Corned Beef and Cabbage in the Ninja Foodi

hi there and welcome to the salted pepper where we cook for real life using real food and we keep it real simple and today I have corned beef and cabbage with carrots and potatoes and we're gonna cook them in the Ninja Foodi now stick around through the whole video because what I do at the end might just surprise you so this is about a three pound head of cabbage I removed a few of the outer leaves just because they were a little dry and just didn't look that great and now we're gonna go ahead and cut this and I wanted to do this on camera because I wanted to show you guys how to do it quickly now make sure that your cabbage is sitting flat if it's really gonna wobble around you can take your knife and cut a little flat part on the bottom mine was pretty flat already and that's why it didn't really I didn't get have to cut off too much so you want to make sure it's stable there then with a large sharp knife you're gonna go straight down the center kind of keeping an eyeball on where this the core is here so we're gonna go up go straight down the middle watch your fingers make sure you use the claw there keep the knife away and just sort of rock it back and forth through the cabbage and hopefully I hit the center well I didn't quite hit the center but that's okay alright so we have now we have it halved there's a little core here and there's a bigger core here because I did not get it through the center oh well sometimes I can and sometimes I don't that's okay so now take flat side down again and we're gonna take a look here where the where the core is I can see it from behind and I want to go straight down the center here and try to get into the middle of that core if possible yeah so now we have the core here and we want to cut that out so just take your knife and go straight down and just cut that and cut that up and this is the part of the cabbage that we're going to use all right just do the same thing on the other one no now we have a much bigger core on this side and so we will take care of that right now go straight down the middle and if you can get to the middle of the core seem to be off center today I'm not quite getting down that middle all right so you can see the core right there just take your knife slide down there we go same thing with the last piece all right perfect now we're gonna cut off our cabbage just a little bit more these are pretty big pieces so we're gonna kind of up just a little bit more before we put them in to the Ninja Foodi when I'm cooking corned beef and cabbage I really like the cabbage to be tender but not fall apart and mushy so in order to achieve that I'm going to keep these in fairly large chunks and kind of like big quarters so I'm gonna go one more time through each section to break them and have to cut them in half again so they're about this size we're not going to cook it all the way the first time but we are gonna get some of the water out and that's what we're gonna use to cook our corned beef I have 1 cup of water okay so after we put in our 1 cup of water you're gonna want to put in the seasoning packet that comes with the corned beef and there are some cloves in there some mustard seed I think looks like a little coriander seed a little bit of bay leaf that's chopped up you do want to add that in it does give a nice flavor you can use beer as well if you don't want to use the water you could use beer I've seen people do that and that's fine so get that in now you know me I like flavor I like tons of flavor so I add more I have 1 bay leaf 1 tablespoon of peppercorn and 1 tablespoon of mustard seed and I'm gonna add that in as well and then we're gonna add in a quarter cup of balsamic vinegar trust me on this one give it a try it is a fan okay so I wanted to talk real quick about the corn beef okay number one corned beef is brisket and brisket is is a tougher cut of meat you do have to cook it for quite some time especially if you're using the stove or the oven to get it tender because you want all the fat to sort of render in and tenderize that meat now corned beef is made by adding what we call a brine to the beef and then it marinates in the refrigerator for like ten days and it's considered corned beef there's two cuts of corned beef that you can get there's a flat cut like this one and there's a point cut the point cut is more marbled and people say it's a little juicier and maybe even a little more flavorful but it doesn't slice real well so when I'm making corned beef and cabbage especially if I want to serve it for you know a family dinner I like to get the flat cut it's my preferred cut you'll see there's a large fat cap on the top there we don't want to remove that okay we want that to render while it's cooking help to keep the moisture in the meat and flavor the meat as well as the potatoes and the carrots this is magic here there's also a layer of fat in between that we don't do anything with and that's gonna render out some and you can see it's you know it's like a flat little cutting so when we're done we're gonna be able to slice this into beautiful beautiful slices of corned beef for right now we need to get it cooking so we're just gonna pick it up and put it right in the ninja foodie this is a four pound corned beef you could obviously do this with a smaller cut you may need to adjust the cooking time just a tad but not too much put the pressure lid