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: andrewzimmern....

[@leitheparsons1186]

I forgot how much I enjoyed Andrew's shows. It was a rough day and this was a vacation from the B.S. for a little bit. Thank you.

[@AndrewZimmern]

I'm so glad you enjoyed it! Thank you for watching Leithe!

[@kraighemness6129]

Research Prague powder and how much you should use to cure meats.

[@Comstar_Accountant]

Wow Andrew I never knew you had a KZbin cooking channel,I've missed you since bizarre foods went off the air and I still watch re runs of the show cheers.

[@timm4117]

Andrew is a true diamond in the ruff , ive been watching him for years

[@ecoalice123]

Miss that show he's gr8 we ❤️family dinner etc

[@nevinkuser9892]

Omg. I was trying to remember where I knew him from!

[@madLphnt]

Thanks Andrew, love that i just found your youtube channel. I Miss seeing you out in the field getting your hands dirty but i guess re-runs will have to do for now.

[@bobmchugh9965]

I have done this many times in the hydrator in my second fridge. A variant that help the cure to penetrate the meat is every day I turn the meat over & poke it with a sharp fork. Let it soak for 7 days.

[@sammycakes8721]

Really appreciate you showing us even how to cure the beef it's self!! That was a refreshing surprise!

[@solosoulja3183]

If I could choose only one channel to give a like to, its Drew. Every time! Never dissapoints.

[@kathleenwassum7712]

I’m so Glad I found your channel! I’m making this now for St. Patrick’s Day! Looking forward to many more recipes!

[@kakaora1262]

Andrew is the best! Have to try this recipe for this years St Paddy’s Day

[@GreenManalichi]

Did not know AZ had a cooking channel.... he is like comfort food to my eyes

[@truthfinder6246]

I've always wanted to make my own corned beef. I am now! Thank you!!

[@marianmcoy2349]

New sub! You are an excellent teacher. I also appreciate no music and no hype. Thanks

[@janiehelms4895]

I’m so glad this man is back

[@lawrencerubanka7087]

Soooo good. I'm schmutzing just looking at it!

[@mortenlaursen6354]

That looks so tasty! Just stumbled upon your channel today, and I just have to subscribe, theres no two ways about it. So simple explanations, no fuss or tacky music overlay to ruin the experience, so thank you and keep on cooking.

[@jonathansharret4900]

So glad this popped up in my recommendeds. Loved you on TV and this video is no different. Subbed.

[@freedomofnow]

Completely agree. Adam Zimmern is an international treasure and keeper of all cultures. I want more of this type of content! Such an amazing host.

[@Kingofrestrrooms666]

Cos I'm a huge coward I get so scared everyone I ordered pizza everyone its yummy everyone its as simple as that everyone I got pizza everyone yum yum so good everyone I gotta eat my lunch everyone the pizza everyone, the pizza I ordered everyone the pizza everyone I eat everyone I eat for lunch everyone yum yum yummy everyone! I live at home with my mommy everyone! lol I love tacos too everyone and pizza everyone but you all know that everyone! What people have to understand is,that there is no expectation of pregnancy in pubic when pubic photography is concerned.

[@bliksemdonder5624]

Good thing I watched this just after I had dinner. Looks awesome.

[@whayes1282]

I just happened to see that you have a cooking channel on youtube. I have always enjoyed watching your shows. I believe I have seen everyone of your bizarre foods episodes. I'm so glad there is another show here for me to continue watching again. Keep up the awesome work. And if it looks good then eat it.

[@SolvieCapital]

Andrew, I really appreciate your videos. Thank you!

[@ronanderson5736]

Wow Andrew! That looks fantastic! I’m so hungry! Absolutely love your food shows!

[@AndrewZimmern]

Thanks so much!

[@rosiebateson4498]

Just found this channel today and I love it 🥰 I like this guy - nice voice, no gimmicks and he’s funny too. I’ve subscribed ♥️👍

[@stevebauman3785]

You're the man AZ! Just made a batch of my own last week - one thing I added was a cinnamon stick which gave it almost a warm spice aroma (right word?) when eating it. Would recommend.

[@Kingofrestrrooms666]

Cos I'm a huge coward I get so scared everyone I ordered pizza everyone its yummy everyone its as simple as that everyone I got pizza everyone yum yum so good everyone I gotta eat my lunch everyone the pizza everyone, the pizza I ordered everyone the pizza everyone I eat everyone I eat for lunch everyone yum yum yummy everyone! I live at home with my mommy everyone! lol I love tacos too everyone and pizza everyone but you all know that everyone! What people have to understand is,that there is no expectation of pregnancy in pubic when pubic photography is concerned.

[@lisas4453]

love that he loves the glaze so much...

