christmas dinner. It's delicious, and often accompanied by pickled red cabbage.
If it’s an old Viking recipe there’s gotta be a video in that.
It's not Christmas without the smell of Spiced Beef.
Just the smell though.
This is rather tempting sounding
Saltpeter?? Like from gunpowder.
@@Gojongis199 yep.
The very same.
Numerous uses like.
It's used to preserve the colour of the meat.
It's in most pork products and you'll see it listed in the ingredients a "potassium nitrate"
My wife wants to thank you for your garum recipe, she uses it in quite a few recipes now. I can attest to this, due to how often she makes the stuff. It's impossible to miss that... aroma. 😆
No way! That’s so cool, and I apologize 🤣
@@TastingHistory It's worth it, it really does add an additional umami layer to the dishes. It doesn't take very long to acquire a taste for it at all, I can see why it was so popular for so long.
Your wife makes her own garum??? That's amazing! Just out of curiosity... Why doesn't she use fish sauce from the Asian grocery instead?
@@revinaque1342 Homemade garum does taste better, Asian fish sauce isn't really the same. You can buy actual garum as well, but the stuff that tastes like homemade is pretty expensive.
No reason to make a stink about it. ;)
Wouldn't it be wild if Max inadvertently made garum as popular as it used to be with the Romans?
Me: *stares in horror at Max threatening me with the "luck" of my ancestors... who ended up so poor, they had to steal to get by, which got them sent to Australia as convict labour*
Same here!
Do we All Understand ,How Horrible The" Past EnglishMens " and The Upper Classes Of England's Government ! The Deliberate "starvation" and Demands Rents for basic living on a piece land that can not Reap any crop of positive ,Harvest ! But subject a family to actual death. And Not helping your Fellow Man ! But the creation of bull-Shit accusations and Made-up Laws that Favored the "Upper-classes"" landlords" . The lack of Caring upon Others . Has Driven a ""Spike"" Thru All Irishman's shall not forget ! The Bottom line is to genocide the Irish . And to invade the North. The United Kingdom knows this History ,And still hasn't brought what lords of financially Means to court for Reparations towards descendants and current living in Ireland and Dus lands still. Listen Im Not asking for "Violence" ! At All . I would like to see Families In Ireland be given a helpin Financially towards thier lands from descendants falsely convicted out of they're Families lands. We need A healing of Reality . We shall Never let genocide or human beings freedoms taken Away , just Because A small group of outsiders want to steal and reap the benefits off the backs of the "POOR!" We shall Not Forget ! Because Vladimir Putin is currently doing the same thing all about stealing for Another countries assets for V.Putin coffers. Listen up Folks He'll Starve the poor so his cronies Can be Well Feed and again Align his pockets with the Dead One's Bread! Protect All lives that matter. Are We Clear?!. Everyone! Oh thank yu for the Recipe .
I always wondered where the expression came from. I've read a german history magazine about Ireland, and in the introduction they Said: "There probably isnt another european country that has had it worse, has been so downtrodden and had tough luck as often..."
@TheShadowchesireCat - With the oppressive laws placed on the Irish by the English, the poverty, and the famine, perhaps the luck was living through it all.
Well, ‘luck of the Irish’ is historically used ironically, referring to bad luck of Irish miners
I love that you included Irish subtitles! It means a lot! Go raibh míle maith agat Max!
Ha, I was sitting here thinking "I've always had bacon and cabbage in Ireland not corned beef" and there you go, all expertly explained. Love this channel
And you would be correct... Corn (maise) does not grow well and is not native to Ireland so how could it possibly be in a medieval recipe? Barley yes... Oats yes... Wheat... yes... Corn... NO!!!!!!!!!
@@conordolan6651 Corned beef doesn't have corn in it lol.
@@conordolan6651 Corned beef takes it name from the old meaning of the word 'corn', that is large kernel. In this case large kernels of salt.
