How to Make Corned Beef and Cabbage | From Field to Table | The Bearded Butchers

hey guys stuff Perkins here we're at the family-owned butcher shop here in Preston Ohio whitefeather meats today it's the second week of March and guess what's right around the corner st. Patrick's Day guess what we love to make around here corned beef we've got a little Irish blood running through our veins so today we're going to show you where corned beef comes from how to cut it off the carcass how to trim it how to cure it how to cook it and best of all how to eat it we're going to show you the entire process the whole way through so what we have here is two halves of beef here's a side and here's a side and located down here on the front corner on both sides is a beef brisket we're gonna go ahead and get started we're going to pull beef brisket and we're going to show you how to trim it next so follow along what I'm going to do is I'm just gonna start my knife right here and as I should mention you probably already know they're torn ox 6-inch semi stiff boning knife even have my favorite little notch I put on there that way I know it's mine available on our website go get one you're gonna love it so making a slice here on this carcass and then what I'm gonna do is just make another cut down here towards the shank I'm gonna get my fingers underneath this it just starts peeling this brisket off pulling it down now normally we would peel this off on the floor you know as we're cutting this carcass but today since we're only going to be using the brisket to cure for corned beef and we have the carcasses hanging in the cooler I'm gonna simply going to come in here and get myself brisket there it is so since we have the entire carcass hanging in our butcher shop that we butchered harvested right here on site under USDA inspection we can come in here at any point and pretty much cut you whatever we need so you could also use this brisket you can smoke it put it on your pellet grill maybe you own a trigger maybe you own a big green egg something like that so pellet grill charcoal grill you can pretty much smoke it just like this but today I'm gonna show you how to trim it for corned beef let's head to the floor alright so now it's time to trim this brisket for corned beef today we're only going to be using the flat so what this brisket consists of is the flat portion and then we have the point that's located on this side so today we're only going to be using the flat but I wanted to show you our processing floor is fairly clean today we happen to be not processing this afternoon so we thought it'd be a great opportunity to do this video now I want to show you I am using a disposable cutting board and those are available through Starck boards and you can get these on the internet maybe on Amazon we'll throw a link in the descriptions go ahead and snag these you can put these right on your kitchen counter you know maybe you want to throw it on the picnic table however you want to trim it but super handy it's a disposable cutting board awesome to use you can throw it away when you're done alright so let's just get started trimming this brisket we want to remove this fat cover located right here on this top and by doing that I pretty much just get my knife start it like you see here and then what we'll do anything that I trim off this brisket we're going to use for ground beef so we'll go back through and we'll you know we'll make sure we get all the meat and everything out of this fat but I want to remove this point and there's a seam right here if you follow the seam right down through this fat you can just start removing any excess fat we like to take quite a bit of fat off this office flat but when you make corned beef you want to get most of this fat off here because after you boil it and you leave that fat on there can just get a little bit unpleasant so we'll just continue to trim this you can see I'm taking this hand and I'm I'm holding the cut of meat while I'm using my knife hand just trim that fat off there staying as close to the fat as you can not getting into the meat if you have a little bit of fat left on there you know that's not gonna hurt something like that so there's the top the bottom we're just gonna go ahead and pretty much do the same tune my knife up a little bit roll that edge back into place and just continue removing some of this fat we're looking in pretty good shape here you can see how the grains are running this way on this brisket so when we go to slice it after it's been corned cured we'll slice and cooked we'll slice it against the grain so Corning beef is part of the curing process doesn't necessarily mean that it has corn in it what we're gonna do today is we're gonna use a blend of some of our favorite spices we'll also throw a link in there's some fantastic recipes online I know Trager grills has won in some of those folks like that so here we are brisket flat this is trimmed ready to make corned beef so at this point we're gonna get our seasonings laid out here for our brine and we're gonna get this soaked in check back in a second we have the brisket flat all trimmed and we're ready to make the brine so I'm gonna go through and I'm going to show you what we use for our corned beef brine mix first of all I have a gallon of water so exactly one gallon of water here in our roasting pan first ingredient I'm gonna add is one pound of sea salt so just go ahead and add a pound of sea salt