March 11, 2024 • 22 mins
It's time to get the paddy started!
With St. Patrick's Day around the corner, Tyler and Wells are back with the perfect recipe to shamrock your world!
They've got step-by-step instructions on how to make traditional Corned Beef and Cabbage, including how to season your brisket, the perfect temperature and timing, a delicious herb butter to add to your dish, and what to do with the leftovers the next day!
Plus, a spud-tacular Colcannon recipe that will leave your guests green with envy!
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast all Right time for
their episode of two Dudes in a Kitchen. It's Wells
Adams and Tyler Florence hanging out with you. It's early
in the week, which means one thing and one thing only.
We are taking fan questions. Tyler, you are back from
your travels, Thank god, because you're a microphone on the
road sucked.
Speaker 1 (00:21):
Yeah, big shout out to Critical Content, the production company
that puts together The Great Food Truck Race. It was
one of the best seasons that I can remember, and
it was our seventeenth season. We've been shooting that show
for fifteen years, I mean, and so it's the same
production company, same production crew for the most part, for
the last decade or so. And my god, do we
(00:43):
have a good time. You know. So it's the same
same guy, same cru same everything, and we just kind
of clock out from reality, go on this crazy phone
road trip, shoot a little television, go eating these crazy,
cool little restaurants and just have a good time. And
it's grueling. I'm not saying it's not. TV's a lot
of hard work, but it is this season in particular,
(01:04):
because the Crowns were fantastic. We went, I mean like
Lake Charles, Louisiana, all the Mobile Alabama, all these places,
like we had you know, two, three, four, five thousand
people come out Fort Myers, Florida. My gosh, did we
have a lot of people come out. And then the
finale finale, which was kind of wild because never in
the history of the South Beach Food and Wine Festival
or Food Network have they ever shot a television show
(01:27):
at the South Beach Food Wine Festival until now. So
we shot the finale at the South Beach Food Wine
Festival in front of everybody, and it was just an
absolute blast. It was good.
Speaker 2 (01:37):
Have you ever done an All Star season?
Speaker 1 (01:39):
We did, Yeah, we did that. Gosh, maybe season was
like season thirteen, I think in San Francisco. We did
that during the pandemic. But yeah, it was great. We had,
you know, all the All Stars from all the previous winners.
Then the grand prize was one hundred thousand dollars fifty
and they got a big belt's And it might be
(02:01):
time to do it again too, because we've had so
many fantastic teams kind of roll through and I was.
I did this interview with People Magazine when I was
on the road and the cultural impact of food trucks
of what the Great Food Truck Race has done. We
have invented American street food because all over the world
(02:22):
there's different, you know, iterations of street food, and now
food trucks are like a singular American experience and they're fun.
And so ten years ago when the show started there
it's hard to have a conversation about food trucks because
nobody got it and nobody thought they were gross. And
it was over fifty thousand active food trucks in America
and we did that.
Speaker 2 (02:42):
It's amazing, like we did that. Here's one thing, though,
they always have the grade of the restaurant and in
the food truck, and I would venture to see that.
I see more a's in food trucks than I do
in restaurants in town. I feel like they are actually
cleaner because are on the road. There's not like rats
and cockroaches like living in the walls.
Speaker 1 (03:04):
Is right?
Speaker 2 (03:04):
Am I wrong about that?
Speaker 1 (03:05):
I don't. I don't probably. I think in a lot
of ways, right, it's a much much smaller space. So
in a lot of ways, it's easier to clean up.
But it's like the entire you know, restaurant is you know,
four hundred square feet, three hundred square feet of whatever
it is. I mean, it's tiny. You could still realistically
crank out the same amount of numbers that you would
get out of a brick and mortar restaurant. Like if
(03:26):
you go, you know, out to the ballpark on the
weekend and into the busy city center during the week
and catch to the lunch rush and all this kind
of stuff, you could easily do two three, four hundred
covers a day. Yeah, and you know, and really kind
of figured out and if you have like two or
three food trucks, you can make some money. We don't
have one, just because we're so busy with the brick
and mortar stuff. But it makes so much sense in
(03:49):
a lot of different young startups that if they just
they have a brand and a really good idea and
a good like V one version of this grab and
go thing was just banging and then get it started someplace.
And I think a food truck is so much fun.
And every city in America has them now, and every
city like tries to get them together on the weekends
and have this like little Food Truck Festival and anyway,
(04:11):
like long story short, the Great Food Truck Race this year.
The season is going to start in June, and it's
an eight episode story arc, so it's going to wrap
up probably towards the end of July. But it was
so much fun. It was really really good. So anyways,
a big shot to the Food Network, thank you so
much for you know, like picking this up again and
again and again. It's the gift that keeps on giving.
And big shout out to Critical Content, the production company
(04:34):
out of Los Angeles. They just do such a great
job making that show so much fun.
Speaker 2 (04:39):
That's awesome. Well, we're glad to have you back. But unfortunately,
in this episode, we are going to be traveling a
little bit. We're going to take a quick break and
when we come back, we're going to be going over
to Ireland because Saint Patty's Day is right around the corner.
You're listening to two dudes in a kitchen, All right,
welcome back to two dudes in a kitchen. It's Wells
Adams and Tyler floor and hanging out with you. It's
(04:59):
early in the which means we are doing fan questions,
and you know Saint Patti's Day, Tyler is right around
the corner. So mel Vickers eighty two asks us this,
with Saint Patti's Day coming up, can you share the
best way to cook corn beef and how to make
sure my cabbage is not wilty and mushy?
Speaker 1 (05:22):
No, so let's say, is it mel Vickers eighty two?
