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How to Corn Beef and Corned Beef Hash RecipeFor that "Homemade" TasteWinter weather brings forth my love for homemade corned beef, which I use in a number of recipes. One of my all-time favorites is corned beef hash. With a few simple steps, its pretty easy to make your own corned beef (as outlined below). I've also thrown in a simple and classic corned beef hash recipe. How to Corn Beef A piece of fresh beef weighing seven or eight pounds is sufficient for a family of eight. Wash, clean and put it in an earthen dish, twenty-four hours before cooking. Cover with cold water, and add a cup and a half of ice-cream salt. When ready to cook it, remove from the brine and wash, placing it in cold water. Finally, slow-cook the meat until it reaches an internal temperature of between 160-180°F, either in a crock pot set to low, an oven set to 225°F, or in a smoker. Corned Beef Hash Ingredients Corned Beef Milk Potatoes Salt and Pepper Lump of Butter Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pan and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water. |
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