How to Make Corned Beef and Cabbage | From Field to Table | The Bearded Butchers
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- Опубліковано 15 бер 2020
- Just in time for St Patrick's Day - How to make Corned Beef at home in your own kitchen!
A lot of customers ask us what is corned beef? In this video we'll show you exactly what is corned beef made of!
There's so much in this video that we don't even know where to start! That said, we'll start from the very beginning. Stay tuned, when you're done watching you'll be able to take a brisket from the side of beef to the smoker, to the table.
Part 1: How to make corned beef at home
Part 2: 12:20 skip ahead and see how to cook corned beef brisket
Everything you'll need for prepping your corned beef at home:
The 9 ingredients for the brine:
✔️ 1 gallon of water in a roasting pan
✔️ 1 lb of sea salt (we used more salt since this is an overnight brine)
✔️ 1 oz of celery powder (sea salt and celery powder are the corned beef curing agents) bit.ly/3rkD4OG
✔️ 2 tbsp mustard seed
✔️ 2 tbsp black peppercorn (can be ground, but we leave it whole)
✔️ 1 tbsp ground ginger
✔️ 2 tbsp allspice (can be ground, but we leave it whole)
✔️ 2 crushed cinnamon sticks
✔️ 8 -10 bay leaves
Our favorite vegetables:
✔️ Red and green cabbage
✔️ Whole baby carrots
✔️ Fresh dill
✔️ Red potatoes
✔️ A couple of chunks of butter (butter is a vegetable, right?)
Here's how you cook the corned beef and cabbage on St Patty's Day:
1️⃣ Put only the brisket on the pellet smoker (grillagrills.pxf.io/6bZL0K) at 185 F for 2 hours
2️⃣ After 2 hours, crank the temperature up to 350 F and place the brine in the solution
3️⃣ Smoke the corned beef brisket for about 3 hours at 350 F in the brine solution
4️⃣ When the meat is about 200 F internal temperature, or fork tender, add the vegetables and smoke for another 45 minutes (🧤 bit.ly/3UKYItW Seth's Heat and Cut Resistant Gloves🧤 the metal roasting pan is hot! Use our cut and heat resistant gloves to handle the hot pan)
🔥 Want a Traeger? Check them out here: traeger.uym8.net/3KrxX
🔪 amzn.to/3qu8mUv Here's the plastic cutting board Seth mentioned. It's the best cutting board for this process
💉 amzn.to/3D9L3Tl Meat injector for the brine
🕸️ amzn.to/3qxw8iz Ham net or cheesecloth to strain the brine and save the ingredients
🔪 bit.ly/3zTaA3b - Here's the link for all of Seth's cutlery
🧂 bit.ly/3o9BqS7 - Don't forget our famous Bearded Butcher Blend seasoning!
▶️ • How to Butcher a Cow |... Our entire beef breakdown video
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Index:
1:28 - It's all about the brisket! Follow along and cut your own from a side of beef
4:05 - Step 2, trim the beef brisket. Save all the trimmings for ground beef
6:59 - The brisket flat is trimmed, time to make the brine
9:04 - The brine is ready, let's inject the meat
12:20 - Part 2 - How to prepare your corned beef! Remember to add the spice bouquet back to the brine to continue to get all of those wonderful flavors
15:26 - Set the brisket aside and prep the veggies
17:27 - Shortcut to how to cook corned beef and cabbage!
17:58 - Seth smokes the brisket and vegetables
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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!
How can anyone give this presentation a thumbs down? Thank you for a great segment .
Vegetarians
How beautiful people are you guys, God bless you and your family.
Bless your family too!
As an irish man leaving in Ireland you did beautiful great job
Wow, thank you!
I almost ate my monitor. LOL. Thanks for another great video.
Did anyone else freak out when he started opening packages of carrots and dill? LoL My little bird brain just realized these folks don't have to grow EVERYTHING they eat! LoL 😆😆😆
Continued Blessings to all the Perkins Family and their beautiful animals. 💖
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.