That's the handle or is Melvickers eighty two years old?
Speaker 2 (05:27):
What's the's A I think that's their handle, but maybe
also their age, but then they have to change it
every year, so it doesn't make sa. Maybe they were
born in eighty.
Speaker 1 (05:36):
Two, maybe they're born in a two, right, Okay, so yeah,
corn beef and cabbage is one of those great dishes
that you only seem to whip out once a year,
like a turkey, right, Like, no one's really cooking a
bunch of turkeys, you know, the rest of the time
of year, all they can easily get. And corn beef
and cabbage is kind of one of those fun dishes
that has a really interesting historical significance, especially from the
(05:59):
the the curing process. Right, So, corn beef and cabbage,
it's a brisket and it is it's brined, and so
in a lot of ways when they would store food
and a root cellar and a cool root cellar, they
would just store it in a salt brine and it
keep it preserved forever, and then you just you would
(06:20):
just pull it out and cook it when you need
it to. So it's kind of an interesting, old, very
very old ancient style of cooking, which I think is
really fun. It's not my favorite style of brisket, to
be perfectly honest with you, like, I wouldn't much. Rather
like if you go with like a brisket in like
a tomato sauce kind of thing, you know, that kind
of feels like to me, you would have it hanka
(06:40):
like a or like a brown you know, red wine
kind of reduction thing. I think those are really great.
And then my favorite salad brisket, of course, is just
like barbecue Texas style, work low slow, you know, nice
nice smoky notes to it. I think that's a really
good brisket. But corn beef is is really really great,
and when it's done very well, I think it's kind
of one of those special dishes that you know, you
(07:02):
know what time of the year it is, because you're
just climbing out of the winter. It's Saint Patrick's Day.
It kind of feels like something that feels nice and special,
and now you can buy most of the bits and pieces.
I think the hardest part because it's a very simple
dish to make. To be honest with you, I think
the hardest part is brinding the brisket. But you can
buy brind corn beef at the grocery store. So I think,
(07:26):
if do you want to start there? Where do you
want to start?
Speaker 2 (07:30):
You're the chef, you tell me, okay, let's start with
buy I guess you're buying the brind corn beef already.
Speaker 1 (07:36):
You Like I always asked this question, do you want
the easy way of the hard way?
Speaker 2 (07:39):
I want the easy way?
Speaker 1 (07:40):
And I think, okay, fine, okay, so so anyway, so
so okay, So I'm going to quickly talk to the
quickly talk to the hard way, and then we'll kind
of get to the easy way because I.
Speaker 2 (07:47):
Think about right, just do whatever you want to do.
Speaker 1 (07:51):
So, so, Brian is a salt solution, right, It's a
salt sugar solution, and it pickles and cures the meat,
and it's a way for you know, store ridge and
you know it's it's uh, it's you know again like
that and like corn fee, which is sort of a
French technique where they would like cook things low and
slow and fat and then you know, completely cover it,
keep the oxygen off of it, and you would kind
(08:12):
of pickle it, preserve it for cold winter whatever it is.
So and inside this brine there's a couple of things
I think distinctively make it taste like corn beef. So
it's gonna be uh, salt, sugar, coriander seed, which is
which is delicious and lemony. It's one of my favorite spices.
Whole core under seed, mustard seed, whole black pepper, all spice,
(08:37):
margor and bay leaf. Uh. And then then you got
the brisket, and and then what you want to do
is you want to create the salt and sugar solution
with the salt and the brown sugar and the water
and then stir that together. And then you want to
take the spice mixes, add it to the brine itself,
and then take the brisket, submerge it into the liquid itself,
(08:59):
and then put a wait on top of it because
it'll float and you want to keep it submerged, right
so you can you can do this overnight. Listen, you
could theoretically store it forever, but I think in about
forty eight hours seventy two hours, it starts to go
from like the perfect flavoring element into something that kind
(09:19):
of feels rubbery, right, so it could be overcured and
where it just kind of starts to feel tough. So
I like to cook. I like to brind it for
about twenty four hours and then take it out, maybe
a little longer, maybe thirty six hours, but then we
take it out. Okay, So now if you're going to
go to the grocery store, you can easily find packages
of brisket that are packed in brine, and you'll be
(09:41):
able to see it, right, it'll be kind of floating
around this In this kind of pink solution, it also
makes the pink the brisket itself bright pink, by the way,
which is really pretty. So it's the difference between a
slow roasted, slow smoked brisket, which has like that beautiful
kind of gray color versus a corn beef, which has
(10:01):
that really pretty pretty pink color is the salting aspect
of it. So the salt is what changes the color
of the meat itself. Now, what you want to do
is take it out of the brine. So you got
the package, you cut it open, take it out, rinse
the brine off the top of it, because it's already
done its job, right, so just come just a quick
little rinse into the water. And then you want to
(10:22):
pat it dry and just leave it off on a
sheet tray with a paper towel and just try to
try to dry it off. Right. So then you want
big chunky carrots, right, So you take carrots, you want
to peel them and then kind of cut them into
maybe inch and a half two inch sticks. Right. You
want to take potatoes, Now, I like small yukung gold potatoes,
(10:43):
pink skin new potatoes are always really kind of nice
things that have They're more waxy than starchy. It's more
of a waxy potato, right, small potatoes, right, because they're
just sweet. The sugar is a really really nice And
then you want cabbage, right, you want really great a
full firm head and nap a cabbage is really kind
of nice. And then what I like to do is
kind of cut it into how many sections of how
(11:06):
versus how many people are coming over? Right, So everyone's
going to get a wedge, right, So everyone's going to
get a fourth of a head of cabbage. Because once
you start to peel the outside leaves off, you're going
to get this basketball shape or maybe a little bit
smaller than that volleyball. And you cut it and four
pieces and by the time you cook it, and I
actually like to leave the root system attached to it
so it presents itself really well. So that's going to
(11:27):
go on the plate. Okay, So then you've got a big,
huge do you have like a big huge lacros pot,
like an old grandma style? Think, okay, great, And so
that's the next thing that I think everybody should really
invest in is like a Dutch oven. A Dutch oven exactly,
thank you. So something that kind of feels like you know,
cast iron enamelwaar pretty. Let it get patina, let it
(11:49):
get banged up, Go buy a vintage on it, you know,
leave it out on the counter, fill it full of
apples or whatever it is. And these like elements in
your kitchen I think always look really pretty. Right, So
little bit of extra virgin olive oil on the bottom.
