We have another amazing recipe from Mr. Justin Wilson! This ain’t your average broth, no sir—it’s packed with Cajun punch and ready to fire up your beans—I gaah-ron-tee!
———
Justin Wilson’s Corned Beef Stock
Photo by Julia Ahanova via Adobe Stock
Justin Wilson’s Corned Beef Stock
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Corned Beef Stock recipe adds depth to beans, stews, and other classic Cajun dishes.
SERVINGS: 3 quarts of stock
PREP TIME: 15 minutes
COOK TIME: 1 hour, 30 minutes
TOTAL TIME: 1 hour, 45 minutes
Ingredients
- 1 - 4lb. corned beef
- 1 tablespoon of onion powder
- 2 teaspoons of Worcestershire sauce
- Cayenne pepper, to taste
Cooking Instructions
- Place the corned beef in a large pot and cover with water. Stir in the seasonings, cover, bring to boil, and continue to boil for 1 1/2 hours.
- Remove the corned beef from the stock. Use the stock to cook Justin’s Cajun Beans.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
The State of Louisiana is known as a major wintering location for North American waterfowl. However, a new visitor — a species of Whistling Ducks hailing from South America — may pose a problem to native species.
A story that started with hardship ultimately led to a producer impacting the lives of youth involved in sheep showing. The North Carolina Farm Bureau takes us to Haynes Farm in Dobson, N.C., to hear this inspiring story.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
