Since it's
St. Paddy's Day I thought I would diverge from things related to what I'm reading now and honor the holiday with two of my most favorite dishes, both made from
corned beef.
What is corned beef, anyway? According to
The Joy of Cooking:
The term "corned" is a reference to the kernel-sized crystals of salt used to cure large cuts of beef brisket. Spices such as garlic, allspice, black pepper, and ay leaves were also added.
My two favorite ways to eat corned beef are
Corned Beef and Cabbage, and
Corned Beef Hash so that's what I'll share today:
Corned Beef and Cabbage
from Joy of Cooking
Yield: 8 to 10 servings
Wash under running water to remove the surface brine:
One 4-lb corned beef brisket
Bring enough water to to cover the brisket to a boil in a large pot. Add the meat and:
20 black peppercorns
2 bay leaves
Simmer, covered, until a fork can easily penetrate to the center, about 3 hours, if desired, add to the pot for the last 15 to 30 minutes of cooking:
1 head green cabbage, cut into wedges
Remove the meat and let stand for 15 minutes. Drain the cabbage and keep warm. Cut the brisket into thin slices, against the grain and remove to a platter. Serve with:
Horseradish Cream (recipe to follow) or prepared horseradish
Coarse whole-grain mustard and/or hot English-style mustard
Boiled New Potatoes (recipe to follow)
Horseradish Cream
from Joy of Cooking
Yield: 1 ½ cup
Beat in a medium bowl to stiff peaks:
½ cup heavy cream
Gradually beat in:
3 tablespoons fresh lemon juice or distilled white or cider vinegar
2 tablespoons grated fresh or drained prepared horseradish
¼ teaspon salt
Pinch of ground red pepper
Chill for 30 to 60 minutes. Stir gently before serving.
Boiled New Potatoes
from Joy of Cooking
Yield: 4 servings
Cook:
12 small new potatoes, washed
in water, covered, letting water come to a boil, until tender, 10 to 20 minutes . If desired, remove the skins.
Serve with:
Chopped parsley, mint, or chives
Or melt in a skillet:
3 to 6 tablespoons butter
Add the potatoes and shake them gently over low heat until well coated. Serve sprinkled with:
Salt and black pepper to taste
Chopped parsley or chopped dill or fennel sprigs
Or add to the butter in the pan:
3 to 4 tablespoons grated fresh horseradish
and shake the potatoes until covered. This last is particularly choice with cold cuts.
So, there you have it - a full-on St. Patrick's Day meal - just add Guiness and some Jameson's whiskey and you're good to go.
Now we get to the real point of cooking corned beef - making and eating corned beef hash. Here's how:
Corned Beef Hash
from Joy of Cooking
Yield: 4 to 5 servings
Heat in a heavy 12-inch skillet over medium-high heat:
3 tablespoons vegetable oil
Stir in:
1 large onion, chopped
Cook, stirring with a spatula, until the onion is just beginning to brown, 3 to 5 minutes. Stir in:
1 pound peeled cooked or raw potatoes, cut into ½-inch dice (about 3 cups)
If the potatoes are cooked, simply toss to coat with oil. If they are raw, cook, stirring frequently, until about half-tender, 5 to 7 minutes. Add:
2 to 3 cups corned beef cut into ½-inch cubes
Cook, stirring, until the potatoes and meat are browned around the edges, about 5 minutes. Stir in:
3 tablespoons beef or chicken broth or water, or 2 tablespoons catsup, tomato sauce, chili sauce, or meat gravy mixed with 2 tablespoons broth or water
(½ teaspoon dried thyme or rubbed sage)
Salt and black pepper to taste
Turn the heat down to medium. Cook, stirring frequently, until all the ingredients are nicely browned, 5 to 10-minutes. For a cake, firmly press the hash into a cake with the back of the spatula, then cook, pressing occasionally, until the bottom is well browned, 10 to 15 minutes. Loosen the bottom of the cake with the spatula, then slide or invert onto a serving plate and cut into wedges. Serve with:
Fried or poached eggs
I always eat my corned beef hash with a runny poached egg - try it once (if you haven't already), it's pretty tasty.
Happy St.
Paddy's Day to you all - however you choose to celebrate it!
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