Wegmans Corned Beef and Cabbage


Uploaded by wegmansfoodmarkets on 10.01.2012

Transcript:

Hey guys, Chef Mark here.
A lot of people tend to eat corned beef only on St. Patrick´s Day,
but I think it´s great any time of the year.
Let me show you what I´m going to go get here.
So this is a corned beef brisket.
It doesn´t mean there´s corn on the inside.
It´s an old English term, refers to them curing it
with basically corns of salt, but look at the bottom of this.
So this is a brisket.
So there´s lot of striations of fat that are inside here
that throughout the long period of cooking are going to keep
this thing really nice and moist.
There´s a little packet in here of some spices,
but I think when we´re going to cook this,
we´re going to bump that up a little bit.
Let me show you what I mean.
Alright this is it.
This is the pickling spice.
This is what´s inside that corned beef package that little packet in there.
We´re going to intensify the flavor of the final dish by adding some more
of the pickling spice.
Let´s go cook this thing.
Okay putting this corned beef together is really pretty easy,
but there´s a couple of little tips and tricks that I want to show you
that´s really going to enhance the meal.
So what we have here is 12 cups of water
and I´m going to take my corned beef here
and we´re going to place it inside the water,
and eventually we´re going to bring that up to a simmer;
on medium high but let´s put the spices in.
So that little packet that came with it,
make sure you put that whole thing in there,
but there´s also that half a jar which is about a quarter cup
of the spice-- pickling spice mix here,
which has things like coriander, allspice,
chilies, cinnamon, mustard seed, there´s a lot of stuff in there.
So we´re going to put this in there, again, medium high or so.
Bring it up to a simmer.
Once it gets there we´re going to let it sit there and cook for about
two and a half, maybe three hours
until that gets really nice and fork tender.
Okay, so I´m going to show you the simmer here.
This is what it looks like.
We´ve just got a little bit of bubbles going here.
At this point I´m going to turn that down to low
and let that continue to go for about that two and a half,
three hours, but all those spices are starting to let off a lot
of that flavor in the liquid, which is going to penetrate
that corned beef as it cooks.
Okay, so our corned beef here is really nice and tender
at that point but let me illustrate that for you.
If you come in here and pull apart that corned beef
it just starts to pull apart like that and looks fantastic.
So it´s about two and a half, three hours or so to get to that point.
So I´m going to move this to a platter,
which I am going to reserve because I need to cook
my vegetables inside that liquid.
But let´s strain this stuff out here because there´s some solids in there.
Want to get rid of the spices.
So strain that out.
And then what I´m going to have you guys do
is instead of adding the liquid back in
and dumping the vegetables on top of that,
add your vegetables inside a dry pan
here so nothing splashes on you.
And that´s three carrots, got a pound of red potatoes,
and I got a quarter head of green cabbage,
which I cut in two pieces.
And now all you have to do is take this liquid,
pour it back over the top,
and we´re going to bring that up to a simmer.
But I´m also going to add a tablespoon of salt because that corned beef
has drawn a lot in there, and we want to flavor these veggies.
So a little bit of salt in there.
Medium high, bring it up to a simmer.
Those are going to take about 20 minutes to cook or so.
Okay so now that our vegetables are really nice and tender,
we´re going to start to plate this thing up.
So we´re going to take our corned beef and we´re going to slice that.
And the way to slice that, we´re going to go against the grain.
If you look at this you´re going to be able to tell
where the grain runs on this and you´re going to basically
slice that opposite so it´s going to eat nice and tender.
So I´m going to sort of slice this on the bias, if you will.
Thin slices, it´s going to fall apart nice.
And then once we get those pieces falling apart,
and don´t worry if that thing starts to fall apart,
that means you´ve done a good job.
So now we need to get some of those veggies out of here.
So I go into that same strainer.
I´m going to fish these out.
And your potatoes will be nice and tender but your cabbage,
since we didn´t core it at the bottom,
is going to stay nice in one piece like that.
So you could easily fish that out.
I´m going to serve that maybe with a little bit of our
Dijon mustard here.
And put our corned beef right on the side.
Alright these last couple of pieces of beef, and you know what?
Why somebody would wait to serve this only one time a year
is beyond me.