I'm gonna do it! Gonna order the pink salt today to be able to start the cure early next week. Also need to find a purveyor of point briskets. thanks for this one, Brian! 🤙🏾🤙🏾
Probably a dumb question but is it still considered a "dry brine" if you vacuum seal the brisket after applying the rub? After about a day the brine extracts a ton of liquid which the beef sits in for the rest of the brine time.
Yes! And after having sifted through a dozen old videos and searched back issues of Cook Illustrated, yours drops and confirms it is a great idea. Extremely helpful with the boil/braise/sous vide compare! Thank you!!
In Sweden we eat "rotmos med fläsklägg" eg thin slices of brined brisket together with mashed turnips & carrots and potatoes and a warm gravy with grated horseradish and strong & sweet mustard! Yummy!
We don't actually eat this in Ireland... We eat bacon (usually a picnic/butt or loin) and cabbage, and we serve it with mashed potatoes or colcannon with a bechemel based parsley sauce.
I'm American and lived in Ireland during my gap year from uni. What do you call the pork product in Ireland that's wrapped in paper and that you boil with that paper on? I think that's the precursor to American corned beef....
My Aunt Cella in Roscommon always had mashed swedes on the plate too. Greatest woman in the world. It's impossible to get a decent carrot in the US as well.
What a great looking dish! You have no idea how much I appreciate all the research you put into your videos. The questions you've answered and the work you've saved me is considerable. I can't wait to try this. Thanks Bri
The reason a lot of recipes call for a dry mix is tradition. The 'Corn' refers to the corns of coarse Salt used. Thus if you're using fine or kosher salt more will diffuse into the meat and draw out more moisture, the surface area matters when we're talking salt and diffusion gradients. In a professional setting a wet brine is far more consistent and allows for more flavour compounds. Definitely the best choice.
That looks so good! We usually do one (ok, store bought...) very similar to yours. Then one that we soak overnight in cold water, changing the water a few times, to de-salt it a bit. Then season well with black pepper & coriander, and onto the smoker, or indirect heat on the 'ol Weber for hours. Voila! Pastrami. We love to stock up the deep freeze with corned beefs when they go on sale after St Paddy's Day.
Brian, you are quickly becoming one of my favorite food tubers! Looks like an amazing recipe! Would love to see a leftover corned beef recipe episode! Corned beef hash maybe?
I just made this for St Patrick's day yesterday for a party. I have never made corned beef before. It was beyond impressive and good. Everyone was raving and there was nothing left at the end. Thanks for making me look like a real chef! Great recipe!
IMPORTANT: the pink salt seen here is pink curing salt, a.k.a. "Prague powder." It's a chemical especially used for curing meat, including corned beef. Other kinds of cured meats, including bacon, use it. Himalayan Pink Salt that you buy at the store is NOT curing salt, it's just a fancy table salt. You definitely should not eat pink curing salt on its own.
Bri, thank you so much for confirming what the "typical" (a.k.a. McCormick) pickling spice contains -- I'm not crazy for allspice and ESPECIALLY clove flavors (YUCK). Your recipe for Corned Beef brine looks much more appetizing!
my dad's mom was 100% irish and we had this meal so many times growing up, we still make it on occasion but never quite like grandmas. I can't wait to try this recipe out!
Nice move to share this recipe early enough with consideration of how long it takes. I hate a YT video for a holiday recipe shared ON the day or maybe a one day in advance. A little planning time is nice! Thanks, Bri!
I always enjoy making my own Corned beef & Cababage. I used to work for Jacks Corned Beef of Lombard Street in Balto, Md before they closed in the 90's.
We love corned beef and have it 5-6 times per year. My favorite cooking method is slow oven roasted instead of braised. I've also slow smoked it but that's more like Pastrami. Keep up the great work!
We raise our own meat and recently put a steer in the freezer. I 'corn' 8-10 pieces of beef (middle round/silverside, bottom round/round) in 10% salt brine with bay, black pepper and a few cloves. Then its all wrapped and frozen until needed. I usually simmer or pressure cook it (I'm not running the oven for 5 hours in an Australian summer 🥵). Leftovers make hash or pasties (hand pies?) with potatoes/onions/carrots, all of which freeze well too.
