corned beef brisket/hash

Name: Corned Beef Brisket/Hash
Prep time: 5 min
Cook time: 2 h 30 min
Cuisine: American
Ingredients: 3-4 pound(s) corned beef, flat cut; - spice packet, included in package; 3 cup(s) water to nearly cover; ## FOR HASH; 2-3 large potatoes, bakers; 4-6 tablespoon(s) butter or parkay margarine; 1 1/2 cup(s) sliced corned beef, chopped (cold leftovers); 1/2 teaspoon(s) salt, to taste; 1/2 teaspoon(s) black pepper, to taste

(1 RATING)

69 Pinches 12 Photos

Gail Welch

Carthage, TX

Updated on Nov 5, 2012

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!

Rate

prep time 5 Min

cook time 2 Hr 30 Min

method Stove Top

yield

Ingredients

3-4 pounds corned beef, flat cut
- spice packet, included in package
3 cups water to nearly cover
FOR HASH
2-3 large potatoes, bakers
4-6 tablespoons butter or parkay margarine
1 1/2 cups sliced corned beef, chopped (cold leftovers)
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste

How To Make corned beef brisket/hash

Step 1

If frozen, defrost corned beef overnight in the refrigerator. Remove from packaging and rub contents of spice packets onto meat.

Step 2

Place spice-rubbed corned beef into a large pot. I used a heavy dutch oven.
Step 3

Pour in water to nearly cover beef. Bring water to a boil.
Step 4

Reduce heat, cover and simmer. Check the meat occasionally while cooking. Add water if necessary.
Step 5

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.
Step 6

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.
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