Recipe courtesy of Paul Dyer
Corned Beef Hash
- Level: Easy
- Yield: 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 465
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 28
- Cholesterol
- 142
- Sodium
- 505
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
Ingredients
10 pounds fresh whole beef brisket, cut into equal pieces
2 bay leaves
Salt and freshly ground black pepper
2 medium white onions, diced
3 teaspoons chopped garlic
1/2 cup chopped fresh thyme leaves
2 teaspoons Worcestershire
1 teaspoon hot pepper sauce, (recommended: Tabasco)
1/2 cup white wine
3 large chef potatoes peeled and diced
Yellow mustard (1 teaspoon per pound)
1 tablespoon Worcestershire
1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco)
Directions
- Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
- In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
- Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
- Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
- Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.