How to Make cooking Corn Beef, Cabbage, Smothered Potatoes with Onions. Brenda Gantt 2022

good point and sweet friends listen we're gonna cook something different today we're gonna cook some corned beef because st patrick's day is fixing to be here and i want to do this little early for y'all so that you would kind of know what i'm gonna do for st patrick's day so we're going to celebrate it early so i can cook in front of you so what i've done is i bought me a corned beef it's in a package and it gives you the directions on it it just says take the corned beef out of the package so i'm going to do that got on the green today you didn't say to wash it just said take it out so i'm going to take it out it's got some liquid in it so i'm going to drain that out in the sink let me get it out of the package i'm gonna rinse it off just a little bit i can't hit it i have to do it i just have to do it and here it is i said to put it in there fat side up so i'm gonna do that fat side up i'm gonna lay it in my pan right here and this got me a metal it said about a nine to fifteen pan so i'm gonna put it in there all right there it is let me rinse my hands off kid let me get this little package thing out and we'll show you that this little package came in it okay all right let me turn my hands off okay now it said to put water in the pan till it comes up halfway on the meat so let me do that and we're gonna cook it on 300 degrees it said three and a half to four hours all right so i've got my water halfway up my pan right there i mean halfway up my meat and i may check it see what's going on all right then it said open your little package and to put your uh seasoning on top of the meat and to kind of push it in and rub it in a little bit okay we've done that boy this is easy enough fitting let me rip your hand off this y'all it is so early in the morning it is still dark outside it is still dark outside all right then it said to take some aluminum foil and cover tightly so i'm gonna do that like this this pan has a um the reason i like it it's got a little lip on it and you can really get your foil to tuck it in and stay you know sometimes when you put foil around the pan it wants to let air get up in there but this pan is an old-timey pan a metal pan and it's got a little lip around the edge so i'm really able to really tighten this up good with no holes in it okay like that see how it tightens around the edge i love this little pan all right i'm gonna pop this in the oven oh 300 degrees for three or four hours and we'll see and then later we're gonna cook some other stuff to go with it and uh we'll just celebrate st patrick together okay see you in a little while now we're gonna cook our cabbage and the reason i'm talking so low is banks is back there sleep and she's not going to get up to a lot later but i want to tell you about uh cooking our cabbage with our uh corned beef we've got a corned beef in the oven it's going to take a long time and i'm not going to actually cook the cabbage right now but i got a lot to do so i'm gonna get it prepared so what i've done is taken me a boiler like this got a little water in the bottom of it i don't want too much and when you get a nice head of cabbage like this i've already washed it good um you're going to need to cook these this is called green head cabbage you know where sometimes you go in the grocery store and they've pulled this all off and all you have is just a light green head of cabbage but i like the i like all this onion and so what i do is these leaves on the outside are tougher they're darker so what i do is i boil the leaves on the outside what i'm doing now i'm just pulling these off like that and i'm going to cook them probably maybe 15 minutes more than i do this other part all right let me pull this one off but i think that's gonna get it this is what you have left now you know when you go to the grocery store um sometimes all you see is this which is fine and it's good but i like this dark green with it too and this is where a lot of your healthy part comes in and but it just takes a little bit longer to cook it so i'm going to what i'm going to do is this i'll show you kind of how i do it i cut this this center part out like this and i just threw that little hard part away so that all i have is the green so i'm gonna cut the center out of every one of them that that's kind of a stem or stalk or whatever you want to call it that thing then i'm gonna cut this up and um cook it for a little while then i'm gonna put my other part in there i love cabbage and this will go well with our corned beef today corned beef and cabbage that's what you're supposed to cook on st patrick's day but here's my green leaves okay i'm gonna rinse those one more time real quickly just in case i missed the piece of dirt or sand or whatever i don't think i did but i'm just giving it an extra little foot in here shake it off some and i'm gonna wipe my surface off right here got water all over it from where the cabbage gripped when i okay and you know in the kitchen you got to have a good sharp knife y'all so i'm just going to wire this up like this and we are going to cut this cabbage and it can just be kind of hunky and we're going to cook this till it's pretty tender i mean you know it's got to be tender it's going to take it a while this is gonna make your cabbage pretty don't ever throw these outside leaves away just cook them just a little bit longer and this is also good when you've got the outside leaves you can make those uh rat cabbage wraps and put all kind of stuff in it instead of uh you people this on the carb diet you make a mexican