Corned Beef Hash

Name: Corned Beef Hash
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 bay leaves, crumbled; 2 kgs beef brisket, trimmed; 0 teaspoons freshly ground black pepper; 1 teaspoon black peppercorns; 118 milliliters brown sugar; 1 small head cabbage, chopped, approximately 2 pounds; 1 large carrot, coarsely chopped; 227 grams diced carrots, approximately 4 small; 113 grams diced celery, approximately 2 stalks; 1 stalk celery, coarsely chopped; 1 cinnamon stick, broken into several pieces; 1 teaspoons chopped fresh thyme; 2 cloves garlic, minced; 1 teaspoon ground allspice; 1 teaspoons ground ginger; 1 Tbsp coarsely ground black pepper; 907 grams ice; 12 whole juniper berries; 237 milliliters kosher salt; 2 teaspoons kosher salt; 1 teaspoon mustard seeds; 1 small onion, quartered; 227 grams diced onions, approximately 2 small; 1 teaspoons chopped fresh oregano; 454 grams potatoes, peeled and chopped, approximately 3 medium; 237 milliliters finely chopped red bell pepper; 3 Tbsps unsalted butter; 2 liters water; 8 whole allspice berries

Corned Beef Hash is a breakfast that serves 4. Watching your figure? This gluten free recipe has 1110 calories, 102g of protein, and 43g of fat per serving. This recipe covers 64% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, saltpeter, juniper berries, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, take a look at these similar recipes: Corned Beef Hash, CORNED BEEF HASH, and Corned Beef Hash.

Instructions

Watch how to make this recipe.

Melt the butter in a 12-inch cast iron skillet set over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.

Ingredients you will need

Bell Pepper

Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula.

Ingredients you will need

Black Pepper

Corned Beef

Cabbage

Oregano

Garlic

Spread

Thyme

Hash Browns

Equipment you will use

Frying Pan

Spatula

Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.

Ingredients you will need

Hash Browns

Equipment you will use

Frying Pan

Serve immediately.

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

Ingredients you will need

Corned Beef

Bay Leaves

Allspice

Pepper

Water

Salt

Equipment you will use

Pot

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.

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Potato

Cabbage

Carrot

Celery

Onion

Remove the bay leaves and serve immediately.

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Bay Leaves

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved.

Ingredients you will need

Juniper Berries

Cinnamon Stick

Mustard Seeds

Peppercorns

Bay Leaves

Allspice

Clove

Ginger

Sugar

Water

Salt

Equipment you will use

Pot

Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

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Brine

Beef

Ice

After 10 days, remove from the brine and rinse well under cool water.

Ingredients you will need

Brine

Water

Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

Ingredients you will need

Carrot

Celery

Onion

Water

Meat