How to Make the Best Corned Beef at Home
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- Опубликовано: 21 авг 2024
- Host Julia Collin Davison goes into the test kitchen with host Bridget Lancaster to reveal the secrets to making Home-Corned Beef with Vegetables.
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I admit I skipped my own brining but I made this yesterday with a store bought corned beef brisket. To the water I added the spice packet included with the brisket, along with peppercorns, bay leaf and garlic. After the beef cooked I strained the broth, and cooked the veggies as instructed, 7 minutes for the potatos and carrots, another 15 minutes for the cabbage. It was easily the best corned beef and veggies I've ever made. No more boiling a corned beef for me, and the veggies were absolutely PERFECT. Tender but firm, the cabbage was amazing. This is my new St Pats go to. Next year I'll do my own brine. Thank you for such a great recipe.
I've made this recipe thrice myself - this winter twice alone - and believe me when I say it, this is a recipe you need part of your repertoire. It is basically effortless, sit and wait, albeit impatiently.
My Irish American friend wants me to make a couple of these for his St. Patrick's Day celebration this year because he says this is better than his father and grandfather ever made (he said he'll deny he ever said that if I mention it in front of his family members, so you know they take their corned beef and cabbage pretty seriously).
I agree with everything you've said, this recipe is really really good. Best corned beef and cabbage I've ever made, and it took almost no effort at all.
Yet actual Irish say it's an American Irish meal, not theirs.
Teach him to make it!
@Mr. Cool Exactly what my nana told me.
I made this too and it was by far the best corned beef ever, including Katz's. I only used two thirds the salt (they use 4.6%, I used 3%) and substituted the allspice berries with equal parts cinnamon, nutmeg and clove. It was so good I just bought a whole prime grade brisket from Creekstone farms. Thanks ATK!!
Due to being stuck inside due to COVID 19 and working from home, I ran out last night and got a store bought corned beef and followed your cooking method. I also added a bottle of Guinness to my liquids.
I'm on the same deal here in Kansas
I'll give up one of my secrets. Every time I make corned beef to new guests...they cannot understand why mine tastes so much better. Forget using water in the cast iron pot...replace it 100% with Guinness beer. Cook as you would with this recipe...though I cook at 300 for 3 hours...usually. Then cook your veggies in the beer (add more beer if needed) once you take the beef out to rest. The Guinness makes everything taste better.
Yes!!!
Guinness makes good BBQ sauce too!
Add to bloody Mary mix as well..
I stole your recipe
@@rogermoore27 Heh...enjoy!
Hey, y'all! I've been thinking about corned beef for about two weeks now. I've never done anything to it, just removed it from packaging.
So, I'm SO, SO excited to copy this recipe. Thanks so much. PS. The camera person did an outstanding job on making everyone salivate all over their cell, or laptop. 😂
I’ve used this recipe 3 times since you first aired it. It’s so much better than store bought.
I can't wait to try it this year! I am so excited!
🏡 made is the best. 🥩🧄🧅
I know this is 3 years since posting but what an incredible recipe! SAVE the juice after it comes out of the oven. We use it when we make rice. It gives your rice a flavor that's outstanding!
Just made it today and it came out fantastically delicious! Nothing comparable to store bought. The flavor of the meat alone, subtle spicy and flagrant. Love the idea of the flavor pack as part of the cooking water. Also, the cabbage wedges are a great idea, keeping it together for a better presentation. ATK is the best!
I love America’s Test Kitchen! It is void of any corporate sponsorship or produce advertisement and can therefore remain completely independent and impartial. For us viewers, it’s code for TRUSTWORTHY & GENUINE reviews. The many kitchen products tested here are strictly based on performance, reliability, durability, price and aesthetics. This healthy corned beef recipe looks so simple and the results look amazing. I’ll never eat canned corned beef again! Thank you to all you guys at America’s Test Kitchen. You do great work!
I totally agree.
@David, do you mean the new show produced by Kimball? Personally, I do not want to see him anywhere near ATK productions. He is more a liability than an asset -- an opinionated, smug, and fixated-in-the-past character of irrelevance. Some people do not know when to let go. It happens a lot in the business world, when an establishment becomes successful and the founder(s) refuse(s) to pass on the torch to the next generation -- a sure recipe for doom.
In my humble opinion, ATK should become an employee-owned entity, where the staff's great work will be duly rewarded.
So what are the cooks in the background doing? Looks like just busy work and adding no value to any of the videos.
@@ronaldsilton613, those are test cooks doing recipe testing! They are doing what they are tasked to do and not supposed to add any value to the videos.