Then you want you want to add your your carrots
and your onions. I forgot the onions, so it's going
to be carrots and onions, and I like the onions
(12:11):
and big chunks too, right, So nothing's really this is
going to break down to this really pretty leafy kind
of vegetable presentation of like large cuts potatoes, carrots, cabbage, onion, right,
a little bit of extra virgin olive oil, add those
to the bottom of the pot. You want to brown
them up really really well, and then you want to
take the corn beef. Once you've rint it off, you
(12:33):
want to put that on top of the vegetables, and
you want to put water on top of it. I
like to cut a lemon, squeeze lemon in side that
as well, and then you want to cover it, and
then you want to discimmerate really really low for about
three and a half hours, really really low. You could
also take the entire liquor, see and then put it
into the middle shelf of an oven and put it
on maybe like three twenty five. That'll take a little
(12:56):
bit longer, but it's it's one of those set it,
forget it things in the kitchen, m M. And then
you can go about and do your day. And I
think it's really nice. Right when it comes out, the
brisket is gonna be sort of like fork tender. Now
the magical broth that gets created with the carrots and
the flavor of the potato and the cabbage itself, to me,
(13:17):
it's really really special. It's very clean, it's very simple.
It's not a big flavor. You know, it's not a
big flavor at all. Now, what I like to do
is actually make a little compound her butter to drizzle
on top of all the stuff, because I do think
it needs a little fat. Sometimes you can come across
as like a little lean. So I'll take I'll take
(13:38):
whole butter stuffen it. Add whole grain mustard to that,
which is really really nice, right, and then fresh chop parsley,
fresh chopped mint is also really nice as well, good
flaky sea salt, fresh cracked black pepper. And make this
kind of like soft butter right that you're gonna just
gonna PLoP right on top and kind of let it
melt into all these things. Right, So then then you know,
(14:01):
three hours later, the cabbage is nice and wilted, really
lovely sweet flavor. The carrots are a nice sized shape,
the potatoes are perfectly cooked, and then those are going
to go into the bottom of the bowl. And then
you gotta take the brisket out. You want to let
it rest a little bit before you slice it. A
couple of nice sort of you know, pencil thick slices
on top and just sort of lay it over the vegetables.
(14:21):
And the broth is the sauce. The broth is the sauce.
So with a laidle, just kind of pour it right
on top, and then a big dollop of in serve
it hot, and then a big dollop of this you know,
mustard butter on top of that, the parsley in the mint.
It's so fresh and delicious and just kind of let
that melt into all of it, and then just salt pepper,
and I think you got something really special. It's kind
(14:41):
of one of those nice dishes that you only crak
out once a year. Yeah, if you can master I
think it's a lot of fun.
Speaker 2 (14:46):
Yeah, and then the next day some sandwiches.
Speaker 1 (14:49):
Yeah, bro I mean, let's make a rubin. I mean,
you know, I think it's yeah, I mean it's not
PISTROMI it's corn beef, but you know, still, yeah, like like,
take all that stuff, chop it up. You know, it's
not quite sour kraut, but you could still make sort
of like a you know, the way left of Thanksgiving
leftovers make a really good sandwich at the end of
the day. You could make sort of a mock rubin
(15:13):
with rye bread thousand island dressing. M m yeah, baby,
sliced corn beef on top of.
Speaker 2 (15:20):
That, yep, boom.
Speaker 1 (15:21):
Take the left of her vegetables kind of just give
them a rough chop. Put those over top of that.
A little bit of a Swiss cheese. Yes, yeah, you
know what I'm talking about. Yeap, melt that baby, you
know what I'm talking about. Oh yeah, oh yeah, and
then you pop that in the broiler and let the
cheese get all nice and melty. And I'm gonna put
another little dollup of thousands dressing for top of that,
and let's go.
Speaker 2 (15:41):
Yeah, and maybe saying with that herb butter with the
mustard in there, just saying.
Speaker 1 (15:45):
Man, yeah, totally, I think that's really delicious. So guys,
so there's if you go onto foodnetwork dot com, we
should start propagating our own uh yeah, like we're just
sending traffic over to food Network. But anyway today because
you know, I'm not bragging, but I've written like tens
of thousands of recipes for food network dot com. But anyway,
(16:06):
it's got It's got four and a half stars. You know,
like everybody really really loves it. It's a great recipe.
It's a really good one oh one recipe. And to me,
and that's always been my sweet spot when it comes
to creating great content, is I'm gonna get you there
in a technically perfect way. Yeah, and then what you
want to do with it after that is totally up
(16:28):
to you. But you've got the basics on lock. I
love it.
Speaker 2 (16:32):
Yeah, I'm gonna make that this year for sure. And
then the next day, when I'm hungover, I'm sane Patty's Day,
I'm going to make that sandwich.
