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 lbcorned beef, flat cut
·spice packet, included in package
3 cwater to nearly cover
2-3 largepotatoes, bakers
4-6 Tbspbutter or parkay margarine
1 1/2 csliced corned beef, chopped (cold leftovers)
1/2 tspsalt, to taste
1/2 tspblack pepper, to taste
How to Make Corned Beef Brisket/Hash
- 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.