Pressure cooker, bar none. I've done side-by-sides with other methods, and there's no appreciable difference in flavor, texture, or overall quality. There is, however, a significant difference in time and likely a significant savings in energy consumption for the pressure cooker method. It's also nice that the pot you cook it in you can just slap a silicone lid on and put it in the fridge. The pressure cooker also does a marvelous job of rendering fat, which is good news if you plan to use it to cook your hash in or make "corned beef gravy" and biscuits.
I buy the biggest corned beef available or 2 smaller ones , never ever trim the fat , point cut is cheaper than a flat , I boil it in all beer , it takes hours and you add the other veggies in order of cooking times , meanwhile I listen to Irish music on UA-cam and drink Irish coffee, Guinness, whiskey and Baileys then it's dinner , use the leftover corned beef to make grilled Reuben sandwiches , happy st Patrick's day everyone
I just fixed corned beef and I did mine in the oven. I added onions with my corned beef while baking. Baked it for about 4 hours then I added cabbage wedges, potatoes and carrots and baked for another hour until my veggies were done!!! Ooooo it was sooo good!!! Shared it with my sister and brother in law. We all enjoyed it ❤
Best way to cook it for us is pressure cooker. My mom passed that on to us 60 years ago and we still do it today. The beef is cooked on med pressure for an hour, then veggies are added for 15 to 20 minutes. at high pressure. Everything comes out tender and never waterlogged.
I had an Irish tenant some years back who put his mother on the reference list of the application form. I called her. She was the most charming woman who had just moved to the US a year before. During our conversation, which drifted far from a reference call, I mentioned how much I loved corned beef and cabbage, the traditional St Patrick's Day meal. She was quiet and, after a moment, said she had never heard of that dish. So it turns out that only the Irish in New York City had this tradition. The Irish in Ireland didn't really know what corned beef was, and it was not related to St. Patrick's Day celebrations there. By the way, her son's name was Patrick. She said he was a good boy, and it turned out that he indeed was!
The history of corned beef is it was an English staple, but it was cheaper to ship the beef to Ireland and have them “corn” it with salt and ship it back. The size of the salt grains were the size of a corn kernel, hence the name. Beef was too expensive for the economically depressed Irish, so it was considered a delicacy when they came to the US and could afford it more easily. My favorite method is giving the brisket a light sear then put it in a crock pot with cabbage, potatoes and fresh pickling spice, submerge in water and put on low for 12 hours.
In countries like NZ, UK and Australia, Silverside isnt brisket but cuts like Round or Topside. A dash of vinegar, some brown sugar and an onion are all you need when cooking it on a stove top or slow cooker.
I've always made mine in a slow cooker with a little water. The brisket on carrots. The carrots absorb a lot of salt and the meat is really tender. Not dry at all
I cook mine in a Pampered Chef Stone Cooker. By braising it in a half bottle of Guinness and covered with foil and all the veggies on top and the other half of Guinness sealed with the lid, and I learned the hard way to be sure of a tight seal or else all the liquid boils away leaving an inedible waste of money. And cook it in the oven at 300 degrees for at least 4 hours. The results are awesome
So as far as amount of loss to brine and fat, it's WAY more than 40%. After I got shamed for "already finishing that corned beef you made 4 days ago" I decided to weigh the brisket post cooking and found that the 3.2# package I bought only produced 14oz of cooked meat, which means you're losing over 70%!!
Braised. Rinse the meat. In my roaster, meat on a rack so it is not touching the bottom of the pan. Use the fluid from the package, seasoning pouch, and water to half way up the side of the meat, do not cover the meat with water. Tightly cover with foil, and place lid. In the oven 275F for 1 hour per pound. I like large carrots and potatoes cooked separately. And the cabbage is FRIED with onions in a cast iron skillet.
I like to let it get close to room temp and then sear it in the cast iron skillet locking in the juices.... Off to the Crock-Pot for 8 hours.... Undefeated. And yes, Guinness it is. This is basically my recipe 👍
I never boil my corned beef. Instead I roast/bake mine in the oven. The flavor is concentrated and not washed out. I finish by glazing with mustard and honey.
@@KFrost-fx7dt mine doesn't get too salty because it pretty much braises and releases much of the salt... the flavor is definitely more richer and concentrated so you don't need much to be satisfied.