Our family does it a little different; instead of water to simmer the corned beef we use beer (Budweiser) and, we leave it on the stove, the rest including the veggies is basically the same. We might throw parsnips and or turnips, in with the carrots and potatoes. BUT, the best part is when you take the corned beef out of pot, it goes on a baking sheet and, a whiskey (half the family like Old Granddad, the other likes Jameson) and brown sugar slurry/glaze and then put in the oven (oven door cracked open) and it is basted every 10 minutes till the glaze is really thick. OMG I am salivating lol so glad grandpa's birthday 15 days away
oh my lord that sounds yummy.
OGD bonded is the way to go
Being an Aussie from Sydney Australia I did appreciate the beer toast on completion to a job well done!!... Cheers Mates!
Our local Safeway often times has untrimmed tri-tip in a twin pack for under $4 per lb. I trim them up and grill one and make corned beef with the other. Corned tri-tip is very good. This recipe works well and you don't have to heat the brine and then cool it as with many other. I usually add some juniper berries as well.
I’m making this for the 3rd time and we are excited to eat it… it is absolutely delicious. There is no comparison to a store bought corned beef.. I would never buy one again. This recipe is easy to follow and turns out fabulous. I always get so many compliments on it.
I haven’t tried this recipe, but I’ve been making my own corned beef for the last 4 years or so using Alton Brown’s recipe, and the home made corned beef is far and away so, so SO much better than anything you can buy outside of a few great New York Delis. I haven’t compared the recipes, but it seems (just from memory) that Alton Brown’s recipe has a few more spices - like juniper berries, which I think add a very nice tang (like that “slam, bam, tang reminiscent of gin and vermouth”, for you Broadway musical fans).
I've been making Cook's Illustrated corned beef & cabbage for years using the dry brining method you published back then. I love the EVEN simpler method you have offered here. One of my challenges was having to be in the house every day for 6 days straight to turn the meat over (hard when I was travelling for work). Now corned beef becomes accessible even when I have to hit the road for a week. LOVE the improvement and I'll be doing it again soon using the better technique. Thanks Julia & Bridget.
I just made this and everything was terrific. I was lucky enough to be able to grab carrots and potatoes fresh from the garden and the bay leaves were home grown as well. The vegetables came out perfectly seasoned and tender but firm. I used the flat of the brisket but I'm anxious now to try the heavily marbled point which is waiting in the freezer. It was the perfect meal to serve guests when you want something with flexible timing that pretty much cooks in one pot.
Great video I did not know that after a simmering in the water for 7 to 10 minutes popping it in the oven for three hours not only is it no fuss no Mas but you have the stove to making whatever else that you’ll be eating with the corn beef and cabbage thanks for the wonderful video I learned something at nearly 70 years old LOL 😂👍🏼
I have used this recipe multiple times and it's a keeper! I've used London Broil and various beef roasts plus the traditional Brisket; there is no doubt that the quality of the meat decides the quality of the end product so Brisket is best. How much money one saves doing this themselves is open to question but there is no doubt that the quality is far superior to anything offered in the supermarkets. It's also wise to follow the cooking method for the finished product these two ladies offer.
I've never corned my own beef, but I discovered last year that my air fryer makes the best, most intensely-flavored corned beef I've ever had! I live alone, but had to make 2 within a week's time last March. (To be fair, they were small, and I shared some from each batch with friends.) However, I MUST make this recipe.
Take the spices and cook shortly in one quart of water, cool, then add back to the brine. This releases the oils in the spice making them more efficient in flavoring the brine meat mixture.
I love you both and all your cooks this is the best of the best show there is. Absolutely love the show
Corned Beef Brisket and a pint ... life is good! :)
Y'all's recipes are always on point and y'all's hair is always perfect.
I made this for my family and everyone absolutley loved it! I finally mastered corned beef and vegetables-the flavor is outstanding. Thank you ATK!
Living back at my ex's parents house & we basically lived off the grid .. (Navajo reservation) I had no internet... no direct TV. Or anything entertaining whatsoever. . . . I was also dealing w/post partum depression😪 . . . & hardly ever seeing my boyfriend because of his hectic work schedule. ANYWAYS.. 😄... America's test kitchen was always the beeessttt on basic cable. I always told myself when I got my own place I'd make some of these dishes.
It was my small piece of heaven for 30 mins. Or however long the program was . Lol. 🤔😄
Also needs turnips and a couple of onions quartered , yum .
Your right on !