@@CallanElliott Also even if corned beef did use corn, they did have corn in medieval Ireland. Corn as an older english word referred to grain in general. What we call corn today is actually maize.
Damn those Viking overlords , keeping all the Kerrigold to themselves!
I actually bought Kerrigold Butter last week, forgetting St. Patrick’s Day was the 17th.😄
My St. Patrick's Day menu is going to be from Chef John, actually: Beef and Guinness Stew with soda bread for dipping and soaking up whatever's left in the bowl.
Waiting for my invitation…
@@TastingHistory Beef and Guinness Stew is not difficult, and is delicious. However it's not really old enough to be considered "Historical."
Switch your soda bread with Irish brown bread with some kerrygold butter. Brown bread is the bee’s knees.
@@MononokeLynn Wheaten bread ftw
In Irish supermarkets, the country’s obsession with butter is on display. The selection of brands is huge. No shortage of butter there.
I recall the older Irish ladies saying, "Don't be afraid of the butter!"
They also would shoo us kids out in the rain, saying, "Yer not made o' butter, you won't melt!"
Butter is definitely part of the culture.
I live in Florida, and shop at Aldi's for food. They have Irish butter there that is impossible to keep on the shelves because everyone buys it. It's quite good and I think they add a bit more salt to their butter.
On the subject of the gluttony demon: MacGonglinne's treatment for the king resembles traditional remedies for tapeworms, a more figurative type of gluttony demon. The idea was that fasting would starve out the tapeworm, and you had to induce it somehow to climb up the digestive tract and out the mouth in search of food.
Wtf that happens?
@@Flippokid No, you and the tapeworm just both starve.
This reminds me of a joke they tell in Spain. It goes like this:
"A man goes to the doctor and says:
- Doctor, I have a tapeworm.
And the doctor says:
- Don't worry. I have the treatment. In a week you will be cured.
- Really? How are you going to do it?"
- Very easy. I'll give you an enema of coffee with milk and a muffin. Lie on your back on the stretcher and we'll start the treatment.
So they do this for 6 days and on the seventh, when the man arrives he sees that the doctor has prepared the enema and a brick.
The poor man asks:
- What is the brick for?
- Today we finish the treatment and I will only put coffee with milk in the enema.
- Will it work, doctor?
- Yes, you'll see.
They proceed to do like every day. The doctor gives him the enema and stands behind the man with the brick on hand. A few minutes pass and the tapworm comes out and says:
- Where's the muffin?!
And the doctor crushes it with the brick."
I’m in Australia and the way my mum taught me to make corned beef was to add honey, vinegar, peppercorns and a couple of chopped up onions and carrots to the boiling water. Simmer for a couple of hours and about a half hour before the beef is cooked throw in some potatoes and pumpkin into the pot and you have the most delicious dinner ever. And you also have to make a white onion sauce to smother the corned beef in. We never put the beef in the oven but I bet it would be fantastic!
I really enjoyed "if your wife is pregnant, you HAVE to feed her".
Every sign has a story too...
Only if you want to live...
Do we?🤣
A lady's comfort comes before a gentleman's convenience. Rule #1.
I shall enjoy to feed your pregnant wife
Also, a suggestion for next year: At the beginning of March, make your own corned beef and brine it for a week. Homemade corned beef is EASY to make (if you have the right spices) and it is far, far better than store-bought corned beef. Store-bought corned beef is good, but making it yourself really is that much better. Do try it!
As an Italian with no access to store-bought corned beef, I'd love to receive instructions on how to make one at home. Every time I go to the UK or Ireland, corned beef sandwiches are a must, I'm just fond of them.
My daughter and I have each made our own corned beef. Fun, interesting and very much better than store-bought!
@@fedra76it This RUclips channel doesn't allow posting direct links, so I would suggest looking on RUclips, or Google, for instructions on how to make your own corned beef.
And there is the idea for next year’s video!
