Kimchi Corned Beef – Food Wishes – St. Patrick’s Day Recipe

Kimchi Corned Beef – Food Wishes – St. Patrick’s Day Recipe


hello this is chef john from food wishes
comm with kimchi corned beef that’s where I hide cabbages – kimchi as a
paper airplane is – a jet fighter which is why I’ve always wanted to try a
corned beef and cabbage recipe using kimchi instead so that’s what’s behind
this experiment and not to spoil the ending but this really did work out
quite well so with that let’s go ahead and get started with the two stars of
our show and those would be some kimchi and here I have two 16-ounce jars of the
finest local stuff I could find as well as one ready to cook corned beef which
by the way are usually made from brisket but this time I decided to try one made
from beef round which is a lot leaner so I was a little nervous but it worked out
and we’ll review that a little more later for now let’s get this started by
placing one of our jars of kimchi at the bottom of this pot which apparently I’m
not going to be able to do without the help of a fork and I’m not sure if
you’re gonna have a choice but if you do I would choose the kimchi that comes
with the largest pieces of cabbage possible but have you said that I’m
pretty sure any kimchi you find is gonna work and then what we’ll do is go ahead
and unwrap our corned beef and place that over our kimchi and since this was
an experiment I kind of debated whether I should remove that spice blend from
the surface on one hand I thought it would taste good but on the other hand I
wasn’t sure if I wanted to be biting into that stuff while I was eating but
anyway ultimately I decided to leave it on which probably was the right choice
but either way what we’ll do is go ahead and put that second jarred kimchi over
the top and then besides our beef and fermented cabbage I knew I also had to
add a little bit of liquid so I rinsed out that second jar with about a half a
cup of water and dump that in and yes I should have rinsed out both jars with a
quarter cup of water so you got me but anyway the point is we’re gonna add
some water and that head to the stove where we will cover this and bring it up
to a simmer over high heat and I realized especially compared to a
traditional boiled corn beef I really didn’t add much liquid here but that was
basically my strategy to keep the intensity of all the flavors I want to
use the minimum amount of liquid possible but anyway like I said we’ll go
ahead and bring this up to a simmer on high at which point we’ll go ahead and
back the heat down to low and what we’ll do is cook this covered for about two to
three hours or until fork-tender and what we should probably do it about the
one hour mark is uncover it and we’ll take a peek and see how everything’s
going but also because we are using a small amount of liquid we do want to
flip this over and please be very careful doing this all right it’s not
like there’s a lot of dangerously hot liquids we want splashed in our face but
I would especially try to avoid scalding hot kimchi juice as that would be an
especially nasty experience so I used a fork and tongs and turned it over
without any major incident and then what we’ll do after draping some kimchi back
over the top is go ahead and cover this again and let it continue to cook on low
for another hour at which point yes you guessed it we’re gonna uncover and
evaluate and while I could feel with my fork that this was starting to get
tender it didn’t seem like it had gone quite far enough so I decided to flip it
over and give it another 30 minutes or so and by the way testing a piece around
for doneness is a little bit different than testing briskets so on the blog
post I’m gonna give you some tips for how you can tell when yours is done so I
read rape that covered it and let it cook for another half hour
at which point I determined it hit cook long enough and it probably doesn’t look
that much different on screen from the other times we tested but I can
definitely feel those tines going in with less effort and once we do reach
that point what we want to do is remove that corned beef from the pot into a
bowl where we’ll reserve that while we go ahead and cook our traditional corned
beef and cabbage vegetables and I guess if you want you could cover that with
foil to keep it warm Busta’s we’re gonna warm this back up in
the broth once the veggies are done I would just go ahead and save the foil
but anyway what we’ll do is crank our heat back up to high and bring this up
to a simmer at which point we can go ahead and add our potatoes celery and
carrots and or any other veggies of your choice
go ahead and distribute those and poke those down as best I can and of course
if you think you need some water go ahead and add some but don’t forget
veggies give up water as they cook and then all we have to do is cover this
reduce our heat to medium-low and cook these veggies until they’re just about
tender and I say just about because we’re gonna want to put our meat back in
here and warm it up for about 15 minutes so we don’t want to cook our veggies
until they start to fall apart so we will just cook those almost all the way
which is probably gonna take about 20-25 minutes or so but of course that depends
on the size so we won’t go so much by time as we will go by the old poka poka
and when we feel those are like 95% of the way we’ll go ahead and reduce our
heat to low and add our meat back in and we’ll try to nestle it down in that
broth without crushing too many of our veggies although you know what a little
bit of crushed potato and carrot would not be the worst thing for that broth
since it will actually add a little bit of body to it and that’s it once our
pots been reaped we will simply cover that back up and let it cook for about
15 minutes down low or until our veggies are perfect and our meats heated through
so that’s what I did and about 15 minutes later my kimchi corned beef
looked a little something like this which brought me to my big moment of
truth the testing of the broth so when I had grabbed a spoon and gave this a
taste terrified it was going to be way too spicy and salty but I’m happy to
report it wasn’t it was right up to that edge but it did not go over but if it
was all I was going to do was add a couple cups of water and let it simmer
for about another 10 minutes or so to dilute the mixture so that is definitely
something gonna have to check for I mean you are after all the Mothman of your
broth man so depending on how salty your beef was you may have to adjust but like
I said I thought mine was fine so I went ahead and proceeded to slice this and
serve it up and above and beyond the salt variable I was also concerned /
curious about how this beef was gonna come out since I did use the round which
is way way leaner than your typical brisket but all it took was trying this
one little sample slice and all my fears faded away since in addition to being
insanely flavorful it was also very moist and tender so I went ahead and
sliced off a few more pieces and serve those on and in a big bowl of our
braised vegetables and of course we’re gonna want to finish
that off with another spoon or two of our firewater which is what I decided to
call this broth and then last but not least we will garnish with some green
onions and as usual don’t try to arrange these just scatter those over naturally
since that’s always gonna look best unless there’s one spot you miss where
you really want a piece of green onion which in that case go ahead and place
one down and that’s it my kimchi corned beef is done and ready to enjoy so let
me grab a fork a knife and go in for the official taste and yes go for a piece of
celery on the first bite was a bold choice but despite trying this with only
the third best vegetable it really was amazing and I can’t believe I’m saying
this but as good as the meat was those kimchi braised vegetables were just as
good in fact I think I might have broke a record in this video for most
vegetables eaten compared to the amount of meat so if you’re working on the food
wishes trivia game there you go but anyway as far as experiments go this
really was highly successful so even though I may tweak a few things here and
there next time I really was thrilled with how this came out although remember
all those whole spices I left on the surface in the end I did enjoy the
flavor they imparted but every once in a while I would bite into a piece of bay
leaf or juniper berry so what I might do next time is scrape those spices onto
some cheesecloth and tie it up into a satchel and place it in the broth like
that so we can go ahead and pull it out later but anyway let me go ahead and
take one last bite and since I still hadn’t tasted a piece of that kimchi
cabbage I made up for by taking way too big of a bite which by the way was
incredible so if you are someone that partakes in the annual tradition of
boiling the corned beef I really do hope you give this new and very exciting
alternative a try so head over to food wishes calm for all the ingredient
amounts of more info as usual and as always enjoy you you

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