Fry the eggs sunny-side up or over easy season with salt and pepper. Meanwhile, heat the butter in a nonstick skillet over medium-high heat.Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Heat the oil in a medium skillet over high heat.4 slices cheddar cheese (about 2 ounces).2 medium baking potatoes, peeled and shredded (about 2 cups).Remove from the pot and thinly slice across the grain. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Check daily to make sure the beef is completely submerged and stir the brine.Īfter 10 days, remove from the brine and rinse well under cool water. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Cook over high heat until the salt and sugar have dissolved. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Remove the bay leaves and serve immediately. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Return to a simmer and cook uncovered for 15 minutes. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.Īfter 2 1/2 hours add the carrots, onions, potatoes and celery. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. *Cook's note: Brisket should be prepared through the brining stage, but not cooked. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Melt the butter in a 12-inch cast iron skillet set over medium heat. 5 cups leftover Corned Beef and Cabbage, well drained, recipe followsĢ to 2 1/2 pound Corned-Beef Brisket*, recipe followsġ tablespoon coarsely ground black pepperġ/2 pound diced carrots, approximately 4 smallġ/2 pound diced onions, approximately 2 smallġ pound potatoes, peeled and chopped, approximately 3 mediumġ/4 pound diced celery, approximately 2 stalksġ small head cabbage, chopped, approximately 2 poundsġ cinnamon stick, broken into several pieces
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