Up next in 10
Cowboy Corned Beef | Easy Corned Beef Recipe
18K views
Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Grab our new cookbook Faith, Family and the Feast: https://kentrollins.com/cookbooks/ Upcoming Events: https://kentrollins.com/events/ Used in this video: Lodge 14-inch Dutch oven https://amzn.to/2nFQZSf Enamelware bowl https://amzn.to/2mQsrG8 Dutch oven trivet https://www.kentrollins.com/shop-1 Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/cowboy-corned-beef/
View Video Transcript
0:00
Folks, we're taking an old Irish classic to bring to you
0:03
Oh, that ain't it folks. But we are taking a brisket and we're going to show you
0:07
how to do it traditionally and make your own corned beef. Homemade pickling spices that go with it
0:12
and oh so tender it's going to be, and no preservatives. We all need all the luck we can get
0:17
so I'll see you down the trail. Hey, thank y'all for stopping by the barn today for another episode of Cowboy Cooking
0:35
What do we do here? Grilling, Dutch oven cooking, how to take care of all your cast iron and solve all your problems
0:41
and even throw in a happy dance now and then. And today, folks, we're going traditional what
0:46
An old Irish recipe, corned beef and cabbage. But before we get into this, we better talk about that cookbook that's coming out March 17th
0:55
Get you a copy. Check our website out. We'll be making us a book tour across the United States
1:01
and we want to see you one and all and write our little name in it for you. But I'm going to tell you, folks
1:05
if you want to do this traditional corned beef brisket, you need to start now
1:09
because we've got a five-day brining period. You don't want to miss it, so get the stuff and let's start now
1:16
So I think we ought to do a little research here and talk about corned beef
1:20
Now, as far as I've always known, it's always been a brisket
1:24
Now, a brisket, you say, is what? Comes off a beef, it does
1:28
and my little suspect here that I usually use as a model
1:32
to show you where beef come from is too tired. So we're going to show it on me
1:36
Right here, down from the neck on that beef, coming right down in the front of that chest is two sides
1:42
That is the brisket. One here, one there. But folks, today, I want you to know that we're using the flat
1:49
the top cap off that brisket, which is the leanest part, and we're going to brine it
1:53
Now brining is a solution that is going to make meat tender
1:58
But also give it flavor because a traditional bind that you might do on turkeys or something like at Thanksgiving a lot of times
2:04
That might be just like some salt some rosemary garlic something like this But folks we have made our own pickling spice to go in that brine
2:12
So we're gonna make it tender, but also we're gonna make it more flavorful and guess what
2:18
We're gonna put some beer in there. Yep. Y'all heard the Cowboys say it you did now
2:22
This has no preservatives in it the method that we're using today A lot of folks are gonna tell you
2:27
get that pink salt, that curing salt, mix that with it. It's gonna give you that brighter red color
2:32
Folks, this is the only way I know we used to use the pickling and canning salt
2:37
for our vegetables, for our meat, everything that we used it on
2:41
So the history of corned beef, now, as I researched it, corned beef was really not eat a lot in Ireland
2:47
Beef was high, pork was cheaper, they was eating a lot of pork
2:51
And when the Irish immigrants all was coming over was coming over to New York City and landing there on the island and coming across through there
2:59
Hey, we gotta have something to eat. Well, they found out that you could pickle this beef, which is brisket, and back then
3:04
folks, it was cheap. It really was. Now, it's a one-pot meal way they was looking at it because you could put that in the brine
3:11
solution, cook it, and what are we gonna throw in there? Something else that was cheap
3:16
That was cabbage. Just throw that all in there, let it simmer until it gets good and done
3:20
Meat and a vegetable, and you had a beer, hey, I guess you're fixed up in my account
3:23
But y know the cowboy he got to put a little twist on it I gonna use a dried ancho chili and a guajillo chili too Now we going to put that all in a cast iron skillet and we going to use some allspice some cloves some coriander
3:37
and guess what, folks? We're going to toast it. Why? Because when you toast them spices like that, guess what happens
3:44
You're making all that flavor come out of there. Now, it don't take long to do this
3:49
and you need to stir it while you're going along, and when you let it toast like that, you'll smell it
