Up next in 10
ST PATRICK'S DAY FOOD CORNED BEEF, IRISH STEW, IRISH SODA BREAD
Today's Recipe: https://catherinesplates.com/slow-cooker-corned-beef-brisket/
https://catherinesplates.com/irish-beef-stew-guinness-style/
https://catherinesplates.com/traditional-irish-soda-bread/
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0:00
how to make a delicious corned beef
0:03
brisket in the crock pot or slow cooker
0:06
it is definitely going to have those
0:08
delicious vegetables that go with that
0:10
corn beef the Cabbage carrots potatoes
0:13
and onions first I'm going to show you
0:16
our corn beef brisket because I'm going
0:18
to go ahead and put that in the crock
0:20
pot this is a 4 pounder it's a flat cut
0:24
and also this variety comes with its own
0:27
seasoning packet and it's right in here
0:30
and I'll show you that now with the
0:32
brisket you have a choice where you can
0:34
either rinse it off it is brined in a
0:37
salty water mixture so if you want to
0:39
take off some of that salt you can do
0:41
that I'm not going to do that because
0:43
there's some you know it's just flavor
0:45
in there so I'm just going to take the
0:47
meat out and I'm going to place it into
0:49
the crock pot now the corn beef brisket
0:52
is a tough cut of beef that we're going
0:53
to make very Tender by slow cooking it
0:57
all right going to get that little
0:58
seasoning pack out
1:00
turn the meat
1:02
over there we go now this is called the
1:06
vinegar spice packet now generally it
1:09
has mustard seed coriander seed all
1:12
spice bay leaf and cloves I'm going to
1:15
go ahead and sprinkle my corn beef
1:17
brisket with the seasoning
1:21
packet that's all the seasoning you need
1:24
here are the vegetables that I'm going
1:25
to be preparing to put into my crock pot
1:28
a head of cabbage
1:30
one large onion two batches of carrots
1:34
and then I have some yellow Yukon
1:37
potatoes with some little baby ones and
1:40
then I have some red baby potatoes I'm
1:42
going to leave these whole I'm just
1:43
going to scrub these and get these clean
1:45
and add all of these these potatoes I'm
1:48
going to go ahead and add to the corn
1:50
beef brisket in the crock pot to cook
1:52
alongside of
1:54
it now with the
1:56
carrots I'm going to leave them whole
1:59
I've already peeled them I'm going to
2:00
cut off the
2:01
[Music]
2:04
ends cuz these are such pretty carrots
2:07
long and
2:09
thin and I'm just going to let them stew
2:12
in with the brisket and the potatoes all
2:14
at the same time now if you want to cut
2:17
them very small you can add them later
2:20
if you want just make sure they're nice
2:21
and tender when you cook them let's go
2:23
ahead and add these to the crock poot
2:33
I have a very large
2:36
onion I'm just going to take the ends
2:38
off the outer
2:42
layer and then I'm just going to cut it
2:44
into eight
2:47
pieces I want to leave it pretty chunky
2:50
cuz it's going to be in the crock pot
2:51
all
2:54
day all right let's go ahead and add
2:57
this to the crock pot
3:00
we're going to add four cups of beef
3:06
broth okay now I still have my cabbage
3:09
here I'm just going to be slicing that
3:11
up into quarters we're going to put that
3:14
in there later about halfway when this
3:16
is through cooking I'm going to add the
3:18
Cabbage so if you're cooking it on low
3:22
for about 10 hours now you can go below
3:25
10 hours or a little bit High what you
3:27
want to do is check your brisket and
3:30
make sure that it's nice and fork tender
3:32
and all the way cooked through and your
3:33
vegetables are nice and soft or you can
3:36
cook it on high for about four to 5
3:39
hours maybe up to six just again check
3:42
your brisket and see how tender it is
3:44
cooking it out on high will not make it
3:46
a rough piece of meat okay so just give
3:50
it plenty of time when you're cooking it
3:51
on high okay so I'm going to be back I'm
3:55
just going to run through showing the
3:56
Cabbage going into there about halfway
3:58
through the cooking time then I want to
4:01
show you what it looks like at the end
4:03
so y'all come on
4:08
back now I've cleaned off the leaves off
4:10
my cabbage and cleaned it off really
4:12
good so what I'm going to do is cut this
4:14
into small wedges
4:39
that's pretty good right there what I'm
4:40
going to do is use the rest of the
4:42
Cabbage for
4:44
COA so let's go ahead and add this to
4:46
our crock pot we still have a few more
4:48
hours left until the corn beef brisket
4:52
is cooked through so we're going to go
4:53
ahead and start softening this up on top
4:55
of that
5:03