the next ingredient is going to be celery powder so we're actually gonna use celery powder and sea salt as the curing agent for this corned beef so we're just gonna go ahead and mix our celery powder in we're gonna whisk that into the sea salt as we go so the celery powder and sea salt is going to act as a curing agent in this meat however it's gonna be a natural curing agent same thing happens when you eat celery your saliva in your mouth turns it into a nitrite so that's what we're gonna use for our brine so now that we have the celery powder and sea salt mixed together we're gonna go ahead and add our remaining ingredients we have some mustard seed it's gonna add some mustard seed in there we're gonna add some black peppercorns a little bit of ginger and this recipe is so simple you can use you know you can very easily do this at home flip it all spice you can crush these ingredients a little bit more if you'd like to get a little you know a little bit more flavor out of them and we found that it works pretty well just to throw the whole peppercorn the whole allspice in there but this one I did crush it up a little bit this is a 2 cinnamon sticks so we're gonna go ahead and just add those in and then some bay leaves add that into our mix just whisk it up good make sure that all the ingredients are blended well alright so there you have the brine the Brian's all ready to go now what we're going to do is we're going to use an injector and we're going to pull some of the solution out we're actually going to inject it into the brisket flat this mix right here you might think that you know maybe we use quite a bit of salt and we did however this is only going to be an overnight brine this isn't going to be a four or five day brine or anything like that so it's a fairly quick brine it's a quick process we're gonna go ahead and we're gonna get it injected and then we're gonna put it in our brine we're gonna let it sit overnight so at this point I'm gonna go ahead and put some of our brine solution inside the brisket so we're just going to take our brisket flat we're gonna put it on our little trigger tray here so that way that any of the brine that we might lose will catch it inside that tray so we're going to go ahead and just use our injector and by injecting this brisket it's just going to take those ingredients and it's gonna distribute them throughout this brisket flat a little bit more evenly and then that also shortens your your curing time so we don't have to let it soak near as long and as far as knowing how much to inject us with it's really and we've kind of learned over time you know just by I what it's going to take but when you see the solution to start coming through the grains of the meat you know you're doing a pretty good job at getting that solution inside that brisket making sure that you get the thickest parts cured the best and the celery powder mixed with the sea salt believe it or not does a really good job curing so after we cook this you'll see when we slice it it's gonna have a really nice really nice color any type of injector is gonna work for you you can get one you know for turkeys or anything like that so at this point you can see that the brine we have some here in our pan but you can see it's it's pretty much coming out of most of the fibers of the meat so at this point we're ready to just go ahead and put it in our brine solution go ahead and dump the rest of that back in there and then what you can do just to make sure you keep this brisket flat fully submerged in the brine you can take a food safe container just a plate or a dish or something like that and just put it on top of that brisket and that's gonna keep it fully submerged down in the solution we can go ahead throw our lid on there let this babysit overnight then what we're gonna do is we're going to take this roasting pan we're gonna add potatoes we're gonna add some carrots we're gonna add some purple cabbage a regular head of cabbage a couple more ingredients will show you tomorrow and we're gonna get the trigger fired up and this one is going on our trigger pellet grill so stay tuned we'll be back we'll share the rest of the process [Music] we're back it's the next day our brisket has had a chance to soak in our brine overnight and also we've got something special for you in the spirit of st. Patrick's Day mmm we're the kilted butchers today it's in our blood we can't resist Scott and I used to do Scottish games we'd used to used to do throwing and stuff like that so we busted out the kilts for this part we want to have a good time so check this out at this point what we're gonna do is we're going to remove the brisket from the brine we'll simply just pull this brisket flat out and you can see that that cure has kind of changed the color of that meat turning it at just a slight bit of gray but what that'll do is after we're done cooking it it'll be nice cherry red so we're gonna go ahead and place our brisket in the pan it's settled into our pan at this point I'm gonna go over and I'm gonna rinse just a little bit of this loose ingredients off I can even pull some of those off there and save them so I'm gonna rinse this a bit and I'll be right back so my briskets rinsed at this point what I want to do I have a piece of cheesecloth here it's actually a ham net this is what we use to smoke our hams in I'm going to strain this brine I want to save part of this rhyme but I also want to save all of our ingredients