Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe:
How to Cure Your Own Corned Beef
Nothing says St. Patrick's Day like a corned beef and cabbage dinner. But have you ever thought about curing your own corned beef?
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
MAKING CORNED BEEF From Scratch For the First Time!!
I'm making corned beef for the first time. Prior to this I had never even tasted corned beef! I made this without curing salt and came up with my own spices to add to the recipe. Follow along and try making this delicious dish, and it doesn't even have to be March to enjoy.
How to Make Corned Beef
Step by step how to make corned beef.
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Link to Pickling Spice Blend:
Ingredients
Brine
4 quarts water (1 gallon)
1 cup kosher salt (See Note 1)
1/2 cup packed brown sugar
1/3 cup mixed pickling spices
2 tsp pink curing salt (See Note 2)
4 garlic cloves minced
Cooking
5 lb beef brisket
4 cups beef broth
1 tbsp pickling spice blend
3 large carrots peeled and cut into 2 pieces
1 lb small red potatoes cut in half
1 head green cabbage core removed and quartered
Instructions
To Make Brine
In a Dutch oven or large stock pot add the water, kosher salt (See Note 1), brown sugar, pickling spice blend, pink curing salt (See Note 2), garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day 5. On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.
How to Cook Corned Beef in an Instant Pot?
Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in the Pressure Cooker?
I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays. Instant Pot.
For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in a Slow Cooker?
For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.
Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4 slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!
Notes
1.Kosher salt has much lighter, flakier crystals than table salt, I would cut any recipe that mentions kosher salt in half when using table salt. 1 cup kosher = 1/2 cup table salt.
2. Pink curing salt is made using sodium nitrite that prevents food from going bad and spoiling while it’s being stored for a time. It's also known as Prague powder #1, which is a combination of 6.25% sodium nitrite and 93.75% salt (sodium chloride) and usually some anti caking agents as well as pink dye.
Sodium nitrate is a salt that is often added to jerky, bacon and luncheon meats. Sodium nitrite, on the other hand, is a salt and antioxidant that is commonly used to cure ham and bacon.
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Nitrite-Free Corned Beef | How-To Make Corned Beef At Home Without The Junk | Fermented Homestead
Today we're making nitrite-free corned beef! It's almost St Patricks Day! What goes better with green beer than corned beef? If you love this treat anytime of the year but you don't want all the chemicals then this recipe is for you!
Intro music by Israel Gariss
If you like any of the items I use in my videos, I have linked several that are commonly asked about! Most are affiliate links which means I may get a small commission when you order something at no additional cost to you! Several will actually save you money with the link!
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Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit
Bon Appétit test kitchen manager, Brad Leone, is back with episode 5 of It’s Alive, and this time he’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.
Recipe:
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit