The Secrets to Perfect Corned Beef & Cabbage

[@Sleepless_Sam]

The best part about St Patrick's day is all the corned beef marked down by 70% the following Saturday.

[@therumjacks]

this.

[@morganbrasee5639]

....and corned beef hash for breakfast after a night of drinking too many green beers

[@starlinguk]

In the US. Corned beef isn't a thing in the republic of Ireland.

[@adamg-502]

Rub one with pepper and ground coriander and smoke it for lazy pastrami...

[@finpospilil9621]

​@@starlinguk did anyone say in ireland?

[@PhrenicosmicOntogeny]

As Chef John might say, "If you want to eat it today, you'll have to start last week."

[@aaronbarrera1657]

“You are after all the Chief, of your 6-hour braised Corned Beef”

[@souzajustin19d]

Love Chef John lol

[@BigstickNick]

Present me is mad at week old me

[@skylarrupp9624]

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!

[@Merlinthewise86]

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.

[@tv-21]

I use corn kernels

[@1011mweiland]

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!

[@PaladinLostHour]

I play drums in a Tender Cabbagecore Band. Thanks for the shout-out.

[@karenfox1671]

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

[@andrewmarquez7623]

I love that "Korned" beef!

[@riongronberg1435]

The R is even backwards like the band. Maybe Bri is a secret metal head

[@TheCaptainCadillac]

@@riongronberg1435 thats what i noticed as well

[@ohflippityflapjacks]

I laughed so hard I startled my cat 😂

[@NineToes821]

ARRRE YOU READDDYYYY for reubens?

[@jerrodjackson8910]

jumped right down here when I saw that

[@mlt6322]

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.

[@anneshelton3476]

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.

[@ggroch]

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.

[@toddsokaythingsandstuff868]

Brian get out of my head!!!! I was just thinking " I wish he would do a corned beef and cabbage recipe." My culinary prayers have been answered.

[@Hugh_Hunt]

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!

[@tinasesselmann8170]

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!

[@bradcampbell624]

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.

[@cassieoz1702]

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.

[@carinolsson5544]

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!

[@kwimms]

Sorry to hear that. In Canada, we eat fresh fruit, berries, and vegetables. We don't pollute it with dead rotting flesh. What?

[@kettlebops4271]

The Swedish way sounds good!

[@rachaelhoffman-dachelet2763]

I am adding turnip to mine as well!

[@matthewcollins6466]

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?

[@chrish6216]

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.

[@bsteven885]

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!

[@TheKonkehagia]

Everytime I want to find something different in recipes, I come to your channel, well done my friend❤

[@jacquespoulemer3577]

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

[@ronalddevine9587]

Looks delicious. Glad to hear you saying: LET'S EAT THIS THING!

[@Jhg75d95]

Hey Bri, I've been making corned beef and cabbage every year for St. Patrick's Day for almost ten years, and this braise technique was a real level up. I used store-bought points, and it still worked a charm. Thanks once again.

[@keodaniel4129]

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.

[@lexijones8019]

I have made this three times and this is the best recipe ever. Thank you. I’m a fan.

[@watsonrk1]

Braised a corned beef last night for friends, used a store bought piece of meat. Drew a comment from them about the method demonstrated here that I also used. Best piece of beef ive ever eaten. Seriously, my god, it was frickin good! Not my best ever eaten, but for her, (she's the family cook, a good one) thats something! Thanks Brian, its dam good and changed my corned beef game!

[@noblenugget4229]

Love this. Corned beef is my wife's favorite dish and I've been intimidated with the idea of making it, but now I'm excited! Thank you!

[@BobcatSchneidermann]

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!

[@rhkean]

I've never thought to cook the veggies separately from the beef. I can't wait to try this method!

[@jamierhoades5767]

DOH!! I just started up my 10-day brining from your reuben video this morning! Now I come home to this?? DOH!!🤦‍♀ 😂

[@jheffernan13]

I’ve tried a pile of different ways, and smoking is my family and friends favorite. I have a pellet smoker, which makes it pretty easy to make delicious smoked food. I also do a chunk in the brine for boiling to help flavor my veggies. Not saying my way is the best/only, but I’ve been doing this for 10 years trying different methods and this is the most accepted by the fam and friends.

[@Chris-ut6eq]

Your horse carrot would be a horse magnet. I grew up around horses and they LOVED carrots that I grew in my garden.

[@Chris-ut6eq]

your corned beef p0rn blurring is appreciated!

[@IamPali2024]

This video had me having nostalgic vibes straight outta Chicago’s neighborhoods… especially when he said “you guys” 🤲👏👏👏

[@bmansdad9891]

I see that you added “ Let’s eat this thing” again! Love it

[@jordanfish]

I’m gonna make this. For my veggies I’m going to add parsnips because i LOVE parsnips with corned beef.

