My Mother made corned beef and cabbage with small potatoes and carrots every St.Paddy's day while I was a kid. After leaving home I depended on Irish pubs for my fix and look forward every year to this, the best of meals! Slainte!
My dad was a pro chef and butcher for over 60 yeats. I've spent many hours watching him process meet. I have to say, your processing area is one of the cleanest and most sanitary processing areas I've ever seen! You're butchering skills are meticulous, like my dad. From ethical harvesting of your farm-raised animals to the care you take in the butchering process to preparing the food for the table is the way our food is supposed to be prepared-with respect and dignity the animals are deserving of. Bravo!
When it comes to meat, your the go to guys! You have forgot more meat tricks, than most people could ever hope to know! A pleasure to watch you guys demonstrate your ART!
My wife and I take a London broil roast and pressure cook it using the same veggies you use, but this is the first time I have ever seen corned beef being made, and this cook that you did takes things to a whole new level. I just had dinner a bit ago, but my mouth watered watching this entire process. I have got to try this myself, only I have to leave out the cinnamon and go with allspice because my wife is allergic to cinnamon.
When Seth lifted the lid off the pot to reveal the brisket in its brine to next add the veggies, I swear I could smell that steaming broth and corned beef thru my flatscreen.. I almost got in my truck to go to my local meat dept just then. I gotta give a shout out to the camerawork, good close ups and panning motions.. keeps the viewer up close and personal to each step that the Bros. are covering.. This is one of my fave episodes now.
Drinking game: Take a shot every time Seth says “At this point”. I love corned beef and that brisket looks incredible. Needs a white cheese sauce though. Damn.
I live in Ohio, and i have to come see you guy's, I've bought the knives and seasonings, and now all I need is to come down and buy the meat. Thanks for the videos.They are definitely helpful for a beginner like myself.
Love watching you guys! You all are all around artisans, you grow, hunt, butcher, cook, cure, stuff, etc. Very impressive and educational. Keep on keeping on guys!
I can see how much effort you guys put into your content. Even the description must have taken hours to put together. Can't thank you guys enough for teaching us how to do this! I would love to see you guys collab with DMFD!
My only complaint is that you guys always make me HUNGRY. Seriously though. Your videos are getting me through some very tough times. Right now for instance, I'm laying in the hospital suffering from a crohn's disease flare up. The hospital has me under a full liquid diet and I'm using this video to choke down my cream of wheat by fantizing that I'm eating that lovely corned beef you're making. Plus your awesome knife skills are very soothing and takes my mind away from the pain of my inflamed intestines. Your soothing knowledgeable voice also relaxes my anxiety. I just want to thank my God for you, your brother, and your entire family. You guys are truly a blessing sent from God. How to butcher an entire cow is my absolute favorite video you guys produce. Very therapeutic content!!! Again, thank you, and God bless you all!!!
Just got my corn beef,cabbage,carrots and potatoes on in 2 slow cookers. Got the corn beef fresh from a local butcher. Thank you bearded butchers for putting these great videos out specially during this pandemic
I don't own a Treager but I did make my version of Corned Beef and Cabbage using canned corned beef, cabbage, potatoes, carrots and onions and spices yesterday and not a morsel was left. Love your recipe and the kilts!!
These guys are awesome! I grew up in Ohio in Holmes County...AKA in Amish country lol. I definitely miss home especially during turkey and deer seasons. BUT I DO NOT miss the ice and snow!!!!!! Keep being awesome guys!
That's awesome guys. I've never smoked beef after a corning brine here in Australia. I reckon that would give another awesome element of taste to it. Love corned Beef with a cheese sauce or bechamel sauce and of course potatoes, cabbage, carrots, and cauliflower. Also Love corned beef on a sandwich with a nice hot english mustard or even horseradish... YUM
I also cut meat for 10 years or so, "I'm a meat cutter, I'm not a vegetable cutter" 🤣 exactly what I used to say if I needed vegetables for something. I'm also not a chef or a pro cook, although I do cook a lot, but had never made corned beef start to finish and now I know how. I don't cut anymore, but I'm still learning, thank you bearded butchers.