@@fedra76it Townsend's did a video on salt pork a few days ago you make corned beef the same way but use the pink curing salt.
When I lived in Ireland I saw corned beef once. Most people had never even heard of it. But boiled bacon was a normal weekly meal. It was made with cabbage, carrots, potatoes, just like we do the corned beef. It's better than corned beef. In fact, boiled bacon is one of the best things I've ever tasted! I love that you mentioned the bacon. It's more like a ham than how we think of bacon
That’s interesting down here in the south (US) that’s how we make our cabbage as well. We’re more connected as a species than we think and the more i age , the more i know this to be true.
correct, in Ireland we have NEVER eaten corned beef and cabbage,
My mom was from Ireland and never saw corned beef and cabbage until she moved to the states, but she made colcannon every Saint Pats day and I prefer it
For a modern corned beef I'd prefer mustard over any honey/sugar. I love adding a ton of mustard powder to the corned beef and then using some potato and carrot on the side for the sweetness.
Fun episode!
Also, Max, green is YOUR color. It makes your eyes POP!
Hah, noticed that too, the shirt works!
Like REALLY pop!
@@aalihte3378 that pop don't matter nothing if your luxurious cruise ship hit an ice-berg -BUT- it's true
I guess Pink Floyd is right.. "Green is the Colour."
An Irish medieval recipe? We're being treated this week y'all 🇮🇪💚
TIL I've been cooking corned beef wrong my entire life. I made this and it is FABULOUS. I'm never going back to my family's way of simmering it. Thanks so much for sharing! ❤️
Merci beaucoup for this. My Mom made corned beef and cabbage often for our large family.
One of my favorites.
There's been a lot of studies done on the traditional Irish diet under the "loving feet" of the English because of how restricted it was, how widespread it was, and for how long people survived on it: entire generations. It turns out that the Irish diet of potatoes, oats, and milk contains everything a person needs to survive indefinitely; not in ideal proportions, but in sufficient macro- and micronutrients not to start getting weird and exotic diseases from lack of things like arsenic and selenium in the diet.
The loving spiked, barbed shoes of the english
@@notoriousgoblin83 The loving English feet, they walked all over us.
@@NoJusticeNoPeace I do enjoy the green and lovely lanes of Killashandra
@@notoriousgoblin83 The sassenachs, not so much...
Nice to see the old hatreds and prejudices being kept alive. 🙄
That looks good! The only corned beef that I know is the shredded type that comes from a can, we fry it up with some onions sometimes adding diced potatoes or shredded cabbage or canned corn. Yep we add literal corn in corned beef.
Miss m, if you are in the USA, you'll find corned beef in the meat section of the grocery store along with directions to cook. They come in vacuum packed bags along with a pickling seasoing packet. In my youth, we cooked the beef until it was fork tender (hours) in a crock pot. Near the end, we add potatoes, carrots and cabbage to cook in the broth. SO GOOD!! Slice the beef across the grain and it falls apart.
@@adventureswithcorrine this might be regional in terms of availability.
@@crains8087 nope every Walmart has it especially in March.
@@lisacastano1064 Availability at Walmart still makes it highly regional, globally speaking.
There is nothing like starting your day with a Tasting History episode. Thanks Max!!
I made the corned beef recipe yesterday. My son loved it. He said it melted in his mouth. The honey was great in it. Thanks for a great recipe.
I decided to go with this for my St. Patrick's Day meal over my usual cream of potato and leek bacon soup. To the corned beef, I also added some coriander seeds. Along with some roasted potatoes, it was quite good.
The honey gave the corned beef an even more honey-glazed ham taste. Though, since my beef had more surface area than most hams, the honey flavor was far more pronounced. Definitely one of the better corned beef's I had. I think I might chop some of it up for a hash this weekend.
The Cabbage was cabbage. My folks always hated cabbage, so I never ate it as a kid and was never ruined to it. The leeks and onions give it some dimension, but it would still get passed by at most potlucks.