I corn the beef myself but I never boil, I braise it. Brush with browning glaze. Sear it in a hot cast iron skillet then braise in a small amount of beef stock tightly sealed for 6 hours at 275 degrees. I cook the veggies separately. Butter braised whole onion, new potatoes, carrots, cabbage and roasted beets. Home made Irish soda bread and Irish butter. Anyone can do it the recipes are all on You Tube. The fourteen people who will be coming will devour it all including the 17 pounds of brisket!
The Corned Beef is not only pumped .... it will cook down significantly .... and all the prepackaged Corned Beef & Cabbage w/ potatoes, carrots celery etc ..... are smaller than ever (the meat for sure) and less veggies as well. You always error on MORE THAN YOU THOUGHT .... can't go wrong.
No, not from a culinary perspective only. Animal fat is good for us. Full stop. All the hype against fat was a pack of wicked lies told to us by people making money selling other things. Again, fat is good for us. Salt is good, too. Again, we have been lied to about almost, if not, everything.
Of course, before you celebrate your Oirish heritage too much, you might remember that corned beef and carrots is an American popularisation, in Ireland bacon and cabbage is/was the authentic thing.
1) buy the biggest, fattiest brisket you can afford. 2) If it is already brined; BRINE IT AGAIN. And go for gold with the flavorings; a simple basic brine is: 1/4 cup table salt, 1/4 cup brown sugar 2 cups water. Add whatever you fancy; bring to boil and simmer for 6 minutes. Strain brine into a non-reactive bowl and let cool to room temp; add two cups cold water and 1 T. cider vinegar. Chill in fridge, pour over brisket to cover and let her fly. Not brined? 2 weeks minimum; brined ones two days. The proportions I gave are easily multiplied to do any size. And remember, folks: these things will shrink more than a dude's junk after an ice bath.
@@morrismonet3554 Sheeeeeeyit, I can'ts visit ya'lls foods places in the USA tah order a foods witout gettin' gawked at likes I's from da inner-city! It happen too!! And da Islam peoples is nuts too. I walk into YOUR shops to purchase bacon too but first I's gots ta know how to speak street-jive too! - Da hell's wrong witchu people there? Imma slap you face wit wet spahetti. Mama Mia!!!
What is your favorite way to prepare corned beef and cabbage?
Pressure cooker, bar none. I've done side-by-sides with other methods, and there's no appreciable difference in flavor, texture, or overall quality. There is, however, a significant difference in time and likely a significant savings in energy consumption for the pressure cooker method.
It's also nice that the pot you cook it in you can just slap a silicone lid on and put it in the fridge.
The pressure cooker also does a marvelous job of rendering fat, which is good news if you plan to use it to cook your hash in or make "corned beef gravy" and biscuits.
@@thechestrockfield yup, pressure cooker for 80 min. You could cut it with a napkin.
I buy the biggest corned beef available or 2 smaller ones , never ever trim the fat , point cut is cheaper than a flat , I boil it in all beer , it takes hours and you add the other veggies in order of cooking times , meanwhile I listen to Irish music on UA-cam and drink Irish coffee, Guinness, whiskey and Baileys then it's dinner , use the leftover corned beef to make grilled Reuben sandwiches , happy st Patrick's day everyone
Thanks for the tip cut. And put on Drop Kick Murphy!
@@ssnydess6787 I've seen them live in utica New York, ass kicking show
I use the leftover juices as a base for minestrone soup. Just add a new crop of veggies and elbow macaroni and you're in business
@@roryschweinfurter4111 I've never done that ,great idea , sounds delicious ,upstate new york
@@phil4208
You really should. And my other idea is mixing
1 tbsp of horse radish with 3 tbsp of yellow mustard to use as a dip with the whole meal
I just fixed corned beef and I did mine in the oven. I added onions with my corned beef while baking. Baked it for about 4 hours then I added cabbage wedges, potatoes and carrots and baked for another hour until my veggies were done!!! Ooooo it was sooo good!!! Shared it with my sister and brother in law. We all enjoyed it ❤
My mom's corned beef and cabbage was always awesome. Tender corned beef and snappy cabbage. She used to pressure cook them together.