Love these video, can't seem to get enough. Being a moose hunter living in Newfoundland all your videos, that I have watched so far, have been a great help and full of information and great ideas. Can't wait to try some of them with some Moose or even some store bought beef. Keep the videos coming. The one downside to these video is I wish I had a lot more money because those grills look sweet but I will have to continue to live vicariously through the videos. And NO you guys don't talk to much. The more information the better.
My Mother in Law is from Ireland my Wife is first generation American. She does corned beef and cabbage but she boils it all together on the stove, guess that’s the Irish way which how she does it is Delicious!
You had me at brisket! I couldn't stop watching and with mouth watering, drooling all over the place I think you nailed it. Thank you again for another great video. Rachel Ray has nothing on you guys.
I love that even when one of you guys are not in the preparation portion of the video, both are always there for the taste test lmao. becoming one of my favorite channels. keep up the great work.
Tried this recipe this weekend. I think next time I'd remove more of the brine water before adding the veg. I removed ½ like you guys did but all the veg are a little too salty. Meat is incredible tho. Ty. Yes I used sea salt, followed exactly
Awesome video! Your demonstration of the craft through the entire process is a fantastic way for us to understand what you gentlemen are teaching. Keep it up, love your work.
Going to have to do this with my next Brisket! At first with St Patty and Scotland, I was rather dubious. Then checked it...."Although an Apostle of Ireland, St Patrick was actually born in Scotland, in the year 387." Love yer Kilt, Laddie.
I made a corned beef brisket a while back. It was a week-long process, but the results were amazing. I've been thinking abour doing another. Maybe this video will inspire me. 🙂
You got me hooked when I recently watched the beef/buffalo video! I'm sending this video to at least 3 of my relative's and to my Marine Corps. Buddy. And to my Son who recently moved from this Crazy state of Cali. To Texas and he loves it. I'm following him but I like Tennessee for me!
You guys are amazing. Watching you all inspire me to do as much I can to ensure that I know what was done. I hope that you can recommend a good butcher in North Carolina, Wake County area. Keep up the good work!
I'm 64 years old and have only ever eaten canned corned beef. Shame on me. Smellovision would be great but in the meantime my imagination fills the gap nicely. I could almost smell the goodness from London England. God Bless you and your skills.
What's very interesting is you are only salt-curing the corned beef, which is typically only done within about 50 miles of Boston. What most people think of as corned beef is nitrated cured but metro Boston area, typically Irish folks, prefer the salt cured "grey" corned beef. Its a very small regional specific recipe. Neat to see it used outside of New England.
Lol why do you think that salt brining which would be the correct term for it, is only done within 50 miles of Boston? It’s been done with salt only on many different cuts of meat for centuries all over the world. Boston has absolutely nothing to do with any part of it. Maybe you being from that area you knew a lot of people who just preferred the traditional salt brine but in no way is it a Boston specific method. Still can’t believe I just read that. Also nitrate brines are like 95% salt so even with those methods it’s still a salt brine but the nitrates are what makes the color pop with pink to red colors and prevents botulism is the reason why it’s used commercially
That's a great tip using celery powder in place of pink salt. I'm sure the smoking of the brisket before the brazing added a huge dimension of flavor. 😋
Okay, except for the 'little ' kilt and the war pipe music (neither are Irish), that was awesome. Normally I do corned beef( from the grocery store) and boiled cabbage and mashed potatoes for St. Patrick's day. Coming up to our 200th anniversary in Canada, I'm gonna do it the way you have. Never thought of cooking the veg in the brine. Cool.
It's ok; there's nothing Irish about corned beef, either. In Ireland the dish is made from a "cottage ham" (yes, pork - not beef) and normally kale, not cabbage. Sometimes we mash them together with the potatoes (called colcannon) and lots of butter. Corned beef is actually Jewish. Irish immigrants adopted it in the new world because beef - railed in from the Midwest in huge quantities in the mid-1800's - was MUCH cheaper than pork, at the time a rich man's meat. No Irish need apply, and all that, bye.
@@danmoore5803 thanks for the input. It doesn't apply to my people who came to Canada in 1825, long before trains, the midwest, or Jewish neighbours, but it's interesting. Strangely enough there was a family recipe for pickled beef ( corned beef) that only disappeared when my grandmother died. BTW, we don't do colcannon. We like our cabbage and mashed potatoes separate. Have a good day.
My husband and I are Keto carnivores. Got this recipe in my oven right now(cause I dont have a smoker) but I used the same methods other than the smoking. Beyond excited for this.
