Corned Beef | Basics with Babish
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- Опубліковано 10 бер 2022
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For the sake of the name, I’d like to see a Corned Cornish Hen with Cornichons.
With a cornucopia of sides
I love it
And as a side dish? ...maize
and cornbread
A corn-covered corned cornish game hen with cornichons?
i think there needs to be a basics on deep frying. not necessarily frying anything specific, but methods to safely and efficiently deep fry foods at home when people do not have a deep fryer, but just pots and pans
So another Ethan Chlebowski team-up then.
@@acoupleofschoes Doesn't he live in France, now?
@@SeraphimCramer At least for a while apparently. I did see something about that pop up, but I haven't watched any of his recent videos.
Also, what to do with the oil when you're done.
@@toddanderson1559 Strain it, save it, & reuse it.
I'd give everything I own to eat my mom's corned beef again. I can make it myself, but it never tasted the same...
You know you have persuaded me to pay attention to my own mom's cooking.
Eh half of it is the mom flavor
Ay yo wut?
@@zacharylockwood4592 the mom flavor hits different, the moment the food comes in your mouth you can taste the effort and love in it. I love my mom's cooking more than my own.
Even the simplest things like omelette taste different if a mom make it
It's odd to see a non food related sponsor, but the demonstration still in the kitchen did not disappoint
Over here in Ireland it's usually bacon and cabbage, as in non sliced bacon, instead of corned beef.
I'm having bacon too.
IIRC, the cut used is what Americans would call "back bacon," not the bacon Americans usually think of.
cornbeef is an irish-american thing, since cornbeef was super cheap and readily avaliable in the ghettos of boston and new york back in the olden days =)
@@ChillandQuill and said ghettos were (as is often the case) largely jewish, so bacon wasn't exactly easy to find. This is a salted cured meat, close enough!
the history of corned beef is super cool! Irish-Americans often lived near Jewish communities, and would likely have gone to Jewish butchers, so no pork. thus beef.
For an actual traditional Irish Paddy's Day meal you could do a boiled ham with parsley sauce and colcannon (mashed potato with either cabbage or kale mixed in) and other tasty veg
A lot also eat stew, or shepherd’s pie, but again American Irish have come up with their own traditions.
like all foods from the british isles, this sounds horrible
@@dansanders9121 Is it because we don't just eat cheese burgers? :)
I love this suggestion! I'm definitely trying this. Thank you!
@@BrennaDraws nah its cos you boil all the flavour away into water and then don't even have the decency to make soup whats the point, just drink flavourless nutrient smoothies
My grandpa would always make corned beef and cabbage every year, even if it was solely for himself (he would just eat corned beef leftovers for 2 weeks if we didn't show up for food)
Thanks for a nice little reminder of better times
Also just a cool Basics in general.
You saying he would eat corned beef leftovers for weeks if you guys didn't show up made me really sad lol
@@Lord_Arcann not me i would love some corned beef and cabbage leftovers
@@xymorm I'm sure I would like it for a while, but him making the food for his family but having to eat alone made me sad.
Made me Sad too
You know you've made it when you're sponsored by Neutrogena even though you only show your torso 99% of the time.
I'd like to see a Basics episodes about Pho. Invite a local Vietnamese chef to help out. It would be very interesting!
In the meantime, Matty Matheson has done some great work with Pho
The whole process of pho is not basic. If you make a basic version, it won't be pho
First make the pho episode and then invite a Vietnamese chef for the botched by babish pho episode
Fun fact: corned beef and cabbage is Irish-Jewish fusion food! Irish immigrants developed a taste for corned beef at Jewish delicatessens.
As my mom once said, “I’m not Irish but I’ll never miss a celebration based on food!”
Now that Arthur has ended, please make Leaning Tower of Pisa Honeycake from, "Dad's Dessert Dilemma", episode
Ah, I see you’re a man of culture as well
No
The timing of this is frankly hilarious to me. Back when the lockdowns were first happening and people were losing their minds about food supplies and such, the supermarkets were very sparse. Almost all of the meat was gone except the expensive salmon and… corned beef. Everywhere I went was out of everything EXCEPT corned beef. Never looked at it the same since😂
Where do you live cuz I couldn't find it anywhere here lol. Corned beef was as barren as the ramen noodles.