I thought I knew better. I like salt and went 8 days, didn’t rinse it off, and cooked in broth instead of water.. I literally almost died from the amount of sodium in the piece I ate… FOLLOW THE RECIPES PEOPLE!!
It’s Irish-American. The tradition started with the unavailability of Irish bacon. 19th century Irish immigrants had to substitute corned beef from Jewish butchers for their boiled dinner.
I did 2 corned beef a couple of St. Paddy's ago. One was sous vide for maybe 40-ish hrs, the other I did in a pressure cooker. Both went into the oven after with a glaze. The one that was pressure cooked was way better. I'll never sous vide another corned beef again, no where near as good.
HEY BRI.....Man did you hit it on the head with this one. I wasn't able to cure my own this year (time, plus $$ for brisket up here in NE Ohio, it was more plentiful when we were in TX) but even with a cheap-ass Aldi point, the searing/braising method worked like a CHARM. Jaw-droppingly good - that word 'unctuous' keeps coming up but it's really appropriate here. Decided I am definitely gonna seek out a brisket as we have some good local butchers ($ be danged) and cure me up another one so we can indulge again, the one I bought was just too darn small, we all coulda had more! Thanks so much for opening up more avenues to cooking, even after years there's still a ton to learn, and you do a FINE job. Cheers.
Bri, you are the man. You inspired me to buy a big Le Creuset cast iron right before X-mas, and you keep throwing recipes that I can use it for right into my screen. Thanks!
Thanks for this video! I was wondering if/when you would make a video on corned beef. I learned a few tips too. Already, I am brining a brisket two days and counting. Can't wait! We thought about sous vide cooking but decided against it after watching your trials. While boiling is traditional, we will try braising instead this year, something new.
Explicit corned beef and cabbage. 💀 Speaking as an Irish American this is really nicely done. Anyone who has only had the salt lick versions bought from the grocery store you MUST try home corned beef. They are just not the same thing on any level. Brian’s method is similar to ATK’s which has been my go to for years but this year I’ll try this one (only change I’ll make is using a flat cut brisket because I already purchased it). Definitely try to get a 5 pounder. It shrinks a lot when cooking and you want those leftovers. Corned beef hash andcorned beef sandwiches (Reuben’s etc) are👌. Lastly you might want to cook the potatoes and carrots for 5-10 min and then add your cabbage. Avoid the cabbage smelling up the house.
You know what I like most about this video? It came out the weekend BEFORE St Patty's! So many, Thanksgiving videos come out 1-2 days before... not sure who that is supposed to help. But 10 days before, that is what I like to see! Thanks Bri!
I made the horseradish cream sauce to rave reviews. My husband, who usually doesn’t like horseradish, loved it. He asked me to make it the next time he grills steaks. Great video.
Mildly fun bit of trivia. Corned beef and cabbage is thought to be a traditional Irish dish, however it isn't. What happened is, when Irish immigrants came to the US, they brought the dish of bacon and cabbage, however for some reason that I'm not clear on, they couldn't get bacon but could get corned beef, which wa an acceptable substitute (if someone can explain to me why bacon, which I thought was a cheaper meat than beef was not available to them, I'd love to know.
My Irish Grandma taught me to cook corned beef and cabbage til it was black. Ah the good old day. My PuertoRican Mom learned from the Irish side how to make it in a more reasonable time but I still didnt care for the rather bitter much too soft end product. Then in my Teens in the mid 1960s I watched Julia Child Cook Cabbage in Goose Fat (still one of my favs). So I cook the brisket til there's around an hour left then the potatoes and carrots when anything is tender I remove it to a serving dish in a warm spot, when the meat is done I Add the cabbage and cook up to 6 minutes. I've had very happy CB&C ever since. Happy Birthday all you Pisces. Jim Oaxaca Mexico Retired
I love corned beef!- I always loved the next day my parents would cube up the leftover meat and make up a batter with chopped pinion and garlic add the meat and fry into corned meat fritters- served with ketchup (or tomato sauce for most Aussies) it’s sooooo good!
I love to make REAL corned beef hash. I hate the canned stuff. Take a slice or two of meat and simmer until it's just approaching fall-apart tender. Smash some red potatoes and a little bit of carrot. Break up the meat and add. Mix well and form a good sized patty and fry to a good sear on each side. So much better than canned.
hey bri, you prepared the brisket all 3 ways for your taste test; why don't you show your steps for each method of prep (you made each, film all three and show it)? you know, in case we don't agree with your taste choice, man.