I just watched this and I'm smoking a corned beef now. Something I never thought of is putting the braising liquid in the smoker while smoking the beef to warm it. Brilliant! Love your channel I've learned a lot! If I ever get a chance to go to Ohio I would love to swing by your store!
I just found your channel... Excellent job, I'm a retired fireman and was the Chef in fire department... I've subscribed to your channel... Thank you for sharing.... Bob Cooney Salt Lake City Utah
Brine your own corned beef? You will never want atore bought again. Thats a promise. But i stead smoke it and make pastrami as well. Simply amazing. Even from choice brisket. Incomperable.
Nice. That is the same list of spices I use with the exception that I add juniper berries as well. The celery powder is a substitute for pink curing salt, does the same job, with the same chemicals. They simply come from the celery. I make the brine hot, let it cool, and then immerse the brisket for two weeks. Refrigerate it, turning it very couple of days. After cooking it, the best dish is the hash. There's a restaurant on US 395 in Bishop, Jack's, whose menu tells you that if you like corned beef from a can you won't like theirs, because it made in house.
Hey GRUBDUDE! Awesome suggestion -- we'll compile this with the rest so we'd have more ideas about what to cover next. 😊 In the meantime, have you seen our Beef Tri-trip video here? ua-cam.com/video/D_f6MnmGYEU/v-deo.html Totally mouth- watering. 🤤
My research tells Me that corned beef is bOiled and pastrami is smoked (with a rub). They are both brined. Which led me to brine two flats for a week, smoke one with a rub for pastrami and boil the other with veggies. So this recipe confuses me. Am I wrong?
WOW 😳 THAT looks amazing!! Yes, more carcass to table videos would be awesome!! Just as good or better than any cooking show on that food channel on the boob-tube!! Brothers gettin' it done is a good thing! 👍👍
Beautifully done. I think that a lot of newbs are confusing the 1lb. of "sea salt" for a 1 lb. of iodised table salt. Don't use table salt for brine! Ever!! Our man here made CB&C just right.
What a fantastic video you put together. Excellent information on "how to". In my book this video ranks right up there with the "how to" on making your own bacon.👍
During the 60s/70s this meal, among others was a staple in New Zealand. Corned beef came tied in a roll. Second round was even better!! Love your channel.
Yo bearded badasses!!! I have some questions about the corned beef, I’d like to do a whole brisket, any concerns?? That being said I wanted to brine it for a few days, no injection no over night, so what would be the measurements of salt & celery per pound of meat that y’all would suggest?? Thanks in advance!!
yeah, so don't use celery powder. use curing salt or Prague powder #1, celery has natural nitrites but if you want to be sure of not growing botulism and also not poisoning your fam an friends with over nitrite use the usda approved curing salt in the recommended amounts. amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/
A crock pot also does a great job with corned beef. Just put the pre brined brisket and the spices into the crock pot with NO water and cook it. When the meat is tender it is done. david
@@RockDog645 That is true but traditionally , corned beef is not smoked, but steamed or boiled. Pastrami uses mostly the same spices and curing methods but is smoked. Montreal smoked meat is identical to pastrami.
@@tenorman yeah in this case its more a smoked corned beef since it was more cold smoked.. then added to the brine again. pastrami is cured then desalinated the coated in at least black pepper and coriander and smoked to completion. The thing you need to really look at is these guys should know that corned beef is not a real IRISH st.patricks day food. youd be making a lamb stew. and also pastrami was brought to america from ROMANIAN JEWS to NEW YORK which is why new york is full of Delicatesians that sell corned beef and pastrami like katz deli
My Grandmother came from County Cork in Ireland. I forget the town. She came to the U.S. when she was 12 years old. She loves Corned Beef Brisket, but said that her family would make lamb stew and blood sausage for Saint Patrick’s Day.
Me being from Nebraska just a few tips on how we do them: use marble rye, thin sliced meat, good sauerkraut and GOOD swiss cheese. Always toast them. Some like them slathered in russian dressing, I don't mind it that way but I prefer a well made one without.
I want to tell you that the corned beef you fixed looked delicious and I know it was, I had not ate breakfast and I would have loved to eat some of your corned beef.