Best way to cook it for us is pressure cooker. My mom passed that on to us 60 years ago and we still do it today. The beef is cooked on med pressure for an hour, then veggies are added for 15 to 20 minutes. at high pressure. Everything comes out tender and never waterlogged.
Yep
I had an Irish tenant some years back who put his mother on the reference list of the application form. I called her. She was the most charming woman who had just moved to the US a year before. During our conversation, which drifted far from a reference call, I mentioned how much I loved corned beef and cabbage, the traditional St Patrick's Day meal. She was quiet and, after a moment, said she had never heard of that dish. So it turns out that only the Irish in New York City had this tradition. The Irish in Ireland didn't really know what corned beef was, and it was not related to St. Patrick's Day celebrations there. By the way, her son's name was Patrick. She said he was a good boy, and it turned out that he indeed was!
I cant help but watch when Mashed posts bout Corned Beef or Costco. Keep them coming!
The history of corned beef is it was an English staple, but it was cheaper to ship the beef to Ireland and have them “corn” it with salt and ship it back. The size of the salt grains were the size of a corn kernel, hence the name. Beef was too expensive for the economically depressed Irish, so it was considered a delicacy when they came to the US and could afford it more easily. My favorite method is giving the brisket a light sear then put it in a crock pot with cabbage, potatoes and fresh pickling spice, submerge in water and put on low for 12 hours.
I use the point and I bake it on low and it turns out amazing everytime....never boil it. Corned beef is my absolute favorite
M
K99
In countries like NZ, UK and Australia, Silverside isnt brisket but cuts like Round or Topside. A dash of vinegar, some brown sugar and an onion are all you need when cooking it on a stove top or slow cooker.
I've always made mine in a slow cooker with a little water. The brisket on carrots. The carrots absorb a lot of salt and the meat is really tender. Not dry at all
This is a great video! I love the tips and lawd knows, many of us NEED THESE for Corned Beef. Thank you!
We don't hear enough about corned beef.
I cook mine in a Pampered Chef Stone Cooker. By braising it in a half bottle of Guinness and covered with foil and all the veggies on top and the other half of Guinness sealed with the lid, and I learned the hard way to be sure of a tight seal or else all the liquid boils away leaving an inedible waste of money. And cook it in the oven at 300 degrees for at least 4 hours. The results are awesome
I ruined mine one year using Guinness. I LOVE Guinness 2:14 but not for this. It darkened the veg and tasted odd.
@@scarletibis3158
Mine was a complete success on Saturday night. The whole family said it was the best. Corn Beef & Cabbage they ever tasted.
So as far as amount of loss to brine and fat, it's WAY more than 40%.
After I got shamed for "already finishing that corned beef you made 4 days ago" I decided to weigh the brisket post cooking and found that the 3.2# package I bought only produced 14oz of cooked meat, which means you're losing over 70%!!
WOW
I can finish that off in 2 days, easy, by myself.
Nice, but I would have liked to hear about which of the two brisket cuts were the best?
I was asking the same question. And then I found this video
I've always found that the flat is the best cut.
I only go for the point with lots of fat. Baked in the oven covered in foil is amazing And juicy
Point cut
Cook the meat in a slow cooker and drink beer while waiting
Braised. Rinse the meat. In my roaster, meat on a rack so it is not touching the bottom of the pan. Use the fluid from the package, seasoning pouch, and water to half way up the side of the meat, do not cover the meat with water. Tightly cover with foil, and place lid. In the oven 275F for 1 hour per pound. I like large carrots and potatoes cooked separately. And the cabbage is FRIED with onions in a cast iron skillet.
I pressure cook mine. So good and tender.
I like to let it get close to room temp and then sear it in the cast iron skillet locking in the juices.... Off to the Crock-Pot for 8 hours.... Undefeated. And yes, Guinness it is. This is basically my recipe 👍
Enough about the fat...fat is needed for flavor and your good health..period..
slow cooker.. Guinness, corned beef. carrots and onions.. cook the cabbage and potatoes separately
I never boil my corned beef. Instead I roast/bake mine in the oven. The flavor is concentrated and not washed out. I finish by glazing with mustard and honey.
Covered or not?
Also crock pot is good.
Too salty.
I cover with tin foil.
