whereas did a video a few minutes ago on how to make your own pickling spice this is one of the prime ingredients in a corn beef Brian this is homemade pickling spice Ricky what you say it look like Ricky said it looks like the mud mask that lengthen Ava use on their faces and then they have to wash off he's not gonna tell that so in this part of it we're using three tablespoons of our homemade pickling spices we're gonna put a lid on it and save the rest of it for next week so when we actually cook it we're gonna use a little more pickling spice and the braising liquid after it's done this rest of the ingredients for the brine two cups of kosher salt I know that seems like a ton but remember you're curing this piece of meat a cup of brown sugar six garlic cloves pretty big ones pink salt not to be confused with Himalayan salt two very different things Himalayan salt of course is is paint colored because the mineral content and it comes from the Himalayan mountains paint carrying salt however is sodium nitrite which is a chemical that gives the corned beef it's finished color that won't that pink color now typically sodium nitrite can be a little hard to find the US military used it for years they gave it to the soldiers because it helped reduce ardor guess the only way I can think to say that that's never been scientifically proven it's not a typical ingredient I ordered it from a big-box store feel free to do without it really doesn't do all that much for the taste however if you want it to look like a traditional pretty beautiful pink corned beef you want to throw it in there you only use about two tablespoons through the whole batch so no big deal so here's our corned beef from brine right there and at this point we just come into the brine with the meat and if you don't have quite enough room Oh looky there I'm just about did it I'm gonna add another cup of water wait a minute and I'm also going to go in a second because this is where I'm tricky if it won't quite stay submerged on it Oh which it won't it'll it'll pop up and want to float here's what you can do is this gonna fit no of course not take a dish put another dish in it set it right on top you can add whatever you want to to this top part to keep the corned beef submerged one of the things I think is easiest it's just a can of whatever right on top so that's your setup and I'm gonna add a little tiny bit more water that's your setup this needs to go in the refrigerator of course put a lid on it this goes in the refrigerator for about five days like I said I've seen recipes that call for just a couple of days and I've seen it where it goes for two full weeks and in the Middle Ages this was a method for keeping beef all winter long so you know that's on you not me I don't think we really want to go back to eating like they did in the 12th century now Corning as in corned beef doesn't have anything to do with corn the word originally was from kernel and it's because the spices that were used were shaped like kernels see all right that's how you make your own homemade corn beef I'm gonna stash this in the fridge and then next weekend right before st. Patrick's Day I'm gonna pull this out I'm going to show you all how to braise it off and it'll be the best thing you've ever had in your life try that again it's st. Patrick's Day and we're gonna go ahead and finish off the homemade corned beef that we started last week so come back in a second tell me when we're ready to go we have been ready to go okay we have been ready to go that's a good thing all right come here and take a look at this we did homemade corn beef when we brined it off last week and I actually had this covered up in the fridge with this can sitting on this stuff to keep the corned beef below the grind right so this can go back in the cupboard and then this stuff obviously needs a bath now but our corned beef is ready to go I did a video I showed you how to make killing spice and then I did another one and I showed you how to make the brine but if you're starting with a store-bought corned beef I can't get you started with store-bought corned beef this is where you're going to pick up and join in with us because this is this is what gonna have this is our brisket try not to get my hands on it but this thing is huge so this is our brisket that's been on the grind for originally I thought it was going to be five days and life happened and so we're at seven days with the brisket in the brine and you can go up to ten now the theory is I'm gonna get all of this risk in this crock pot I don't know how well that's gonna work but we're gonna we're gonna make the attempt so you can rinse this off if you want to I happen to like the stronger flavor we do want to knock all these spices up these are actually the kernels or the cores from where corn beef got its name it's our peppercorns and bay leaf Wow look at that chase ye of little faith I got all of that in there ha so that's a big one most of I take you by abaya brisket at the store about a half that size I bought a case of brisket last week because I wanted to do several different videos and every one every single one of them is huge they're like 10 pounds each so we have a lot of pork beef so you can also use a Dutch oven and put it in a low oven so 225 250 degrees chase you seen Barry music why are you explaining the Dutch oven to me okay all right you know the great big heavy cast-iron pot that you take out of my kitchen and I can never find because you took it to give water to your dog yeah that is a Dutch oven it's a large heavy almost always cast-iron sometimes they're enamel so you'll have lots of bright pretty colors I would show you what I was thinking it was more when you farted and put the blankets over someone don't lose it we recording you going you going you can cut it out you know that you know what I'm talking about it well they know what I'm talking about sure you participate but okay all right so use a deaf with each other you use a use a crock-pot one of these things I'll tell the story of what happens if you are preparing the list to go to the warehouse club and you have your phone and you put your order in and then you just try to pick it up right don't ever ever ever hand the phone to your teenagers and say hey guys put anything you want for the next week on the list and I'll go and pick it up in the morning because other that's really inappropriate it moves that are greeting you when you pick up your order you'll find things like twelve pounds of Nutella that was laughing I know what was I know oh I have every single including the stuff that I had to put back and really embarrassed the end man that was trying to help me marry this is our homemade pickling spicy then uh Ricky said it looks like the mud mask Atlanta Navy use it it does it looks pretty nasty it doesn't like nasty spices chase the moment you're not my face at least they're going in the food all right