I love the channel guys. Just placed my first order of seasoning and sauce. Keep up the great job gentlemen. I appreciate you guys sharing your talents with us.
As a half Irish Woman I respect everyone's right to cook how they please and eat what they please....however....when you failed to let that meat REST for at least 20 mins before you sliced into it....I felt like you were slicing through my Heart!🙏😢
My Mother made corned beef and cabbage with small potatoes and carrots every St.Paddy's day while I was a kid. After leaving home I depended on Irish pubs for my fix and look forward every year to this, the best of meals! Slainte!
My dad was a pro chef and butcher for over 60 yeats. I've spent many hours watching him process meet. I have to say, your processing area is one of the cleanest and most sanitary processing areas I've ever seen! You're butchering skills are meticulous, like my dad. From ethical harvesting of your farm-raised animals to the care you take in the butchering process to preparing the food for the table is the way our food is supposed to be prepared-with respect and dignity the animals are deserving of. Bravo!
Thank you very much.
Your not you’re!
@@MarylynAdams You forgot the comma!
When it comes to meat, your the go to guys! You have forgot more meat tricks, than most people could ever hope to know! A pleasure to watch you guys demonstrate your ART!
My wife and I take a London broil roast and pressure cook it using the same veggies you use, but this is the first time I have ever seen corned beef being made, and this cook that you did takes things to a whole new level. I just had dinner a bit ago, but my mouth watered watching this entire process.
I have got to try this myself, only I have to leave out the cinnamon and go with allspice because my wife is allergic to cinnamon.
When Seth lifted the lid off the pot to reveal the brisket in its brine to next add the veggies, I swear I could smell that steaming broth and corned beef thru my flatscreen.. I almost got in my truck to go to my local meat dept just then. I gotta give a shout out to the camerawork, good close ups and panning motions.. keeps the viewer up close and personal to each step that the Bros. are covering.. This is one of my fave episodes now.
highwired Glad you liked it and thanks for watching!
highwired 2020/03/28 i.m butcher you good
Drinking game: Take a shot every time Seth says “At this point”.
I love corned beef and that brisket looks incredible. Needs a white cheese sauce though. Damn.
How can anyone give this presentation a thumbs down? Thank you for a great segment .
Vegetarians
I live in Ohio, and i have to come see you guy's, I've bought the knives and seasonings, and now all I need is to come down and buy the meat. Thanks for the videos.They are definitely helpful for a beginner like myself.
I knew the brisket was from that region, but never have I been more enlightened by exactly where the brisket is until just now. 2:24
Love watching you guys! You all are all around artisans, you grow, hunt, butcher, cook, cure, stuff, etc. Very impressive and educational. Keep on keeping on guys!
Mike Dulcan Thanks Mike!
That family day with Deer Dogs with the kids and family...they good ole Boys. With heart... they explain everything
I can see how much effort you guys put into your content. Even the description must have taken hours to put together. Can't thank you guys enough for teaching us how to do this! I would love to see you guys collab with DMFD!
You guys are a wealth of butchering and meat preparation knowledge! I've never seen anything like it. I hope you are paid well.
Just happy to share our knowledge to the community! 😉
My only complaint is that you guys always make me HUNGRY.
Seriously though.
Your videos are getting me through some very tough times. Right now for instance, I'm laying in the hospital suffering from a crohn's disease flare up. The hospital has me under a full liquid diet and I'm using this video to choke down my cream of wheat by fantizing that I'm eating that lovely corned beef you're making. Plus your awesome knife skills are very soothing and takes my mind away from the pain of my inflamed intestines. Your soothing knowledgeable voice also relaxes my anxiety. I just want to thank my God for you, your brother, and your entire family. You guys are truly a blessing sent from God.
How to butcher an entire cow is my absolute favorite video you guys produce. Very therapeutic content!!!
Again, thank you, and God bless you all!!!
As an irish man leaving in Ireland you did beautiful great job
Wow, thank you!
Awedome Video, Guys!! That's right, Be proud of your heritage! I'm chinese, and I LOVE Corned Beef Brisket! God Bless America!! 🇺🇸🇮🇪🇺🇸🇮🇪🇺🇸
You men are absolutely the hook. Watch all your videos and i'm hooked. Pure American and you guys make you feel like a neighbor.Thank You!