same here, I kept trying to find it so I could make these corned beef tacos my favorite restaurant makes since they were closed at that time but it was all gone
I’m from America. You’re welcomed to all our extra corned beef if it happens again😂
@@andrewsarver9684 I'm from the midwest, every supermarket was cleaned out of corned beef here
I’m on the east coast so maybe it’s just an east coast thing🤷♂️. I kid you not when I went to my Aldi there were only measly pieces of steak, corned beef and salmon. Everything else was gone
At 1:52 Andrew cuts the same half of onion twice, just in case 😁
Measure once cut twice as the old proverb goes
Quite funny/ savage calling it out, but we dont really do corned beef in Ireland, like not at all. More American I think because of the awesome blending of the Irish and Jewish culinary culture. Now gammon and cabbage, that's an Irish dish you could try, but corned beef is still awesome
Yup. Corned beef is Irish-American immigrant food, which is sort of related to traditional Irish food, but adapted to the ingredients which were cheaply available in the new world.
Interesting, I've never even heard of gammon. So it's like a cured ham.
@@vigilantcosmicpenguin8721 yeah, just another word for ham really. Very nice with cabbage and parsnips.
Essentially imagine canadian bacon, but a whole roasting joint of it
It actually had nothing to do with Jewish people. Instead, the English were more involved. For a more detail version, look up the Wikipedia page on corned beef, but here’s the short version:
In the 1700s, demand for beef in England led absentee landlords to evict Irish tenants. They then raised cattle, and to preserve the meat packed it in salt and seasoning, creating corned beef. This led Irish farmers to depend on potatoes, as severe poverty made little else affordable. Later, when the Potato Famine occurred (which corned beef production exacerbated), Irish immigrants to the US found corned beef extremely affordable, and became fond of it. Ever since, Irish Americans have used corned beef as sort of Irish nationalist dish. Meanwhile, by the late 1800s corned beef production shifted to the US and South America, while almost completely disappearing in Ireland.
That’s why it’s the default Irish heritage dish in the US, and an annoying tourist food in Ireland.
@@jonathanraithel5726 the jewish part is the affordability of/access to corned beef. Many irish immigrants (especially in new york) lived in close quarters to the jewish population, who do not eat or sell pork products, so when they found they couldn't find/afford bacon, the irish immigrants turned to corned beef
"Even though it's very hot, I can't seem to stop myself from enjoying it."
That applies to many things. Cheese sticks, soups, freshly fried foods...
Andy, you never disappoint me. May I suggest making corned beef and hash on the next Basics with Babish?
The way my mom and Irish Great-Gramma make corned beef hash is different from restaurants. It was corned beef, and a LOT of potatoes and onions all through a meat grinder then cooked in a giant pan (gramma used a large electric pan when they became available). Just add salt and pepper. It comes out as a mush. I like it, but I don't think it looks very appetizing. My mom didn't have a meat grinder, so she uses a can of corned beef, then grates the potatoes---i'm not sure if she slices or grates the onions. For my family, it's very much a Depression Era "how do we make the meat stretch to feed the seven of us" kind of meal.
I'm a huge fan of using chicken stock... Makes the corned beef sweeter without dumping heaps of sugar..
Carrots man. Try carrots
@@theraVen27 you assume I don't
I literally laughed out loud when you started rubbing your head with the facewash 🤣
my grandpa's secret was follow the instructions on the packet. In Australia they sell corn beef (silverside) cuts
Wow a Neutrogena sponsorship! Actually, I really like their Hydo Boost line. The body gel cream is really nice. Hydrating, but not heavy or greasy.
(pouring neutrogena into my pasta water) wait, i dont think this was-
My brisket was already corned, so I started after that part. It was amazing, the best I've ever made!! Thank you!!!
St Patrick's day is my jam. It's the only time we have corned beef and cabbage and my little Irish heart loves it! Favorite part is actually the cabbage that I stew with the beef! This looks delicious!
I'm with you xD my family is very enthusiastic about our Irish heritage. Once a year we make corned beef and cabbage. We boil the beef then in the last couple hours throw in pur red potatoes and then the cabbage. Nothing beats it. Favorite meal of the year full stop
Corned beef and cabbage isn't Irish. You be better off making bangers and mash with a sweet onion gravy and mushy peas
@@LostintheMists that sounds delicious! And youre right, it's not Irish. It's just what we did as tradition. Like babish said, it's tradition. But its also wrong lol. The bangers and mash sound awesome though! Gonna get on Google and look that up! Thanks for the tip! My stomach thanks you!
