Homemade Corned Beef Hash! St. Patrick's Day Leftover Makeover!! Noreen's Kitchen

Since St. Patrick's Day is a couple of days away, I knew I had to make some homemade corned beef hash to share with you all!  This was made from my home canned corned beef.  You can see how I did that here:  http://bit.ly/2mOtaVr  I will also be using some of the potatoes that I baked in my slow cooker in my recent video which you can check out here:  http://bit.ly/2mERlpl.  If you are a fan of corned beef, corned beef hash is the perfect way to use up leftovers from your St. Paddy's day meal!  

I have used my home canned corned beef.  Three pints of it to be exact, so this came to about six cups of meat once drained.  When meat is canned it can be easily flaked.  I broke this corned beef up with my fingers so it looks like shredded beef.  If you prefer, you can take the time to chop it up into a very small dice, but I see no point, when it will shred super easy.  I also used three large potatoes that I baked in my slow cooker.  I removed the skins and cut them up into dices.  I also chopped a medium onion which ended up being about two cups.  Enough to fill a pint jar.  I also added a bit of butter for flavor as well as to get everything going.  You can use oil if you prefer.

Corned beef hash is super quick and easy to make it is budget friendly and tasty too boot!  The work comes from the chopping or the preparation.  In French, the word "Hasche"  pronounced Hash-shay, means to cut into small pieces.  So the word for hash as used in corned beef hash or roast beef hash or vegetable hash is indicative of the true French meaning of the root word.  I love word etymology, don't you?  Well now you know.  

I like to melt some butter in a large skillet and add the onion to cook for a while over a medium low heat.  This will allow it to caramelize just a bit before tossing in the meat and the potatoes.  Once the onion is ready, I added the meat and allow this to saute for at least five minutes, stirring occasionally to be sure that all the meat is heated through and has rendered a bit of the fat, if any into the pan for flavoring the dish.  

Once the meat is heated, I added in the diced, cooked, potatoes and stirred those in.  This is the hardest part of making corned beef hash.  The waiting.  I like to mix well then flatten with a spatula.  I like to allow a bit of a crust to form on the bottom of the pan, this will help created nice browned bits that will mix in with the hash and pop with flavor.  Sometimes I like to add about a half cup of water to the pan then pop a lid on to steam everything through and get it nice and hot.  This will also moisten the mixture making it easier for all the flavors to combine.

I must be honest, as a family, we love old fashioned corned beef hash from a can and we have it from time to time for dinner or breakfast with fried eggs and toast.  It is just something that hearkens back to my childhood.  A happy memory of days gone by.  Scrapple is the same way for me.  Just don't look at the ingredients or if you do, be very brave cause there is no turning back!  This homemade version is very delicious and does not compare to the canned version.  In fact, they are not even in the same category, other than in name.

When the crust has developed to your liking and everything is heated through, you are ready to serve.  We like ours with over easy eggs, with good runny yolks along with some toasted homemade bread.  Biscuits are great too if you prefer.  No matter how you make this, just make it.  You will love it!  

I hope you give homemade my version of homemade corned beef hash a try!  Even if you don't have home canned corned beef you can use leftover or even the corned beef from a can sold near the luncheon meat.  I won't tell!  You use what you like!  

I hope you try it and I hope you love it!

Happy Eating!

You can see how I made this in my YouTube video here:

Low and Slow is the Key to Success! Tasty Slow Roasted Brisket Recipe! Noreen's Kitchen

Time to prepare for another in our bulk cooking series.  This time around I am using a beef brisket, slow roasting it to perfection and then see how many meals for four we can get out of it.  I have slow roasted brisket in a video many years ago.  Time for an upgrade!  Brisket can be intimidating to some people, simple because of the nature of the cut.  It is not forgiving and if done wrong, it can be be an awful experience.  There are a few tricks to doing it just right.  First off, low and slow is imperative, secondly, the way you slice this cut of meat is going to make all the difference in whether you have a melt in your mouth slice of beef or a chewy, stringy and tough piece.  Today I am going to show you the right way to achieve the perfect brisket!