[@huggledemon32]

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!

[@richdiddens4059]

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.

[@bwuest]

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!

[@kwimms]

What about brains? Do like brains? How about penises? Which part of an animal do you like best?

[@sheilam4964]

I so want to do this. Here's hopn' the stars align and I'll be able to do it. Thx for doing this, filming it and sharing it with us.

[@elizabethfarkas6468]

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.

[@MuttleyVonErich00]

I always do(ready cured?) corned beef in the slow cooker. Comes out amazing

[@StitchJones]

The whole Mustard seed,,, still surprised me. This was a great video. Thank you.

[@J2thaCee]

Heres a tip for the creamy horseradish. Use the stock from the corned beef and add the sour cream, mayo and all that jazz to it!

[@tracyrichards5035]

Really incredible. Although I'll never make your dishes as I am 74 and haven't an appetite for them, I enjoy your show! Thanks.

[@Lostboy811]

On a side note you don't need electrolytes replacement unless you sweat so much. Much of your electrolytes are replaced with just normal eating.

[@christophergrace1085]

I used to make Pastrami prior to moving to my current apt. I would use Penzi's spices pickeling spices to turn my brisket to corn beef. They have a killer pickeling spice blend that worked for my taste. I've made mynown pickeling spice in the past, but using Penzi was the most cost effective. As far as cooling straight corned beef... if I'm using homemade I 100% agree with the braise. If you're using pre-brined I do go for sous vide. I let mine go at 145 for 36 hours give or take... if using a store bought corned beef, the long sous vide is the way to go. Every time I've done the long sous vide and shared it, I've been told it is the best they have ever had!!!

[@Meckell]

I've been converting pre-brined corned beef into cheater pastrami by rinsing off and rebagging with a pastrami spice rub and splash of liquid smoke, then sous vide'ing low and slow 135F for ~3 full days, finishing with a quick broiler sear. This does, however, run into the occasional problem where different brands of corned beef may or may not use bromelain/papain enzyme tenderizers, and at who-knows-what quantities. Some seemingly have no effect. Others require taking a whole day off of the cook time, because at the full three days it's so overtenderized that it can be easily pressed into pate consistency. Pastrami pseudo-pate is still delicious, so not a complete loss, but definitely not the intended result. Think I'll have to try your 145F 36 hour.

[@SeanehKelleh]

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.

[@dpelpal]

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....

[@SeanehKelleh]

@@dpelpal that would be bacon. Not to be confused with the type you fry for breakfast.

[@fahr]

I think it's an irish american thing

[@barryholland8280]

You’re right, I remember my mother serving corned beef to us the odd time though. Never really hear of it now.

[@jaym8027]

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.

[@marcj8464]

Hey Bri if you look at equilibrium curing, you can leave the meat in the cure as long as you like and it'll never get too salty. It also helps with the problem of oversalting/drying out when dry brining

[@ChrisMezzolesta]

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.

[@nutmegosaurus]

thanks for taking the time and effort to test all the different ways to make your recipe. it helps weird recipe minmaxers like me a whole lot

[@Na16Patman]

I've been loving the blind taste tests in these videos SO much. Thank you!

[@mlt6322]

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.

[@herbandspicekitchen]

Another great recipe all the steps are clear and easy to follow. Love how you make cooking fun. 💕

[@c_mac_o_fficial]

I love the "Korned Beef" label on the brine with the backwards R

[@virginia_ny]

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.

[@BrianLagerstrom]

Who out there is actually going to brine their own brisket?

[@knojah]

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! 🤙🏾🤙🏾

[@plaguetree6920]

Thanks for this! I've been researching various methods and meats for corning my own beef. You are a valuable resource in my culinary journey!

[@brandonchopper]

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.

[@elizabethfarkas6468]

Two days and counting!

[@Man-At-Arms46]

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!!

[@notme222]

I just slow cook mine because I'm lazy, but I appreciate knowing the right way.

[@elleb7523]

Instant pot is best for the meat and then we steam the rest. So tasty.

[@R3troZone]

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.

[@carrieannmcleod5219]

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.

[@eddie-o5u]

Excellent course in corned beef and cabbage! 😃

[@rossdamon]

Okay Brian, much thanks to you . . . tried this today and discovered my go-to recipe for Corned Beef. I've enjoyed your channel, be well.

[@rigfordthebarbarian2895]

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.

[@Frameshaft]

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.

[@deaconmikepray9793]

Great video! I love corned beef. Have brined my own which was delicious but have found a local purveyor that has a great product. Instead of boiled potato, I sometimes opt for mashed which my family really likes. Thanks for this!