Speaker 1 (16:38):
Yeah, for sure. Oh my gosh, oh my god.
Speaker 2 (16:40):
I deserve it.
Speaker 1 (16:40):
I think you just I think I do. You do
deserve it? You deserve something special. Man. Now, when it
comes to big days like this, is this something like
corned beef and cabbage? This something you you would want
to make? Is that? Like I just think people, Yeah.
Speaker 2 (16:53):
I like the making that traditional thing during the holidays,
like you know, like New Year's it's it's black eyed peas.
That's they're not that great, but like you, I feel
like you gotta do it, like it's good luck, right,
you know, And this is one of those one. I
love Saint Patty's Dad. I love the the ridiculousness of
it all. Everyone's just getting you know, drunk, and they're
(17:17):
you know, they're dying rivers places and it's crazy. But
I do love corn, beef and cabbage, and I I
do love everything about it. Also, my wife is Irish,
so this is something that.
Speaker 1 (17:32):
Well, there you go, there you go. I mean, what
would if if she were here right now and she
was like, okay, that's kind of like not right or whatever.
Did is there any sort of like good family recipe
on her side?
Speaker 2 (17:42):
No? I don't think she's a very good Irish person,
you know, practicing Irish. Okay, I think that she would
love this recipe. And I do think that, you know,
it's it's simple enough that even my wife, who doesn't
love to cook so much, I think would be able
to tackle, which I think is awesome.
Speaker 1 (18:01):
Yeah, yeah, that's it. And really the hard part about
this is just brinding the brisket. Right, totally. But if
you can buy at the grocery store, then you totally can.
Yeah he did. Literally, you could have this in the
pot in fifteen minutes tops, and then you just let
it simmer and it smells great and then that's it.
Now you could serve this with mashed potatoes. I think
that'd be really nice, right too, Yo, I'm missing I
(18:23):
feel like I'm burying the lead here. Now. I've been
to Ireland a couple of times. We shot there at
Food Network. One of the greatest dishes that you do
use leftover corn, beef and cabbage is a dish called colcanate. Okay, right,
So that's like mashed potatoes. Would just stuff at it.
So you would make a really good, velvety, smooth mashed
potatoes and then chunk up the leftover corn beef, chop
(18:46):
up the carrots, chop up the cabbage, chop up the
whatever you got left over in there. Little baby turnips
are also really really lovely in that flavor profile, and
then you fold it into the potatoes, and that's kind
of like the dish by itself, right. You know. The
family that I got a chance to cook with, and
this is going back I don't know a million years
(19:07):
of Food Network, but they finish it with a big
knaba butter, lots of olive oil, sea salt, and then
a handful of fresh torn mint on top. And then
it was just really really special. It was a dish
called coul cannon. And then it's kind of like, you know,
the turkey sandwich version of the leftover fix and stuff,
but use fold everything to mashed potatoes and government.
Speaker 2 (19:28):
Okay, can I throw out I'm not a chef, but
I've got an idea and I want to hear what
you think about this. Let's do it called cannon whatever
you just described that. But in like a pot pie situation.
Speaker 1 (19:44):
Well, I mean you could take all the vegetables and
turn that into or you put that pie. You can
make a shepherds pie. That's yeah, exists. Okay, Well, I mean, listen,
everything's been made before. If you google search corn beef
Shepherd's pie. I listen, I'm a monkey. Somebody's made this before.
(20:05):
But but you could take all the corn beef and
the cabbage and the carrots and the potatoes and the turnips.
And I like turnips. I mean turnips is so really
those little small baby turnips and that delicious and then
put that in the bottom of a bacon dish. Cover
that with with mashed potatoes, right, maybe hitt parmesan cheese
on top of that.
Speaker 2 (20:25):
That there is I just looked. There's over seven hundred
and fifty recipes for corn beef and cabbage shepherd's pie.
Speaker 1 (20:33):
There you go there, But what listen? You know, like
like people come to their own conclusions. You know, one
hundred thousand times when we write recipes for stuff, more
often there there is a version of that, but we
kind of usually kind of come to those conclusions on
our own. And then when we do write recipes, especially
when we start writing cookbooks, everybody's laptop is closed. There
(20:57):
are no cookbooks. We don't use anything. So when we
write recipes, if they happen to be similar to somebody else's,
it's by happenstance. But we were writing rescues from scratch.
Speaker 2 (21:06):
Yeah, yeah, this has been a lot of fun. I
always love these episodes the most. Keep the questions coming in.
If you want to send in an audio message or
a video, we'd love that as well. If you see
a new trend on the web that we need to know,
about send it in. We're here to educate her, debunk
whatever you guys, So let's keep it going. Roll into
those dms. As always, you can follow us on at
Two Dudes in a Kitchen, don't forget to subscribe wherever
(21:27):
you get your podcasts, and we'll be back on Thursday.
Very excited for our next episode. Shana Taylor will be
coming on talking about her lifestyle brand Shanea's Kitchen, as
well as Gut Health and her organic brand of olive oil.
She got a crazy story where she was living in
La said this isn't for me, decided to move to
Italy by a place that's got a bunch of really
old olive trees and just completely started anew changed her life.
(21:52):
This is an episode you're not gonna want to miss.
Speaker 1 (21:55):
Yeah, if you're into this, like what you know organic
biodynam make Italian, you know, big flowy dress at the
sunset and a gloss of prosecco and like this you
want to live the life. Her story is amazing and
I highly recommend you follow on Instagram because her her
poster epic.
Speaker 2 (22:12):
Yeah, yeah, it's gonna be a fun episode. Thank you
guys all for listening. Tyler as always, it's been a pleasure.