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!!!
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.
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 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.
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!
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.
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.
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.
Corned beef might be my favorite meat.
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!
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
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 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.
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
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
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
All the items used in the brine are the usual combination in any indian cooking (gravy). Every item used has both medicinal and flavour value.
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!
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.
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
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
Seth and Scott knock it outta the park every time. Roll on brother
That was nothing short of pure unadulterated AWESOMENESS! 💪😎
YEESSSS Bagpipes, gotta love em!!!
You know it! 😀
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.
That looks so natural. It smells so good, I can taste it from the other side of the planet.
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. 😊
WOW!! That's one helluva meal.
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.👍
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.
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!!
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.
You lads know how to do a good St. Patrick’s Day meal. Guess the luck o’ the Irish was with ya.
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
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!
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.
Found my new way to do corned beef & cabbage
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.
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.
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 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.
Best cooking video I've seen in a while, loved it
Awesome video as usual, love seeing professionals do what they love , you explain everything , which is awesome . Keep up the great videos .
I can't believe you used your boning knife on those veggies. Thanks for the video, looks delicious.
Man I'm hungry !... Thanks for showing how to make, wonderfully...
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!
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
We are Irish and we would love to share this with out neighbors. Thank you Sir. NEAL Lee APOLLO BEACH FLORIDA
Love it!!!! From field to table!!! Very informative videos. 👍👍❤️❤️❤️
Man, to be able to just go cut yourself a brisket! Where did my life go wrong? Lol love your channel!!
That looks absolutely delicious. I haven't had cornbeef and cabbage in a while.
The point I called the deckle my whiskery friend brisket deckle cheers from tasmania
Man that's some good eating right there now..wooo
A feast fit for kings! Happy St. Patty's Day!
Can you send me information on where I can get a roasting pan like the one you used. Great video
Awedome Video, Guys!! That's right, Be proud of your heritage! I'm chinese, and I LOVE Corned Beef Brisket! God Bless America!! 🇺🇸🇮🇪🇺🇸🇮🇪🇺🇸
I could only dream to have a bite of your corned beef brisket !🥰🥰🥰😋😋😋 I can't make it at my house, because I am a one man family ! I try to go to an Irish bar down the street, and hope he has enough to make me a plate for some money !!! It is so darn good that you have me drooling already !!! Great video to show the whole process from the cow to the plate ! I like topping off my corned beef with some real horse radish !!! YUM !
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!!!
Darn right boys that looks amazing I do enjoy watching keep up the good work
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!
I have always been afraid to make this. Now I will make this tomorrow.
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!
Keep up the good job guys !!!
Labor intensive effort of LOVE! You guys are the epitome of Pros!
Thank you for keeping America Great!
I'M A CARNIVOR! Love the game feed at the Fin and looking to make a trip to Whitefeather butcher shop for some brisket!
That looks sooo good.
I love these guys! I'm going to have to visit their shop, I'm next door in IN.
The Only part I don't like is not being there in person! YUM!!
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!
Love this thank you for your post
When I get to visit the USA, I'm definitely giving you guys a visit.
You can never have too many veggies - put them ALL in !!!
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
Y'all should prep and cook a Prim Rib for the Xmas holidays!!!
Yes
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 beef is wonderful with a little French's yellow mustard on it with some good old fashioned dill pickles.
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'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
Fantastic video..!
Yes, we have a Traeger and I will definitely try this method. This looks sooooo fantastic. Thank you for the wonderful detailed video!
Dang that's looks like some damn good eating right there. Thank you for the start to finish great video guys 😁👍
My goodness that looks outstanding!!
Can you home deliver to Australia?
now! that's how ya grocery shop!
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. 😋
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
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
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!
Looks amazing. I love corned beef and cabage.
I`m used to sheep and cabbage, but this looks a smidge better, just because I like beef better. Thank you for presenting this :)
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.
New favorite channel!
Right on! Welcome!
Love the video. Thank you for sharing during these difficult times we are facing.