on turn the black valve here to seal because we're gonna go under pressure and we're gonna go under pressure for just seven minutes don't get excited the corned beef won't be done in seven minutes but we are gonna start with seven minutes because we need to get that cabbage out of there high pressure seven minutes hit the start button and as you know if you've worked with a ninja foodie before or an instant pot it's gonna take a few minutes to heat that liquid in there produce the steam which then puts the pot under pressure and that could take anywhere from eight to ten minutes this is a pretty full pot so we'll see how long it takes and then it'll cook for seven minutes and we will do an immediate release and I'll talk about that in just a few minutes okay so our cabbage and corn beef has cooked for seven minutes under pressure and it did take a good eight minutes for it to come up to pressure and then I released the pressure immediately there's no need to worry about that corned beef at this point no natural release needed and the button is just about to pop down there it goes so I can turn this take turn the lid and and get it off of a ninja foodie and let's just set it right over there for now okay so we're gonna be doing a little bit of rearranging the ingredients here so we're gonna take the take some tongs lift up the corned beef and just slide something underneath that will be big enough to to pick it up and move it over here just set it on a clean cutting board for now and then take whatever kind of scoop that you have and we're gonna scoop this cabbage out we're gonna put it into this little bowl here now it will get reheated it will get cooked again but not till the end so we're just gonna get it out of here now so that we can add in the rack and we don't want to over cook the cabbage I just really don't like mushy cabbage if you like your cabbage a little bit softer because I would say mine is trying to think with the texture of the I mean it's soft but it's not mushy it's not gonna fall apart if you like yours a little bit more done you can always increase that time from 7 minutes to about 10 minutes we're not doing anything with the potatoes and the carrots just yet the corned beef is gonna take a little bit longer to cook obviously then the vegetables do so we're gonna get that cooked almost almost so it's almost all the way done and then we'll add in the vegetables all right great now there's still plenty of spices in the bottom so even though you can see some of the spices here on the cabbage leaves there's plenty still in there to continue to season our corned beef so that's why I added the extra tablespoon of mustard to seed and the tablespoon of black peppercorn and that extra bay leaf so now we have probably about 2 to 3 cups of liquid maybe two and a half cups of liquid in the bottom and I put the rack in on the low position and we're gonna go ahead and get the corned beef back in the ninja foodie and it has shrunk up some so now it's gonna fit on that rack pretty nicely I just need to get it positioned correctly there we go fat cap up I'm not sure if I mentioned that before but you definitely want to put it in with the fat cap up facing you that's gonna allow that fat to drip down in and tenderize and flavor that meat and now we put the lid back on now sometimes when you go to put the lid back on to pressurize the pot for a second time you'll have a little trouble getting it on and that is because there's still some heat and steam build up so you just kind of have to play with it a little bit this looks like it's gonna go on just fine and it did select pressure high pressures fine we're gonna set the time for 45 minutes so now this is gonna go for 45 minutes now it's gonna come up to pressure in no time because the pots already hot we're gonna make sure cuz we vented make sure we turn this to the sealed position and we're good to go and so this will cook for 45 minutes okay so we cooked the corned beef for 45 minutes and then I let it natural release for 10 minutes now we're gonna get the other vegetables cooked so remove the lid from the ninja foody now we're going to lift this rack out here oh it smells so good you can see it definitely shrinks down some all right I'm gonna move this out of the way while we get our vegetables cut up now we have some carrots and some potatoes that we need to get into this liquid to cook and I want to put them on the bottom in the juices because that flavor will really come through in the vegetables and it's just delicious so the first thing we're gonna do is cut up our carrots now I have here about two pounds of carrots and I chose carrots that were pretty uniform in size because that's gonna help them cook evenly in the ninja foodie so like for example if you had a really thin carrot and a really thick carrot cuz you're looking at the diameter when you're thinking about cook times this is gonna cook a lot faster than this then you'll have a really mushy carrot and crisper carrot so we want them to be all about the same size don't have to be exact but about the same so let's get our knife and we're gonna cut them now you can cut them any way you like but what I do cuz when I put them on a serving platter I want them to kind of look like larger serving size pieces so I cut them in thirds so I'm just gonna do that with all the carrots and get them into the liquid in the pot of the ninja food now I balling