A New England boiled dinner. How I hated this stuff as a kid, but now that I haven't been forced to eat it for a couple of decades, I kind of crave it now and then.
I do miss a New England boiled dinner too. If you are creative and adventurous, you can make it a surf-and-turf dish by cooking a North Atlantic lobster in the savory liquid part way before you add all the vegetables. What I like about having a New England boiled dinner once in a while is that it is CLEAN, and your digestive system will love you for that.
Ever since my dad switched from boiling to braising the beef, it's jostling with Thanksgiving for favorite holiday meal
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Great job with a video. I have been doing corned beef for years as well as other charcuterie. You were succinct and to the point. if people would like to pursue it further there's information out there.
I followed your recipe last year and it was the best corned beef we've ever eaten. So of course this year I came back to do a refresher before I fix this meal. Yes it's a little past St Pat's but anytime is a good time to eat corned beef.
I like to throw a couple of onions in when I put the cabbage in! Mmm, can’t wait!
Mom always put medium white onions in her CB&C - I LOVED they flavor they added to the dish!
Make it every year to the delight of my neighbors and husband-perfect every time. 🍀☺️💚
As usual, ATK videos have great tips that enhance dishes that I 'think' I know how to prepare. Thanks!
You have to boil the water and let the flavors of the spices come together. It’s a pickling spice marinade.
Hi! Thanks for the recipe! My corned beef always turned out tough. Haven't made it in years but now I'll be making it again! Yummy!
I looked at over 15 recipes and decided to make yours it looks so good and the taste is amazing. l thank you ladies, great job
I bought my wife their cookbook, well I gave it to her but I bought for myself, she knows that so all is good. The test kitchen cookbook is wonderful. They do things a bit odd at times, and they explain why they do them oddly, great science and helpful. The hints and science can help you make your recipes jump over the moon. Easy to understand, I would recommend you buy it. And no I am not affiliated with the cooking channel or test kitchen.
I also have been cooking since I was quite young. I came up with my first recipe of chocolate chip cookies when I was 5 years old. They are still excellent. I used the same ingredients as on the Tollhouse recipe, just mixed differently and melted the butter, not hot. When I give the recipe out, people do not follow my directions and insist that I didn't give them the correct recipe "Because you do not make cookies like that". Too bad, one lady was very angry with me.
RUclips has a problem lately, I have to pull everything in 3 or more times before the Black screen stops and I am allowed to view. This is the only site that has this issue so I presume it is youtube.
We always brine ours with pickling spice for 7 days, then pressure cook the meat, potatoes, carrots, onions, and sometimes cabbage all together.
Used to watch on TV years back. Good to know you are on YT. Loved it then and I'm sure will love it now.
I revisited this recipe after only finding corned beef in the farmers market and supermarket with red food dye added to it! Classic and simple, thanks for the great recipe!!
Finally, finally, finally!!! I found a very basic & simple recipe to make corned beef. Haven't tried it yet, but feel it's going to be very good.
You won't regret it, made it yesterday and it was super easy and super duper tasty.
uuuh guys you making me to go for advanced chef course
two days now watching,i gained a lot
thank you ,continue with this great job
I have a Kobe beef brisket (that I raised) and I just found how I am going to cook it!!!! and I am looking forward to having corned beef hash with the left overs!!!!! Thank you ladies.
Leftovers?!
I've enjoyed corned beef since I was a kid so tried this recipe last week and have to say it was the best corned beef I've ever had. I have some brining now and in a couple of days will make New England boiled dinner. Yummy!
You should try it with Boston Butt, too.
I'll do it. Thanks for the lead.
I love everything you guys do and all the testing and knowledge you provide the cooking community. 🙏🏼🙏🏼
I have had Corned beef boiled for my entire life. A couple years ago I tried slow roasting it. I put a ground mustard and brown sugar paste on top and totally wrapped it in heavy foil and roasted at 300 degrees for approximately 4-5 hours . Omg I will never boil again
Yeah I'm done with boiling, this recipe is so much better and absolutely perfect. The only reason I made corned beef before was for the Rueben sandwiches that followed the meal. Made this last night and there wasn't enough corned beef left over to make Rueben's, it's that good, lol.
I went plant-based a few years ago but this is the only meat-based meal I will annually make an exception for... an amazing dish. I smell the aroma of my latest annual corned beef cooking right now from downstairs. It is amazing. We're having a late St. Patrick's day feast since it fell on a Wednesday this year... along with Covid. The kids are driving in from 80 miles away today to load up... and take all the leftovers. They love that I only eat a small portion of this 6lb brisket. (Little do they know I shaved off 3/4 lb for reubens... which I make with my own homemade saurkraut) ;)
This is the absolute best recipe out there and this video shows how easy the process is. THANK YOU ladies!