so this is a quarter cup measure that's about two and a half three tablespoons these are large pieces so they don't pack tightly and I like a lot of flavor in here so I put in about the equivalent of two and a half to three tablespoons and I just went right over the top of the corned beef and I stuck a big white onion in there oh that's how you have to do all we're gonna do at this point its cover it up with some water and I'm gonna stick it in the base of the crock pot back here I think I put it on four hours okay so we're just filling it with water in the crock pot or in your Dutch oven and then a 225 degree oven either way you're gonna get with four hours and that's what you do at this point now if you're wanting to make traditional American corned beef and cabbage which has really not all that much to do with Ireland is an average an American thing or a Jewish American thing if you ever wanted to do that for st. Patrick's Day come back in about three minutes video time or about four cobras in real time and I'll show you how to finish out that traditional dish in the meantime I'm going to do with my dogs - honey you're talking I'm gonna deal with my vacuum my robot vacuum do not shoot back my robot vacuum is over there it's kind of stuck in the corner because my cat won't leave it alone but baby chased it and I'm gonna stick this in and check out the next couple of videos because I'm going to show you how to make homemade Irish cream so if you want homemade Bailey's I'm going to show you how to do it and then we're gonna make a Guinness chocolate kiss jug like Car Bomb cake so now kind of stuff going on separate stick with us her corn we've had about actually about five hours it was awesome done because we had all wet life that's why which is okay it's okay we just it happened so I have about five hours now half of the most wonderful thing about corned beef is this incredible cooking liquid because that is what you cook your veggies in and then your potatoes taste like corned beef which is Oh so I actually my crock-pot was overloaded septic half the corned beef al and I show you that in a second that was also great yes and so our vegetables are just gonna go in here and I've got carrots I've got well I had three really big carrots I had I don't know one big two weird sized potatoes so two large or something like that and I'm still gonna overflow in a crock pot so I may start some of these in a second container and throw them in the oven but I'll put the base of it together you can see what that feels like good and I'm just taking the cab you jumped off we're gonna give this about an hour and a half just so that our vegetables get tender the longest hour and a half I know I'm gonna have to save this other one rent them and get it I've got so much in here I'm gonna be able to get a little hang on a second you can't get the lid on but just a little bit more so half of my cooking is go to you got too much and then add some that's that's how you know yes okay so I'm gonna put these veggies in a second container I'm gonna add some of the cooking liquid from the crock pot and so they'll do their thing and they'll still get the flavor so our corned beef is actually ready you could eat it now uh-huh and and you is great now well here's the thing here's the thing if we do the corned beef now it will taste fabulous and we will be able to slice it if you let it keep going in that braising liquid it will get to the point where it's just falling apart tender so it's your preference it's what you like it's cooked through at this point and it tastes great so it's just how you like to serve it Oh mm-hmm so the grain you won't you kind of want to go I'm really sorry you're really sorry I can tell look at that color mm-hmm so this if you want to do corned beef slices Oh I'm stuffing right mmm - it will it probably does need it a little bit time this one needs a little more time just to get a little bit more tender then actually I was doing this wrong when you're slicing like this you see how the grain runs this way it's more tender brent check this out so you took a bite of this part that I could actually cut wrong but if you come down this way try that bite if you go against the grain try that buy try anybody I'm gonna take this wrong much more tender yeah easier to cut easier to slice easier to eat so I'm putting this in here heard this in the oven 225 degrees in the cover with foil this is the other half that's the only difference I'm gonna add some braising liquid and we'll be back when those vegetables are tender and ready to go oh yeah hey Jim alright I'm being stopped actually couldn't beat this fan stock now to be one of those things where every five minutes is it ready yet is it ready yet is it ready I mean it's ready I can't help it how about that look at this alright the one on the crock pot is actually gonna take up a little bit longer because we have a lot T so remember when I said a few minutes ago about when you're gonna cut you want to cut across the grain and this it's funny what we cut a little while ago right now we're counting scratch scraps of it yeah I mean when you eat the fat jokes it's even that tastes good yes that's good so I'm pretty proud of this I played it it's work the heart attack I'm sorry yeah sorry actually it was grass-fed beef thank you very much no heart attack diabetes no it's not this stuff is good all right so we gonna have a little taste right here fiona's that's such pretty colors that's a beautiful color we go now if you watch the first part of the video I've managed to get them combined or not I do have a video on how to make the brine for homemade corned beef I talked about sodium nitrite which is the pickling salt or curing salt that gives corned beef its distinct pink color so as brent was saying it is a beautiful color and then we have these veggies that were cooked in the cooking liquid from the corned beef so they will have picked up all of that flavor and we did not overcook ha we did not overcook the cabbage I called this plate ha ha so it still has some body and some crunch to it which is always nice I haven't gonna get pretty right there yes it's a good thing I have two pots of corned beef it really is I think we're gonna need it alright guys probably I think makes it exciting this is so exciting all right boys and girls here we go homemade corned beef and cabbage all the way from making your own pickling spice to the finished product and I will tell you it's really not that difficult it takes a little bit of thought and some time and a little bit of planning but other than that it's just a matter of waiting and I'm getting all my bites call it really is delicious so if you like this please hit a light or a thumbs up and hit subscribe thank you find us on Facebook Twitter and patreon the cookbooks are in the Amazon store you can find them under jan charles food and as always thank you for watching so near new royal you