3:53
you'll think, hey, I'm gonna make my own potpourri. Don't get the two confused and try to cook with one
3:58
and not the other. It ain't gonna work, but this stuff does smell so good
4:02
Let it cool a minute, lay it out there on a cutting board, take you a rolling pin, and let's just go to mashing it
4:08
Because them cinnamon sticks, you needed to crumble them up a little because them things is hard to break
4:13
but I want you to grind this stuff up pretty good and put it aside because we're gonna need it
4:18
So next, we need to talk about the brining solution. Yeah. Now, when I was little, mama and them done this with water, maybe sometimes some apple cider vinegar, but not today, folks
4:29
No, I'm going back to what everybody was telling me to do. What? Guinness beer
4:34
So, folks, get you one of them bottles of stout, dark Guinness beer
4:39
Pour it in there because it's going to add some extra flavor, too. Then we're going to add some brown sugar
4:44
We're going to put some pickling canning salt. Now if you say hey, I don't want to be doing none of that and you have to get you some of that pink curing salt
4:53
I don't care, but folks the way we're doing this we have no preservatives in there
4:57
Get a little bit of that what you call ginger put it on in there some coriander powder
5:03
Stir it up really well, but then I want you to walk add them toasted spices all of it
5:09
But one third of a cup and you be asking yourself Why do we want to save 1 3rd of a cup because we're going to need it later
5:15
Put all that in there and stir. All them ingredients got to go together and blend all that flavor in there with that beer
5:21
Now this needs to be in a pretty large vessel. It does a big bowl because guess what
5:25
We got to add a gallon of water to it. Get it all that mixed up in there really well
5:30
And then we're going to set it right over here and we're going to pull out the star of the attraction
5:35
What is it? The beef brisket. So we got our brine solution all mixed up really well
5:41
We got that brisket sitting here. So folks, we're going to take it and just put it in that deep pan or deep casserole dish
5:48
Make sure that it gets submerged. Now, if you're putting it in a casserole dish, you may have to put a plate or something on it that gives it some weight to hold it down
5:55
Cover it. Slip it in the icebox because we're going five days, remember
5:59
But every day, I want you to pull it out of there, uncover it, take you some tongs, pull that brisket out of there
6:06
give it a good stirring of all that brine solution, turn it over, put it back in there
6:10
back in the ice box every day you got to do this so let's see what it might look like in there y'all
6:18
too that'd be smelling good right there that is so aromatic i want to lift this out of here and
6:26
show it to y'all because folks that smells good now these quality control inspectors they be
6:35
liking this but every day remember you got to stir that brine solution and you got to flip that meat
6:40
But guess what? Before we can actually start cooking this, I've got to take it in the house and give it a good rinsing with cold water
6:46
Not scrubbing, just a good rinsing. Now, the reason we rinse this, because folks, we have had a lot of salt in that water, and I want to make sure none of that is leached right there on the top
6:55
Now I want you to get you a big old stock pot that going to hold that five and a half to six pound brisket and get it on a burner over medium heat We going to add us some salt and remember that third of a cup of that good smelling spices that we toasted
7:10
we're going to put it in there. But I want that to come to a simmer before we add the brisket so all those flavors can be really going well
7:17
Let's lay that big old honking piece of meat in there. We're going to cover it with a lid
7:22
Let it cook over medium heat for about two hours. Well, we've been on, let me see, two hours we have according to the sun in my Waterbury
7:33
And folks, it's some good smelling stuff in there. It is. I mean, that thing is doing its rightness
7:40
Now, if you're cooking this in the house, I would tell you, preheat that oven to about
7:45
375 degrees and put that rack down there pretty close to the bottom because we've got to get
7:50
a big pot in there, okay? So we've got a 14-inch Dutch oven here
7:53
Got it all ready to go. Now as you cook meat, as you boil meat, I want you all to notice that, oh that's hot
8:02
there is a little difference in size now. It'll always tend to shrink up a little
8:08
So we got her sitting in there. Unsalted beef broth is what we're using because remember we had quite a bit of salt in this
8:14
