Corned Beef Brisket/Hash
|Categories:||Beef, Other Main Dishes|
|3-4 lb||corned beef, flat cut|
|spice packet, included in package|
|3 c||water to nearly cover|
|2-3 large||potatoes, bakers|
|4-6 Tbsp||butter or parkay margarine|
|1 1/2 c||sliced corned beef, chopped (cold leftovers)|
|1/2 tsp||salt, to taste|
|1/2 tsp||black pepper, to taste|
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DirectionsIf frozen, defrost corned beef overnight in the refrigerator. Remove from packaging and rub contents of spice packets onto meat.Place spice-rubbed corned beef into a large pot. I used a heavy dutch oven.Pour in water to nearly cover beef. Bring water to a boil.Reduce heat, cover and simmer. Check the meat occasionally while cooking. Add water if necessary.Cook until fork tender and beef has reached a minimum internal cooking temperature of 160^F.
NOTE: A three-pound brisket will take approximately 3 hours. Carve across the grain and serve.
*Mine had reached the minimum temperature before 3 hours. It was not quite a 3# brisket. I removed it from the dutch oven, wrapped it in foil and placed it in my stove oven on low temp. 300^F for 30 minutes to keep warm as this was also in the instructions.HOMEMADE HASH:
Wash, peel and cut potatoes into chunks. Boil until tender; drain water. Add 1/2 stick butter, salt & pepper. Place sliced beef in chopper and chop til medium fine. Add chopped meat to potatoes and stir well. Serve hot.