Wow Billy! Love this, wish I’d found you sooner, I’d have been way more confident. But thank goodness, I see that I’ve done it pretty right the past two years :) I was super picky abt my corned beef brand previously (a couple terrible duds found their way in before that) but once I did my own brine in ‘23, those days were over. 1,000% better-tasting. Our fave meal of the whole year. That said, I went way way overboard this yr and bought the smallest Costco brisket: 15 lbs! Got down to 14 after slicing much of the fat off. Cut the point off & brined in two turkey-sized ziploc bags. I tripled the brine recipe, but it was way more than I needed for those bags. (Also one leaked, use a tray!) Finally cooked in 2 (or was it 3?) large pots, omg. Absolute chaos re-sizing the brine recipe, then looking for pots in the garage, finally cut the point in two. However, we fed 10 people the first day with the point pieces, with take home for everyone and had the whole flat left over. Cut that in half & froze it. Made Reubens with one later (after recooking in the oven with a little water for two hours… Not sure why the flats didn’t cook as fast as the thick end??) and have one piece left in the freezer, my husband is dying for hash so coming soon. The pink brining salt is very important! Note it is not edible!! Do not use as salt ever, just in the brine!! I bought pickling spice & the salt at our local spice shop, easy to find online if you plan ahead. Our place is great & does mail order: Oaktown Spice Shop. There are others, obvs. So hopefully y’all try this, so very worth it, if you don’t lose yr mind in the process 😉 I said never again both for the brining and cooking days… it was rough! Otoh, it was SO GOOD. I may go crazy again next yr after I forget the agony. 😂 Don’t forget the horseradish!
As a kid, my mom used to serve the ground mustard for the corned beef, horseradish sauce for the potatoes and red wine vinegar with the cabbage. I’ve been doing it that way ever since.
Yes!... Good video... I do the corned beef in a slow cooker... When done, I take several cups of the cooking water and place in a vegetable steamer... Do the potatoes, carrots and cabbage there in a few minutes... Seems to work... Kind of a shortcut... Imparts the veg with the flavor of the meat and spices... Enjoy!...
I’m on day 6 of brining my brisket. I separated the flat from the point. I plan to use my turkey fryer setup to boil the corned beef. Thanks for the video. Big St Patty’s Day party at our place!
fixing the point cut today for some friends/neighbors. My dad was Irish, so I feel need to do this. I didn't brine myself, did this at last couple days. I'm going to braise with some Colorado Blue moon beer - where I'm from (plus my dad was born in Denver, so sue me! No Guiness in house) I will try this recipe for brining at home maybe next year.
Thanks for sharing so much GREAT detail in this recipe. Cannot wait to try it. ALSO I've fallen in love that big, tough, beastly metal pot of yours. Please tell us more about that pot; What is it? Where did it come from? Who made it? What is it made of? Can I please ask your pot out on a date!? Im reluctant to ask if I can buy it from you ...but would you sell it to me?! 🤪
I like to just use salt for the brine with no spices at all then sou vide cooking it. Then you have the beefy flavour(salt beef) that's ready for different flavours depending on what you want to do with it.
I find that if you leave the core in the cabbage, the wedges stay together for individual servings. When I removed the core, the wedges just fell apart during cooking. You can always cut to core out on your plate.
Ooooh, you had me at “Corned beef!” Billy Boy, I have three diabetics! Is the sugar a “must” for this brine? I don’t do artificial sweeteners (factory cr@p) so would it change it too much to completely omit the sugar? There’s going to be plenty of leftovers, will you be sharing any recipes for that? Fantastic video, Billy. Thank You, Mwah!x
You don’t have to add sugar but you’ll definitely lose balance of flavor and it will push to being over salty. There are no leftovers at all hah. I do have a great recipe for corned beef hash that you can check out.
Wow Billy! Love this, wish I’d found you sooner, I’d have been way more confident. But thank goodness, I see that I’ve done it pretty right the past two years :) I was super picky abt my corned beef brand previously (a couple terrible duds found their way in before that) but once I did my own brine in ‘23, those days were over. 1,000% better-tasting. Our fave meal of the whole year.
That said, I went way way overboard this yr and bought the smallest Costco brisket: 15 lbs! Got down to 14 after slicing much of the fat off. Cut the point off & brined in two turkey-sized ziploc bags. I tripled the brine recipe, but it was way more than I needed for those bags. (Also one leaked, use a tray!) Finally cooked in 2 (or was it 3?) large pots, omg. Absolute chaos re-sizing the brine recipe, then looking for pots in the garage, finally cut the point in two. However, we fed 10 people the first day with the point pieces, with take home for everyone and had the whole flat left over. Cut that in half & froze it. Made Reubens with one later (after recooking in the oven with a little water for two hours… Not sure why the flats didn’t cook as fast as the thick end??) and have one piece left in the freezer, my husband is dying for hash so coming soon.