My mom used to make ‘boiled dinner’ with corned beef and veggies from the garden… I couldn’t get enough of it!!!
Once again it's great to see real pros doing their thing. You guys are the "John Force" of meats.
Thank you so much!
John Force and Chip Foose.
Just got my corn beef,cabbage,carrots and potatoes on in 2 slow cookers. Got the corn beef fresh from a local butcher. Thank you bearded butchers for putting these great videos out specially during this pandemic
How did it turn out? Mine was way way too salty.
How beautiful people are you guys, God bless you and your family.
Bless your family too!
That looks so natural. It smells so good, I can taste it from the other side of the planet.
I don't own a Treager but I did make my version of Corned Beef and Cabbage using canned corned beef, cabbage, potatoes, carrots and onions and spices yesterday and not a morsel was left. Love your recipe and the kilts!!
These guys are awesome! I grew up in Ohio in Holmes County...AKA in Amish country lol. I definitely miss home especially during turkey and deer seasons. BUT I DO NOT miss the ice and snow!!!!!! Keep being awesome guys!
Thanks Zach!
You know ur a carnivore when you start drooling at the sight of the finished brisket ughhh that looks delicious
No human is a carnivore.
BeardedDanishViking not true
I start drooling when they start cutting the carcasses...
Hi 7
Michelle
That's awesome guys. I've never smoked beef after a corning brine here in Australia. I reckon that would give another awesome element of taste to it. Love corned Beef with a cheese sauce or bechamel sauce and of course potatoes, cabbage, carrots, and cauliflower. Also Love corned beef on a sandwich with a nice hot english mustard or even horseradish... YUM
Sounds real good, but I would have to skip the horseradish because I'm allergic to it.
Corned beef on rye is hard to beat
That was nothing short of pure unadulterated AWESOMENESS! 💪😎
I also cut meat for 10 years or so, "I'm a meat cutter, I'm not a vegetable cutter" 🤣 exactly what I used to say if I needed vegetables for something. I'm also not a chef or a pro cook, although I do cook a lot, but had never made corned beef start to finish and now I know how. I don't cut anymore, but I'm still learning, thank you bearded butchers.
Love these video, can't seem to get enough. Being a moose hunter living in Newfoundland all your videos, that I have watched so far, have been a great help and full of information and great ideas. Can't wait to try some of them with some Moose or even some store bought beef. Keep the videos coming.
The one downside to these video is I wish I had a lot more money because those grills look sweet but I will have to continue to live vicariously through the videos. And NO you guys don't talk to much. The more information the better.
We appreciate that, Darthyen! Let us know how your Moose grills would go. 😊
My Mother in Law is from Ireland my Wife is first generation American. She does corned beef and cabbage but she boils it all together on the stove, guess that’s the Irish way which how she does it is Delicious!
You had me at brisket! I couldn't stop watching and with mouth watering, drooling all over the place I think you nailed it. Thank you again for another great video. Rachel Ray has nothing on you guys.
You made that cut off the carcass look so smooth an easy. A sharp quality knife and Beef at 30 degrees helps but that looked effortless.
I love that even when one of you guys are not in the preparation portion of the video, both are always there for the taste test lmao. becoming one of my favorite channels. keep up the great work.
Definitely! It's the best part of the gig! lol
Corned silver side with a 3 cheese sauce with a taste of american mustard and veggies of choice but red potatoe chunks and cabbage are a must
Seth and Scott knock it outta the park every time. Roll on brother
Tried this recipe this weekend. I think next time I'd remove more of the brine water before adding the veg. I removed ½ like you guys did but all the veg are a little too salty. Meat is incredible tho. Ty. Yes I used sea salt, followed exactly
Appreciate the advice, TK!
Awesome video! Your demonstration of the craft through the entire process is a fantastic way for us to understand what you gentlemen are teaching. Keep it up, love your work.
Going to have to do this with my next Brisket! At first with St Patty and Scotland, I was rather dubious. Then checked it...."Although an Apostle of Ireland, St Patrick was actually born in Scotland, in the year 387." Love yer Kilt, Laddie.
You guys are awesome bro every time I watch your episodes I get so freaking hungry!! And everything in my fridge that’s meat-based looks good!!!