dish make your enchiladas but just wrap them in cabbage leaves instead of other stuff all right here you go see there we just put them in the pot i'm gonna put a little bit of bacon grease and salt in there and that's all i'm gonna put so i'm gonna cook these first and then i'm gonna cut this up and put this in it that'll be our cabbage for today now i'm gonna cut up the rest of my cabbage i'm just gonna sit it to the side um until it's time to use it i'm gonna tell you a cabbage is so easy to do y'all it is so easy and i do love cabbage you don't want to get that old core in there and leave it out of course you could cook it i guess till it was tender too but what i'm gonna do is just put this in a bowl and that way when the other gets tender i'll have it i had to stop you a minute something's messing up on the stove anyway i'm just going to cut this up in big old honky cubes and i'm going to fit it in this bowl right here and that way when it's ready i'm gonna be saved some time you crumble it up kind of [Music] this is how you do it fast if y'all are like me you don't have a whole lot of time to be in here messing around do you yeah today's sunday i'm cooking this early just so y'all can see what i'm doing on st patrick's day we just don't celebrate early and the children are coming over today one of them's at the beach today so she came home but uh hannah's other children will be and my dallas and his family they'll be at their house all right here's the last of it we have a big old pot of cabbage aren't we big old pot i like leftover cabbage too okay there's our other cabbage we've got our green cabbage over here boiling let me show you that see we actually you can't see much can you saw fogged up but anyway we've got it boiling over here in this and i'm gonna cook it a while and get good and tender and then i'll put this in it so if your grocer is cutting off all that beautiful green tell him you don't want him to tell him you want it on there so that you can have that too that's got a lot of your nutrients in that dark green part so uh anyway the corn beef's cooking and the cabbage is cooking and um of course corned beef will be a long time but the cabbage i'm gonna just go ahead and cook those green things right now be back a little bit hey y'all all right it's time to fix the potatoes i had to change my um apron out i was flopping around in here so much this morning i was getting stained all over a white one so i got on my mayberry apron got on my i'm gonna write in the thing and tell y'all all about this mayberry y'all used to like to watch us the andy griffith show i love it love little opie all right so anyway i'm washing my potatoes and i'm peeling them real quickly um we're gonna make smother fried potatoes to go with our cabbage and our corned beef so it'll be good because i am going to cook these ever so slowly all you do is cut them up in kind of short fat french fry shapes put them in the bottom of your skillet with a scoot of oil i mean like a little bit because your potatoes they will soak up every bit of oil you put in there so you don't want to put too much i'm going to use a little bit of olive oil you can use a little bacon grease but i don't have any right now so i used to be in my cabbage so i'm out and so anyway we're finish just put paper in there got two more to go actually two more potatoes to go and you you cook them with a top on them and so they're just going to ever so slightly to cook really really slow and you just flip them a time or two we're gonna i'm gonna put onions all over the top of my hopefully two onions because my family loves them here's our last potato y'all that sounds you here is my washing machine i've got a super duper washing machine and when it's pushing that water out of it after it's done sometimes it makes a noise in the sink i'm kind of glad it does it lets me know what it's about through washing all right so anyway so i've got my potatoes done i've got to clean off my chopping block y'all see for breakfast i've got to wipe that off real good and then i'm going to cut my potatoes up so let me turn you off till i get it cleaned up okay y'all the potatoes are ready so um let's let's cook these potatoes where is my olive oil i just got it out did i put it back up let me see nope well i can't believe it let me find my olive oil what did i do with it here it is it's laying down over there okay so what you want to do is get you out of a thick something a thick pan this is real thick put your little olive oil in it and remember whatever you put in there the potatoes are gonna soak it up so you don't want a whole bunch then you just cut your potatoes and fat french fries and here's how i do it i take one potato cut it in half then i cut some little um french fry short french fry shapes kind of like this and put it in there oh just little short french fry shapes and you're gonna saute them down and y'all they are so good if you've never had these you will love it they're tender and they're so good it's called smoke fried potatoes and um so the instead of for saint patrick's day you could make some saint patrick's day bread like the irish did and patrick actually brought christianity to ireland they say he really fought for it to be there and i guess that's why they celebrate it today my mother was people from were from ireland um anyway um i'm gonna cut it like this i think it's faster you know i'm always in a hurry um but anyway um i'm not gonna make it irish bread i'm gonna put a little southern flare on our bread today i'm gonna make to go with our cabbage and potatoes and corned beef i'm going to make um cracklin bread