Corned Beef Brisket/Hash
|Cooking Method:||Stove Top|
|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|
get recipes @ goboldwithbutter.com
|1 1/2 c||sliced corned beef, chopped (cold leftovers)|
|1/2 tsp||salt, to taste|
|1/2 tsp||black pepper, to taste|
Since I've retired I have more time to explore new recipes. I am getting tired of making the same things over and over. I stepped out of my comfort zone on this and it turned out good. I've only cooked corned beef once before many years ago. This recipe comes from the instructions printed on the corned beef package. Serve with boiled cabbage.
Another way to utilize corned beef and especially if you have leftovers is to make HOMEMADE HASH for a different meal. The recipe is included below. I've always bought the canned version of corned beef but now I can make my own. Woo-Hoo!
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.
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.