Corned beef and cabbage is a specifically Irish-American thing. In Ireland we do bacon and cabbage. The cabbage that has been cooked with the meat is the best bit either way.
Better options for Saint Patrick's day!
Cottage Pie
Dublin Coddle
Boxty
Colcannon
Irish Soda Bread
Farl
5:50
Where does Babish's face end, and the top of his head begin? We may never know.
Made this for my family today, they loved it. Thank you for all the awesome recipes, you bring alot of people happiness with food and fellowship. Happy St Patrick's day!
I love corned beef. This brings me back to the bar I used to work at that made it every March
Ahh, cannot wait for st Patrick’s day again. Last time, I made the corned beef myself for the first time, and made some wonderful rye bread for sandwiches the next day. So excited to do it again this year with my father
Try it with Jewish rye bread. it's wonderful especially with corned beef.
Who says corned beef is only allowed in March? Make it again! Have fun! Do something silly with it. Don't wait for a special occasion. Make the occasion special. :)
And then you get the best breakfast with the leftovers: Corned Beef Hash (with a fried egg on top)
this is my first year away from home on st.patty's and my mom always makes corned beef and cabbage, I think I'm gonna try to make it myself this year. I miss my family a lot
Tried out the Neutrogena. Accidentally braised my face.
Delicious though.
install sponsorblock
4:46 - "Incorrectly... It's the American way!" 🤣🤣🤣👍👍 Slap it on a T-Shirt!
Corned beef hash in the morning will be phenomenal with that!
Can't wait to try this, just bought a big ole piece of corned beef. The serving sauce is a game changer
Corned beef dinner is super underrated! I could eat this year round! Chopped corned beef makes a great cottage pie filliing as well. Try that sometime!
Corned beef and cabbage is a genuine Irish diaspora dish (it's never really been a thing in the actual country of Ireland, but it's not "fake Irish" like I've seen some people try to claim. Food created by immigrants in a new country using what's available is diaspora food, not fake), and it's creation is actually tied to Jewish immigrants too! Back when America still hated the Irish, the places that Irish immigrants were able to live (particularly in New York) often had a high Jewish population as well. Corned beef was something commonly made at Jewish-run delis/butchers, which were frequented by the Irish immigrants in the area, who ended up adopting the dish into their own food culture.
Anyway, I just learned that recently and found it interesting.
I don't know why but I love watching cooking videos while cooking so this was perfect timing
Lamb Cobbler from Phineas and Ferb please (the garbled recipe using a big bow, a pound of lamp, 4 eggs bleated, 3 cups of self-righteous flowers, and don't forget to bake it at 9,000 degrees for 5 minutes). XD
Super trippy how at 2:21 the Guinness pour does the wagon wheel thing in old Westerns and looks like it's flowing back up into the bottle.
My family has always done the traditional boiling of the corned beef but after boiling its cooled slightly, rubbed with a mixture of brown sugar and mustard and put on the grill to char and caramelize. Once you've tried the sweet and salty cornbeef you cannot go back.
Cold corned silverside sandwiches with mustard sauce are absolutely incredible
I've been braising mine for years.
But chilling/resting overnight afterwards I'm going to have to try.
❤️❤️❤️❤️❤️
Pressed play with trepidation.
The very first thing you said made it all OK!
From Ireland, thank you 🇮🇪
I’ll stick to mt regular method for st patty’s day but I’ll definitely try this another time, I don’t get why people think you can’t have corned beef in June, it’s my brisket I’ll do what I want
I think there’s something to be said for traditional cooking methods, but if something comes along that’s better there’s no reason not to advance. You have a slightly fancier version of how I usually do mine. I usually do covered and at a lower temperature but everything else is pretty similar. Have yet to get around to corning my own but I’ll try it one of these days.
I always figured that corned beef was mainly for sandwiches, but this looks great.
So did I. Because of Ron Weasley
Nah I just carve my Nan’s and eat that right then and there.
This is not corned beef. This is deconstructed Irish stew...
Probably depends where you are from. To me (British), this isn't corned beef but salt beef, with the term corned beef used exclusively for the tinned stuff that gets put on sandwiches and was a staple of our Armed Forces for many years, often referred to as Bully Beef as well.
For us Filipinos, it's sometimes served with garlic fried rice and an egg for breakfast, lunch or dinner!
4:08 I am totally making this sauce this year.
