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Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.

March 09, 2017

Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.
St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened. If you are more of a Do-It-Yourselfer, hurry in for some uncured briskets and check out our post on brining at home here.   Corned beef and cabbage washed down with a tall, creamy stout is a must on St. Patrick's Day. But what happens when you are left with half of a cured brisket the next day? Well, luckily the next day this year is a Sunday. Call your friends and tell them to come back to your house for brunch — you're making Corned Beef Hash! Now, we know the thought of corned beef hash conjures up greasy, mushy, salty memories from a poorly lit diner, but the following recipe will change your mind for good.  CORNED BEEF BREAKFAST HASHCookbook author Cassy Joy Garcia has created a healthy Paleo version of this dish for her blog Fed + Fit. Photo Credit Fed+Fit Ingredients: 4 pounds red skinned potatoes, cut into 1-inch cubes 2 tablespoons extra virgin olive oil 1 teaspoon fine sea salt 1 teaspoon garlic powder 1 teaspoon paprika 1 tablespoon butter 2 bunches collard greens, de-stemmed and finely chopped 1 tablespoon fresh lemon juice (about 1/2 a lemon) Leftover Corned Beef, chopped 1-2 eggs per serving, soft boiled, poached, or fried pickled onions, for garnish fresh chopped chives, for garnish Photo Credit Fed+Fit Directions: For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn. Melt the butter in a large pan. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, and corned beef. Stir to combine and cook just long enough to reheat the corned beef. Remove from heat and set aside. In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives. So go ahead, poach a couple of eggs (or duck eggs!), toss in some greens, and use up every last bit of that corned beef!

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How to Make Your Own Corned Beef for St. Patrick's Day

March 03, 2015

How to Make Your Own Corned Beef for St. Patrick's Day
St. Patrick's Day is right around the corner but there is still time to try your hand at making authentic corned beef for the holiday.  Corned beef is a preparation in which a cut of beef, traditionally the brisket, is cured in a brine solution along with various seasonings, and then slowly simmered until it's tender and flavorful. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Corned beef remains popular in the United Kingdom and countries with British culinary traditions. Contrary to popular belief, corned beef is not considered an Irish national dish, but originates as part of St. Patrick's Day celebrations in Irish-American culture. The following is a recipe from Charcuterie: The Craft of Salting, Smoking and Curing for both the spice mix and home curing. PICKLING SPICE2 tbsp black peppercorns2 tbsp mustard seeds2 tbsp coriander seeds2 tbsp hot red pepper flakes2 tbsp allspice berries1 tbsp ground mace2 small cinnamon sticks, crushed or broken into pieces2 to 4 bay leaves, crumbled2 tbsp whole cloves1 tbsp ground ginger Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board. Combine with other spices, mix. Store in tightly sealed plastic or glass container. For our pre-made corned beef, we typically brine cure our brisket for 7-10 days flipping the meat every day or so.  HOME-CURED CORNED BEEF1-1/2 cups kosher salt½ cup sugar4 teaspoons pink salt or Instacure #1 (sodium nitrite), optional3 cloves garlic, minced4 tablespoons pickling spice1 4-5-pound first cut brisket1 carrot, peeled and roughly chopped1 medium onion, peeled and cut in two1 celery stalk, roughly chopped. In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.  Remove brisket from brine and rinse thoroughly with cold water. Add the cured brisket to a baking pan with beef broth and beer if you choose to add beer. We prefer a stout for this step!Throw a couple carrots or celery in there and braise at 350 degrees for 3 hours or until fork tender. Check halfway through to make sure you have enough liquid and add more if needed. Remove and let rest in the broth check seasoning for salt and pepper.Slice and enjoy! Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.  Sláinte mhaith!

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