I have made Corned Beef and Cabbage for years, and this is the absolute best. I did not brine it myselfself, I just start with the braising. It comes out perfect! One of my favorite meals....now perfect! Thank you.
I did something different this year and after I brined my brisket for 8 days, I put it a vacuum seal bag and cooked it with my sous vide at 140F for 48 hours. Now THAT was a tender corned beef.
@@rockstoneballs No, it isn't Americans being wrong. I'm American and used to live in Ireland. Paddy- _Short for Padraig in Irish slang._ Patty- Short for Patrick in American slang.
Okay.....I CANNOT BELIEVE that you don't know how to cook Corned Beef. REALLY...? PRESSURE COOK IT in an Instant Pot for 25 min/lb. Once that's done, remove the CB from the pot and put in a whole, cut up (small) head of cabbage, and cut up carrots into 1" pcs. Pressure cook for 7 min....let release by itself. You're welcome. You won't even COME CLOSE to this flavor. No other way of cooking corned beef even comes close, and it's much faster than "boiling" the meat for 6 hrs.
My family loves beef and cabbage... I use my great-grandmother's recipe and we have it more than several times a year....it's definitely one of the dishes I make constantly l.
I've made Chefsteps' 9 day sous vide corned beef many times and it's fantastic, I wonder why the sous vide test here didn't work well. Maybe a factor of temp and time.
Good luck finding brisket small enogh for similar recipes. They're not always easy to find but I found some at Walmart and even larger sizes at Costco (nothing under $50). Packaged corned beef is so much easier to cook and affordable.
Brian the horseradish sauce sounds great…. … but no parsley sauce?! Growing up we always had this with boiled ham, only during St. Patty’s Day we have it with Corn beef.
Funny now corned beef and BBQ came out of poverty because brisket was undesirable and hence cheap. Not anymore! Crazy expensive for the ones w/ good marbling.
"now people can play along at home" ? I think you might be misjudging your audience. Sous Vide devices are ubiquitously available and not very expensive. A lot more people have them than you think.
Oblique cut looks a lot like rangiri- I guess it’s more controlled. Reminded me of making Japanese curry where the root veg is typically cut rangiri style. 😊
I’m mildly triggered by the title. 😂 I know I’m not the first to comment but maybe if enough people comment he’ll change the title. Paddy not Patty please.
Corned beef and cabbage was my favorite meal for a long time as an older child and teenager, until my mom decided that having it an odd half dozen times a year wasn't enough and we were having every 3 weeks. Quickly got sick of it. I still like it, I'm just not as much of a fan (I could take it or leave it, honestly). I'm excited to follow your recipe instead of my parent's way of doing it, I hope it reignites my love.
So ,after watching this video a zillion times,im just now noticing how much corned beef is on your fork heading toward your mouth( out of camera shot)I would have prolly had that much or more after 6+ hours if waitg. It looks soooooooooo good 👍 😋 👌 😅
Ok so brisket point is in the Brian and the plan is cooking it monday. I couldn’t find any pink curing salt but in a specialized BBQ place I was told that what they call ‘nitrite’ was the same thing and that the pink colour was only to differentiate it quickly from regular salt so I got that and used the same amount. Ingredients are salt, sodium nitrite and sodium bicarbonate. 1st time cooking brisket, anxious to taste it! I did the oblique cut before when I was cooking japanese curry.
Thank you so much Brian for this wonderful recipe ❤❤ Just a quick question, if I prefer not to cook in the oven, which method can better: pressure cooking or slow cooking in Instant Pot?
I get carrots like that or bigger at my local H-Mart Oriental grocery, I've always told my wife they use dragon fertilizer to grow their veggies so big. Their 12" diameter cabbages are great for cabbage roll recipes. Just remove the core and soak in hot water to loosen the leaves and soften them for rolling around meat.
I made this and it was awesome, but by the end of the cooking 90% of my cooking liquid was gone and I had to dump 8 cups of better than bullion to make enough to cook the veggies. Why did that happen?
I'm so excited to do this to my leftover beef tender, not tenderloin!! See you next week, corned beef!! Mwah! 😍 Yes, i am one of those weird females who think of food not guys. 😎