this you don't have to be exact now I'm putting the carrots in first because the carrots actually will take a little bit longer to cook ordinarily than potatoes but by putting them down first they're in the liquid so that look what's gonna be boiling that way the potatoes are kind of raised above the liquid and they'll cook at the same time as the carrots now I am using Yukon Gold potatoes and I recommend using those for corned beef and cabbage or any kind of a boiled dinner because they just hold their texture better if you have the new potatoes like the little red potatoes or the little white potatoes that's fine you can even throw those in Pole but because of the size of these I am going to cut them into quarters and just put them on top of the carrots this is two and a half pounds of potatoes that is perfect now I'm going to bring the corned beef back over and we're gonna set it back on top because we're gonna go ahead and let that pressure cook again we're gonna put this under pressure for two minutes with another ten-minute natural release and that's gonna get the carrots and the potatoes cooked perfectly now the rack won't fit on there now so we're gonna definitely have to take this off of the rack so I'm just gonna slide my knife under here it isn't like too too hot here for me to handle and just put that in there like that all right don't be concerned about that fat we're gonna take care of that in a little bit that's the secret part that's why I say stick around you want to see the end you want to see the end of this video for sure all right so let's get our lid back on go to high-pressure we're gonna do it for two minutes it's gonna come up to pressure in no time because the puffs already not make sure you go to seal and then once the two minutes are up I'm gonna let it natural release again for 10 minutes hit the start button and we're almost there the potatoes and the carrots have been cooking for two minutes with the corned beef in there that was sitting on top and we've let it natural release for almost 10 minutes we've just got a couple minutes to go so now let's mix up our sauce and this is something new that I did this year when I was creating this recipe I've never done it before but oh my goodness the corned beef turned out so perfectly I'll never make it any other way again so what we're gonna start off with is a quarter of a cup of brown sugar get that in the bowl a quarter of a cup of the sonic vinegar and one tablespoon of the country style Grey Poupon mustard give us a mix this is going to go on top of our brisket before we air fry it aren't you glad you stuck around this is the exciting part it smells so amazing like you get the sweetness from the bosonic vinegar and then you could just kind of get the vinegar from the mustard and of course you know we're gonna have that sweet from the brown sugar this is just really yummy in fact you might want to make up a double batch so that you could pour it on top afterwards well the pressure is releasing I'm going to go ahead and start to put the cabbage into this basket here because this is what we're going to use to air fry so I'm going to set the cabbage all around the outside all right so the red button depressed and it took about three minutes to do that okay that's now we're gonna open this up so now F corned beef is a little bit different and what I'm noticing is that there still is a good amount of that fat cap I'm gonna trim it down now a little bit because I want the air crisper to get that really crispy and it's not gonna get through all of that fat in the 20 minutes that we want to air fry so and you just have to use your judgement about that whether or not the fat cap is has rendered enough each brisket is a little different so to do that I'm just going to take my knife I don't want to remove it all so I don't want to go underneath here I want to keep some of it so I'm just kind of looking engaging and I think I'm just gonna go right across here and maybe right down this side a little bit I don't want to get into the meat too much now I'm thinking maybe I should have done that now there's still plenty of fat there okay so let's get our basket over here for a second now I've kind of gotten screwed up I got to do some configuring all right so let me put that over here that wasn't a step I was planning on the test brisket that I did did not need to be trimmed at all so but again you know different they're just different every single one is gonna be different so let me just move a few things around so that I can get to the potatoes and the carrots we're gonna get those into this bowl and I know this seems like a lot of moving this from one to the other but it really isn't and it wait till you taste it it's so delicious okay let's get those that potatoes look like they are cooked perfectly I am very happy they're holding their shape really well and these potatoes would be absolutely fantastic to make like for a breakfast potato oh my goodness so good they already have all the flavor inside I'm just gonna dump this liquid right into the bowl that's gonna keep our carrots and potatoes warm put basket in right and on the cabbage some sugar out spread it around and let's get we're gonna airfryer for 20 minutes on 400 I will be checking it periodically because I want you to make sure that it's it's not burning or anything but we're gonna go with 400 for 20 minutes so let's get the air