so I'm gonna go ahead and dump all those right into this cheesecloth what we're gonna do with this is we're gonna make a little bouquet we don't want to lose all those delicious flavors now we have a nice bouquet that we're going to toss right in here so I got a little bit of rinse them to do and we'll be right back so for the this part for the cooking process we typically use about 50% just water and then we take the brine solution that that brisket was cured in overnight and we dumped about 50% of that brine solution back into the water so about a 50/50 mix we added quite a bit of salt to this when we cured it remember I said you know we just did it overnight fairly quick process so that way we're diluting that Brian down that liquid down a little bit but we also we saved that little bouquet of spices and we're just going to go ahead and toss that right in there because that's just going to continue to add flavor as this cooks at this point what we're gonna do is we're gonna set our brisket aside and I'll show you what veggies we're gonna add to the mix we have red potatoes pretty simple just chop up a few potatoes however you like to cut them whatever size pieces you like it's completely up to you and I'm a butcher I'm a meat cutter I'm not a vegetable cutter so if anybody out there has any critiquing on how I cut my vegetables I'll admit I'm no pro I just get them cut up so today we use red potatoes these are delicious we love them we have a green cabbage cut a little bit of that core off there might pull a couple of these external leaves off we washed everything before we got started at this point I think I'm going to leave these these slices fairly big I don't want to cut them up into you know small pieces because the cabbage is it cooks is it's kind of pretty much this fall apart so and add a little purple in there too just has a really nice look and you certainly can't get much better than corned beef and cabbage for st. Patrick's Day some baby carrots and these will all get added to our pot once the brisket is fairly tender so we're actually gonna wait to add these that way they don't get mushy they just get nice and soft potatoes green cabbage purple cabbage and some baby carrots I'm also gonna throw in some dill so we'll have a little bit of dill we're just gonna throw right into the mix so that's our veggies pretty nice looking display we're gonna get the brisket we're going to get it on the trigger we're going to smoke it for about two hours at 185 degrees at that point we're gonna crank our temp to 350 we're gonna put the brisket in the solution we're gonna smoke it for an additional maybe three ish hours at 350 taking it to an internal temp of maybe somewhere around 200 or until it's fork-tender at that point we're gonna add all these vegetable ingredients until they soften up dinner will be served so follow me to the grill let's get this brisket on the trigger it's a wee bit brisk this morning in my kilt I'm not sure how my accent is but anyways first thing I noticed when I walked outside was the smoke smell from this trigger we're using a signature blend pellets so if anybody asks that's what we're gonna use and you can see smokes rolling quite nicely so at this point what we're gonna do is we're going to take the brisket flat and we're just going to place it on the top tray of the trigger we're gonna grab our meat probe we're gonna put it in the thickest portion of this brisket flat making sure that it's nice and centered that way we get the best temperature reading and we're gonna take and once this is reached probably about two hours so I'm gonna bump my temperature up to 185 hit set so what I want to do is I want to take this brine mix and I want to put it inside the grill right underneath that brisket it's gonna raise that rack up a little bit but that's okay what that's gonna do is it's gonna start to heat that brine up that way when we go to add the brisket into the brine the brine is already somewhat hot it'll take it'll it'll go a lot quicker once we cranked it 350 to get it to simmer and a boil so plus you never know it might catch some of those juices dripping down in there so that's how we're gonna do it check back when about two hours in and we're gonna put it in the brine we're two hours in this brisket flat has been smoking it 185 degrees now it's time to put it in our brine look at that you can tell it's got that nice smoke on there so all we're going to do is pull it on to our tray we're going to remove the top rack inside this grill so let's go ahead and just get that out of the way not this point we're going to put this brisket right in the brine so you can see how we put that brine inside the grill now that that water has had a chance to heat up it's nice and warm our bouquets in there all those wonderful flavors are gonna be coming through fully submerged probe is still in the meat so we keep an eye on our internal temp at this point we're gonna go ahead and crank our temperature up to 350 degrees and now we wait so it's going to be an additional probably about three hours at this point we'll come back in we'll check and see if it's fork-tender should hit about 200 degrees internal temp we're gonna add all of our veggies and our goodies to it at that point and then it'll be an additional 45 minutes or so and we'll have corned beef so check back in a second two hours of smoke time and about three hours at 350 this corned beef has reached an internal temp