little brine solution to start out with. So add you a full box of that
8:20
So beef broth is in. Get you some of them red taters
8:25
I like them about that size. I don't even cut them. Now if you can get the big ones and you want to cut them in half that's fine
8:30
And I got me one head of cabbage coarsely chopped up. Now I just ask you to incorporate them all around that thing
8:42
Because folks, we is fixing to blend us a whole bunch of really good flavors together
8:47
And as my momma said one time when we was making a whole bunch, that's a pot full right there
8:52
Now we boiled this beef in here and I don't want you to discard that just yet because
8:56
instead of adding some broth back to this if we run a little low we'll just sift some
9:02
of that out of there and put it in there. But make sure you strain it we'll just use the broth that comes off of it if we need it
9:07
So I'll meet y'all at the fire. Well you see me take that horseshoe contraption known as a trivet and take them short bolts
9:14
out of there and put the long ones in there. You ain't got one. I'll have you a link pop right up there her and Andy where you can get one cause folks
9:21
These trivets do come in handy. We need to start out pretty heavy on the bottom
9:26
These are hardwood lump coals, sort of light on the top. Now, I'm not getting much wind up here under the barn
9:32
but I will rotate a few times just to even out my heat source as we're going along
9:36
But you have to keep your fire going so you can add more coals to this
9:40
You can't just make them automatically. So keep your source of heat supply going
9:45
and just remember to keep a watchful eye. Thank you
10:26
Make this look good for you turn to actress Well it finally is a done deal it is
10:40
Now how you tail when this is done, always check them taters first because them little
10:44
rascals, you don't want them to fall apart, you want them to keep your shape. That's why you must always leave the skin on them too
10:50
But poke that fork down in there, give it a turn height. If it's good enough that you can pull some of that meat up there, it'll slice just right
10:57
and it'll be ready. And I can hear some of you out there already saying, it ain't pink
11:01
It ain't that reddish pink color. Well, remember, I told you no preservatives here
11:06
But hey, this is a glorious day, and we're going to get to see what's happening here
11:10
Now, I've never been a fan of corned beef. Let me give it a try here
11:18
Here's a jag. I did. I don't know how the Irish dance, you've never showed me
11:26
It is tender, folks, and the spices that come out of that
11:31
I'll have to admit, look out. That broth that settled in there with all them good pickling spices that we made, and
11:41
remember we added that other back to it. Folks, that is, there is some fine dining. Mmm. Whoo
11:50
I hope the luck of the Irish be with you and the cowboy dancing skills. Whoo
11:59
You know, I ought not even be giving you a bite. This is the first time you've showed up right at eating time
12:07
Beads been out here working the whole time. There you go, baby. Whoop
12:12
Oh, nice. Are you part Irish? Yeah, I think he's got some Irish in him. Well, we hope you enjoyed this episode cuz we sure did
12:19
Hey takes back a lot of memories for me when you walk in a house I could always tell it was st. Patrick's Day
12:25
Even if I didn't read the calendar cuz I could always smell them little old pickling spices mom was cooking in there
12:30
But hey, I don't care what nationality you are happy st. Patty's Day to you folks
12:36
We wish that from the bottom of our heart and if you need anything to know about this
12:40
It'll always be down there in a little printable recipe below and as always I tip my hat to all our servicemen and women and the veterans who have kept that old flag flying safe wherever we can be
12:50
God bless y'all. I have a special shout out this week to Justin Black and his three-year-old daughter
12:56
I got a really nice message from them that they sit in the kitchen and watch them videos and she be telling her daddy
13:01
hey, that ain't how the cowboy does it. So, hey, I tip my hat to y'all and I thank you so much for watching
13:06
And we hope to see you all on our book tour. And I'm going to leave you with a little Irish blessing
13:11
may your troubles always be less and your blessings always be more
13:17
and may there always be happiness around your front door God bless you each and every one
13:23
and I'll see you down the potato, cabbage and corned beef train
13:27
on video and get a bite it's a drive up window you sure you don't want a sample
#Condiments & Dressings
#Cooking & Recipes
#Food
#Meat & Seafood