Corned Beef Hash
- 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)
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
Recipe courtesy Paul Dyer, Chef of The Porthole Restaurant in Portland, ME
Recipe courtesy of Bobby Flay