Corned Beef Hash

Corned beef is a flavorful and tender dish typically made from beef brisket that has been cured with salt and spices. It’s a classic dish, often associated with St. Patrick’s Day, but you can enjoy it any time of the year. Here’s a corned beef recipe with a brief description of the process:

Ingredients:

• 3-4 pounds (about 1.4-1.8 kg) corned beef brisket (with pickling spice packet, if included)
• 6-8 cups water (enough to cover the beef)
• 2-3 cloves garlic, minced
• 2 bay leaves
• 6-8 whole black peppercorns
• 4-6 small to medium-sized potatoes, peeled and quartered
• 4-6 carrots, peeled and cut into chunks
• 1 head of cabbage, cut into wedges
• Mustard or horseradish sauce for serving (optional)

Instructions:

1. Start by rinsing the corned beef brisket under cold water to remove any excess salt on the surface.
2. Place the corned beef brisket in a large pot or Dutch oven. If the spice packet is included with the corned beef, sprinkle it over the meat. If not, you can create your own pickling spice blend using a combination of spices like mustard seeds, coriander seeds, cloves, and bay leaves.
3. Add minced garlic, bay leaves, and whole black peppercorns to the pot with the corned beef.
4. Pour enough water into the pot to fully submerge the meat. The meat should be completely covered.
5. Place the pot on the stove over high heat and bring it to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer gently.
6. Simmer the corned beef for about 3-4 hours. The cooking time will vary depending on the size and thickness of the meat. You’ll know it’s done when the meat is fork-tender and easy to shred.
7. About 30 minutes before the corned beef is done, add the peeled and quartered potatoes and carrot chunks to the pot. They will cook alongside the meat.
8. In the last 15-20 minutes of cooking, add the cabbage wedges to the pot. This will allow them to become tender but not overcooked.
9. Once the corned beef, potatoes, carrots, and cabbage are all tender, remove them from the pot and let them rest for a few minutes.
10. Slice the corned beef across the grain into thin slices. Serve it with the cooked vegetables.
11. Optionally, serve the corned beef and vegetables with mustard or horseradish sauce for extra flavor.

Corned beef is a hearty and satisfying dish that’s perfect for a comforting meal, whether it’s a special occasion or a weeknight dinner. Enjoy!