CORNED BEEF HASH

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     As you may know, Bob has been curing his own corned beef for quite some time now.  The reason?  We were tired of buying overpriced corn beef that was often tough an always fatty.  It’s a simple process, and the results are always outstanding.  All you need to do is buy a brisket and brine it.  How easy is that?  The results yield a tender flavorful roast that store-bought corned beef cannot match.  And leftovers for Reubens or corned beef hash?  Indescribably delicious!  My twist?  I served it with a Spicy Honey Mustard Sauce.  

(You will find the prep instructions for the brined corned beef in another post.  Go to the search box to locate it).

 

INGREDIENTS:  4 Servings 

4 cups potatoes

Olive oil

2 TBSP butter

1 cup sweet onion, diced

2 cloves garlic, minced

2 cups corned beef, diced

Eggs, poached or fried

Seasonings:  Salt, pepper, parsley, basil, and a dash or two of rosemary.

 

PREPARATION:

Wash and pierce potatoes.  Cook 2 minutes in microwave.  Flip over and cook for 2 more minutes.  When cool enough to handle, cut any spots off and dice.

In large skillet, drizzle with olive oil and add 2 TBSP butter.  Sauté potatoes until they are beginning to brown.  Add salt, pepper, garlic, and onions.  Continue sautéing until potatoes are browned enough to your liking.

Add seasonings, garlic, and corned beef.  Sauté a few more minutes while eggs are cooking in a separate pan.  Serve, placing fried eggs on top.

HONEY MUSTARD SAUCE INGREDIENTS:

2 TBSP honey

1 ½ tsp lemon juice

2 TBSP Dijon mustard

½ cup mayo

½ tsp sriracha sauce

PREPARATION:

Place all ingredients in a small bowl, and whisk until combined.

Serve with corned beef, Reubens, corned beef hash, chicken, stuffed mushrooms, or onion rings.

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By Tika for CHEW WANNA EAT? © 2016

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CORNED BEEF, HOME CURED

Corned Beef (2)

     Store bought Corned Beef can be very iffy.  It can be tough, it can be fatty, and it will always shrink substantially when you cook it.  The answer?  Cure your own.  It was easy, and Bob really enjoyed doing it.  The end result was the most tender and flavorful corned beef we’ve ever tasted.  And the vegetables were out of this world.  Give it a try!!

INGREDIENTS:

1 (5-pound) beef brisket

1½ cups kosher salt

½ cup sugar

3 -4 garlic cloves, minced

4 tablespoons pickling spice, divided

1 small head of cabbage cut into 4-6 pieces

4-5 medium potatoes halved

3 medium carrots, peeled and cut in half

2-3 medium onions, peeled

1-2 celery stalks, cut in half or quarters

 

PREPARATION:

In a container large enough to lay the brisket flat, combine 1 gallon of water with the kosher salt, sugar, garlic, and 2 tablespoons of the pickling spice. Heat and stir until the salt and sugar are dissolved. Remove from the heat and let cool.  Place in refrigerator until chilled.

Submerge the brisket in the brine.  You must keep it submerged by using a glass plate or a heavy bowl (glass or plastic only).   Cover and refrigerate for 5-6 days.

Remove the brisket from the brine and rinse thoroughly in cool water. Place in a 6-8 quart Dutch oven.  Cover with water and add remaining 2 tablespoons pickling spice, carrots, onions, celery, potatoes, and cabbage.  Bring to a simmer, cover and cook until the brisket is fork-tender. (About 3 hours).  Of course you could cook this in your slow cooker if you prefer.

Slice thinly across the grain and serve.  The meat can be refrigerated for several days in the cooking liquid. Reheat in the liquid or serve chilled.

Leftover corned beef . . . can anyone say Reuben???

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By Tika for CHEW WANNA EAT? © 2016

Corned Beef (3)

Corned Beef

Corned Beef (2)

SMOKED BRISKET, BY BOB

Smoked Brisket
Smoked Brisket, a Tender Moist Texas style Brisket

Brine:                                                                         

4 cups apple juice

12 cups cold water

1/2 cup kosher salt

1/4 cup sugar

1 tablespoon black peppercorns

2 bay leaves

1 (5 to-6 pound) beef brisket, w/1/4 to 1/2-inch thick fat cap

Rub:

1 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon freshly ground black pepper

1 tablespoon sugar

1 tablespoon onion powder

1 tablespoon garlic powder

For the brine: Combine the apple juice and water in a large, oval Dutch oven or a deep aluminum pan. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for minimum 6 hours up to 24 hours in the refrigerator.

For the brisket: Set up your smoker with charcoal and wood (Apple, Hickory or Jack Daniels soaked) chips using indirect heat. Heat the grill to 275 degrees F.

Soak the wood chips in water for 1 hour before grilling.

Remove the brisket from the fridge. Remove the brisket from the brine (Reserve 4 cups of the brine) and pat dry with paper towels. Place in a deep aluminum pan. Rub the brisket with the spice mixture.

Place the seasoned brisket fat cap side up in an aluminum pan (add 2 cups brine for basting) on the grill and smoke for 2 hours with the grill lid covered. Flip brisket and smoke for 2 more hours. Baste brisket (add additional brine as needed) every time you check and refill charcoal levels and wood chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.  Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.  Remove the brisket from the grill, tent with foil, and let rest for 30 minutes before slicing across the grain.

Cook’s Notes: Brining the brisket before smoking adds flavor and tenderness to the brisket. The brisket will be tender at 200 degrees F. But you can also do the fork test: stick a fork in the side of the meat and twist. If it turns easily, the flat is ready. Brisket is a Texas specialty, and is wrapped in foil the last hour or 2 of smoking which ensures a tender and juicy end result. This is called the “Texas Crutch”. Essentially, the brisket steams until it becomes tender. The foil can save charcoal, and allows you to walk away from the grill if you need to.

Always slice a brisket across the grain. Leftover brisket can dry out the day after you cook it. Chopping the leftovers and mixing with BBQ sauce for a brisket sandwich is a great way to have a Westover Leftover!

1/4
1/4″ – 1/2″ Fat Cap
Brine the Brisket
Brine the Brisket
Season your Brisket
Season your Brisket
This is how to set up your grill for indirect heat cooking
This is how to set up your grill for indirect heat cooking
Add the chips
Add the chips

Smoked Brisket (6)

Ooh la la
Ooh la la
Smoked Brisket
Smoked Brisket

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By Tika for CHEW WANNA EAT?

REUBEN SANDWICH (PANINI)

Reuben Sandwich
Reuben Sandwich

This sandwich almost makes a body go weak in the knees.  Pile it high, grill it  or cook on your panini-maker, and dive in!

A fantastic grilled sandwich with layers of corned beef on rye bread, swiss cheese, sauerkraut and Thousand Island Dressing. Serve with french fries and a pickle and call it dinner. We did!

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