I gave corned beef a try this year for St.Patrick's. I am not a cook at all, in fact I had to buy a dutch over pan...lol, now I own two pans. This was so easy to follow and came out amazing!! Thank you!!! for sharing. Will definity be a follower.
Good job on using the Lodge enamaled Ductch Oven. best cast iron in the business, lifetime warranty (I once chipped one due to my own mistake. Replaced it immediately)
Warning!! Don’t follow this recipe. I started to but common sense told me vegetables cooked at 350 for 2 hours + would not survive. At the 1 hour mark the veggies were done. I took them out and set them aside. I added the cabbage and cooked an additional 45 minutes at 350. My corn beef was about 4.5 pounds bigger than the one in this video. According to everything I’ve read the meat is done at an internal temperature of 145 mine at this point was 186. I can’t imagine what would have happened if I had continued to cook for an additional 45 minutes as this chef had suggested. After the 1 hour and 45 minutes mine was somewhat dry and over cooked. I was certainly disappointed with the result especially with my guests expecting better. Alcoholic beverages fortunately made up for this bad cooking experience.
Thanks for sharing your experience. Just want to point out something for those who are reading this thread. 145 F is the minimum done temp for corned beef. This is not high enough temp to fully break down the collagen in the brisket which requires a higher temp or a longer cook time. If you have a fatty brisket, especially a point cut, then this is something to be aware of.
I’m following this recipe. Like you said you just need common sense. 275 not 350 add carrots and veggies at the right timing ⏱️ Even pull the corn beef out when done then add veggies. Common sense like you said.
Will give this a try this year. Thanks for sharing.
All the other dutch oven recipes didn’t seem right! This is what i was lookin for!
This is the only one I saw that browned the meat.
I appreciate your reply. I would try this recipe a second time just adjust the oven temp to maybe 275 or 300 and keep a meat thermometer at stand by.
I gave corned beef a try this year for St.Patrick's. I am not a cook at all, in fact I had to buy a dutch over pan...lol, now I own two pans. This was so easy to follow and came out amazing!! Thank you!!! for sharing. Will definity be a follower.
Love it!! Thanks for sharing and we have other dutch oven recipes now that you have a new Dutch oven to cook with!
Good job on using the Lodge enamaled Ductch Oven. best cast iron in the business, lifetime warranty (I once chipped one due to my own mistake. Replaced it immediately)
Did you use flat or point cut? Thx!
Pretty sure it was a flat. I have a very similar one in the refrigerator now which is flat cut.
Thank you! I'll be making your recipe on Sunday!
Warning!! Don’t follow this recipe. I started to but common sense told me vegetables cooked at 350 for 2 hours + would not survive. At the 1 hour mark the veggies were done. I took them out and set them aside. I added the cabbage and cooked an additional 45 minutes at 350. My corn beef was about 4.5 pounds bigger than the one in this video. According to everything I’ve read the meat is done at an internal temperature of 145 mine at this point was 186. I can’t imagine what would have happened if I had continued to cook for an additional 45 minutes as this chef had suggested. After the 1 hour and 45 minutes mine was somewhat dry and over cooked. I was certainly disappointed with the result especially with my guests expecting better. Alcoholic beverages fortunately made up for this bad cooking experience.
Thanks for sharing your experience. Just want to point out something for those who are reading this thread. 145 F is the minimum done temp for corned beef. This is not high enough temp to fully break down the collagen in the brisket which requires a higher temp or a longer cook time. If you have a fatty brisket, especially a point cut, then this is something to be aware of.
I’m following this recipe. Like you said you just need common sense. 275 not 350 add carrots and veggies at the right timing ⏱️
Even pull the corn beef out when done then add veggies. Common sense like you said.
This recipe is horrible. Cook your brisket low and slow. Once it's done, let it rest and cook your veggies.
How big is your Dutch oven! ? Mine is 7 quarts
I’m using a 6 quart
Those thimble size bits of carrot had to be nothing but mush after 2 1/2 hours!
They were soft but not mush. Would have used larger carrots if the store had them.
You gave us a reason to have corned beef more often than just once a year.
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