See you guys next time. All right, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write us a review and leave us
five stars.
Speaker 1 (22:27):
We'll take that and we'll see you guys next time.
Speaker 2 (22:29):
I see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast all Right time for
their episode of two Dudes in a Kitchen. It's Wells
Adams and Tyler Florence hanging out with you. It's early
in the week, which means one thing and one thing only.
We are taking fan questions. Tyler, you are back from
your travels, Thank god, because you're a microphone on the
road sucked.
Speaker 1 (00:21):
Yeah, big shout out to Critical Content, the production company
that puts together The Great Food Truck Race. It was
one of the best seasons that I can remember, and
it was our seventeenth season. We've been shooting that show
for fifteen years, I mean, and so it's the same
production company, same production crew for the most part, for
the last decade or so. And my god, do we
(00:43):
have a good time. You know. So it's the same
same guy, same cru same everything, and we just kind
of clock out from reality, go on this crazy phone
road trip, shoot a little television, go eating these crazy,
cool little restaurants and just have a good time. And
it's grueling. I'm not saying it's not. TV's a lot
of hard work, but it is this season in particular,
(01:04):
because the Crowns were fantastic. We went, I mean like
Lake Charles, Louisiana, all the Mobile Alabama, all these places,
like we had you know, two, three, four, five thousand
people come out Fort Myers, Florida. My gosh, did we
have a lot of people come out. And then the
finale finale, which was kind of wild because never in
the history of the South Beach Food and Wine Festival
or Food Network have they ever shot a television show
(01:27):
at the South Beach Food Wine Festival until now. So
we shot the finale at the South Beach Food Wine
Festival in front of everybody, and it was just an
absolute blast. It was good.
Speaker 2 (01:37):
Have you ever done an All Star season?
Speaker 1 (01:39):
We did, Yeah, we did that. Gosh, maybe season was
like season thirteen, I think in San Francisco. We did
that during the pandemic. But yeah, it was great. We had,
you know, all the All Stars from all the previous winners.
Then the grand prize was one hundred thousand dollars fifty
and they got a big belt's And it might be
(02:01):
time to do it again too, because we've had so
many fantastic teams kind of roll through and I was.
I did this interview with People Magazine when I was
on the road and the cultural impact of food trucks
of what the Great Food Truck Race has done. We
have invented American street food because all over the world
(02:22):
there's different, you know, iterations of street food, and now
food trucks are like a singular American experience and they're fun.
And so ten years ago when the show started there
it's hard to have a conversation about food trucks because
nobody got it and nobody thought they were gross. And
it was over fifty thousand active food trucks in America
and we did that.
Speaker 2 (02:42):
It's amazing, like we did that. Here's one thing, though,
they always have the grade of the restaurant and in
the food truck, and I would venture to see that.
I see more a's in food trucks than I do
in restaurants in town. I feel like they are actually
cleaner because are on the road. There's not like rats
and cockroaches like living in the walls.
Speaker 1 (03:04):
Is right?
Speaker 2 (03:04):
Am I wrong about that?
Speaker 1 (03:05):
I don't. I don't probably. I think in a lot
of ways, right, it's a much much smaller space. So
in a lot of ways, it's easier to clean up.
But it's like the entire you know, restaurant is you know,
four hundred square feet, three hundred square feet of whatever
it is. I mean, it's tiny. You could still realistically
crank out the same amount of numbers that you would
get out of a brick and mortar restaurant. Like if
(03:26):
you go, you know, out to the ballpark on the
weekend and into the busy city center during the week
and catch to the lunch rush and all this kind
of stuff, you could easily do two three, four hundred
covers a day. Yeah, and you know, and really kind
of figured out and if you have like two or
three food trucks, you can make some money. We don't
have one, just because we're so busy with the brick
and mortar stuff. But it makes so much sense in
(03:49):
a lot of different young startups that if they just
they have a brand and a really good idea and
a good like V one version of this grab and
go thing was just banging and then get it started someplace.
And I think a food truck is so much fun.
And every city in America has them now, and every
city like tries to get them together on the weekends
and have this like little Food Truck Festival and anyway,
(04:11):
like long story short, the Great Food Truck Race this year.
The season is going to start in June, and it's
an eight episode story arc, so it's going to wrap
up probably towards the end of July. But it was
so much fun. It was really really good. So anyways,
a big shot to the Food Network, thank you so
much for you know, like picking this up again and
again and again. It's the gift that keeps on giving.
And big shout out to Critical Content, the production company
(04:34):
out of Los Angeles. They just do such a great
job making that show so much fun.
Speaker 2 (04:39):
That's awesome. Well, we're glad to have you back. But unfortunately,
in this episode, we are going to be traveling a
little bit. We're going to take a quick break and
when we come back, we're going to be going over
to Ireland because Saint Patty's Day is right around the corner.
You're listening to two dudes in a kitchen, All right,
welcome back to two dudes in a kitchen. It's Wells
Adams and Tyler floor and hanging out with you. It's
(04:59):
early in the which means we are doing fan questions,
and you know Saint Patti's Day, Tyler is right around
the corner. So mel Vickers eighty two asks us this,
with Saint Patti's Day coming up, can you share the
best way to cook corn beef and how to make
sure my cabbage is not wilty and mushy?
Speaker 1 (05:22):
No, so let's say, is it mel Vickers eighty two?
That's the handle or is Melvickers eighty two years old?
Speaker 2 (05:27):
What's the's A I think that's their handle, but maybe
also their age, but then they have to change it
every year, so it doesn't make sa. Maybe they were
born in eighty.