I have around a 10 pound brisket, with a trimmed fat cap.  You want to make sure your cut is trimmed well.  Some brisket can come with a very fatty layer, which can be unappealing after it is cooked.  You don't want the fat to be trimmed away completely, because the fat helps to flavor the meat and keep it moist and delicious.  You can always discard it when serving.  Over all, I like to leave about a half inch if it is not already trimmed well.

Like my Calphalon roasting pan?  Check it out here: http://amzn.to/2kKzb1Q

Next is the seasoning and aromatics.  I have created a "rack" of vegetables to place the brisket upon.  Carrots and celery are great for this.  I also thick cut a yellow onion and scattered it around the roast.  For seasoning, I have generously spread some of my homemade dry onion soup mix.  If you would like to see how I made that, check out my video here:  http://bit.ly/2kQoLRo

I also added some bay leaves and crushed rosemary to the seasoning as well.  I added about 3 cups of water to the bottom of the roasting pan, then covered the roast with parchment and a double layer of foil.  The brisket was roasted in a 300 degree oven for 7.5 hours then allowed to rest for an additional 2 hours before slicing.  Allowing the brisket to rest for a long period is going to be helpful when slicing.  

To slice a brisket properly you will want to ascertain the grain of the meat.  Slicing straight across the meat is not the way to go.  You want to slice against the grain.  To do this you will want to slice diagonally from the narrow end of the brisket to the wide end.  This will help you to know that you will get nice short, tender, melt in your mouth pieces of meat instead of long stringy inedible pieces.

This brisket is a delicious treat.  It does cook down a bit so in the end, I would guess that we have about 7 pounds of edible meat.  We enjoyed our brisket the first night with mashed potatoes, gravy made with some of the drippings and steamed veggies.  We will be sharing other options to use the leftovers.  This makes for great budget cooking and freezer banking for nights when a long cooking process is out of the question.  

The leftover meat from a  tasty brisket is great for bbq beef sandwiches, taquito filling, burritos, enchiladas, tacos, tostadas, hot beef open faced sandwiches, Chicago style beef sandwiches, beef pot pie, beef and barley soup and so much more!  You can even make a red flannel, roast beef hash with these leftovers and it will be amazing!  Stay tuned to see what I come up with!  I am confident we will be able to get 4 to 6 meals out of this roast.    Not as many as we did from the chicken, but a good number nonetheless.

I hope you give slow roasting a brisket a try and I hope you love it!

Happy Eating!

You can see how I made this in my YouTube video here:

You can find a printable version of this recipe on my website here: http://bit.ly/2kyEuAT

Noreen's Kitchen

Slow Roasted Beef Brisket

Ingredients

1 whole beef brisket 8 to 10 pounds 4 carrots roughly cut 4 stalks of celery roughly cut 1 large onion, thickly sliced

½ cup dry onion soup mix 1 teaspoon dried, crushed rosemary 4 bay leaves 4 cups water

Step by Step Instructions

Preheat oven to 300 degrees.

Place celery and carrots in the bottom of a deep roasting pan.

Place brisket, fat cup up, on top of the carrots and celery.

Arrange onion slices around the brisket.

Sprinkle onion soup mix generously over the top of the brisket.  Sprinkle rosemary and bay leaves on top as well.

Pour water into the bottom of the roasting pan.

Cover with parchment if desired then double seal the pan with aluminum foil.

Roast for a minimum of 6 hours and check to see if the brisket is done.  If not return it to the oven for an addition hour to hour and a half. 

When brisket is tender all the way through a the thickest part of the meat, remove from oven and allow to rest for two hours before slicing.

When slicing the brisket, you will want to use a sharp carving knife and slice diagonally across the grain of the meat.  When you look at your slice it should not have long strings of meat running horizontally. It should have a short grain that runs vertically across the slice.  Slicing diagonally will achieve this.  Start at the narrow end of the brisket and slice your way back toward the wider end diagonally.  This will give you the perfect, tender, melt in your mouth experience you are going for.

Leftover brisket should be stored in an airtight container in the refrigerator for no longer than ten days.  It can also be frozen in sealed containers or zip top freezer bags for later use.

ENJOY!

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