crisp function on 420 minutes hit the start there we go so we just have under a minute to go now at the 20 minute mark I checked it and I still wanted to go a little bit longer because that fat cap was pretty big and I wanted to render as much of that fat out as I could so I put it for another 5 minutes and I also rearrange some of the cabbage so the pieces that were on the bottom got up to the top and got a nice little char on them so now we just have 30 seconds to go and then we're gonna take the corned beef out and move the cabbage around a little bit more add in the other vegetables and we're going to air crisp on 400 for about 15 minutes while the corned beef breast it's very important that you let the corned beef rust before you slice it Wow oh how pretty all right so let's see I think I can go right in here now you can see how much the corned beef shrinks down as you cook it so all right oh my god that's just it's glistening it's gorgeous this is not burnt okay this is just um caramelized from the sauce that we put on top and and it adds so much flavor all right so I'm just gonna like flip the cabbage around a little bit because we've got some pieces that got a nice char and then we've got some that haven't here so give them a little opportunity during this next this next little cook all right great now I'm gonna pull this over closer to me closer to the ninja foodie here because this liquid is still really very hot so you know be careful when you're touching it and I'm just gonna take my tongs and put the potatoes I'm gonna try to get the potatoes up towards the top because I really love the crispness that the airfryer does with these potatoes okay so I've gotten as much as I can in here and I still have a little bit left over which you could do in another batch or you could just not air fry those but I want to get a little bit of a crust on here so we're gonna set the temp again to 400 so select the air crisp go up to 400 and we're gonna do just 15 minutes it's gonna give this corned beef time to rest before we slice it and it's gonna get some of those potatoes and carrots just a little bit crispy alright guys so we just have a little less than a minute to go and it's time to slice our corned beef so what you want to do is you want to slice all meats against the grain and sometimes it can be a little difficult little challenging to find out where the grain is and so here you can see that the meat is going this way and I can pull it apart and you can just see that and on the underside to I can see some of it's going this way so again it can be a little challenging but what I'm gonna do because I can see this here is I'm gonna cut it this way so you want to take a sharp knife and just cut off about I don't know half of an inch slice Wow yes that looks great all right let's do another one here watch your fingers too perfect all right that is wonderful now the last brisket that I did did not have as much fat in the center and if you don't want to serve that you could just cut it right here and cut it right there and you can put your pieces of your corned beef on to your platter now look at that okay so these are some beautiful-looking vegetables they're really gonna jazz up your plate and the little crispy nests on the outside just adds a ton of flavor yummy yummy just put a little bit on my plate here alright alright so let's go for the carrot first oh man I think that's the best carrot I've ever eaten in my life it's a perfect texture but I usually like mine pretty crunchy not crunchy but pretty firm now this is a softer carrot but the carmelization that it got from the air crisping at the end is just unbelievable all right let's cut this potato the skin is crunchy hope you can hear that because the skin is crunchy in this awesome Wow you note it reminds me up it reminds me of like uh like a potato like a twice baked potato or something because the outside is like a little crunchy but the inside tastes like mashed potatoes I mean it's that tender and soft all right so now we have a piece here where the sauce has caramelized on let me taste that Oh ma'am Wow that's good oh my I have to steal that Wow oh that's just simply amazing now I'm gonna take a piece here that has the actual center the fat left on because I wanted to see it should be melt in your mouth it shouldn't be chewy or you know it just adds flavor it really shouldn't be Joey so let's sing oh my god this is seriously the best corned beef and cabbage I've ever had in my life and I've done I've done in a crock pot I've oiled it I've braised it in the oven I've tried to make it any all all kinds of ways this is absolutely the best oh my goodness that had some of the sauce on it oh I really hope you give this a try it is perfection oh I'm in love with this dish really

Channel: The Salted Pepper

Views: 76,819

Rating: 4.8646712 out of 5

Keywords: Ninja Foodi, ninja foodi corned beef, ninja foodi corned beef and cabbage, corned beef and cabbage in the ninja foodi, ninja foodi corned beef recipe, ninja foodi corned beef brisket, Ninja Foodi corned beef and cabbage recipe, Ninja Foodi recipe, st patrick's day recipes, corned beef and cabbage, the salted pepper, pressure cooker corned beef and cabbage, pressure cooker corned beef and cabbage recipe, ninja foodi recipes, corned beef and cabbage recipe, corned beef recipes

Id: 8suJ4iuc6bI

Length: 25min 32sec (1532 seconds)

Published: Sun Mar 03 2019