Speaker 1 (05:36):
Two, maybe they're born in a two, right, Okay, so yeah,
corn beef and cabbage is one of those great dishes
that you only seem to whip out once a year,
like a turkey, right, Like, no one's really cooking a
bunch of turkeys, you know, the rest of the time
of year, all they can easily get. And corn beef
and cabbage is kind of one of those fun dishes
that has a really interesting historical significance, especially from the
(05:59):
the the curing process. Right, So, corn beef and cabbage,
it's a brisket and it is it's brined, and so
in a lot of ways when they would store food
and a root cellar and a cool root cellar, they
would just store it in a salt brine and it
keep it preserved forever, and then you just you would
(06:20):
just pull it out and cook it when you need
it to. So it's kind of an interesting, old, very
very old ancient style of cooking, which I think is
really fun. It's not my favorite style of brisket, to
be perfectly honest with you, like, I wouldn't much. Rather
like if you go with like a brisket in like
a tomato sauce kind of thing, you know, that kind
of feels like to me, you would have it hanka
(06:40):
like a or like a brown you know, red wine
kind of reduction thing. I think those are really great.
And then my favorite salad brisket, of course, is just
like barbecue Texas style, work low slow, you know, nice
nice smoky notes to it. I think that's a really
good brisket. But corn beef is is really really great,
and when it's done very well, I think it's kind
of one of those special dishes that you know, you
(07:02):
know what time of the year it is, because you're
just climbing out of the winter. It's Saint Patrick's Day.
It kind of feels like something that feels nice and special,
and now you can buy most of the bits and pieces.
I think the hardest part because it's a very simple
dish to make. To be honest with you, I think
the hardest part is brinding the brisket. But you can
buy brind corn beef at the grocery store. So I think,
(07:26):
if do you want to start there? Where do you
want to start?
Speaker 2 (07:30):
You're the chef, you tell me, okay, let's start with
buy I guess you're buying the brind corn beef already.
Speaker 1 (07:36):
You Like I always asked this question, do you want
the easy way of the hard way?
Speaker 2 (07:39):
I want the easy way?
Speaker 1 (07:40):
And I think, okay, fine, okay, so so anyway, so
so okay, So I'm going to quickly talk to the
quickly talk to the hard way, and then we'll kind
of get to the easy way because I.
Speaker 2 (07:47):
Think about right, just do whatever you want to do.
Speaker 1 (07:51):
So, so, Brian is a salt solution, right, It's a
salt sugar solution, and it pickles and cures the meat,
and it's a way for you know, store ridge and
you know it's it's uh, it's you know again like
that and like corn fee, which is sort of a
French technique where they would like cook things low and
slow and fat and then you know, completely cover it,
keep the oxygen off of it, and you would kind
(08:12):
of pickle it, preserve it for cold winter whatever it is.
So and inside this brine there's a couple of things
I think distinctively make it taste like corn beef. So
it's gonna be uh, salt, sugar, coriander seed, which is
which is delicious and lemony. It's one of my favorite spices.
Whole core under seed, mustard seed, whole black pepper, all spice,
(08:37):
margor and bay leaf. Uh. And then then you got
the brisket, and and then what you want to do
is you want to create the salt and sugar solution
with the salt and the brown sugar and the water
and then stir that together. And then you want to
take the spice mixes, add it to the brine itself,
and then take the brisket, submerge it into the liquid itself,
(08:59):
and then put a wait on top of it because
it'll float and you want to keep it submerged, right
so you can you can do this overnight. Listen, you
could theoretically store it forever, but I think in about
forty eight hours seventy two hours, it starts to go
from like the perfect flavoring element into something that kind
(09:19):
of feels rubbery, right, so it could be overcured and
where it just kind of starts to feel tough. So
I like to cook. I like to brind it for
about twenty four hours and then take it out, maybe
a little longer, maybe thirty six hours, but then we
take it out. Okay, So now if you're going to
go to the grocery store, you can easily find packages
of brisket that are packed in brine, and you'll be
(09:41):
able to see it, right, it'll be kind of floating
around this In this kind of pink solution, it also
makes the pink the brisket itself bright pink, by the way,
which is really pretty. So it's the difference between a
slow roasted, slow smoked brisket, which has like that beautiful
kind of gray color versus a corn beef, which has
(10:01):
that really pretty pretty pink color is the salting aspect
of it. So the salt is what changes the color
of the meat itself. Now, what you want to do
is take it out of the brine. So you got
the package, you cut it open, take it out, rinse
the brine off the top of it, because it's already
done its job, right, so just come just a quick
little rinse into the water. And then you want to
(10:22):
pat it dry and just leave it off on a
sheet tray with a paper towel and just try to
try to dry it off. Right. So then you want
big chunky carrots, right, So you take carrots, you want
to peel them and then kind of cut them into
maybe inch and a half two inch sticks. Right. You
want to take potatoes, Now, I like small yukung gold potatoes,
(10:43):
pink skin new potatoes are always really kind of nice
things that have They're more waxy than starchy. It's more
of a waxy potato, right, small potatoes, right, because they're
just sweet. The sugar is a really really nice And
then you want cabbage, right, you want really great a
full firm head and nap a cabbage is really kind
of nice. And then what I like to do is
kind of cut it into how many sections of how
(11:06):
versus how many people are coming over? Right, So everyone's
going to get a wedge, right, So everyone's going to
get a fourth of a head of cabbage. Because once
you start to peel the outside leaves off, you're going
to get this basketball shape or maybe a little bit
smaller than that volleyball. And you cut it and four
pieces and by the time you cook it, and I
actually like to leave the root system attached to it
so it presents itself really well. So that's going to
(11:27):
go on the plate. Okay, So then you've got a big,
huge do you have like a big huge lacros pot,
like an old grandma style? Think, okay, great, And so
that's the next thing that I think everybody should really
invest in is like a Dutch oven. A Dutch oven exactly,
thank you. So something that kind of feels like you know,
cast iron enamelwaar pretty. Let it get patina, let it
(11:49):
get banged up, Go buy a vintage on it, you know,
leave it out on the counter, fill it full of
apples or whatever it is. And these like elements in
your kitchen I think always look really pretty. Right, So
little bit of extra virgin olive oil on the bottom.