just over 200 degrees now it's time to get it off and add our veggies let's see what we've got let's pop the lid and take a look at this brisket wow this briskets looking amazing it's time to add some veggies so pretty simple take our dill spread our dill around inside here we're gonna add our potatoes next it's the cabbage put our green cabbage in there and the purple and I may have too many vegetables here so I think it might just leave a few of these out so it didn't quite know how many to cut that'll fit inside the roasting pan couple chunks of butter this is ready to go back on the trigger for about 45 minutes so we grab our lid back on the trigger we go 45 minutes later we should have some awesome corned beef cabbage potatoes and carrots check back it's been about 45 minutes to maybe maybe 50 minutes since we added all of our veggies I did crank the temp up to 450 halfway through that period so we figured on it taking you know around 45 minutes just to speed the process a little up a little bit I cranked it to 450 the potatoes are soft it's time to get it off the grill so let's go ahead and check this out got some gloves we'll throw in a link heat-resistant up to over 400 degrees don't want to burn ourselves now man whoo can you smell that wow that smells delicious the moment of truth look at that that my friends looks just absolutely amazing there's that chunk of brisket that corned beef we have our cabbage our potatoes everything's nice and soft it's time to pull this brisket out slice it up let's build a plate it's time to slice it and see how we did you can see those grill marks on there from the smoking period that it's spent on that trigger I can tell that the fibers are just starting to pull apart so I believe this brisket is cooked near perfection so you can see the grains are running this way we want to cut against the grain so we're just going to go ahead and start slicing that my friends it's going to be delicious corned beef I can feel that it's just slightly pulling apart you don't want to fall apart you want those fibers to kind of pull apart real nice you can see that we have a nice cherry red look and those those fibers are just pulling apart so nice that celery powder and sea salt or what you use to achieve that you know that nice nice red look inside the meat to be like that just wants to pull apart delicious delicious corned beef I'm gonna plate up a nice serving here some of that beautiful corned beef have those veggies on there this my friends is perfect perfect Saint Patrick's Day meal right there you have it corned beef and cabbage potatoes and carrots so there it is folks we butchered the beef harvested it butchered it showed you how to cut the brisket showed you how to trim it showed you how to brine it and showed you how to cook it now we get to eat it and once again too bad there isn't such a thing as smellivision because this smells crazy crazy good make this dish make it for your friends making for your family it's not hard to do perfect for st. Patrick's Day if you don't have a trigger you know trust us go out and buy one we'll throw a lincoln snag a grill ship it to your door absolutely love this grill however maybe you can't afford one that's fine too you can make this in your oven at home you can do it on your gas grill you can do it on your charcoal grill however you'd like obviously you know if you do it on your gas grill or in your oven you're not gonna get the smoking feature that we use here in the first part of the video but anyways you can certainly do this at home go grab the few ingredients that it took to produce this in the end you'll have some amazing corned beef brisket now what a lot of people don't understand is what the Corning actually means so there was like a big rock salt that was called corn salt back in the day that's what they used to cure and preserve it so Corning is the brining curing process of the brisket turning it into corned beef there's no corn in it or anything like that so just to clear that up but anyways I'm gonna go snag some people and we're gonna eat it out a little bit of that broth just to keep things nice and juicy I brought in this guy the kilted brother for a taste test grab some let's give this a try oh my gosh no I saw once cooked perfectly when the grains pull apart like that Oh Cheers when Irish heritage that's great South scotch-irish it's in our blood wearing the kilt st. Patrick's Day is right around the corner you guys get a potato on the deal ma'am you gotta try this yourselves at home unreal Scot Seth we're the bearded butchers white feather meets Creston Ohio thanks for watching don't forget subscribe to our Channel hit that Bell for notifications we're gonna have tons more you guys seem to like these videos where we take them from where it's located on the carcass how to trim it how to cook it all the way through so the only thing that's left to do is have you guys over to eat it appreciate you watching don't forget it follow us on Instagram Facebook you know the deal appreciate you guys love you guys come out and see us word white feather meets Creston Ohio we'd love to have you swing by the store thanks and happy st. Patrick's Day [Music]

Channel: The Bearded Butchers

Views: 501,881

Rating: 4.9209118 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, corned beef, St Patty's Day, St Patrick' Day, Corned Beef and Cabbage

Id: LqrSVeXvwv8

Length: 28min 39sec (1719 seconds)

Published: Mon Mar 16 2020