All-in-all, not a bad way to re-connect with my Irish roots.
You're getting really, really good with your deadpan humor during the historical descriptions. Another awesome video!
I never imagined culinary history would some day be one of my favorite historical topic but thanks to you I have a newfound passion!
Had corned beef earlier this month at my mother-in-law's. Fun fact: she has a friend that's Irish and when their friendship was young she asked said friend how often corned beef. The friend looked at her like she was crazy and was like "we don't eat that in Ireland". 🤣
Yep, it’s an American thing now.
@@TastingHistory it was interesting to learn here how it came to be an American thing though!
@@TastingHistory yeah it's ham and cabbage. Our ham being uncut back bacon. Edit: and it was actually addressed! Nic
Kosher butchering has it's own colorful history in the USA. In fact it could be a Tasting History video subject on it's own.
Edit: Might as well be a history on delicatessens in North America. Every Subway foot long sandwich is a grandchild of Ashkenazi entrepreneurs and their meat preferences. Also... did you know that the introduction of pastrami to American consumers was prompted by a rather unappetizing murder committed by a Chicago-based sausage maker?
@@petergray7576 No! Do tell.
My first girlfriend, here in America, came from an Irish family. We’d have corned beef and cabbage for St Patrick’s day, but her mom said she’d never had it as a meal until she moved to America in her mid 20’s.
correct, corned beef and cabbage must be an America dish , we never have it here in Ireland,
I haven't seen all your videos, but I'm starting to notice that the pokemon are on theme with the videos! Love it!
Both me and my grandmother enjoyed we watched almost as soon as it was uploaded like about less than 10 minutes later we enjoy our boiled corned beef cabbage potatoes and carrots sometimes celery if we have it yum yum every 17th of March!
Cows give milk, but bulls do not, and a farm only needs so many oxen. Therefore, the more milk you produce as a culture, the more beef you generally end up with. If even the lowliest peasant gets some dairy, there will be plenty of beef to go around for the posh folk.
From Binging your videos recently, I noticed the use of different pokémon in each video consistently. Even sometimes matching the theme or food in the video! Thanks for that little easter egg
And so far, no repeats
@@TastingHistory And you likely never will! With over 800 Pokemon and countng.
@@The-Singularity-X01 they need to pick up the pace on making plushies of them all
@@TastingHistory I'm now quite curious to see what your collection looks like🤯
@@TastingHistory Sadly they likely won't do that.
In Ireland we would normally boil the cabbage(and/or turnip) in the salty water that the corned beef or ham has been boiled in.
Great vid, Go raibh maith agat!
Interesting note about honey: it was also used by surgeons and healers because of its genuine antiseptic properties. There are stories (some pretty horrifying) of battlefield surgery in which honey is a major treatment. The most well known is that of Prince Henry (the future King Henry V of England) who, at the Battle of Shrewsbury in 1403, was hit in the face by an arrow that penetrated deep into his skull and lodged behind his nose. The royal surgeon/inventor, a man named John Bradmore, made a special device to pull the arrowhead out and, to stop the wound festering in the period between receiving the wound until Bradmore's device was ready (he had to invent it more or less from scratch), the wound was filled with honey and wine and covered with a poultice. The pain must have been excruciating, but Bradmore got the arrowhead out and because of the honey, there was no infection. It's also why there were never any portraits of Henry V from the front: he had a horrible scar for the rest of his life.
Just read this comment after watching a video about that exact surgery
They also used salt and sugar
The honeyed corned beef makes SO much sense. My grandma used to make corned beef glazed with maple syrup and apricot jam for St. Paddy's Day. It's delicious!
In Irish mythology, there's a description of the palace belonging to one of the gods - its pillars were made of butter and the roof was made of lard, depicting how wealthy the god was.
Irish mythology didnt have gods... I think your getting us confused with Ancient Rome and Greece...