[@Bazookatone1]

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.

[@Wguy56]

NYC Jewish butchers...NO pork! Fatty CB substituted to fry cabbage.

[@oliverbrown4662]

Cannot thank you enough for all your recipes and hard work. Have you ever had a Carne Asada "California " burrito? With fries inside, Pico, guacamole, the little plastic cup with red sauce, and one with green. Would you do your magic, and show us how to make it ?

[@The_Razielim]

I don't know why, but the way you responded to that single red potato bite was hilarious.

[@lexijones8019]

I made this and it was perfect.

[@shanebentley5630]

Thank you so much for that backwards R on the label. 🤘

[@aaronblack5772]

This is my menu for tomorrow! Thank you!

[@PapaRich3165]

Think I finally have to try brining my own! Love cbnc but never tried the brine. Looks amazing.

[@sirjoe88]

I was excited to see this one. I make a big corned beef every year. May be time to try a new method. Thanks!

[@Shroomunati]

I have never once tried a standard corned beef and enjoyed it, I love salty food and it’s always incredibly over salted. A few years ago I got an American wagyu one from Costco, it was insanely good

[@Chillm12]

My family always uses Guinness as the braising liquid, and it comes out soo good

[@miraclebub]

Same.

[@derekboardman9995]

A little cooking hack I thought of: if you dont have cheese cloth, use a coffee filter to make your sachet.

[@SgtLube818]

My dad would always make this when in season. Make half for corned beef and the other half for Reubens.

[@michelleread247]

Just ordered a 6 lb point cut, picking it up tomorrow. Holy moly, I'm scared to death to tackle this but I'm doing it! Thanks for recipe Brian, wish me luck!

[@faithsrvtrip8768]

I already bought a brined point. I bought it because it had more fat than the flat and was cheaper! Fat is flavor ;) Love the idea of braising and cooking vegetables separate. That's a great technique so you don't have overboiled / mushy veggies. Ick. Hahahaha blurred out the meat slice! Smexy Bri smexy ;) Happy cooking everyone!

[@donnieronald3641]

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!!

[@RicolaMartini]

A wonderful great meal! I use a kiss of cinnamon in the spice mix. Try it out. Dankeschön 👍🏻🇩🇪

[@Fuzzikayu]

Hey Bri you should do a Muffuletta video. Between making bread and being a dope deli-style sandwich it seems right up your alley

[@BleuRazz]

I was counting on Brian making a corned beef video! Thanks Bri!

[@FreshPrince7789]

You, my good sir, are goated 🐐

[@sharminsultana2065]

Thank you for your video, it’s helpful

[@BobBrittonBespoke]

Thank You Bri... I'm going to make this,,, love it.

[@LeahNess-t7o]

I love corned beef. I just paid $15-20 a piece for it at Walmart. It was too spendy but I was hungry for it. So good. I remember when they were priced about $8-10. 😢

[@spinningbackspin]

Have you ever tried baking it? Wrap in a couple layers of tented foil. Has worked well for me too.

[@brianmotter8150]

"I feel like I need to blur this out because it is so explicit looking." Add that to the all time classic Brian Lagerstrom list.

[@nicks6788]

Bought brisket yesterday to corn. Great timing.

[@sebulbathx]

Looks amazing! I have to try this out.

[@KevSal]

Really good video, I like how tested sevrel methods out!

[@design-flux]

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. 😊

[@ndzapruder]

KoЯned beef! Wasn't planning to do this but I have to now

[@嘉琪单]

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?

[@deebrake]

Growing up on East Coast of Canada we had Sunday meals at Nan’s house that consisted of Salted Beef or Salted Pork Riblets. We live in another province now and it is a challenge to get this meat. My husband still likes to have this meal from time to time; however they sell it in a salted brine and you are right it is not pink. Definitely want to try this so a huge thank you in advance. Have a great day!!

[@ErinJoy-f3o]

I'm frm here in Halifax, and yes ur right. I also find it so hard to find nowm not nearly as much as when I was a kid. When I do finnally see one I always pick it up even tho it's always overpriced now. But, what isn't . Right .

[@deebrake]

@@ErinJoy-f3o 100% prices are high but imagine if we tried Bri’s recipe how good that would be in comparison. To me it would be worth it. Everything we have tried from Bri has worked. My husband really enjoys trying them.

[@trevormorton8415]

Loved the "Korn" labeling!

[@chadreed8032]

Hey Bri.... Your the best

[@padders1068]

Hey Bri! looks delicious! Thanks for sharing! 🙂😋😎❤

[@roxylalondes]

I will say - dry brine has a really nice texture!