The Secrets to Perfect Corned Beef & Cabbage

🔪MY GEAR:
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*RECIPE*
Ingredients:

For the Brine:
∙1000g/mL water
∙250g (1 - 1 1/4 cups) coarse salt
∙100g (1/2c) granulated sugar
∙15g (2 1/2t) pink salt
∙4-5 bay leaves
∙15g (5t) mustard seeds
∙15g (2T) coriander seed
∙15g (2T) black peppercorns
∙5-6 cloves garlic, smashed
∙1000g (2.5qt) ice
∙5-6lb (2.5kg) brisket point

For the Cooking Liquid and Vegetables:
∙Water (as needed to cover the beef)
∙Garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth)
∙1 giant carrot (200-250g/2c), cut into large obliques
∙1 small head of green cabbage, peeled and cut into 10 pieces
∙12 small red potatoes, halved

Horseradish Cream Sauce:
∙125g (1/2c) sour cream
∙75g (1/3c) mayo
∙3g (2/3t) coarse salt
∙15g (1T) water
∙Black pepper (large pinch of 12 cranks of grinder)
∙75g (5T) prepared horseradish

*Instructions:*
Brining:
1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic. Bring to a hard boil for 5 minutes.
2. Pour the hot brine over 1000 grams of ice to cool it down quickly.
Submerge the brisket into the cooled brine and refrigerate for 5-7 days.

Cooking the Corned Beef:
1. Rinse the brined beef to remove excess saltiness and pat it dry
2. Preheat a large heavy bottomed pot over medium-high. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side.
3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.
4. Bring to a boil, cover, and transfer to a 275°F135C oven to braise for 5-7 hours or until tender. The meat fibers should have some nice give, but the beef shouldn’t be complete falling apart.
5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200F/95C oven to stay warm while you cook the vegetables.

Preparing the Vegetables:
1. Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer.
2. Cut carrot into large obliques
3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together
4. Halve the small red potatoes.
5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200F/95C) for about 15 minutes or until potatoes are cooked through.

Horseradish Cream Sauce: Combine sour cream, mayo, salt, water, pepper, and horseradish.

CHAPTERS:
0:00 Brining the corned beef
2:57 Cooking the corned beef
4:58 Stay hydrated
6:00 Resting the beef and cooking the vegetables

#cornedbeef #cornedbeefandcabbage

[Sleepless_Sam]

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

[PhrenicosmicOntogeny]

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

[skylarrupp]

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!

[carinolsson]

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!

[Merlinthewise]

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.

[mweiland]

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.

[tinasesselmann]

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!

[mlt]

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.

[karenfox]

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

[anneshelton]

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.

[bradcampbell]

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.

[bsteven]

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!

[toddsokaythingsandstuff]

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.

[cassieoz]

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.

[matthewcollins]

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?

[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.

[JthaCee]

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!

[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!

[chrish]

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.