Spiced Corned Beef Recipe | Floyd on Britain & Ireland | BBC Studios
Chef Keith Floyd is in Cork, Ireland to learn how spiced corned beef is prepared and cooked. Includes details on the best method to cook tradtional Irish mash, or colcannon. Great meal ideas from BBC classic cookery show 'Floyd on Britain & Ireland'.
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Unbelievable St. Patrick's Day Dish - Guinness Braised Corned Beef
Donna prepares braised corned beef in the oven, low and slow using Guinness' new Baltimore brewed El Dorado Amber Ale!
#cornedbeef #Guinness #stpatricksday
Corned beef braised low and slow in the oven, flavored with Irish beer!
Ingredients:
4-6 pound of flat-cut corned beef brisket
2 large onions, sliced
4-6 large carrots, halved
2-3 cloves garlic, sliced (optional)
1-2 pints of Irish beer
1 cup water
1 tablespoon beef base, such as Better Than Bouillon Beef Base
¼ cup mustard (Dijon preferred)
¼ cup brown sugar (dark preferred)
1 tablespoon Pickling Spice Mix
Pepper to taste
Water as needed
Directions:
Preheat oven to 275F
Rinse the corned beef to remove excess salt. Pat to dry. You can save any seasoning packet included in the package for the cooking liquid.
Season the brisket with pepper. Sear the brisket 3-5 minutes per side. Remove the brisket.
Layer the onion, carrot and garlic in the bottom of the Dutch oven, lay the brisket over the vegetables with the fat cap on top.
In a separate saucepot, heat the Irish beer, water, and beef base.
Add the heated liquid to the Dutch Oven to almost cover the meat. Brush the top of the brisket with mustard. Sprinkle it with brown sugar and 1 tablespoon of Spice Mix. Cover with foil and a tight lid.
Generally speaking, the brisket should cook for about one hour per pound or to an internal temperature of at least 180F to 195F.
Remove the brisket, tent with foil and allow it to stand for 10 minutes before serving.
Skim the fat from the cooking liquid, strain to make a sauce. Cut the brisket against the grain and serve with the sauce.
Alternately, you can chill the cooking liquid until the fat solidifies, making it easier to remove. The liquid can then be seasoned. The cut meat can be warmed in the liquid.
COLCANNON POTATOES:
Instead of boiled corned beef and cabbage, try braised corned beef brisket with Colcannon potatoes on the side. This traditional Irish potato dish highlights cabbage and bacon. Double the yum!
Ingredients:
3-4 pounds potatoes (gold or red variety) peeled, quartered
½ head green cabbage, roughly chopped
1 large onion, diced
1 stick butter (8 tablespoons)
1 tablespoon of canola oil
½ cup cream or half n half
½ pound of crisp, cooked bacon, crumbled
Salt and pepper to taste
Directions:
Place potatoes in a stock pot, cover with water, add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook until fork tender.
Drain, add 6 tablespoons of the butter and mash, adding cream until desired consistency is achieved.
Meanwhile, in a large saute pan, melt the butter and oil over medium heat. Add the onion and cook until translucent. Add the cabbage and continue to saute until the cabbage is tender.
Stir the cabbage/onion mixture into the mashed potatoes along with half the bacon.
Season with salt and pepper to taste.
To serve, top the potatoes with the remaining 2 tablespoons of butter and crumbled bacon.
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Colcannon - Irish Mashed Potatoes (Great Recipe for Leftover Corned Beef and Cabbage)
This colcannon is made of creamy mashed potatoes with garlic, sauteed cabbage, and chopped corned beef topped with fresh parsley and scallions. It's commonly made with ham or bacon but we love corned beef so we like to add it to this recipe. Sometimes I'll add leeks if I have them. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. In Ireland, colcannon is served as a special treat with ham or Irish bacon. Super easy to make, it's sure to make everyone in the family smiling for more!
Corned Beef & Colcannon Potatoes | Cookin' Somethin' w/ Matty Matheson
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ALL I KNOW IS ONE THING I KNOW IS CORNED BEEF IS SCIENCE YOU DONT HAVE TO DO THIS BUT YOU CAN DO THIS THEN YOU CAN SAY WOW I CORNED THIS BEEF!
BRINE INGREDIENTS
½ cup kosher salt
½ tablespoon nitrate salt
2 garlic cloves
6 juniper berries
10 peppercorns
10 cloves
2 star anise
1 cinnamon stick
2 fresh bay leaves
1 tablespoon mustard seeds
¼ cup sugar
1 liter water
Ice, as needed
1 (3.5#) brisket, deckle cut, ½ inch fat cap
CORNED BEEF INGREDIENTS
1 onion, halved
2 celery ribs, cut into 1 inch pieces
3 garlic cloves
2 fresh bay leaves
COLCANNON POTATO INGREDIENTS
1 ½ pounds fingerling potatoes
½ Napa cabbage
2 small leeks, green tops removed
½ pound bacon, cut into lardons
1 cup white wine
Prepared horseradish
2 cups 35% heavy cream
TKTK duck fat
1 bunch green onions
FOR SERVING
Keens Hot Mustard
COOKING METHOD
1. Add all brine ingredients to a medium stock pot and bring to a boil, remove from heat and add 4 cups of ice. Stir until ice is melted, then add brisket. Cover and refrigerate for 10 days.
2. Discard brine and rinse stock pot. Return brisket to pot and cover with cold water. Add all corned beef aromatics and bring to a boil. Reduce to a simmer and skim top to remove any scum. Simmer for 3 hours, or until beef is fork tender.
3. Remove from pot and transfer to cutting board. Allow to rest while making potatoes.
4. Parcook fingerling potatoes to a large, heavy-bottomed pot.
5. In a large skillet over medium heat, add duck fat, and bacon, and render. Add Napa cabbage and leeks. Add white wine and soften the veg, and add fingerling potatoes. Add in heavy cream, couple of glugs of horseradish and stir together until reduced. About 3 minutes.
6. Serve beef with hot mustard, and potatoes topped with green onions. Enjoy!
Corned Beef & Potato Soup | How to Make Homemade Corned Beef & Potatoes | Southern Mountain Kitchen
There’s nothing better than a hot meal on a cold day, or just as comfort food. That said, Corned Beef and Potato Soup is a classic for winter or anytime. This soup tastes great and is filling. The best thing is, it will not break the bank, to make a pot of soup and feed the entire family. Just a reminder, Corned beef is high in sodium. If you are on a restricted diet, this would not be wise. Please remember to like and subscribe and share your thoughts on cooking. I would love to hear from you. Be safe, and all my best wishes to you!
Always Put God First!
Ingredients
Potatoes
Onion
Salt
Pepper
Corned Beef
Water
The Southern Mountain Kitchen Blog -
#CornedBeefAndPotatoSoup #cornedbeef #potatoes #soup
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Corned Beef and Cabbage Mashed Potatoes
Full Recipe:
Get back to your Irish roots (or just pretend) with this authentic corned beef and cabbage recipe!