Local Flavor - Corned beef with cabbage, potato and rutabaga

Hi and we're back here again at the Institute for the Culinary Arts where we are kind of dabbling with some corned beef and cabbage what not today. So as you guys saw... like we were finish kinda corning our beef. Then once that has been sitting in there for about four to five days. Then what you do is take it out of the brine and rinse it off really well. Then just put it together in a fitting container. Like what we are using here today a little bit smaller piece. But you might had to use like a roasting pan or something covered with water. Then you add like a little sache, which is like a little bundle of different spices wrapped up in a little bit of cheese cloth. And bring that to simmer, cover it we just popped in the oven. Depending on the size of your piece it will take about between two and three hours. Just gotta keep checking it like you want to be just kind of knife tender and just kind of starting to pull apart. And after about two hours or so we've added potatoes . We've added some cabbage and some rutabaga. I'm gonna try and get more people to use rutabaga. It's one of my favorite things but it's not something very much used around here but with corned beef like this, it's quite, quite delicious. So we're just gonna take this stuff out. And it's rather hot, so you want to be pretty careful. And you want to be careful with the potatoes the rutabagas so they don't cook too far or they will just kinda disintegrate and turn all sorts of funky. Then if you have a slotted spatula this is very handy for fishing the meat out. With out letting it just completely fall apart Then put that on the cutting board for now and kinda let it hang out. And then here you see that little sache we put in. So in here we got a little bit of thyme with some rosemary and some parsley stems peppercorns, bay leaves. You can kinda mix it up and use stuff that you have around but it really helps flavor the cabbage, rutabaga, meat. It's a wonderful thing to do. The we just kind of got a very roughly cut rutabaga. Got big wedges of cabbage, and like, this isn't supposed to be pretty. It's supposed to be just heartwarming and crazy, rich delicious food. We've got our potatoes... so you just kind of fish them out there . Kind of plate them all in a good old bundle. I really like cabbage and give a little extra piece right there. Ok, so when slicing the corn beef...that's a little bit tricky. Imagine the corned beef being where the Pacific and Atlantic meet. You've got the grains of the meat going a couple different way so we want to be kind of careful when you slice it. Because you always want to slice through the grain. You never want to slice with it. The reason we do it that way if we slice with the grain you will have very long grain in each slice of meat, going to be very chewy and it won't be nearly as tender and it won't be nearly as tender as slicing it through. Better for you to cut the grains then the guest try to chew through the grains so but on a brisket like it's fairly easy to see which way to go liker you can see the grains just running alongside the meat right there. So this is the way we would slice it so you just get kind of short stubborn grains like that. I wanna make sure to use a proper knife a long blade is good but just make sure that it's very very nice and sharp. And you don't to want to cut it to thin because then it will just fall apart but you don't want to cut it to thick either because than gonna start getting longer grains again. So you start from the back just slice right through. So see just that nice nice red pink color to it that's due to the pink salt that we used that it helps to keep the color. Pink salt is also used for making bacons, canadian bacon a lot of hams and stuff like that cause it just makes it hold the color so much better. Like if you made corn beef with out out the pink salt which works fine as well but it will grey out we just look like a pot roast instead of corned beef. So just get our long slices like that kinda forget that this came out of the oven and just kind of lay that straight on top of the whole shooting match. This slab right here you're just gonna set aside for now because then we are going to be making some Rueben's later. Any kind of small shiver like this set them aside to. And then next time you making hash browns or something like that, throw those in there it's delicious super super good. OK to finish this off like corned beef is normally not served with a sauce but like you can either serve a little bit of the liquid it was cooked in or i'm a member of the fat kid mountain so we are just going to ladle a little butter on top. So this is just regular unsalted butter that we just melted down. Just pour a little bit over. The potatoes and the rutabaga really likes butter. A very simple dish like it's just heartwarming delicious out of this world awesomeness! But it doesn't require much to do it just requires time and a bit of patience and then it basically takes care of itself. Which is good because like when saint paddy's day comes that means you can sit on the couch and drink more beer while this kinda takes care of itself. So we will back here in a little bit and we are gonna try and recreate kind of the Blackstone Reuben so just hang tight and we will be back in a little bit.