[@davidhickey8613]

that range is beautiful

[@oregonpatriot1570]

When I'm looking for a way to cook something, I'll always check Andrew's recipes, but I must admit I _AM_ a bit apprehensive when I do. Considering all the trips he makes to Asia, eating those weird foods? _I'm always half expecting something like fish livers or bat wings in the mix._ Corned beef with fish eyes and eel guts. Served with cabbage and potatoes stuffed and roasted inside a pigs stomach. *YUM!* 🤣

[@sflamer1258]

Wow, Andrew that corn beef with looks amazing! Thank you for the very informative video.

[@AndrewZimmern]

Thanks for watching!

[@missadel20]

LOVE ANDREW ZIMMERN!! Shalom achi

[@leonietaylor7054]

Dang Andrew I didnt know you had a cooking channel.Good to see you again

[@fugwa]

Glad to know you have a youtube channel, still enjoy Bizarre foods on rerun.

[@brucesahroian1482]

I just couldn't help myself I had to grab that little end piece to try!!!!!!

[@buffiecar]

Omg my mouth is watering!! I want that so bad! Looks fantastic.

[@jonimaar__2023]

Did u try it?

[@buffiecar]

@@jonimaar__2023 no. I can't afford anything like that.

[@jonimaar__2023]

@@buffiecar 😂❤️🥲🥲 hope you can someday

[@buffiecar]

@@jonimaar__2023 me too.

[@NavyGuy2OO7]

I LOVE corned beef, going to have to try this one day!

[@ThePieman1972]

Please...for the love of humanity!!!.....can I come for supper?😀🇨🇦

[@ladydi4runner]

PFG! Stupendous. Love my Corned Beef and this bourbon molasses mustard glaze will be my next treat when cooking it. Still looking good AZ! Keep up the great cooking. 👍👏🏻

[@ja-bv3lq]

I got rid of all kinds of "paid" TV a few years ago. I am happy to find your channel; welcome back (to my cooking life), Andrew!

[@stephentesta9106]

Looks amazing. Thank you for the post

[@maljohn1414]

I cook silverside with soy sauce, golden syrup and brown sugar then slow cook for two hours, then I add potatoes, onions and carrots for a further hour. When it cold I put whats left in the juices and put it in a container for the next day to have as a sandwich.

[@ramaasdasd1818]

Thnsk i will try it this weekend, i love this guy

[@285jaymz]

Made my day

[@zprince4120]

A pinch of smoked paprika is a nice add for the glaze. It adds to that smokey bourbon flavor

[@richardyudkiss]

You should absolutely do a collab with Andrew Rea!

[@corysufak9561]

Andrew loves this glaze! He put it back in the oven 3 times!!

[@Kingofrestrrooms666]

Cos I'm a huge coward I get so scared everyone I ordered pizza everyone its yummy everyone its as simple as that everyone I got pizza everyone yum yum so good everyone I gotta eat my lunch everyone the pizza everyone, the pizza I ordered everyone the pizza everyone I eat everyone I eat for lunch everyone yum yum yummy everyone! I live at home with my mommy everyone! lol I love tacos too everyone and pizza everyone but you all know that everyone! What people have to understand is,that there is no expectation of pregnancy in pubic when pubic photography is concerned.

[@Ksdxyz-cg9ym]

. That had me drooling so much I had to change my socks 😏

[@manuelmelchizedek4309]

My favorite guy Andrew

[@salipeterson3102]

omg. I want it now!

[@julieanndoyel144]

Andrew, I've been watching you for years

[@jenniferdaniel20]

Look so amazing!! I am going to try your recipe in a few days!

[@desleykakoulidisgallaway3382]

Yum Andrew you’re the best 👍🏻🤩

[@jimkidwell4855]

fantastic!!!

[@mickleblade]

Your cameraman is drooling really badly!

[@andreaskasper1020]

Your Watch with Steel bracelet looks Great.

[@michaelcromarty9425]

This looks incredible. 🙂

[@AndrewZimmern]

Thank you!

[@michaelcromarty9425]

@@AndrewZimmern will definitely be giving this recipe a try when I get back to work :)

[@jjackson2225]

You are looking really good Andrew! Miss you doing Bizarre Foods

[@MYJ61]

It looks PFG!!!

[@markreynolds3850]

Looks so good. Thanks for sharing this video.

[@ONTHEPASSWITHMAX]

Looks amazing chef! I would love to see some NYC style bagel videos!

[@stevenwilliams2303]

Glad I found you. I wondered what happened to you. I loved when you did servive contest with the special forces guy . You could serve anywere.

[@islandhopper753]

Looks outstanding 👍. Way better than the bugs😄👍

[@ISYMFSDave]

Very helpful, thank you sir❤

[@karenleavitt8212]

Am going to try this! Sounds so good.

[@ps-ri2qk]

I just ate and I'm hungry. Seems I'll have to find the best corned beef sandwich in LA, since I haven't been able to get to NYC since ~2006 :(

[@kellysharrar5644]

Is it ten days or six for curing? How do you know when it's done curing?

