Corned Beef and Cabbage Recipe

Hey guys, I put a video recipe together for my corned beef and cabbage. I slow cook it in a dutch oven. Let me know what you think...

VIDEO RECIPE >> https://tinyurl.com/y8zgbah7

 

much applause

 

Thank you!

 

Looks good, buuuut. If you are going to make a video, don't use taters that have that black spot. I am gonna try your recipe! Cheers!

 

This is reality TV brother. I am not tossing a tater because it has a spot on it. Let me know what you think once you try it.

 

He has a point in that “they” say to cut the black spots out. Me, unless it was mold, it’s probably just a bruise and wth. Personal preference. To each their own.

 

My reality is that taters are cheap. I ain't eatin' no black ones.
Edit: and I grow my own.

 

You got a problem wit da black taters? LOL

 

Nice video and recipe! I subbed, looking forward to the next one.

 

Thanks brother...
Next two videos are 1. Home repair 2. auto repair

 

i love corned beef. i bought way more than what one normal person should. i froze a bunch of them.

i dont use a slow cooker. i put the entire pot in an oven..i braise it. my next one, i am gonna try to add beer to the braising liquid. cuz it's beer.

 

yeah man, beer is awesome in a lot of recipes. If you click through to the video, you will find the video right before which was bratwurst slow cooked with onions and cabbage in a pool of beer.

 

i like your kitchen counter!!

i'll watch the video later when i am not at work.

as a chinese person; i grew up eating that dish with white rice..it just stuck with me. i do however bake a potato for later. for the corn beef hash. it's almost better than the original dish(for me).

 

Sous vide is hands down the best way to cook corned beef.....

 

why do you say that?

i think the bigger volume of cooking liquid gives the hunk of meat a chance to get less salty. and you cant overcook it, and you are not targeting a specific temp..

how is it superior..trying to learn. i have the Anova..

 

Agree on the liquid helping with the salt. I also get the low sodium corned beef though.

 

Texture is always better out of the sous vide. More like a prime rib. Texture is also consistent throughout the whole cut using sous vide. Other methods always have some chewier spots. I always rinse the corned beef off well before cooking it to get rid of excess brine, regardless of the method.

 

I'll watch later, last year I cooked one in the crock pot with Guinness for about 24 hours, of the 3 different ways I cooked, that one was gone first. I have since cooked a few this way and the only time we had left overs was the time I did 2.

For our St Patty's Day shenanigans I will cook at least 3 if not 4 this way.

 

hmm..how? the slow/low thing breaks down and forms that gelatin..sous vide is slower/lower? its a bummer because they come already sealed in that bag. but i couldnt imagine the salt-lick that would create.