it's looking really good smells
5:06
delicious so the carrots are still in
5:08
their shape they got a couple more hours
5:10
the potatoes and the onions and these
5:13
are all still going to soften down so
5:14
I'm going to go ahead and add the
5:25
Cabbage put one right on top
5:31
put some of the juice on top of the
5:33
Cabbage give it some
5:38
flavor we're going to cook
5:41
this until the brisket is totally cooked
5:44
through and nice and tender and the
5:46
vegetables are all cooked through and
5:48
tender
5:50
also okay here's my corn beef brisket
5:54
with all those delicious vegetables
5:56
today I'm going to show you how to make
5:58
a delicious hardy beef Irish stew
6:03
Guinness style if you know you know if
6:07
you don't you'll know here in just a
6:09
little bit to get started we are going
6:12
to go ahead and prepare our beef Now
6:16
with an Irish stew you can use lamb you
6:19
can use mutton but I don't tend to use
6:22
those ingredients we're going to be
6:24
doing the beef which means you can take
6:25
a chuck roast or any roast you can chop
6:28
it up into tiny pieces or you can just
6:30
get it prepackaged and it comes like
6:33
this here and then you can just chop it
6:36
down into bite-sized pieces which I'm
6:38
going to do right now we're going to
6:39
flavor it up and then we're going to
6:41
start our stew it's going to happen all
6:44
in one big Dutch oven I got about 2 lbs
6:48
you can go up to three lbs with this
6:51
recipe just going to pop it out of
6:56
there see if I need to cut anything down
6:59
down to into smaller
7:01
pieces this looks good right here it'll
7:04
render down St Patrick's Day is right
7:07
around the corner this is a perfect stew
7:10
for that for just any
7:13
time Winter's almost you know done and
7:17
spring is coming so let's finish it off
7:20
with a nice hearty delicious
7:23
stew okay let's give this some
7:27
seasonings you want to make sure sure
7:29
that you flavor every
7:31
layer all right we're going to season
7:33
with some salt and it's going to go
7:35
right across the top black
7:39
pepper some garlic powder right across
7:42
the
7:43
top onion
7:46
powder smoked
7:50
paprika that'll help give it some color
7:52
to the
7:54
stew I'm just going to take my
7:57
tongs mix this around
8:00
to get the meat nice and
8:02
coated in my Dutch oven I've got it on a
8:05
medium high heat we're going to add 2
8:08
tablespoon of
8:11
butter and we're going to add in two
8:14
tablespoons of some cooking
8:18
oil we're going to bring this to a
8:22
Sizzle we're going to be cooking our
8:25
beef stew meat in batches all right we
8:28
got a nice Sizzle going on in there
8:30
let's go ahead and add our beef in a
8:32
single
8:37
layer now we're just looking to Brown it
8:39
on all sides not cook it through we want
8:42
to give it some nice color lock in some
8:45
of the
8:46
seasonings there we go and then we'll
8:49
have this for the next batch I'm going
8:51
to let this sit for about 2 to three
8:53
minutes on one side and then we'll start
8:55
flipping it
8:56
over and Browning it
9:00
oh look how good that
9:03
looks two to three more
9:06
minutes remove the
9:11
meat we're going to set that
9:15
aside add the rest of our stew
9:20
meat 2 to 3 minutes on one side flip it
9:23
over Brown it on the other sides for
9:26
another two minutes
9:32
we're going to get our onions ready
9:34
while the beef is cooking I got two
9:37
yellow onions I'm just going to chop off
9:39
the ends the outer layer just peel that
9:45
off just cutting these in
9:49
half cutting them in half again the
9:52
bigger ones probably get two
9:55
times and then I'm just going to run
9:57
them through one time big chunks cuz
10:00
these are going to cook a
10:04
while there we go we got those
10:12
ready all the aroma coming out of this
10:15
pot right now
10:20
wow that's what happens when you season
10:24
well we've got some delicious celery
10:26
that I'm going to chop up
10:29
we're going to keep it really big white
10:32
siiz
10:34
pieces look at the flowers on this
10:36
celery oh that's in the middle of your
10:39
Celery
10:40
Stock we've got four carrots I'm going
10:43
to peel these and I'm going to chop
10:44
these in big
10:57
pieces we're going to peel
10:59
and chop up some
11:02
potatoes now I have them in some water
11:06
because they're going to go in last and
11:07
I don't want them to get brown while we
11:09
have everything else nice and chopped up
11:11
you also want to have ready some
11:15
thyme and two garlic cloves and we're
11:18
going to mince those right now while the
11:20
meat is finished
11:24