Your the only person who used brown sugar and Guinness like I do to make corned beef and cabbage. Everyone should try this recipe.
Fun fact, corned beef almost certainly came about because Irish immigrants to NYC lived in the same area as (Central European) Jewish immigrants, whose butcher shops didn't carry the pork or mutton that they would've had in Ireland.
It came about because it was a cheap cut of meat at the time.
Early industrialized meat industry did not know how to monetize everything.
The Basics with Babish theme song is so nostalgic for me. During the pandemic when i was working for NYC to help quarantined NYers get connected to resources i would watch Basics all day every day and it got me through all of the stress and anxiety!
As a German guy living for some time now in County Cork, Ireland - where the "original" version called spiced beef originated I approve of this.
FYI- Corned beef was adopted by Irish immigrants in AMerica from their Jewish neighbors. It has nothing to do with Irish spiced beef. The original Irish dish is bacon and cabbage.
In the old days in Ireland, pork was cheap but beef was expensive. When the Irish immigrated to America, beef was cheaper than pork, so they adapted their native meal to save money.
@@Patrick-fk4ef nah man, I have to disagree with you on that. Spiced beef is around for 300+ years. Long before the USA was a proper country and long before the famin hit and caused the Irish exodus.
I do agree that Jewish influence made corned beef as it's known today in the US but spiced beef is older than that. Then again I'm no expert and especially in New York all kind of cuisines mixed, so who knows really who invented what. Let's just eat delicious Jewish / Irish / whatever meats :)
@@konstantinhochhaus3125 hes saying why the irish americans used cornbeef.
@@ChillandQuill All I am saying is that the Irish had their "corned beef" long before they had Jewish neighbors in the USA.
@@konstantinhochhaus3125
Why do these people think it's brined and cured.
We actually had refrigerators in Ireland before we left so we never had to do it until we went to the US
*Sarcasm*
Bonus: with the leftover corned beef, sandwiches the next day or corned beef hash yum
O.k. then , yours looks awesome! I’m now convinced that I should go the oven route this go round. And yes, I’ll boil the potatoes. Thanks Babish!
Thanks for showing your twist on one of my favorite childhood dishes, Boston Boiled Dinner!
In Australia we use Silverside instead of Brisket :) I looooove corned beef though, whatever cut is used.
I’m Irish and I love corn beef !
As a person who ate the canned version….
I’m now starving..and I just ate dinner-
Heh, it's almost nothing like the canned version. (Had both, enjoy both.)
Boil the potatoes and roast the cabbage.
I get the prebrined brisket cuts from the store. A quick rinse off of the brine, apply the spice pouch, pop it in the smoker for 6hrs at 250F, rest, and slice. Then either serve as is or plop it in a slow cooker with Guinness and beef broth.
The American-Irish family in my neighborhood had Reubens every year, but they did something different I was too young to remember and haven't had a better one since.
braising has been my favorite corned beef method since high school making corned beef sandwiches with braising liquid ju
a nice homemade coleslaw and homemade chips made it a top tier st paddys meal
On Tuesday before or after Easter, make Eggs Bunny-dect from Close Enough cartoon
No
I repeatedly thought this was just a setup to a „botched“ episode. Loved the tweaks.
Ah, it’s that time of year, where I wish I could eat corned beef…
I like the taste, but literally cannot stomach it.
I love your videos, so I shall enjoy the visual feast!
love hearing blue wednesday in a babish video again 🙏
I was honestly confused when I saw this title and thumbnail, because it actually looks appetising. The only corned beef I've ever known is a grayish pink paste-like substance. Delicious, but more of a wartime ration than a lovely braise like this
haha yeah thats canned corned beef tasty but not very nice to look at
That's like saying the only ham you've ever known is Spam.
Probably because he used an oven method.
Boiling or slowcookers will give a pink outside but the oven would brown the top.
Although if it goes grey even with the boiling then something went wrong.
Excuse me sir! There was a missed opportunity to make a corned beef sandwich. It’s a deli staple in the Midwest and the way many of us were introduced to corned beef. All it takes it a solid marble rye bread, corned beef, sauerkraut, mustard, and optional Swiss (or any white mild) cheese! Let’s get that episode out too please.
I wouldn't say it's "incorrect," just an artifact of cultural adaptation. Irish immigrants to this country couldn't get their traditional bacon-joint (as in something closer to what we might recognize as a holiday-ham), but they suddenly had these Jewish neighbors who were enjoying this yummy corned beef, and the rest as they say is history.