@@conordolan6651 Are you saying Celtic mythology isn't real? :0 what about all those stories of the Tuatha De Danann and whatnot?
I made this today for St Patrick’s Day, and it was *delicious*. I slathered it with regular yellow mustard first and then the honey and salt, and I also added the pickling spice packet. Last year, I swore up and down I’d never make corned beef again, but this changed my mind! Boiling off the salt twice in the beginning also helped.
I’m obsessed with this channel AND the Pokémon that are chosen 🤣 I like to think before each video, he stands in front of a wide plushie collection like 🤔
This has to be my favorite episode so far! Thank you for sharing how each class could expect to be fed. Gotta try the corned beef recipe, too!
Thank you 🙏
Wow! The level of work put in to this was amazing. So much reading of the main sources done. Thank you so much for your very hard work.
Not sure I can say it here, but I've cooked this several ways and can't beat the slow cooker. Perfect every time. I lay the meat on a bed of quartered cabbage, carrots and sweet onions. One-pot shop which is perfect when families are gathering. Thanks, as always for your research. Love the presentation.
Very nice blade that. Pattern welded steel. Not true Damascus, but a close enough mimicry, and arguably a more beautiful forging method.
In Jamaica we also make corned beef and cabbage (we call it bully beef). Instead of using the slab corned beef we use the one in the tin! Excited to see how THIS recipe is made and get the likely origins of the version I'm familiar with!
I am Irish and I was totally bemused the first time I was in the USA for Paddy's Day and every bar was serving Corned beef and Cabbage. I never ate that at home. Never! Thanks for explaining why this happened over the pond. Quite sure I won't get the same dish tomorrow as I live in China now ;)
That's true in fact last year an Irish actor on either Kimmel or Fallon in US on St paddy's day explained that he never ate corned beef and cabbage in Ireland that its usually Bacon and cabbage
Great episode once again ... and your playful send-up of Robert Shaw's Quint was a delightful side dish to the main meal (and a shout-out to Jose for all his work completing the captions for a slightly longer-than-usual post)! Beimedh a gole!
Thank you! And yes, when he saw the video length, I definitely got some side eye.
Bahaha thank yoi
I confess that on Sunday I spotted Jose's brief Instagram post about working on the captions for this episode (by any chance did his marriage vows include "to love, honor ... and write RUclips captions"? In any case, you make a great team).
My granny's parents came from Ireland in the 1800's. Growing up we always ate corned beef and cabbage in the Fall. It was a tradition to eat it around the first day of Fall.
Max, I just wanted to say that the part of your video where you taste the food is my favorite! I enjoy cooking videos, but most chefs are so predictable in their reaction to their food. I know they have made it a bunch before, but it is always a surprise for you and thus, for me. Love your reactions. 🥳 Thanks
This was confusing to me because in modern Britain and Ireland 'corned beef' refers to jellied minced beef, usually sold in cans- a bit like Spam. It's really more of a budget food than something for special occasions. Seems to be a different definition in the USA, although both are preserved, so probably it's a fairly recent fork in their meanings.
As a kid we ate canned corned beef. Very jellied. So it exists in the US. But we also buy corned beef in the butcher section. It’s usually most available this time of year.
We ate corned beef with white sauce, cabbage and mashed potatoes as a kid here in Australia. Quite common in ye olden days when I was a kid. My mother-in-law also makes it. But she doesn’t usually bake it. She boils it with onions and other stuff. Yummy. I unfortunately have no corned beef making skills. Mine never tastes as good as my mum, grandmother and mother-in-law’s. I might try your recipe out instead.
In the US it is generally sold as "Corned Beef Hash"
@@bcaye I was talking about the canned stuff. I know that the brisket can be bought at every store.
@@bcaye I think that depends on where you are. I get corned beef brisket this time of year, because it isn’t available most of the time. The sliced and canned stuff always are.
