Delicious CORNED BEEF | Brine & Cooking Process

[Music] hello friends today we're going to corn beef do you like corned beef i make my own we've got our water boiling so we're we are now ready to start making our brine that we're going to put on this beautiful eye of round roast gorgeous lean cut of meat a tri-tip if you're not familiar with the tri-tip you ought to be seriously kick-ass cut of meat and the traditional cut used for corned beef a brisket flat the total weight of these cuts here is right at 10 pounds we're going to be doing two and a half quarts of water and two and a half quarts of ice so we end up with a round you know probably a little more than a gallon total weight so when you're watching the ingredients just kind of keep in mind that we're doing about twice the meat that you would normally do so if you cut the recipe in half it'll be perfect for a single brisket if you're just doing a brisket or five-ish pounds of other beef so anyway i'll shut up we'll start cooking we're going to add two cups of kosher salt a cup or slightly less but right at a cup of sugar and then you give that a stir just kind of start to get that brought into solution so we've got two ingredients to go after our salt and sugar one is the ingredient that gives corned beef its signature pinkish red color and that's sodium nitrite when it comes to sodium nitrate you need to use the correct amount of sodium nitrite that's prescribed for the amount of weight of meat that you're going to be brining there are different mixtures of sodium nitrite you have the tinder quick out there there's you can buy regular sodium nitrate pink salt they call it in different concentrations we're going to be using a 1.25 ounce concentration of sodium nitrate pink salt but don't pay attention to this amount going in this recipe make sure that you read the box or container that your pink salt comes in and use the appropriate amount for the weight of meat that you're going to be curing we're going to go ahead and add ours this is just out of our diy jerky kits it's pre-measured for five pound increments for five pound batches so we're going to use two of those since we're doing 10 pounds of meat the last ingredient and a lot of people will make their own pickling spice they'll get all the individual ingredients and they'll mix those into the brine and that's totally cool that's the cool thing about cooking you can do it any way you want to do it we're into practical and easy that delivers good results you can get a pre-mixed pickling spice at the grocery store it's about five bucks and then it saves you having to go through and make up your own pickling spice blend just get the mixture and i'm gonna use i'm gonna use about half the bottle probably about an ounce that's gonna be rowdy i like it all of the salt and sugar is in solution we've got the uh pickling spice blended in it's starting to make a nice tea we're gonna go ahead and shut the heat completely off what we're going to do we need to cool this off before we put it into the bags with the beef to brine it because this is hot enough it would start to cook the beef and we don't want that we want this to be room temp or even a little bit cooler for the brining process so what we're going to do we started with two quarts of water which is approximately four pounds four pounds and a little extra so we're going to put in another four pounds a little extra of ice [Music] control the chaos a little bit there he really did lose his marbles didn't he yeah he lost [Laughter] and the water isn't super critical so if you end up using a little extra ice or a little extra water that isn't that isn't a terribly it's the least critical part of the whole equation the most important part is the sodium nitrite or quick tender or cure whatever form of cure you're using it's very important to have the right concentration of cure for the weight of meat that you're curing and ultimately cooking that is cool even not quite cold but it is certainly cool definitely lower than room temperature so we are ready to start the brining process and i'm going to take approximately one third of the mixture into this bag approximately five cups per batch but then again the tri-tip's way lighter so we're going to use less on it so we got about three cups and the main thing you want to do is make sure and get everything completely completely covered perfect and now the brisket flap this is definitely the traditional corned beef cut and then the remainder of the brine go in here we'll start with the scoop and then we'll get it down to a manageable level and i'll just dump the rest in to make sure we get all the goodness in there there we go now you got these guys all bagged up and ready to go for the brining process the brining process should take depending on the size of the cut if it's smaller cut you can probably go five to seven days typically for a brisket flat seven to ten days so we'll be back in a week or so ten days and that in that time frame once these have brined we'll rotate them every day or so in the fridge just to make sure that we're keeping everything mixed up and the meat gets cured properly [Music] all right it has been 10 days since we put our different beef cuts into the brine we are ready to make corned beef today so we've got our three cuts up in the refrigerator we're gonna head up we're gonna get them all rinsed off and ready to cook we've got three different cuts we're gonna cook them three different ways the first cut we're going to cook in the instant pot and we're going to use the tri-tip in the instant pot we're going to use the meat and stew setting which is going to be an approximately 30 minute cook but we're going to give it a nice long rest after that kind of on the keep warm setting of the instant pot the second cut will be our round roast and we're going to do that in a traditional method which is a large pot large covered pot on the stove top low rolling boil two and a half three hours kind of until we had a nice internal temperature of around 190 195 so we're going to kind of treat it like a barbecue cut but we're going to apply the heat with boiling water which is the traditional method of cooking corned beef then third and this this one i'm really kind of excited about because it's it's not a traditional method of cooking corned beef we're going to take our brisket flat we're going to rinse it off and we're going to go on our gas grill on a high heat to put a nice crust on it and start to get that internal temperature pulled up into that 150 160 range then once we get the internal up to where we want it we're going to move that brisket flat onto the traeger smoker on a lower heat setting 225 250 the medium setting on our small traeger until we get up to 195 degrees and then we're going to rest it on the smoke setting for another hour or two so the brisket flat with that cooking process is going to have really concentrated corned beef flavor really expecting some cool stuff to happen there and we're excited about it so let's go get it done and all of them came out great i mean the brisket flat definitely a little bit saltier a little more vibrant flavor there's some smoke in there definitely a lot going on there flavor-wise pretty cool stuff if you're into a little more exotic it's where you want to be these are both fantastic corned beef cuts very traditional the tri-tip i think if we had to pick one of the three for everybody that one's going to appeal to the most people crazy tender the instant pot had it done i mean it would have been ready to eat in less than an hour just because of the way you know the pressure cook but anyway that is our corned beef spread for 2022 hope everybody has a fantastic st patrick's day thanks for watching and uh go eat some corned beef [Music] you

Channel: Nebraska Star Beef

Views: 26,471

Keywords: corn, beef, corned beef

Id: HTXAyTgjvyA

Length: 12min 6sec (726 seconds)

Published: Wed Mar 16 2022