I tried this wet corning method for St Patrick's Day and followed it exactly. Must have been my grass-fed beef, but it did not fall apart tender, but the flavor was amazing! Thanks ATK!
Cook it longer. Test by sticking a spoon in the meat & twisting. If the meat disintegrates, you've gone too long
Making one right now but no pink salt, I don't eat anything with nitrates, just increased the amount of salt, added also some juniper berries to the water but no allspice since I didn't have any, I am sure it will be fine. Also made some horseradish sauce to go with it, always make my own, commercially prepared ones always have chemicals added. I used 100% grass fed beef to avoid GMO, hormones and antibiotics. Can't wait until it's ready in 6 days
I want a cooking job like the back ground staff that looks so relaxed in a kitchen. I just left my restaurant after a super busy Breakfast (Sunday) and I can tell you everyone was sweating. It’s not hot in this kitchen only 67 degrees.
I made this with a petite sirloin roast. It was better than any other corned beef I have ever had. Thanks a bunch!
I have made this with beef tri-tip. It's very good' I will try the sirloin roast.
Yea! Moved to Florida and having a terrible time finding good corned beef. Never have made my own, however, your recipes are always SO well demonstrated and explained that I’m leaving now to buy the ingredients for this recipe. I’m very excited 😃. Have really liked every one of your recipes that I’ve tried. Thanks a million
Rosie! ROSIE!!!
Indeed... this is cruel... AGAIN!
Love you girls. Thank you.
Corned beef on my list now.
I make mine in the pressure cooker on a rack. Super tender ! Then let it rest and cook the veggies on rack in the cooker with the broth placing cabbage on top , delicious and fast ! Best ever 😉
we fell in love with corn beef cooked in the pressure cooker, but today am trying it their way
IN MY VIEW
I love how you girls lose control of your perfect presentations when you taste the food. Your UMMMMMM's are the best taste ratings ever!
My mum always made a white sauce to serve with this. Thankfully she taught me how.
Please tell me , how to make this white sauce!!!!!!!! , very curious because there’s never really a “ sauce “ , but more of a watery broth, maybe a ju…….
@@0318rudeboy very simple. Melt an amount of butter on a medium heat in a saucepan or low frying pan. Add an equal amount of flour. ie: a quarter cup of each. Cook the flour for a few minutes until the raw flour smell is gone. Add cold milk or cream, whisking as you go. Keep adding liquid until it is smooth and creamy. I sometimes sub some dry white vermouth for some of the milk. Season to taste. When it reaches desired consistency, turn off an cover and then serve. This sauce is very versatile and you can add cheese to make a cheese sauce, sautéed onions and mushrooms. Adding blue cheese makes a great sauce for gnocchi.
I am just jealous of the multitude of le creuset pans they have!
I have Calphalon, which works great, too. Le Creuset is expensive.
it's criminal
Lorrie me too!
We threw ours out.. They are the worst pan... very over rated. Calaphon is the best 👌
Buy one pan every year. Soon you have a collection. =) I do the same thing with power tools. My Christmas and birthday present is always one high quality power tool. They'll last a lifetime.
Thinking about trying this recipe maybe this St. Patrick's Day or next year. ABSOLUTELY LOVE the new format, Ladies!
Back in the day, people in Ireland would have celebrated the feast day with a meal of Irish stew and soda bread, or maybe a meal of pork and potatoes, which was inexpensive.
Thank you Ladies, i love Corned beef, just another way for me to cook CB, thanks again
In New Zealand we call this a boil up its my favourite 😁
Herman the German taught us to glaze the brisket with brown sugar and mustard and then bake for 10-15 minutes in a 450 degree oven. That's the way to do it. Carrots, taters, cabbage, or maybe a rutabaga casserole with some soda bread. Good stuff. I make it by soaking a store bought corned brisket in water overnight, then pressure cook for 90 minutes.
Sounds delicious
@@MichaelTheophilus906 why are you insulting?
Absolutely awesome!! Follow this recipe as is. It’s perfect! Thank you for sharing this with us. I’m going to try turning this into pastrami next time. Just for fun!
pink curing salt (Nitrite) serves a vital public health function: it
blocks the growth of botulism-causing bacteria and
prevents spoilage. it's not just for the pink color and taste. also how much curing salt, depends on the weight and thickness of the meat as well as how much water is used. please don't get people sick by not knowing the proper measurements or length of curing time.