[@krishnichettiar5754]

Love your show 🥰. Your corned beef video is amazing. Delicious 😋. Only thing is I thought Jews don't eat Pork and lots of your shows you are eating pork 😁. No offense to you just curious 😜

[@msteaguer1908]

I'm a vegetarian...BUT... corned beef [it's accordion connectivity], pork belly [crispy, melt in mouth], pork neck bones & shanks [collagen for days after reduction of boiling liquids], a next day meatloaf sandwich...that's when I'm not a vegetarian! I only want them a select time of the year.

[@alanborer2576]

Looks great do I have to use bourbon, I don’t like alcohol ?

[@peterreichmeider4762]

If the brisket flat is only 3lbs, does the brine quantities change ?

[@saginawdan]

Damn, my mouth is watering!

[@cannabiscupjudge]

What a marvelous "instead of" of to Texas Bar B Q . . .this dazzles everyone! Great recipe, thanks!

[@mackafixer]

I could smell that meat all the way to australia mate that looks very good tucker to me. I thought I had eaten corned beef every way possible, I'm going to try this with rum. cheers.

[@frednurk8590]

9am and I'm seriously ready for a corned beef sanga

[@LMays-cu2hp]

Looking very nice.

[@Jesus-eg8un]

Hey andrew, looking good. Firm handshakes all around.

[@julieielasi4156]

Well I'll be making this recipe 😊 yummy

[@meangene8437]

Great vid I loved it. But I'm confused, the stock that you braised the meat in, was that the same liquid the meat brined in or was it separate beef stock

[@Granny1375]

My Granny always said if you no drinka the wine, you no cook with the wine. I would think cooking with spirits would be the same, if you like the bourbon, whiskey or rum to drink, it's okay to cook with it.

[@OG_Wakanobi]

Pro tip. Brown sugar is just white sugar with molasses added.

[@Sonny-e4o]

Best corned beef recipe on the interweb...but sry Andy only bourbon I can afford is Jim Beam

[@uscitizen5656]

Surprised you didn't use smashed whole fresh garlic. Love to make and EAT Pastrami, I set mine for 3 weeks though. Toss on the smoker for about 5 hours then continue in the oven wrapped up L&S.

[@gregjohnson720]

As always, great video. todah

[@AndrewZimmern]

Glad you enjoyed it!

[@GrenOulio]

amazing

[@davidv.3135]

YUM!!!!

[@prettyjaysays]

"I'm right, everyone else is wrong..." Ha ha 😅

[@myplaylist2468]

Damn straight you are! Hell yeah!! Shine on, you crazy diamond!

[@princeprince9227]

Yum yum

[@barfman7767]

Just watched America's test kitchen corned beef episode... for comparison's sake, they just used 2 teaspoon of curing salt. Andrew's version, it looks to me he just added half of cup of the stuff for roughly the same size brisket from both shows. My goodness!

[@tomkent4656]

Is this the same as salt beef?

[@autumnleaves5900]

omg i love corned beef and stopped buying it years ago because it was too much gristle

[@davidwraight9940]

1-low boil you're brine let it cool overnight( it brings out more flavour). 2- soak for 21days minimum. 3- wash then simmer for 2hours. Best tip is to add more brown sugar in the brine and not at the end of cooking ,, 😇

[@peterreichmeider4762]

would the brine concentrations change if the brisket size is only 3 pounds?

[@rxlo1062]

Delicious 😋

[@brianegendorf2023]

I always thought the relish was what made the difference between Thousand Island and Russian Dressing. Russian Dressing has the Relish.

[@orshaharorna.shahar8921]

"Jewish boy from New York" does not eat meat with butter ... but I did just that and it turned out wonderful!

[@vivianpullen4936]

Looks delicious

[@AndrewZimmern]

It was!

[@brianchadwell2]

Use those meat trimmings for home ground burgers!!

[@TheChampy2012]

Pfg is right!!! 😜👍🏻

[@piotrekkaszkur3812]

Super

[@michaelallen98]

Awesome recipe. What a great video. Could you please tell me what brand of knife that is that you were holding the meat with as you were slicing with a different one. Or would you be so kind to just mail it to me as I'm in need of a decent knife and I can mail you a meat fork in trade. Thanks

[@dougmphilly]

corned beef at my local southwest nj deli is $42 / pound. the savings here must be 60%.

[@marlon8597]

Dam looks good

[@AndrewZimmern]

Thank you!

[@KrasherJack]

Andrew, that was alot of Curing salt, I use about 1.2 g per lb, can you add detail?

[@shmeebsnaggle6315]

Im confused, I followed this and I have 6 days in the brine now... Im scared to eat it now..☹

[@fanaticforager6610]

👋🏼 Over here 🦘we pressure cook ♨️zè brisket 🤙🏼😺

[@dustinstadler3040]

I do this with a kinda similar recipe but with a venison roast makes some really good rubens nw wi

[@AndrewZimmern]

Sounds great!

[@nostepsnek2931]

yay you are awesome!!