They need to bring back “sea ash” for one of those fancy salts…
"Sea ash" is just potash/potassium chloride (KCl), which is a secondary compound in sea salt. One can buy "low sodium salt" that is 70% KCl by mass.
I smell business, here! Someone should really do it.
@@petergray7576 well, don’t tell them that. Lol. (Thank you for the explanation).
I mostly imagined it being something like barbecued seaweed. 😍
@@marialiyubman Like an Irish furikake lol
@@KiltedShepherd that already exists. I use it
Bro, the fucking love in Irish food and Jewish food and cultural exchange through eating each other's food makes me very emotional.
Glad you mentioned for most folks it was bacon instead of beef. Mainly because everybody should try it that way too. It's AWESOME.
Irish lad here, would love to see more traditional recipes of my country. Food looks delightful, might try it myself next Paddy's day!
This is the closest to my families recipe I’ve ever seen. My family recipe has us wash the meat then add spices and cover and roast in the oven three hours and then black strap molasses for the last hour uncovered, never seemed too salty but maybe that’s down to the molasses.
Great recipe that I want to try myself.
Also, Max says 1/2 tsp of salt BUT it clearly repeats the previous quality of honey at 1:40
This is video is phenomenal. I'm actually impressed on how accurate you got so much stuff right. I'm certainly going to try this myself. Your Irish Stew from last year was delicious.
Your cabbage recipe makes me think of a Colcannon soup that I make, but it also has potatoes and bacon in it. So Good!
colcannon is not soup , it is mashed potatoes with chopped cabbage in it,
I was in the middle of making something to eat when I started watching this. Don't remember liking it, but at least my brian was on the right track. Love ya Max! Keep doing what you love!
Woah, Max has joined the Cleaver Club, unless I've just been missing that detail. That cleaver looks great, if its a custom I'd really appreciate to know who made it!
more info here! instagram.com/metalworkbymeola/
Greetings, Max! Tasting History is a fantastic show. Your attention to detail and dedication to your work is admirable. And your disarming nature is refreshing to watch. It is actually impossible to not like you. Keep up the good work.
You’ve made my day a bit better. Thank you, Mark.
"So if you have any friends that are possessed of a daemon, The first step is to get them to share an apple, Then a couple of days of fasting, and finally make them a wonderful dish of Medieval corned beef and cabbage!"
*Me, who skipped ahead to the 'Burn down their house' step:* "Well, heck, now I feel foolish."
I thought about burning down the house too. I bet that would not go over very well nowadays.
But in the end all he actually had to do was read a few Bible verses.
"THE ROOF ! THE ROOF ! THE ROOF IS ON FIRE,,,,,,, !".
"You set my house on fire."
"Well, yes, but it--"
"You set my bloody house on fire!"
"That's part of the process, after all, so--"
"THERE'S A DEMON ON THE ROOF OF MY HOUSE THAT IS ON FIRE!"
"Yes. There is. And it is. Now shut the devil up-- so to speak-- I have gospels to read at it!"
"And I'll never be able to get that stockpot clean after this..."
"Oh, now you quibble about the stockpot..."
Imperium Inquisitor: You did the right thing son. Unfortunately you saw a daemon so, BLAM...For the Emperor.
I'm Irish, and I have never had corn beef and cabbage. Nor have I known anybody to mention eating it. What we do have is pundies/champ, cabbage and thick slices of bacon or gammon. Yorks, a large leafy dark green cabbage, and it's normally thrown into the pan after you take the bacon or pork out. Pork chops or any other cut is grand. But you want something fatty.
correct , it must be an American invention,
Just watching this one more time before going into the kitchen and making it, and I just wanted to thank you for making history so informative, fun and delicious.
As an Irish-American Jew from NY, the idea that corned beef and cabbage has a Jewish influence bc of kosher butchers makes me smile :)
There's dozens of us!
Gotta get your hands in fucking everything
wow, another irish american jew from NY. we're a rare breed
I’m Irish-American and Jewish, but from Texas!
