Corned Beef Brisket/Hash
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!
- 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
How to Make Corned Beef Brisket/Hash
- 5Cook 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.