I made a corned beef brisket a while back. It was a week-long process, but the results were amazing. I've been thinking abour doing another. Maybe this video will inspire me. 🙂
I've said it before and I'll say it again! "The Saw" type intro NEEDS to be ya'lls intro for all of your posts! Kickass!
Hay brothers love everything about your channel wish I had knives like that in nice and sharp
You got me hooked when I recently watched the beef/buffalo video! I'm sending this video to at least 3 of my relative's and to my Marine Corps. Buddy. And to my Son who recently moved from this Crazy state of Cali. To Texas and he loves it. I'm following him but I like Tennessee for me!
That looks absolutely delicious. I haven't had cornbeef and cabbage in a while.
I'm a vegetarian and I love your videos. Love all the care and respect you put into your food. Can't wait for more videos.
I'M A CARNIVOR! Love the game feed at the Fin and looking to make a trip to Whitefeather butcher shop for some brisket!
Ben cutting up my own wild game.
Deer, elk, turkey etc for 30 years only wish I had half of you knife skills...watching an artist
You guys are amazing. Watching you all inspire me to do as much I can to ensure that I know what was done. I hope that you can recommend a good butcher in North Carolina, Wake County area. Keep up the good work!
I'm 64 years old and have only ever eaten canned corned beef. Shame on me. Smellovision would be great but in the meantime my imagination fills the gap nicely. I could almost smell the goodness from London England. God Bless you and your skills.
What's very interesting is you are only salt-curing the corned beef, which is typically only done within about 50 miles of Boston. What most people think of as corned beef is nitrated cured but metro Boston area, typically Irish folks, prefer the salt cured "grey" corned beef. Its a very small regional specific recipe. Neat to see it used outside of New England.
Bostonian here & you are right!
Lol why do you think that salt brining which would be the correct term for it, is only done within 50 miles of Boston? It’s been done with salt only on many different cuts of meat for centuries all over the world. Boston has absolutely nothing to do with any part of it. Maybe you being from that area you knew a lot of people who just preferred the traditional salt brine but in no way is it a Boston specific method. Still can’t believe I just read that. Also nitrate brines are like 95% salt so even with those methods it’s still a salt brine but the nitrates are what makes the color pop with pink to red colors and prevents botulism is the reason why it’s used commercially
I think you missed the celery powder part, which is nitrate. 😂
You realize there is nitrates in his rub right ? He's just using celery powder
The Irish are the Mexicans of Europe. The Irish an Mexican culture are very similar.
You are the best!! I’ve been looking for this recipe for years, no nitrites!! You era my sirve for this recipe!!
You are so welcome!
Awesome video as usual, love seeing professionals do what they love , you explain everything , which is awesome . Keep up the great videos .
That's a great tip using celery powder in place of pink salt. I'm sure the smoking of the brisket before the brazing added a huge dimension of flavor. 😋
Okay, except for the 'little ' kilt and the war pipe music (neither are Irish), that was awesome. Normally I do corned beef( from the grocery store) and boiled cabbage and mashed potatoes for St. Patrick's day. Coming up to our 200th anniversary in Canada, I'm gonna do it the way you have. Never thought of cooking the veg in the brine. Cool.
It's ok; there's nothing Irish about corned beef, either. In Ireland the dish is made from a "cottage ham" (yes, pork - not beef) and normally kale, not cabbage. Sometimes we mash them together with the potatoes (called colcannon) and lots of butter.
Corned beef is actually Jewish. Irish immigrants adopted it in the new world because beef - railed in from the Midwest in huge quantities in the mid-1800's - was MUCH cheaper than pork, at the time a rich man's meat.
No Irish need apply, and all that, bye.
@@danmoore5803 thanks for the input. It doesn't apply to my people who came to Canada in 1825, long before trains, the midwest, or Jewish neighbours, but it's interesting. Strangely enough there was a family recipe for pickled beef ( corned beef) that only disappeared when my grandmother died. BTW, we don't do colcannon. We like our cabbage and mashed potatoes separate. Have a good day.
love you guys. committed dudes who truly embrace their craft with passion. never lighten up!
Best cooking video I've seen in a while, loved it
My husband and I are Keto carnivores. Got this recipe in my oven right now(cause I dont have a smoker) but I used the same methods other than the smoking. Beyond excited for this.
Hope you enjoy!!
I almost ate my monitor. LOL. Thanks for another great video.