cooking all right we're going to pull
11:25
the rest of it
11:28
out ooo doesn't that look
11:33
good okay we're going to leave the pan
11:36
on we're going to add in our chopped
11:42
onions now if you need to add a little
11:44
bit more oil to your pan make sure you
11:46
do
11:47
that which I'm going to
11:57
do I'm going to cook the onions down for
11:59
about 5
12:02
minutes all right our onions are cooked
12:06
down somewhat we're going to start
12:08
adding the
12:18
garlic we're going to cook this for 1
12:22
minute we're going to add our meat back
12:25
to the
12:27
pot juice jues and
12:32
all that stirred up and then we're going
12:34
to shake
12:36
in 1/4 cup of allpurpose
12:39
flour this is going to Aid in the
12:43
thickener of our
12:45
stew so we're going to mix this all
12:48
together until the stew meat is all
12:51
coated with the
12:55
flour oh already looks good doesn't it
13:03
here's our Guinness if you know you know
13:06
if you don't now you know we're going to
13:08
add in 12 oz of Guinness
13:16
beer now I'm going to tell you right now
13:19
if you don't want to add beer you can
13:21
add 12 oz of extra beef broth
13:29
he gets the other two ounces in the
13:31
can all right we're going to stir this
13:34
up oh that's good we're going to add in
13:37
one tablespoon of tomato paste let's see
13:40
does that look good right
13:42
there give that a
13:45
mix smelling good in
13:49
there now a tip or a trick to kind of
13:53
get that beer flavor a little more mild
13:55
is you can add one
13:57
tbspoon of white granulated sugar or you
14:00
can even do brown sugar if you want to
14:02
do that and then just mix that
14:07
in we're going to add four cups of beef
14:12
broth we're going to keep an eye on our
14:14
liquid level throughout the stew making
14:16
process
14:18
here oh yeah we're going to bring this
14:21
to a
14:25
boil and we're going to add our carrots
14:28
celery and
14:40
potatoes all right I've drained my
14:42
potatoes we're going to add
14:47
those all right let's give that a stir
14:49
and see what we got oh yeah I think
14:51
that's plenty of potatoes right there so
14:54
we can use these for something else I'll
14:56
just boil them up let's bring a spoon
14:58
over taste that broth and see if you
15:01
need to add anything
15:05
extra looks so
15:10
rich not bad I think it needs a little
15:14
salt we did add a whole bunch of
15:18
vegetables some black
15:21
pepper you want to season now and not
15:24
when you're putting it in a
15:26
bowl that looks good and I think it
15:29
needs a little more
15:32
tomato think one more tablespoon one
15:35
more there we go all right we're going
15:39
to give that a
15:40
try okay we have a boil going on we're
15:43
going to lower the heat to a medium low
15:48
now I'm going to place some th sprigs
15:50
right on
15:52
top just let that flavor kind of absorb
15:55
into it but I'm not going to like put it
15:58
in there we're gonna place a lid
16:01
on we're GNA cook it for one hour I'm
16:05
going to remove the lid and we're going
16:07
to cook it for an additional 45 minutes
16:09
to an hour until that beef is nice and
16:13
tender and those vegetables are tender
16:15
also I'll be
16:18
back let's take a
16:21
look M smells amazing in there look how
16:27
Ste is that looks I'm going to pull the
16:30
sprigs of th out this one took us about
16:34
an hour and 40 minutes to get here you
16:37
know it all depends on the cut of your
16:38
beef and how big you have your
16:40
vegetables in there so just always keep
16:42
an eye on it I did add another two cups
16:45
of beef broth towards the end cuz we
16:48
wanted more of a broth in
16:51
there I'm going to add in some parsley
17:00
where's my
17:01
bite I'm going to get potato the
17:04
carrot today I'm going to show you how
17:07
to make an Irish soda bread this is
17:10
perfect for your stews and your corned
17:14
beef and cabbage recipes that you like
17:16
to make for St Patrick's Day we're going
17:19
to start in a large bowl and we're going
17:21
to place four cups of allpurpose flour
17:24
now we're going to put it in a sifter
17:26
that way we can sift all of our dry
17:28
ingredients
17:35
together dig deep into your
17:39
flour just take the back edge of your
17:42
knife scrape it
17:45
across and then you get the perfect
17:47
amount of flour
18:03
now I did make stew for you and it was
18:08
really delicious and we have lots of
18:10
leftovers of it and we're going to
18:12
finish it off by serving up some soda
18:15
bread with
18:16
it okay that's three we're going to go
18:20
in one more
18:24