@@KFrost-fx7dt mine doesn't get too salty because it pretty much braises and releases much of the salt... the flavor is definitely more richer and concentrated so you don't need much to be satisfied.
I use canned corn beef.. Ox n Palm Brand from Australia!! Rated best tasting! It's easy to fix with cabbage, red potatoes and baby carrots..🥰😋👍
Too much non informative verbiage. Just wanted basic info to help me prepare a good corned beef meal. Will have to look at other sites! 👎👎👎
😂
I make my own home cured corned beef with a raw packer brisket.
The biggest mistake is thinking they are making a real Irish meal.🤣🤣🤣🤣
I corn the beef myself but I never boil, I braise it. Brush with browning glaze. Sear it in a hot cast iron skillet then braise in a small amount of beef stock tightly sealed for 6 hours at 275 degrees. I cook the veggies separately. Butter braised whole onion, new potatoes, carrots, cabbage and roasted beets. Home made Irish soda bread and Irish butter. Anyone can do it the recipes are all on You Tube. The fourteen people who will be coming will devour it all including the 17 pounds of brisket!
I smoke mine for an hour, then into the pool . Low and slow simmer at least 2 hrs
I make corned beef for Thanksgiving dinner.
“Just trim the fat before serving.”Thanks, Becky.
I wrap my brisket and veggies in foil and bake it in the oven in a roasting pan turns out perfectly
Yep
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜
Thank you for posting such an interesting and entertaining video! Appreciate it and hopefully my family will too 😂
The Corned Beef is not only pumped .... it will cook down significantly .... and all the prepackaged Corned Beef & Cabbage w/ potatoes, carrots celery etc ..... are smaller than ever (the meat for sure) and less veggies as well. You always error on MORE THAN YOU THOUGHT .... can't go wrong.
No, not from a culinary perspective only. Animal fat is good for us. Full stop. All the hype against fat was a pack of wicked lies told to us by people making money selling other things. Again, fat is good for us.
Salt is good, too. Again, we have been lied to about almost, if not, everything.
Of course, before you celebrate your Oirish heritage too much, you might remember that corned beef and carrots is an American popularisation, in Ireland bacon and cabbage is/was the authentic thing.
Wrap it in foil and bake. It cooks in its own juices. Just put the veggies around it. MMM MMM MMM MMM 😋
01:39 ...where is this heaven on Earth?
Fat is flavor
She sounds really excited about corned beef lol
Making it in the first place.
You forgot the onions
Actually, I've never used onions.
👍😎
1) buy the biggest, fattiest brisket you can afford. 2) If it is already brined; BRINE IT AGAIN. And go for gold with the flavorings; a simple basic brine is: 1/4 cup table salt, 1/4 cup brown sugar 2 cups water. Add whatever you fancy; bring to boil and simmer for 6 minutes. Strain brine into a non-reactive bowl and let cool to room temp; add two cups cold water and 1 T. cider vinegar. Chill in fridge, pour over brisket to cover and let her fly. Not brined? 2 weeks minimum; brined ones two days. The proportions I gave are easily multiplied to do any size. And remember, folks: these things will shrink more than a dude's junk after an ice bath.
light a match/candle after :P
Mmmmmm!! Great video!!
I can never get it tender
Simmer covered for 3 hours. Simmer, don't boil.
LOW heat...
Never boil...
Bidenomics= highest price for coned beef yet!
Another corned beef video...
Too long and rambling
Can't eat it anymore.....the CBeef is just way too salty.....crazy amount of sodium in it.
Try soaking it overnight, and then cooking in large amount of fresh water. It helps alot.
@@morrismonet3554 Sheeeeeeyit, I can'ts visit ya'lls foods places in the USA tah order a foods witout gettin' gawked at likes I's from da inner-city! It happen too!! And da Islam peoples is nuts too. I walk into YOUR shops to purchase bacon too but first I's gots ta know how to speak street-jive too! - Da hell's wrong witchu people there? Imma slap you face wit wet spahetti. Mama Mia!!!
Corned beef or ham and cabbage are to be cooked in a slow cooker/Crock Pot
People have been cooking delicious briskets long before slow cookers. 🤦♀️
For convenience, yes. But a Dutch Oven is traditionally the pot used.