I just watched this and I'm smoking a corned beef now. Something I never thought of is putting the braising liquid in the smoker while smoking the beef to warm it. Brilliant!
Love your channel I've learned a lot! If I ever get a chance to go to Ohio I would love to swing by your store!
I just found your channel... Excellent job, I'm a retired fireman and was the Chef in fire department... I've subscribed to your channel... Thank you for sharing....
Bob Cooney Salt Lake City Utah
Brine your own corned beef? You will never want atore bought again.
Thats a promise.
But i stead smoke it and make pastrami as well. Simply amazing.
Even from choice brisket. Incomperable.
Darn right boys that looks amazing I do enjoy watching keep up the good work
Nice. That is the same list of spices I use with the exception that I add juniper berries as well. The celery powder is a substitute for pink curing salt, does the same job, with the same chemicals. They simply come from the celery. I make the brine hot, let it cool, and then immerse the brisket for two weeks. Refrigerate it, turning it very couple of days. After cooking it, the best dish is the hash. There's a restaurant on US 395 in Bishop, Jack's, whose menu tells you that if you like corned beef from a can you won't like theirs, because it made in house.
I would LOVE to see you guys make a Pastrami, if you haven't already covered that. :D
Hey GRUBDUDE! Awesome suggestion -- we'll compile this with the rest so we'd have more ideas about what to cover next. 😊 In the meantime, have you seen our Beef Tri-trip video here?
ua-cam.com/video/D_f6MnmGYEU/v-deo.html
Totally mouth- watering. 🤤
@@TheBeardedButchers I will now 😬
Agreed. Pastrami peppered beef is the bomb for sandwiches or Pastrami Dip made with a fresh French Roll.
My research tells Me that corned beef is bOiled and pastrami is smoked (with a rub). They are both brined. Which led me to brine two flats for a week, smoke one with a rub for pastrami and boil the other with veggies. So this recipe confuses me. Am I wrong?
I’m gonna surprise my wife with this recipe, next week. You guys are awesome. Thanks for the education!
WOW 😳 THAT looks amazing!! Yes, more carcass to table videos would be awesome!! Just as good or better than any cooking show on that food channel on the boob-tube!! Brothers gettin' it done is a good thing! 👍👍
I`m used to sheep and cabbage, but this looks a smidge better, just because I like beef better. Thank you for presenting this :)
When you do cabbage or lettuce slam the thing down on the cutting board with the core facing down. Core pops right out, less waste. Love your videos!
Thanks for the tip!
Wow, good thing to know, makes sense! First time I ever heard of that. Thanks!
Y'all should prep and cook a Prim Rib for the Xmas holidays!!!
Yes
Worked in a butcher shop when I was a kid. Your videos bring back memories. Thanks from a new subscriber
Awesome! Thank you, Johnny!
Thank you. I always wondered why it was called corned beef . I honestly thought it was something to do with corn lol. Again thanks for clarifying
Beautifully done. I think that a lot of newbs are confusing the 1lb. of "sea salt" for a 1 lb. of iodised table salt. Don't use table salt for brine! Ever!! Our man here made CB&C just right.
I even start squaring my bologna because of you guys!! Lol 😂
lol
Robert mansour Haha 😂
me too
OK, this made me literally laugh out loud.
if your bologna was supposed to be square ?????, god wouldnt have made are hands round lol
Labor intensive effort of LOVE! You guys are the epitome of Pros!
A feast fit for kings! Happy St. Patty's Day!
Why in the world did I watch this at lunchtime???? I just bought the 4 pack of spices and can't wait to try them...Great videos Thanks...
Man, to be able to just go cut yourself a brisket! Where did my life go wrong? Lol love your channel!!
That beef is wonderful with a little French's yellow mustard on it with some good old fashioned dill pickles.
Can you send me information on where I can get a roasting pan like the one you used. Great video
im a butcher in ireland this is new to me, in ireland we have bacon and cabbage for paddys day
Wow, so lucky! Hope you enjoy your Wagyu! Happy Father's day!
My goodness that looks outstanding!!
Can you home deliver to Australia?
What a fantastic video you put together. Excellent information on "how to". In my book this video ranks right up there with the "how to" on making your own bacon.👍
Dang that's looks like some damn good eating right there. Thank you for the start to finish great video guys 😁👍
During the 60s/70s this meal, among others was a staple in New Zealand. Corned beef came tied in a roll. Second round was even better!! Love your channel.