Then you want you want to add your your carrots
and your onions. I forgot the onions, so it's going
to be carrots and onions, and I like the onions
(12:11):
and big chunks too, right, So nothing's really this is
going to break down to this really pretty leafy kind
of vegetable presentation of like large cuts potatoes, carrots, cabbage, onion, right,
a little bit of extra virgin olive oil, add those
to the bottom of the pot. You want to brown
them up really really well, and then you want to
take the corn beef. Once you've rint it off, you
(12:33):
want to put that on top of the vegetables, and
you want to put water on top of it. I
like to cut a lemon, squeeze lemon in side that
as well, and then you want to cover it, and
then you want to discimmerate really really low for about
three and a half hours, really really low. You could
also take the entire liquor, see and then put it
into the middle shelf of an oven and put it
on maybe like three twenty five. That'll take a little
(12:56):
bit longer, but it's it's one of those set it,
forget it things in the kitchen, m M. And then
you can go about and do your day. And I
think it's really nice. Right when it comes out, the
brisket is gonna be sort of like fork tender. Now
the magical broth that gets created with the carrots and
the flavor of the potato and the cabbage itself, to me,
(13:17):
it's really really special. It's very clean, it's very simple.
It's not a big flavor. You know, it's not a
big flavor at all. Now, what I like to do
is actually make a little compound her butter to drizzle
on top of all the stuff, because I do think
it needs a little fat. Sometimes you can come across
as like a little lean. So I'll take I'll take
(13:38):
whole butter stuffen it. Add whole grain mustard to that,
which is really really nice, right, and then fresh chop parsley,
fresh chopped mint is also really nice as well, good
flaky sea salt, fresh cracked black pepper. And make this
kind of like soft butter right that you're gonna just
gonna PLoP right on top and kind of let it
melt into all these things. Right, So then then you know,
(14:01):
three hours later, the cabbage is nice and wilted, really
lovely sweet flavor. The carrots are a nice sized shape,
the potatoes are perfectly cooked, and then those are going
to go into the bottom of the bowl. And then
you gotta take the brisket out. You want to let
it rest a little bit before you slice it. A
couple of nice sort of you know, pencil thick slices
on top and just sort of lay it over the vegetables.
(14:21):
And the broth is the sauce. The broth is the sauce.
So with a laidle, just kind of pour it right
on top, and then a big dollop of in serve
it hot, and then a big dollop of this you know,
mustard butter on top of that, the parsley in the mint.
It's so fresh and delicious and just kind of let
that melt into all of it, and then just salt pepper,
and I think you got something really special. It's kind
(14:41):
of one of those nice dishes that you only crak
out once a year. Yeah, if you can master I
think it's a lot of fun.
Speaker 2 (14:46):
Yeah, and then the next day some sandwiches.
Speaker 1 (14:49):
Yeah, bro I mean, let's make a rubin. I mean,
you know, I think it's yeah, I mean it's not
PISTROMI it's corn beef, but you know, still, yeah, like like,
take all that stuff, chop it up. You know, it's
not quite sour kraut, but you could still make sort
of like a you know, the way left of Thanksgiving
leftovers make a really good sandwich at the end of
the day. You could make sort of a mock rubin
(15:13):
with rye bread thousand island dressing. M m yeah, baby,
sliced corn beef on top of.
Speaker 2 (15:20):
That, yep, boom.
Speaker 1 (15:21):
Take the left of her vegetables kind of just give
them a rough chop. Put those over top of that.
A little bit of a Swiss cheese. Yes, yeah, you
know what I'm talking about. Yeap, melt that baby, you
know what I'm talking about. Oh yeah, oh yeah, and
then you pop that in the broiler and let the
cheese get all nice and melty. And I'm gonna put
another little dollup of thousands dressing for top of that,
and let's go.
Speaker 2 (15:41):
Yeah, and maybe saying with that herb butter with the
mustard in there, just saying.
Speaker 1 (15:45):
Man, yeah, totally, I think that's really delicious. So guys,
so there's if you go onto foodnetwork dot com, we
should start propagating our own uh yeah, like we're just
sending traffic over to food Network. But anyway today because
you know, I'm not bragging, but I've written like tens
of thousands of recipes for food network dot com. But anyway,
(16:06):
it's got It's got four and a half stars. You know,
like everybody really really loves it. It's a great recipe.
It's a really good one oh one recipe. And to me,
and that's always been my sweet spot when it comes
to creating great content, is I'm gonna get you there
in a technically perfect way. Yeah, and then what you
want to do with it after that is totally up
(16:28):
to you. But you've got the basics on lock. I
love it.
Speaker 2 (16:32):
Yeah, I'm gonna make that this year for sure. And
then the next day, when I'm hungover, I'm sane Patty's Day,
I'm going to make that sandwich.
Speaker 1 (16:38):
Yeah, for sure. Oh my gosh, oh my god.
Speaker 2 (16:40):
I deserve it.