People hear the words, "sodium", "salt", "nitrite", etc., and don't understand that the range of compounds under such categories are extremely broad.
A good example is in the hair care world. There are many different chemicals called "alcohol" and they can be highly astringent to the precise opposite. In haircare alcohols are used as beneficial smoothing agents BUT consumers shun them as they've been incorrectly advised that alcohols are drying agents.
Same in cooking. There are irreplaceable salts that serve us quite well and when used properly pose absolutely no threat.
People have become "dumb educated".
I am going to cook corned beef with the traditional vegetables tomorrow. Julia, thank you for addressing the issue of cooking the vegetables, so that they do not become mushy.
If you cut the carrots in half, a small head of cabbage into 8 pieces (small cabbage, not a huge one), and cut the potatos to the same size (I used red, they were big so I cut them in half), and follow the recipe instructions for 7 minutes, then 15 more after adding the cabbage, you will have perfect veggies. They were absolutely perfectly cooked.
When I corn mine I use pickling spice in cooking as well,don`t be afraid to add some of that beer to the pot! Slow cookers are great for CB too.
America's Test Kitchen is the definitive expert in comparison cooking techniques.... which is why i'm so disappointed they didn't cook one in a pressure cooker. Corned beef is such a tough cut of meat, the pressure cooker seems like the perfect vehicle for a fork tender end result.
The two prettiest cooks in Amerika!
I made the one you did last month. Didn’t use the pink salt. It was amazing. Also I used a chuck roast instead of the brisket cut. It’s all I’ll use from now on!
The "pink salt" is there to preserve the color (actually brighten it - so it is really artificial). Nitrites (and nitrates) are NOT good for you. So, one benefit of making your own would be to avoid the nitrites that are in the commercial version. And to be clear, the beef is "corned" by the regular salt. Can use sea salt for more nutrients.
I would always cut the garlic buttons - one is getting a tiny fraction of the garlic flavor without doing so.
I was just thinking I wonder if you could use a chuck roast as it's my favorite type of beef roast. Thank you for commenting on your experience. I've only ever tried to cook one store bought version and it didn't turn out good. I just bought another one to try. The next one I buy is gonna be prepared by me using your recommendations! 😁😊
I made corned beef last year and it was delicious. Very little fat, very tender and not salty. This year it was awful but I made it the same way but it was tough and extremely salty.
I used store bought corned beef , cooked it the night before, reserved the liquid , cooked the vegies and put the sliced corn beef in a sieve to warm up at the end !No left overs !!!
Hosts:" yeah store bought corned beef sssssSSUUUUCKS."
Me with my store bought corn beef: "......"
Thanks to you I know how to prepare and to make corn beef and cabbage the right way. This method is better then how I use to make it.
Always sear the outside of the corned beef after the initial cooking. Looks beeter, tastes better, and has a better texture.
Shred the leftovers and the next moring grate a few potatoes and sear for REAL corned beef hash.
Indeed.Searing the brisket first is a must to seal in juices.
@Andrew Nowman
AFTER the initial cooking?
I'm trying to figure out how to do that. Would you rub a fat onto it and then sear after it's cooked? I can't figure out how that would work.
I'm making a slow bake one today and I was contemplating a sear PRIOR to baking to capture some fond and also keep the brisket from getting flabby.
@@klee9016 in a big pan a little butter and a lot of rotating works good.
Or you could use a torch. Quicker and more fun.
@@andrewnowman8341
I made one today and DID high heat searing first time ever on a brisket. They sure make their presence known when the brisket hits that pan! NOTHING else sizzles THAT loud on sear.
Slow baked in covered speckled enamel roaster (real nice lid and drip grooves) at 210° for 4 hours and 375° for 30 minutes. Came out DIVINE! I used brown sugar & mustard powder for rub prior to hitting the sear and then ginger ale for braising liquid.
I cut the fat cap off this time ELSE I might have tried the torch. The fat that was still, I thought, brownable, I zapped with the broiler for 4 minutes which, to my amazement, made it actually melt rather than just crisp. It actually made the brisket a big greasy for my taste but perhaps overnight it will settle nicely.
It's going to be hard to resist that brisket for a whole day but, as I'm sure you know, the first plated bites ALWAYS end with the disappearance of the whole darn brisket in NO time.
They seem to need to do more than "rest" after cooking. They seem to need a long snooze to get perfect so hopefully it'll last 'til tomorrow.