and that's certainly southern we're going to put a southern flare on this irish meal so all of you who like crackling bread you'll love it today you will love it today all right so i've got my potatoes just about done you put the potatoes on the bottom then we're gonna put the onions on the top guess how many we're gonna put we're gonna put two we're gonna put two onions on the top now if you don't like onions i don't i doubt if you like these potatoes but now if you love onions you're gonna love these potatoes so all you do is put these in the bottom of your pan like this okay that's all you're gonna do and now we're gonna cut up some onions all right i'm going to show y'all this my granddaddy made this let me show it to you see this basket and look at what a pretty handle they made and that beautiful let me tell you about him he's actually my step granddaddy my mother's daddy died when she was six years old uh he was working on the construction site and uh somebody was working a crane and they um accidentally pulled the wrong button or whatever and um it fell on me and so he um passed away at 26 my grandmother remarried and so the man she remarried is the one that made these baskets she's the only granddaddy that i knew from that side all right so peel your onions just a little bit and you're gonna cut these in long skinnies anyway she was six years old and she said um this is how i'm gonna cut it like that can y'all see i y'all are so far back i'm just afraid you can't see good enough i'm gonna move you up here with me let's see now if we're gonna do it down like that i bet that's better let's move our potatoes out of the way where y'all can see there you go i'll scoot down and i'll talk to you i'll scoot down but anyway like that and so um where was i anyway oh yes i'm supposed to tell you so she was mother was six years old when her daddy died and so she didn't have a whole lot of memories of him but she said that the memory that held fast in her mind was he could whistle and whistle beautiful songs and she said that he would sit out on the um porch they had a porch swing out there and that he would sit out on the porch and sing and whistle to her beautiful tunes and that was her grandest memory that she had of her day so y'all when we leave this earth we can't take anything with us but we can leave something behind and it's our influence our influence her daddy influenced her with his sweet songs and her his sweet whistling i think that's about all lost art today to y'all i don't know i can't whistle good i'm i'm can't get hardly anything out but there's some people that can whistle so beautifully but they used to practice it a lot and um she my grandmother could play the harmonica and so that's almost a long star too i i love the harmonica i don't know i've got room for two onions and you rest assured i'm going to put it in there that's for sure cut the ends off of it and then cut it in half heck i may put three in there these aren't very big onions there we go so we said since today was sunday we would just have our st patrick's day today you know something i didn't realize until i guess i was grown i'm doing these ups what i'm doing over here trying to divide them up um is that um if you're a believer you're a saint we're called we're called the saints of god so st patrick wasn't the only saint they say i'm saint too and you're a saint too if we're believers if we're believers i don't feel like a saint but but that's what scripture says the saints of god all right i think two's gonna be plenty all right so here's how it's supposed to look right before you turn it on and you've got to have a top on it let me get a talk this was on my cabbage but i'm gonna take it off and get another top for it what you want to do is go ahead now and salt and pepper it oh so and you want to put a good little bit of pepperoni just put a little little dash of salt around and then you want to put some pepper around which i need to undo that so it'll come out fast okay and i'm gonna turn it on real low i'm not in a hurry then in other words this may cook an hour let's see there i'm gonna put this on top of it i'm gonna put it in the uh i mean now the top of the stove a real low and let it cook i'll be back a minute hey y'all i want you to see how the potatoes were coming hasn't got as much steam on them right now i'm fixing to kind of stir them around see how tender and all that the onions are and what you do is you they have been on low really low see they're not brown they're not supposed to be brown it's kind of hard holding this phone and trying to stir at the same time but y'all got y'all get the kind of idea of it don't you they're just really soft the potatoes are soft the onions are soft but you just have to cook them for a good while so see how they are and that grease you see on it that's that little bit of olive oil that i put on there see there so you don't want to put too much oil because whatever you put if you put too much your potatoes will be too greasy and so here's our cabbage i just turned it back on let me get me a spoon and we'll stir it see i've got the greens in there and you know i told you that i put the greens in first and i've got a little bit of bacon grease in there with it and some salt and that's about it with it and i'm going to take out my corned beef in just a little bit we'll look it in okay sweet people you know i told you we just couldn't have all irish today in south alabama we're gonna have to have a little bit of south alabama mixed in with this st patrick's day stuff so i'm gonna make some crackling bread here are my cracklins cracklins if you don't