| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 cup finely chopped red bell pepper
- 2 cloves garlic, 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 black pepper
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken 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
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Instructions
- 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.
Reviews
I haven’t gotten around to brining my own brisket, but I used Mr Brown’s recipe for our corned beef and cabbage last night, and then this recipe for corned beef hash this morning. It’s fantastic! I doubted that the cabbage and other vegetables would taste good with the corned beef and potatoes, and I’m happy to say I was wrong. Add a slice or two of toasted Irish soda bread and I’m a happy lady this morning.
As a Chef, Caterer, Nutritionist, and all around food lover, While I got an already ready corned beef, I’m two thumbs up with Mr. Brown’s recipes.
After multiplying it out about a dozen times, it went over like gangbusters. Can’t complain here!
Followed recipe as written, ‘cept used firm tofu ( we’re vegan [cept for bacon]… used salted butter, powdered garlic, marjoram n sage instead of thyme n oregano and 1 tablespoon white pepper ( more zing )…. made into balls n deep fried em in lard (no fancy oil!)
For food safety issues, we nuked em for 4 minutes….
Dawgs jus sniffed n skeedaddled… we sure scarfed em up though!!
Didn’t bother doin’ the complicated parts though… plenty fillin’ enough….
In most stores, when you buy the brisket/coned beef (raw) the meat is already been treated. That is why it’s so slimy an comes with the little spices packet. It’s ready for cooking when you get it. I still use all the extra spices listed because I love the extra zing. Good luck!!!!
Love Alton but the times are absurd. I followed the recipe and temps exactly and after only six minutes was burned to a crisp.
I love how the bad reviews are just uneducated or lazy. If you take the time, it’s delicious!
I’m sure trying to find allspice berries & juniper berries is challenging enough, but you lost me at “after 10 days”. People can’t wait 30 seconds for their mac & cheese in the microwave!
This is not corned beef hash….and Alton should stop being a game host.
delicious. used pre-cooked corned beef & just made the hash.
As written I think this recipe was just ok. It killed me that there were no potatoes in it. But I thought I’d give it a try since I had leftover corned beef and cabbage, and because I didn’t have leftover potatoes. Even after draining the cabbage well I think there was just too much moisture in it.
However, this morning I tried the recipe again swapping the cabbage for boiled yukon gold potatoes. It was fantastic! In my estimation a true corned beef hash.
I can’t stand when people here change the recipe, and then rate it. That’s why I gave it only three stars. If it had the potatoes, I would have definately given it five stars. Very tasty.
Just my opinion.