Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 1 cup finely chopped red bell pepper

  3. 2 cloves garlic , minced

  4. 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows

  5. 1/2 teaspoon chopped fresh thyme

  6. 1/2 teaspoon chopped fresh oregano

  7. 1/4 teaspoon freshly ground black pepper

  8. 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows

  9. 1 tablespoon coarsely ground black pepper

  10. 1 teaspoon ground allspice

  11. 2 bay leaves

  12. 2 teaspoons kosher salt

  13. 1/2 pound diced carrots, approximately

  14. 4 small 1/2 pound diced onions, approximately

  15. 2 small 1 pound potatoes , peeled and chopped, approximately

  16. 3 medium 1/4 pound diced celery, approximately

  17. 2 stalks

  18. 1 small head cabbage, chopped, approximately

  19. 2 pounds

  20. 2 quarts water

  21. 1 cup kosher salt

  22. 1/2 cup brown sugar

  23. 2 tablespoons saltpeter

  24. 1 cinnamon stick, broken into several pieces

  25. 1 teaspoon mustard seeds

  26. 1 teaspoon black peppercorns

  27. 8 whole cloves

  28. 8 whole allspice berries

  29. 12 whole juniper berries

  30. 2 bay leaves, crumbled

  31. 1/2 teaspoon ground ginger

  32. 2 pounds ice

  33. 1 (4 to 5 pound) beef brisket, trimmed

  34. 1 small onion, quartered

  35. 1 large carrot , coarsely chopped

  36. 1 stalk celery, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme , oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula . Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately. Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil , decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery . Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately. 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 . Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine . After 10 days, remove from the brine and rinse well under cool water. 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. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yield: 8 servings Prep Time: 30 minutes Cook Time: approximately 3 hours Inactive Prep Time: 10 days


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