Speaker 1 (16:40):
I think you just I think I do. You do
deserve it? You deserve something special. Man. Now, when it
comes to big days like this, is this something like
corned beef and cabbage? This something you you would want
to make? Is that? Like I just think people, Yeah.
Speaker 2 (16:53):
I like the making that traditional thing during the holidays,
like you know, like New Year's it's it's black eyed peas.
That's they're not that great, but like you, I feel
like you gotta do it, like it's good luck, right,
you know, And this is one of those one. I
love Saint Patty's Dad. I love the the ridiculousness of
it all. Everyone's just getting you know, drunk, and they're
(17:17):
you know, they're dying rivers places and it's crazy. But
I do love corn, beef and cabbage, and I I
do love everything about it. Also, my wife is Irish,
so this is something that.
Speaker 1 (17:32):
Well, there you go, there you go. I mean, what
would if if she were here right now and she
was like, okay, that's kind of like not right or whatever.
Did is there any sort of like good family recipe
on her side?
Speaker 2 (17:42):
No? I don't think she's a very good Irish person,
you know, practicing Irish. Okay, I think that she would
love this recipe. And I do think that, you know,
it's it's simple enough that even my wife, who doesn't
love to cook so much, I think would be able
to tackle, which I think is awesome.
Speaker 1 (18:01):
Yeah, yeah, that's it. And really the hard part about
this is just brinding the brisket. Right, totally. But if
you can buy at the grocery store, then you totally can.
Yeah he did. Literally, you could have this in the
pot in fifteen minutes tops, and then you just let
it simmer and it smells great and then that's it.
Now you could serve this with mashed potatoes. I think
that'd be really nice, right too, Yo, I'm missing I
(18:23):
feel like I'm burying the lead here. Now. I've been
to Ireland a couple of times. We shot there at
Food Network. One of the greatest dishes that you do
use leftover corn, beef and cabbage is a dish called colcanate. Okay, right,
So that's like mashed potatoes. Would just stuff at it.
So you would make a really good, velvety, smooth mashed
potatoes and then chunk up the leftover corn beef, chop
(18:46):
up the carrots, chop up the cabbage, chop up the
whatever you got left over in there. Little baby turnips
are also really really lovely in that flavor profile, and
then you fold it into the potatoes, and that's kind
of like the dish by itself, right. You know. The
family that I got a chance to cook with, and
this is going back I don't know a million years
(19:07):
of Food Network, but they finish it with a big
knaba butter, lots of olive oil, sea salt, and then
a handful of fresh torn mint on top. And then
it was just really really special. It was a dish
called coul cannon. And then it's kind of like, you know,
the turkey sandwich version of the leftover fix and stuff,
but use fold everything to mashed potatoes and government.
Speaker 2 (19:28):
Okay, can I throw out I'm not a chef, but
I've got an idea and I want to hear what
you think about this. Let's do it called cannon whatever
you just described that. But in like a pot pie situation.
Speaker 1 (19:44):
Well, I mean you could take all the vegetables and
turn that into or you put that pie. You can
make a shepherds pie. That's yeah, exists. Okay, Well, I mean, listen,
everything's been made before. If you google search corn beef
Shepherd's pie. I listen, I'm a monkey. Somebody's made this before.
(20:05):
But but you could take all the corn beef and
the cabbage and the carrots and the potatoes and the turnips.
And I like turnips. I mean turnips is so really
those little small baby turnips and that delicious and then
put that in the bottom of a bacon dish. Cover
that with with mashed potatoes, right, maybe hitt parmesan cheese
on top of that.
Speaker 2 (20:25):
That there is I just looked. There's over seven hundred
and fifty recipes for corn beef and cabbage shepherd's pie.
Speaker 1 (20:33):
There you go there, But what listen? You know, like
like people come to their own conclusions. You know, one
hundred thousand times when we write recipes for stuff, more
often there there is a version of that, but we
kind of usually kind of come to those conclusions on
our own. And then when we do write recipes, especially
when we start writing cookbooks, everybody's laptop is closed. There
(20:57):
are no cookbooks. We don't use anything. So when we
write recipes, if they happen to be similar to somebody else's,
it's by happenstance. But we were writing rescues from scratch.
Speaker 2 (21:06):
Yeah, yeah, this has been a lot of fun. I
always love these episodes the most. Keep the questions coming in.
If you want to send in an audio message or
a video, we'd love that as well. If you see
a new trend on the web that we need to know,
about send it in. We're here to educate her, debunk
whatever you guys, So let's keep it going. Roll into
those dms. As always, you can follow us on at
Two Dudes in a Kitchen, don't forget to subscribe wherever
(21:27):
you get your podcasts, and we'll be back on Thursday.
Very excited for our next episode. Shana Taylor will be
coming on talking about her lifestyle brand Shanea's Kitchen, as
well as Gut Health and her organic brand of olive oil.
She got a crazy story where she was living in
La said this isn't for me, decided to move to
Italy by a place that's got a bunch of really
old olive trees and just completely started anew changed her life.
(21:52):
This is an episode you're not gonna want to miss.
Speaker 1 (21:55):
Yeah, if you're into this, like what you know organic
biodynam make Italian, you know, big flowy dress at the
sunset and a gloss of prosecco and like this you
want to live the life. Her story is amazing and
I highly recommend you follow on Instagram because her her
poster epic.
Speaker 2 (22:12):
Yeah, yeah, it's gonna be a fun episode. Thank you
guys all for listening. Tyler as always, it's been a pleasure.
See you guys next time. All right, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write us a review and leave us
five stars.
Speaker 1 (22:27):
We'll take that and we'll see you guys next time.
Speaker 2 (22:29):
I see you next time.
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