I would love to see a video of how you guys started the business and the history behind it
Same, and also a tour inside the shop, when it's filled up and ready for the day.
If you go to their website white feather meats it has a history page telling the story. It would still be cool to hear them tell the story though.
Daniel Delgado We’re in the process of making a history video. Stay tuned!
I am a Bucher and love Watching you guys work, Even helped me pick up my game
Keep up the good job guys !!!
You are making my tastebuds go wild!! So very glad I stumbled across your You Tube site. I have visions of steaks that make my dreams happy.
We're rooting for your dream, Carolyn!
Yo bearded badasses!!! I have some questions about the corned beef, I’d like to do a whole brisket, any concerns?? That being said I wanted to brine it for a few days, no injection no over night, so what would be the measurements of salt & celery per pound of meat that y’all would suggest?? Thanks in advance!!
yeah, so don't use celery powder. use curing salt or Prague powder #1, celery has natural nitrites but if you want to be sure of not growing botulism and also not poisoning your fam an friends with over nitrite use the usda approved curing salt in the recommended amounts. amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/
tube scott rea corned beef for a longer cure.its awsome
A crock pot also does a great job with corned beef. Just put the pre brined brisket and the spices into the crock pot with NO water and cook it. When the meat is tender it is done.
david
Exactly!
That looks sooo good.
Yes, we have a Traeger and I will definitely try this method. This looks sooooo fantastic. Thank you for the wonderful detailed video!
I'm 58 years old and never had smoked corned beef. I thought that was called pastrami.
Not sure, but I'll try it some day.
Pastrami and corn beef are different to each other , both great
Traditionally for pastrami, you need to add a black pepper and coriander rub before smoking
@@RockDog645 That is true but traditionally , corned beef is not smoked, but steamed or boiled. Pastrami uses mostly the same spices and curing methods but is smoked. Montreal smoked meat is identical to pastrami.
Gary Sampson that was my thought.
@@tenorman yeah in this case its more a smoked corned beef since it was more cold smoked.. then added to the brine again. pastrami is cured then desalinated the coated in at least black pepper and coriander and smoked to completion. The thing you need to really look at is these guys should know that corned beef is not a real IRISH st.patricks day food. youd be making a lamb stew. and also pastrami was brought to america from ROMANIAN JEWS to NEW YORK which is why new york is full of Delicatesians that sell corned beef and pastrami like katz deli
My Grandmother came from County Cork in Ireland. I forget the town. She came to the U.S. when she was 12 years old. She loves Corned Beef Brisket, but said that her family would make lamb stew and blood sausage for Saint Patrick’s Day.
Yes indeed
I for one love these type of posts so keep them coming
You lads know how to do a good St. Patrick’s Day meal. Guess the luck o’ the Irish was with ya.
I want to try this just so I can make good quality corned beef for Rubens.
Me being from Nebraska just a few tips on how we do them: use marble rye, thin sliced meat, good sauerkraut and GOOD swiss cheese. Always toast them. Some like them slathered in russian dressing, I don't mind it that way but I prefer a well made one without.
Im with ya man thats my favourite sandwich.
I want to tell you that the corned beef you fixed looked delicious and I know it was, I had not ate breakfast and I would have loved to eat some of your corned beef.
Love this thank you for your post
I love the channel guys. Just placed my first order of seasoning and sauce. Keep up the great job gentlemen. I appreciate you guys sharing your talents with us.
ruben martinez Thank you!
Forget "smellavision", I want "tasteavision"! Oh, that looks SOOOOOOOOO good!
We want "taste-o-vision" too! 😂 And yeah, it looked AND tasted really good 😋
Learnt alot from you guys .
Thank you so much for all your fantastic videos.
Love the way you use your 6" for everything. You are the real BUTCHER.
As a half Irish Woman I respect everyone's right to cook how they please and eat what they please....however....when you failed to let that meat REST for at least 20 mins before you sliced into it....I felt like you were slicing through my Heart!🙏😢
It's a crime, I know.
@@TheBeardedButchers Ah... da boo boo.
@@jaytomson7052 Yup.
Man I'm hungry !... Thanks for showing how to make, wonderfully...