Wow Billy! Love this, wish I’d found you sooner, I’d have been way more confident. But thank goodness, I see that I’ve done it pretty right the past two years :) I was super picky abt my corned beef brand previously (a couple terrible duds found their way in before that) but once I did my own brine in ‘23, those days were over. 1,000% better-tasting. Our fave meal of the whole year. That said, I went way way overboard this yr and bought the smallest Costco brisket: 15 lbs! Got down to 14 after slicing much of the fat off. Cut the point off & brined in two turkey-sized ziploc bags. I tripled the brine recipe, but it was way more than I needed for those bags. (Also one leaked, use a tray!) Finally cooked in 2 (or was it 3?) large pots, omg. Absolute chaos re-sizing the brine recipe, then looking for pots in the garage, finally cut the point in two. However, we fed 10 people the first day with the point pieces, with take home for everyone and had the whole flat left over. Cut that in half & froze it. Made Reubens with one later (after recooking in the oven with a little water for two hours… Not sure why the flats didn’t cook as fast as the thick end??) and have one piece left in the freezer, my husband is dying for hash so coming soon. The pink brining salt is very important! Note it is not edible!! Do not use as salt ever, just in the brine!! I bought pickling spice & the salt at our local spice shop, easy to find online if you plan ahead. Our place is great & does mail order: Oaktown Spice Shop. There are others, obvs. So hopefully y’all try this, so very worth it, if you don’t lose yr mind in the process 😉 I said never again both for the brining and cooking days… it was rough! Otoh, it was SO GOOD. I may go crazy again next yr after I forget the agony. 😂 Don’t forget the horseradish!
@danielmargolis32103 жыл бұрын
I did this once. The pink salt is still at the ready for next time, but my biggest obstacle is fridge space. Your presentation looks great!
@ChefBillyParisi3 жыл бұрын
Perfect!
@nuggettflavor3 жыл бұрын
You make everything look effortless and delicious.😍 I would luv it if you would do a corned beef hash recipe for leftovers?
@ChefBillyParisi3 жыл бұрын
Already have it!
@jessewu49993 жыл бұрын
I like your expression after first bite every time😹 thanks for sharing 👍
@ChefBillyParisi3 жыл бұрын
Hah
@heathersummers68153 жыл бұрын
Such an awesome video -. Wonder if you’ve ever had Colcannon potatoes they’re so Irish and great this time of year!
@ChefBillyParisi3 жыл бұрын
Totally!
@bobabel85196 ай бұрын
I’m on day 6 of brining my brisket. I separated the flat from the point. I plan to use my turkey fryer setup to boil the corned beef. Thanks for the video. Big St Patty’s Day party at our place!
@ChefBillyParisi6 ай бұрын
Amazing!
@lcflngn5 ай бұрын
Turkey fryer is what I needed this year! Bought & brined way too much brisket! But it was so yummy. Hope you enjoyers yours too!
@littleredrooster9996 ай бұрын
Traditionally it bacon and cabbage , not corned beef.
@SpinGlitz3 жыл бұрын
Will using a vacuum bag sealer shorten the time to brine the corned beef?
@DjGerryLoveSongs3 жыл бұрын
You forgot the Parsley Sauce! Happy St Patrick's Day !
@anotherjoe56756 ай бұрын
Yes!... Good video... I do the corned beef in a slow cooker... When done, I take several cups of the cooking water and place in a vegetable steamer... Do the potatoes, carrots and cabbage there in a few minutes... Seems to work... Kind of a shortcut... Imparts the veg with the flavor of the meat and spices... Enjoy!...
@martibee41406 ай бұрын
Whatever works is all that matters 😊
@Pgan8033 ай бұрын
Should you soak the beef in cold water for few house to remove the salt??
@Nel33147Ай бұрын
Thinking the same thing 😊
@therecipestore3 жыл бұрын
I am s big fan of corned beef ! Will give this one a try for sure... it looks amazing
@ChefBillyParisi3 жыл бұрын
Thanks for watching!
@UgadArgentis20 күн бұрын
try adding brussel sprouts with that cabbage. You can make people that think they dont like brussel sprouts enjoy them when they get flavored from the corned beef
@Turritopsis-dohrnii4 ай бұрын
I like to just use salt for the brine with no spices at all then sou vide cooking it. Then you have the beefy flavour(salt beef) that's ready for different flavours depending on what you want to do with it.