know is is fat from a pig that's fried and it's kind of crispy you can get them with the rind the skin on it or you can get them without this is without and i prefer this because it's softer in your breath so i'm gonna measure for y'all today simply because i want you to be able to uh do this so i'm going to use um i'm going to use self rising cornmeal this is white lily cornmeal and i'm gonna start with one cook and we're gonna see how that works i think it's gonna be plenty and yes i know that i'm using a liquid measure y'all keep fussing about fussing at me about it but hey you're lucky i'm measuring anything all right here's one cup of my cornmeal this is your self-rising cornmeal mix and it's white lily so here it goes one cup now i'm gonna put in one cup of buttermilk and we're gonna see if that is enough i don't know that it will be but we're gonna see i'm gonna measure it to one cup so let's scoot over in it well let me pour it back because i want to be perfect with this thing all right there we go all right there's one cup of buttermilk all right i'm gonna get out one eight let me go get that okay here's my one egg i'm gonna put one egg so we got one thing of cornmeal one cup one egg and one of the um buttermilk and i'm gonna stir it up i'm going to see how it looks because i'm not used to measuring we're going to cook this on 400 degrees you can use any kind of black skillet you want to use okay you want your egg beat up in there real good that looks to be just a little bit on the thin side so i'm i'm gonna say one and a fourth cup of uh self-rising cornmeal let's see if they even got a fourth of a cup on this thing no they don't but they got a half a cup so i'll do it till it says half and then i'll be good i might have a fourth of a cup over here but i doubt it let me see what this is here it is here's the fourth of a cup right there we're gonna use one and a fourth cup and one of buttermilk and one egg oh yeah that looks much better much better that made a world of difference see that's your cornmeal cornbread is so easy to mate now if you just want to make it without the cracklings this is how to make it it just it's easy you don't have to put anything in it i love self-rising all right here's our cracklings i'm going to put half of them in and we'll see how it looks and stir that around see i took half of them i'm gonna stir my cracklins in there now i put mine in a cold skillet some people heat their grease up and then pour a little the extra grease out into this but i don't but ever to each his own so now i'm gonna grease my skillet and today i'm using this kind and the reason i am is because everybody likes the crunchy around the side so i'm going to take my grease right here and i'm just going to um quickly grease my pan i better not touch that foam head i don't have grease all over it you want to make sure you get in the corners right here good um and around the side because you want it to pop out good let me get that done we're going to cook it on 400 and that'll be good with our cabbage and our potatoes and our corned beef i've got some beets in there i thought about opening i love beets but nobody in my family except hannah likes them i think dallas he likes them dallas likes them but i don't think any of the grandchildren will leave them touch them and i guess it's my fault i should have raised them on it hadn't we tend to like what we raised on okay that looks good i want to make sure i have a plenty in it see all right now i'm gonna put a spoon of it in each one if i have a little leftover i got a little tiny skillet in there i'm certainly not gonna waste any of it i can i can guarantee you it is so pretty today y'all but the pollen is awful banks has been coughing with it everybody's taking medicine from pollen and that kind of thing and it was all over my truck this morning all over the windows and everything else i want you to look at this it is perfect let me get the rest of it i don't want to waste that good cornbread good crackling bread this today oh and i said i told somebody and i'm gonna make sure i say it today that um they said you keep mentioning all these states and you forget us and guess who it was it was canada good morning canada people i've got several several people following me in canada and they have told me how cold it is there and sometimes they send a picture and and it's totally different from our weather but i just want to thank all you canadians for watching today and you know what hey we're mixing irish and south alabama today so here's my cornbread that i'm gonna stick in my oven over here on um 400 degrees and it's gonna be good y'all i'll talk to you a little bit okay y'all i've got our meat out i don't know how it's gonna do we're gonna look at it it is hot as a blue glaze in the sunshine i'm gonna kind of pull it you know i told you this pan that i've got really you can tuck it under good i want to see if there's any more water left in it i don't know if there is or not all right here we go let's see what it what it did oh boy that was delicious oh and y'all it is fork tender get down here look at this that's a my corned beef look at how pretty it is y'all see that isn't that gonna be delicious look at this just falling off the bones but there's not a bone in it but it's falling off the bone all right so what we're gonna do i'm gonna cover it up and let it just sit here for a second i tried to set my table in all green i didn't have all green but i i'm heating up this platter right here i'm gonna preserve my meat in that since i have something green for st patrick's day for that and i've got my cabbage in a um