time okay put the flour up
18:30
let's bring over the white granulated
18:35
sugar one
18:38
cup I'm just going to put it right on
18:40
top of the
18:48
flour we're going to put in one teaspoon
18:51
of baking
18:52
powder just right on top
18:59
there we
19:00
go one teaspoon of baking
19:08
soda and we're going to put in a/4
19:11
teaspoon of
19:20
salt get this out of the way
19:32
all right let's sift
19:39
it nothing like getting your hands into
19:42
some
19:43
flour got to love soda bread you don't
19:46
have to need this recipe and you do not
19:49
have to let it
19:51
rise there we go we're going to set this
19:54
aside and we're going to bring another
19:55
bowl over to get our wet ingredients
19:58
together
20:01
get that flour off of
20:05
there for the wet ingredients we're
20:08
going to crack one egg into our
20:14
Bowl now I'm going to go ahead and whisk
20:17
this
20:19
up give it a good
20:26
start I'm going to whisk in 1/3 cup of
20:29
melted butter now make sure that you
20:33
melt your butter and cool it down before
20:35
you add it to your egg that way you do
20:37
not get scrambled
20:43
eggs just going to kind of blend that
20:47
together let's talk about the buttermilk
20:51
we're going to be adding in 1 and A3 cup
21:00
14 and a half right there now if you
21:03
don't have
21:05
buttermilk you can place one tablespoon
21:09
and about a third of a tablespoon of
21:12
lemon juice in the bottom of your
21:14
measuring cup and then pour regular milk
21:18
up to the one 1/3 line whisk that
21:22
together very lightly let it sit for a
21:25
few minutes and then you'll have
21:27
buttermilk we're going to add that to
21:30
our egg butter
21:37
mixture till it's nice and
21:47
creamy we're going to bring back our
21:49
sifted dry
21:51
ingredients with a wooden spoon I'm
21:54
going to go in I'm going to make a well
21:56
inside of the flour mixture here
22:05
we're going to pour our wet
22:07
ingredients into our
22:17
well now this is an optional step you
22:21
can put in one cup of currants or
22:25
raisins
22:31
there we go looks good about half a cup
22:34
to a cup whatever you
22:37
like and another option of an add
22:41
in is caraway seed we're going to put in
22:45
one
22:53
tablespoon we're going to take a wooden
22:57
spoon what we're going to do is start
22:59
pulling the flour into the wet mixture
23:01
and then just start mixing it all
23:07
together we're making a
23:10
dough it sure smells good in
23:13
there make sure you go down get all that
23:16
flour from the
23:18
bottom now what you can do when you get
23:21
to this point
23:23
here just take your hand go in and just
23:27
start kneading it just a little little
23:28
bit to get the rest of that flour up you
23:31
don't want to overwork the
23:34
dough we're just doing this step to make
23:36
sure that we get all that flour
23:38
Incorporated and you want a ball of
23:47
dough we're going to spray a 9 in kind
23:51
of a cake pan here or you can use a cast
23:55
iron skillet if you want just grease it
24:03
you want that bread to come
24:07
out we're going to take our dough ball
24:09
we're going to put it in the center of
24:11
our cake
24:23
pan just keep it in its shape just like
24:26
that like a bread
24:30
we're going to take a knife and we're
24:31
going to make a x right across the
24:41
top you can see the
24:44
X I've got my oven preheated at
24:47
350° we're going to bake this for about
24:50
1 hour until it gets nice and golden
24:52
brown you can take a toothpick insert it
24:55
comes out nice and clean no dough on it
24:58
now if it starts to over Brown in your
25:01
oven you can tint your bread with some
25:05
foil at the last 15 minutes or so all
25:08
right to keep that nice golden brown
25:11
color without it getting too dark but
25:13
you can finish cooking your bread I'll
25:15
be
25:17
back look at how golden brown this Irish
25:21
soda bread is y'all ready for a piece
25:24
come on over let's give it a slice
25:32
look at
25:41
that okay take some
25:46
butter and smear it on the
25:49
bread let's take a
25:56
bite m
26:01
it's got a nice crust on the outside
26:05
it's nice and soft on the inside it's
26:08
got some sweetness to it from the
26:10
currants or if you want to put raisins
26:12
in it you can do that and I can taste
26:14
those caraway seeds wow that really
26:17
pulls it all together that's scrumptious
26:21
all right y'all give me a thumbs up like
26:25
this recipe make sure you pass this
26:27
recipe on to your family and friends by
26:29
sharing it on YouTube I'll see y'all on
26:32
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