It's crazy how interconnected the minorities in places like New York were. Irish, Jewish, even Chinese Americans all played roles in each other's cultures
Yay, my Max fix for this week! I’m a happy little old lady!
Glad to oblige
Honey is a very typical part of a marinade for slow grilled meat in all parts of Europe till to day, like in roasted piglet
can confirm. am irish from Ireland and have never heard of this being a traditional meal on Patrick's day
True, it does not exist here.
Glad to see you pointing out that corned beef and cabbage is an Irish-American invention. I'm Irish, living in Ireland and I've never tasted corned beef.
It's kind of like fortune cookies or tacos where so many people think "oh yeah, Chinese. Mexican." when in reality it's pretty much American with influence.
neither have most Irish people.
Pikachu winking at me while a large slab of beef dominates the frame is an aesthetic I never knew I could enjoy.
Happy St. Patrick's Day! I'm not big on corned beef, but I want to try this! Perhaps with some non-Medieval soda bread and upper class butter.
Hey! It's one of the Eeveelution Brothers. What a pleasure to see Leafeon here on the show today! ;-)
You’re one of my favorite youtubers. Your voice and the way you approach info is so refreshing and calming :)
I don't know why, but food + history is such an amazing subject like how did I not find your channel earlier💖👍
I also find EXTREMELY amazing how there's people in the comments that know their ancestors as in for example, they immigrated to this place around this time because of X. I wish I knew that kind of information about my family tree
I wonder if this might be one of the beginnings of the phrase about buttering your bread on both sides, though it means something a little different these days 🤔 great episode!
The art chosen for this video is amazing 💕
Pickled brisket? I would not risk it!
I would love to see you do an episode on the "Reuben." My favorite sandwich, and made from corned beef or pastrami.
So, I made this today but, added my own touch as I prefer lots of flavor. Was really good! I actually added maple bacon, garlic, ginger and Italian seasoning to the cabbage and leaks.
My mom, whose mostly Welsh, used to make a dish like this often when I was a kid she called "boiled beef and cabbage". It was one of the weekly staples. She'd boil the beef alongside onions, potatoes, and turnips, and then after it was all done she'd cover the beef with brown sugar and finish it on a roasting rack.
I wasn't a fan of it as a kid, but now that I'm old Its one of the meals I miss the most.
My friend cooked us roast beef one night, and it was actually corned beef. It was delicious. Loved this episode, especially the Jaws reference. That was fantastic. 😅 I'm going to try this way.
I've been a fan for a while. this is my favorite episode. also, my lil' bro is traveling to Ireland, our homeland.
Thank you! If he has an opportunity to visit Glendalough, he should. My favorite place in the world.
Now I know where "buttering your bread on both sides" comes from. The more you know
Best food channel of this genre out there, I never miss that notification ❤️
You inspired me and over the past year I have been working on a recipe for corned beef. It always turns out delicious, and can change the flavour somewhat by changing the spices added. Thanks for the inspiration!
I'm part Celtic, grew up eating food like this. Appreciate ur vids g
Hi Max. I really enjoy your shows. You have them to a professional level that it feels like watching a PBS program. I am sure you would do well on TV. I was also wondering on how old are terrines and pate's? I love making these and would really like a "Max History"
Massive credit for the research that went into this episode. Irish history is so tricky! As far as I know, a lot of the food history is hidden in verbal analogies, poems and idioms (unfortunately, a lot of stuff wasn't written down). Kudos! :D
A feast good enough for the Tuatha Dé Danann, though you could of served it forth on a spear of Lugh. Slainté mor to you and your family Max!
Just want to say, this recipe is legit! I have been crockpotting my corned beef all this time, but that just changed. Made this recipe today and it is sooooo good!
So glad you liked it!
I am never making corned beef another way. We used a Knapweed honey we pick up in MT. So. Good.
Thank you Max! ❤️❤️❤️