Thank you ladies, for an excellent corned beef how-to recipe. Such a great presentation and without saying "I'm gonna go ahead and" even once!
I think the fact that the wet method uses a big vat of liquid that has to be refrigerated, cancels out the inconvenience of the dry method. Folks don't have big professional fridges.
I always look forwards to your shows on KERA (Dallas). I learn from you (and occasionally argue with you). Thanks.
Wow! St Patrick’s is tomorrow. I will do this in a few months. Us Irish do this more than once a year.
Beef has become so expensive I'm now reduced to watching other people eat it.
Southeastern Ohio Honey Bees & BBQ The grocery stores sell corned beefs and all the fixin’s very cheaply around St. Patrick’s day. Point cuts about $1.50/lb. You can’t find any other cuts of beef for that price. Oh, and points taste every bit as good as flats, but a bit irregular in shape. They’re also a bit fattier and moister. Neither are lean cuts, but it’s only once a year. And I wouldn’t disparage pre-made corned beefs as salt licks. You can change the water or use more water in a bigger pot if that’s an issue for you.
😢😢😢
We have beef in America: affordable to all...keep looking for on sale items, it is there.
Corned beef is rediculous expensive. I tend buy after Saint Patty's on sale and freeze it.. I'm in Mex for the winter. I'm going to have to corn my own beef.
Aldi has it for 1.99 and it's a quality product. I find good meat doesn't have to be expensive if you shop Abit. You girls are very helpful, enjoyed the show.
OMGosh my Mom used to make this exact meal for us as children. Never eaten it after we left Zambia.
My mouth is watering. Can't wait for Tuesday...
GREAT RECIPE! WHEN IN DOUBT ,GO TO AMERICA'S TEST KITCHEN! I ALWAYS DO
The pink salt is sometimes called Prague powder.
Yes, I use it when I pickle green tomatoes at the end of summer.
Jebus Hypocristos that’s a completely different salt.
AAHHH well done girls. You do exactly like I do for years, thanks to Ms. O’Rourke, my neighbour. The only difference with your recipe, is that I add one regular bottle of Guinness beer in the liquid. You won’t believe what it does to the meat, but especially to the cabbage!!! People here leave me no cabbage at all, it just ... disappears!!! Have a great Leprechaun’s Holiday Ladies !!!
The whole bottle?
Oh my goodness ladies you had my mouth watering in my taste buds busting in my mouth wanting some of that cabbage some of those vegetables and some of that roast brisket you ladies are great
In Australia it's more common to use the silverside (aka top round) cut for corned beef.
Curing salt protects against food poisioning.
Yes I make Canadian bacon (for my granddaughters) and I use it. 1 bag from Amazon lasts... Forever? It does loose the pink, but that's just color.
I like like Corned beef and Cabbage with Horseradish and mustard
I guess I’m lucky. My local grocery stores only sells corned beef pre-brined and includes a packet of spices to add to your slow cooker to to taste 👍👍
How is that lucky? That's virtually processed meat.
Wish I had watched this 7days ago. Still, good to know. Thanks testkitchen.
Last year we roasted the veggies, so good. But now I want to make it like this.
Made this for Saint Pat’s. Now I’m making it once a week. Fantastic.
best recipe for corned beef on all of RUclips!
I havent made it this but....I'm going to do it!!! Love your shows and recipes. Thank you!
My two favorite ladies. ❤️
Can you do a roast corned beef? A TV show years ago highlighted a fire station that started to do corned beef, then they got called out. Hours later they came back and changed plans to roast the meat, and bread-crumb coat the cabbage. I mimicked this and added a Dijon Mustard sauce and it was fantastic. Then ... I forgot how I did it.
Roasted Corned Beef is amazing!!! I personally believe it's better than the boiled version. The way the fat cap gets a little bit crispy but the fat melts in your mouth??? YUMM-O!
Really nice you defended view of using curing salt
I roasted my corned beef with a good mustard - honey glaze and loosely covered with foil yummmmm I will never boil it again
which glaze did you use? or can you give us the recipe you used?
the beer moment was so cool.....well done all the way around, looks great
That looks so good ladies. It's so good with mustard which begs the question: have you ever done a show on actually making mustard? There are so many types but I'd love to know how to do it right.
Homemade mustard is so much better than store bought and easy too. I would love to see their take on it. I prefer nothing added but water, mustard, and touch of vinegar.
Delicious atk ,I use store bought corned beef and simmer everything in beer , upstate new york, rome