The pink brining salt is very important! Note it is not edible!! Do not use as salt ever, just in the brine!! I bought pickling spice & the salt at our local spice shop, easy to find online if you plan ahead. Our place is great & does mail order: Oaktown Spice Shop. There are others, obvs.
So hopefully y’all try this, so very worth it, if you don’t lose yr mind in the process 😉
I said never again both for the brining and cooking days… it was rough! Otoh, it was SO GOOD. I may go crazy again next yr after I forget the agony. 😂
Don’t forget the horseradish!
As a kid, my mom used to serve the ground mustard for the corned beef, horseradish sauce for the potatoes and red wine vinegar with the cabbage. I’ve been doing it that way ever since.
Yes!... Good video... I do the corned beef in a slow cooker... When done, I take several cups of the cooking water and place in a vegetable steamer... Do the potatoes, carrots and cabbage there in a few minutes... Seems to work... Kind of a shortcut... Imparts the veg with the flavor of the meat and spices... Enjoy!...
Whatever works is all that matters 😊
Corned beef is one of the few foods that I fell in love with in US. Glad to know that you can actually make it yourself.
I did this once. The pink salt is still at the ready for next time, but my biggest obstacle is fridge space. Your presentation looks great!
Perfect!
I’m on day 6 of brining my brisket. I separated the flat from the point. I plan to use my turkey fryer setup to boil the corned beef. Thanks for the video. Big St Patty’s Day party at our place!
Amazing!
Turkey fryer is what I needed this year! Bought & brined way too much brisket! But it was so yummy. Hope you enjoyers yours too!
i've always loved a corned beef dinner; it's a new england favorite. i wondered how corned beef was made. ty for showing us.
I like your expression after first bite every time😹 thanks for sharing 👍
Hah
I am s big fan of corned beef ! Will give this one a try for sure... it looks amazing
Thanks for watching!
Such an awesome video -. Wonder if you’ve ever had Colcannon potatoes they’re so Irish and great this time of year!
Totally!
fixing the point cut today for some friends/neighbors. My dad was Irish, so I feel need to do this. I didn't brine myself, did this at last couple days. I'm going to braise with some Colorado Blue moon beer - where I'm from (plus my dad was born in Denver, so sue me! No Guiness in house) I will try this recipe for brining at home maybe next year.
You make everything look effortless and delicious.😍 I would luv it if you would do a corned beef hash recipe for leftovers?
Already have it!
You have helped me enjoy cooking even more
WOW !! Thank you.
Donna from England again,you really are superb aren't you and so is your food.
Absolutely love all your tips chef. Thanks so much!
Thank you so kindly!!
That looks delicious!
Many thanks!
Thanks for sharing so much GREAT detail in this recipe. Cannot wait to try it. ALSO I've fallen in love that big, tough, beastly metal pot of yours. Please tell us more about that pot; What is it? Where did it come from? Who made it? What is it made of? Can I please ask your pot out on a date!? Im reluctant to ask if I can buy it from you ...but would you sell it to me?! 🤪
Will using a vacuum bag sealer shorten the time to brine the corned beef?
I like to just use salt for the brine with no spices at all then sou vide cooking it. Then you have the beefy flavour(salt beef) that's ready for different flavours depending on what you want to do with it.
Fantastic
Thank you so kindly!!
You forgot the Parsley Sauce! Happy St Patrick's Day !
Looks fabulous!!
Thanks for watching!
Interesting
Dude you should try Portuguese Cozido
Love your videos! I always learn at least one new thing from each one I watch! It'd be awesome if you did a master class!
Awesome
I find that if you leave the core in the cabbage, the wedges stay together for individual servings. When I removed the core, the wedges just fell apart during cooking. You can always cut to core out on your plate.
woah mega early
never really been a corned beef fan but I met this would be really great on a ruben.
A Reuben uses corned beef so it’s perfect
Wow, that looks good! And I thought Corned Beef came from a tin! Why is it called Corned, I didn’t see any corn in the video? Cheers
Should you soak the beef in cold water for few house to remove the salt??
Thinking the same thing 😊
Horse Radish!
I love watching your videos, but there are no closed captions available. Is that something that can be added on your end?
Ooooh, you had me at “Corned beef!” Billy Boy, I have three diabetics! Is the sugar a “must” for this brine? I don’t do artificial sweeteners (factory cr@p) so would it change it too much to completely omit the sugar? There’s going to be plenty of leftovers, will you be sharing any recipes for that? Fantastic video, Billy. Thank You, Mwah!x
You don’t have to add sugar but you’ll definitely lose balance of flavor and it will push to being over salty. There are no leftovers at all hah. I do have a great recipe for corned beef hash that you can check out.
But wouldn't the ice cubes dilute the seasoning process?
No caption available?
Traditionally it bacon and cabbage , not corned beef.
2nd
First
Hah