there's my green platter got my cabbage in a green bowl right here i had a green bowl i could put it in and i didn't have another green one so i put this i put our potatoes in a blue bowl and then over here on the table come over here we'll look at this the kids will have a fun time i put all green that that's kind of a i don't know what color that is it's not green green it's more of a pea green i guess you'd say i didn't have all green plates but three of them are green that one and then this one over here that's a a true green and i'm going to need on a blue plate um but anyway we've got that and i've got some little glasses here i was going to show you that and find what glasses we're going to use you know kids like to do different types of things it makes it fun make something different you know instead of having the same old thing all the time you need to kind of change it up just a little bit my aprons cook it in it i've straightened it all day today my mayberry apron anyway here are the glasses we're going to use aren't those pretty we're going to have sweet tea and water in that in my glasses and let's see what else i was going to show you oh i want to show you this i've got a set of these oh y'all see that little guy in there with his top hat on and his little little um eye thing it was a heinz mate tomato juice jar thing i've got a these are old old i've had them for a long time i use it for juice uh and everything but um i want to show you that a little something special i have okay well i'll get back with you where the children get here okay one child's gone she's gone to the beach this weekend for a birthday party with another little friend but anyway talk to you a little bit okay y'all i picked it our bread think it's ready so let's get it out see all right now come over here we're gonna i'll just turn you around we're gonna pop it out i i hope we're gonna pop it out i found a little tiny green bowl that probably won't all fit in but i'm gonna see how that that works well it did pop out look at that how pretty is that pretty come over here look at it get you a close-up view of it all right that's crackling bread pretty little crackling breads see how pretty it turned out i'm gonna put it in this bowl and cover it with a little cloth so it won't get um so it won't get cold before they get here they should be here in about five minutes because church let's out at 12. i didn't get to go as you can see right i couldn't go all right there's our pretty little green bowl with our little stuff in it looks tidy but it will plenty for everybody i didn't want to have any left over i'm gonna put a paper towel over to kind of keep it warm and sit over here on the stove and then we'll cut up the meat a little bit later they'll be here in a minute i'm gonna put the ice in the glasses i love me some pickled beets with cabbage so i had bought a gallon of these things and um they're just little pickled beets they taste really good with cabbage y'all have to buy some i'm gonna put it on the table over here for a little extra but i can tell you this your get your grandkids probably won't touch them they probably say what in the world is that mm-hmm that's good to me well what i did is i tried to uh wash up my dishes before everybody got here so they wouldn't we wouldn't have so much to do now this is breakfast dishes and lunch dishes and i want you to look at this i i want you to look at how many dishes i've washed talking about dish pan hands honey i've got them i have got dish pan hands but anyway that's all right too isn't it all right i wish they'd come on everything's gonna get cold hey y'all they're in from church y'all wish i'm happy what saint patrick's day yeah i thought we were wearing green because it was john deere day what'd you think banks i learned green all we knew is that we got a text from mother last night that said i'm cooking some irish food and i'm gonna do a st patrick's video and y'all all better wear green and then bae she couldn't find anything that just had a little bit right a little bit of green she's still uh she's pooching around because she had problems she's tired she's been dancing all night did she get that from her mama or her daddy not for me all right well y'all we're going to go ahead and eat our lunch and we'll happy saint patrick's day to you well lunch is finished family's gone home and i'm here i am and i had a few little cornbreads left so i'll have something for supper tonight i'll eat leftovers everything was really good excuse me and also it was real good listen um i wanted to tell y'all about this apron that i've got on this apron is you know the the show well mayberry the mayberry thing is from mount airy north carolina mount airy north carolina and shannon hall is responsible for this it's cute in it she only knew how much i like mayberry to tell her that look that bound area was kind of like a mayberry so they made these aprons they're cute y'all have a great day have a blessed week and a blessed sunday i love you take care bye bye

Channel: Cooking with Brenda Gantt

Views: 211,415

Keywords: cooking, sam the cooking guy, sam cooking, Cooking skills, cooking Corn Beef, Cabbage, smothered potatoes, corned beef origin, corned beef healthy, corned beef sandwich, corned beef cooking time, corn beef Homemade, Corn Bread recipes, Corn Bread Homemade, Smothered Potatoes, Smothered Potatoes with Onions, Cooking With Brenda Gantt, Cooking with Brenda Gantt 2022, Brenda Gantt, Brenda Gantt 2022, Cooking With Brenda, Brenda Gantt recipes, Brenda Gantt Recipes 2022

Id: 9lk7WIzKIWA

Length: 39min 24sec (2364 seconds)

Published: Tue Jan 25 2022