@mistymountainrambler61 Жыл бұрын
Wow, that looks good! And I thought Corned Beef came from a tin! Why is it called Corned, I didn’t see any corn in the video? Cheers
@mallymakings28533 жыл бұрын
Ooooh, you had me at “Corned beef!” Billy Boy, I have three diabetics! Is the sugar a “must” for this brine? I don’t do artificial sweeteners (factory cr@p) so would it change it too much to completely omit the sugar? There’s going to be plenty of leftovers, will you be sharing any recipes for that? Fantastic video, Billy. Thank You, Mwah!x
@ChefBillyParisi3 жыл бұрын
You don’t have to add sugar but you’ll definitely lose balance of flavor and it will push to being over salty. There are no leftovers at all hah. I do have a great recipe for corned beef hash that you can check out.
@Jiffy_Squid5 ай бұрын
Horse Radish!
@mariascales16826 ай бұрын
But wouldn't the ice cubes dilute the seasoning process?
@simcott6 ай бұрын
Thanks for sharing so much GREAT detail in this recipe. Cannot wait to try it. ALSO I've fallen in love that big, tough, beastly metal pot of yours. Please tell us more about that pot; What is it? Where did it come from? Who made it? What is it made of? Can I please ask your pot out on a date!? Im reluctant to ask if I can buy it from you ...but would you sell it to me?! 🤪
@jrdube2 жыл бұрын
I find that if you leave the core in the cabbage, the wedges stay together for individual servings. When I removed the core, the wedges just fell apart during cooking. You can always cut to core out on your plate.
@lkaw553 жыл бұрын
Love your videos! I always learn at least one new thing from each one I watch! It'd be awesome if you did a master class!
@ChefBillyParisi3 жыл бұрын
Awesome
@ribeirinhu3 ай бұрын
Dude you should try Portuguese Cozido
@sklages_823 жыл бұрын
You have helped me enjoy cooking even more
@rosemaryus-ct61516 ай бұрын
i've always loved a corned beef dinner; it's a new england favorite. i wondered how corned beef was made. ty for showing us.
@gregrowe802 жыл бұрын
As a kid, my mom used to serve the ground mustard for the corned beef, horseradish sauce for the potatoes and red wine vinegar with the cabbage. I’ve been doing it that way ever since.
@TheCHELLCANTEY3 жыл бұрын
I love watching your videos, but there are no closed captions available. Is that something that can be added on your end?
@ochioandco.3 жыл бұрын
woah mega early never really been a corned beef fan but I met this would be really great on a ruben.
@ChefBillyParisi3 жыл бұрын
A Reuben uses corned beef so it’s perfect
@soldiersvejk2053 Жыл бұрын
Corned beef is one of the few foods that I fell in love with in US. Glad to know that you can actually make it yourself.
@virginiabuckles3 жыл бұрын
Absolutely love all your tips chef. Thanks so much!
@ChefBillyParisi3 жыл бұрын
Thank you so kindly!!
@donnaregan91893 жыл бұрын
Donna from England again,you really are superb aren't you and so is your food.
@mec2536 ай бұрын
WOW !! Thank you.
@jennifercarr7622 Жыл бұрын
No caption available?
@Nishiskitchenrecipe3 жыл бұрын
Fantastic
@ChefBillyParisi3 жыл бұрын
Thank you so kindly!!
@모-q4z11 ай бұрын
Interesting
@AkinlabiStClair3 жыл бұрын
2nd
@suzannevega22897 ай бұрын
That looks delicious!
@ChefBillyParisi7 ай бұрын
Many thanks!
@beverlyschultz92763 жыл бұрын
Looks fabulous!!
@ChefBillyParisi3 жыл бұрын
Thanks for watching!
@joshuawhite57203 жыл бұрын
First
@ChefBillyParisi3 жыл бұрын
Hah
@rickrhoduscarolefrazier-rh5656 ай бұрын
fixing the point cut today for some friends/neighbors. My dad was Irish, so I feel need to do this. I didn't brine myself, did this at last couple days. I'm going to braise with some Colorado Blue moon beer - where I'm from (plus my dad was born in Denver, so sue me! No Guiness in house) I will try this recipe for brining at home maybe next year.