Corned beef and cabbage is one of my favorite meals that my grandma makes
I’m just re-watching American Psycho and there is quite the hefty chefy menu on offer in this restaurant in the intro. Definitely worth an episode!
Having only eaten corned beef from a can this is mind blowing
Having only eaten corned beef for my whole life this is mind blowing
You need to get out more DcLoki12. Let it be known among your friends that if anyone's family is making corned beef and cabbage you want an invite. And try several families version. You're going to be hooked for life 👈👍
The notions of this version! Seriously though it looks delicious
NGL when I saw the title I was thinking of corned beef hash, and now I want Babish to make that.
Just two more days until this yummy dinner! Yay!!
I love the hydro boost! I’ve been using it for about a year now. Great product
How about you make Bubble Buddy's Complicated Krabby Patty from SpongeBob episode, "Bubble Buddy"?
He did that already.
@@JakeLovesSteak That's Bubble Bass not Bubble Buddy's Krabby Patty
No
Corned Beef Hash (in a stew style) is my favourite type meal of all time. II would highly suggest you try it!
What Mr. Babish is alluding to is right. Corned beef & cabbage really isn't an Irish food. It's moreso an Irish-American food, or even Irish-Jewish American food if you want to be overly pedantic about it. The typical Irishman couldn't really afford to eat that much beef, even though Ireland has been a big producer of not just beef, but corned beef. It wasn't until Irish immigrants were coming over to the US and finding themselves sharing neighborhoods with Jewish Delis that the combination of Irish cabbage stews got a chance to meet up with Jewish corned beef.
I think this would be a great series for extraterrestrial explorers trying to figure out earth cuisine. if it could be translated to Intergalactic Common of course.
This background song is from Chillhop's Spring 2019 playlist!
I should not be surprised that babs corns his own beef. going to try that braise method!
On Tuesday before or after Saint Patrick Day, please make Kanker Burger
No
I watch the WHOLE episode hearing only background music and wondering why Andy was not speaking this week. Then, I wondered why no one was mentioning it in the comment section. FINALLY, I realized that I plugged my headset only halfway and the episode has, indeed, a voiceover.
Would like to see a Babish version of corned beef hash
binging with Babish idea: "world-famous pappy wrap" from Dexter's laboratory. In one of the episodes, dee-dee's imaginary friend that goes by the name of "koosie" sees Dexter developing a type of pollutant-free car fuel over a Bunsen burner, koosie then proceeds to swipe the jar off, pulls out a large tortilla and a frying pan, and then a "tub of meat", cooks the "tub of meat" over the Bunsen burner for "a little bit", empties the contents onto the tortilla, wraps it up, and then proceeds to shove it into Dexter's mouth, I think it's a dish you should make,
I legitimately drooled during this video 😅
I’ve never ate beef or pork and I still find myself enticed by these videos
Babish always cooks best when he's clearly hungry
😍😍😍😍😍
the change from binging with babish to basics with babish/ babish culinary universe was kinda of a glow down to me
You should try Benedictine sauce. It's perfect for St. Patrick's Day. But only if you like green sauces.
This year I'm having potatoes and sauerkraut, and bacon.
It looks delicious. Thank you for the video!
Cannot wait to try this one!!
I was always taught to flip the brisket every day while brining.
I love corned beef in general.
finally found some curing salt so i can try this!
My Mum's corned beef with mustard sauce is a very fond memory for me :D
Try making Khlav Kalash from The City of New York vs Homer Simpsons. Whole episode is just trying to figure out what it's supposed to be. Be sure to wash it down with a nice can of crab juice.
i made the sauce and everyone loved it, even my hubs who hates horseradish normally said it was delicious
Never had any idea that corned beef was this really complex and special delicacy form Ireland. Here in the Philippines, we only eat canned and shredded corned beef as like an almost everyday breakfast food. You really learn something new everyday.
It's not eaten by the Irish really. It's more of an American thing. Same with At Patrick's Day. It was a religious holiday so everything used to close, including the pubs.
As a man with a shaved head, I appreciated the "where does my forehead end" joke that was implemented in the add.
I missed the post-holiday sale this year on corned beef, and that makes me sad. I was able to do it last year with colcannon. I am eager to see how Babish's recipe differs from the one I used.