Ingredients
- 3 tablespoons unsalted butter
- 1 cup finely chopped red bell pepper
- 2 cloves garlic clove, minced
- 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon freshly ground pepper
- Corned Beef and Cabbage:
- 2 to two 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, roughly 4 small
- 1/2 pound diced onions, roughly 2 small
- 1 pound taters, peeled and chopped, roughly 3 medium
- 1/4 pound diced celery, roughly 2 stalks
- 1 small mind cabbage, chopped, roughly 2 pounds
- Corned Beef:
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- two tablespoons saltpeter
- 1 cinnamon stick, damaged into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger root
- 2 pounds ice
- 1 (four to five pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Directions
Melt the butter inside a 12-inch surefire skillet set over medium heat. Add some bell pepper and prepare until it starts to brown slightly, roughly five to six minutes. Add some garlic clove, corned beef and cabbage, thyme. oregano and pepper towards the skillet and stir to mix. Once combined, spread the hash evenly within the pan and firmly press lower having a spatula. Convey a heavy lid, heatproof plate or second pan directly atop the hash and permit to prepare until browned, roughly ten minutes. After ten minutes stir mixture, press lower again, top using the lid and permit to prepare another five to six minutes, or until browned. Serve immediately.
Corned Beef and Cabbage:
*Cook's note: Brisket ought to be prepared with the brining stage, although not cooked.
Put the corned beef, pepper, allspice, bay leaves and salt right into a large 8-quart pot together with 3-quarts water. Cover and hang over high temperature. Provide a boil, reduce the heat to low and prepare, in a low simmer for just two 1/2 hrs.
After 2 1/2 hrs add some carrots, onions, taters and celery. Go back to a simmer and prepare uncovered for fifteen minutes. After fifteen minutes, add some cabbage and prepare for the next 15-20 minutes before the taters and cabbage are tender. Take away the bay leaves and serve immediately.
Corned Beef:
Put the water right into a large six to eight quart stockpot together with salt, sugar, saltpeter. cinnamon stick. mustard seeds, peppercorns. cloves, allspice, juniper berries, bay leaves and ginger root. Prepare over high temperature before the salt and sugar have dissolved. Remove in the heat and add some ice. Stir before the ice has melted. If required, put the brine in to the refrigerator until it reaches a temperature of 45 levels F. Once it's cooled, put the brisket inside a 2-gallon zip top bag and add some brine. Seal and lay flat in the container, cover and put within the refrigerator for ten days. Check daily to make certain the beef is totally submerged and stir the brine.
After ten days, remove in the brine and rinse well under awesome water. Put the brisket right into a pot just big enough to carry the meat, add some onion, carrot and celery and canopy with water by 1-inch. Set over high temperature and produce to some boil. Lessen the heat to low, cover and lightly simmer for just two 1/two to three hrs or before the meat is fork tender. Remove in the pot and thinly slice over the grain.
Yield: 8 servings
Prep Time: half an hour
Prepare Time: roughly 3 hrs
Inactive Prep Time: ten days
