Saint Patrick's Day - The Sequel
Updated: Oct 1, 2020
The green beer is gone, some shamrock glitter residue remains, however, the corned beef will live on! The leftovers are my favorite part of the traditional corned beef and cabbage meal, because now I make hash. Leftovers are a bonus round that shouldn't be missed.
First, we must cook our corned beef and cabbage meal. Remove the meat from the packaging, rinse the brisket well, and toss that little packet of spices away, you won't be needing that. This recipe will take about 4 hours to complete depending on the weight of the brisket, a heavier one adds some time, a lighter one shortens the time. The potatoes, carrots, parsnips, and onions can be balanced out to your liking, I recommend having at least some of all. The dry mustard adds a bright tang to the pot. Speaking of the pot, be sure you use a large heavy pot, all these ingredients will have to be covered with water so you will need room for when the cabbage is added. Simmer is your friend when making this, simmering is a lazy boil, when it only bubbles occasionally. Boiling the brisket for hours will make it rather tough. If you think you may run short on potatoes add some extra into the pot, you will need these to make the hash.
Corned Beef & Cabbage
1 4 lb Corned Beef Brisket, rinsed
3 large parsnips, peeled, cut into chunks
3 medium yellow onions, peeled and quartered
8 carrots, peeled, cut into chunks
8 medium red potatoes, washed and halved
1 medium cabbage, cut into wedges
1 Tbl Coleman's Dry Mustard
2 dried bay leaves
1 bunch of fresh thyme, 3-4 sprigs tied with cooking twine
1 bunch flat leaf parsley, 5-6 springs tied with cooking twine
1 tsp fresh ground black pepper
In a large heavy pot place the brisket fat side down, onions, carrots, mustard, bay leaves, parsley, thyme, and black pepper, add enough water to cover everything, there should be about an inch of water above the ingredients. Bring to a boil over medium-high heat, once boiling cover and reduce to simmer. Simmer for 2 hours, then add parsnips, potatoes, and cabbage, cook covered for another 2 hours, or until vegetables are tender. Reserve 1 cup of the broth for reheating and for hash.
Once you have completely enjoyed your corned beef and cabbage St. Patrick's Day supper, pack it all up and get ready to make hash. This recipe will make 4 corned beef hash patties or you can just pan fry the hash free form. Whichever method you choose be patient, your hash should have a crust with a crunch to it.
Corned Beef Hash
2 cups minced corned beef brisket
1/4 cup minced fresh minced onion
1 cup minced leftover potato
1 tsp fresh ground pepper
Butter for Frying
1/2 cup heavy cream
Put brisket, onion, potato, and pepper into a medium bowl, mash them together with your hands, or a potato masher. You really need to bind the ingredients to each other. If you feel your proportions are off, add more brisket or potato to balance them out. If the mixture seems dry, splash some reserved broth in to moisten. Shape into patties if desired. Heat a large cast iron skillet over medium heat, add butter. Add hash to skillet cooking until the side has crisped, adding more butter if necessary. Flip hash over then pour a tablespoon of heavy cream over each hash patty if you are just frying the hash all together, drizzle heavy cream over that. Cook the second side until a crust has formed. This is when you would start your eggs if you are having them with the hash nothing like a good dippy egg to start or end your day. If you made any beer, rye or brown bread, toast that up to chase the drippings with.