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hash corn beef |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 02 September 2013 at 07:46 |
I had two big brisket in a brine for the last 3 weeks. this weekend i smoked one and divided the other in two . one gone in to the fridge for emergency . one i made cocked corn beef . the plan was to slice it for sammis but i over cooked it and it fell apart. i decided to do hash corn beef . it was so good that my wife ordered for next week again . this is what i did. fried onion added salt ,pepper .garlic. added the beef and fried with the onion. pre boiled the potatoes and cubed them. added to the meat and allowed it to burn a bit. any advice to improve it. this is my My two automatic cleaners Thanks
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ahron, Gorgeous brisket !!! Thanks for posting ... Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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That is about as good as it gets, right there, Ahron - wonderful!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I could get behind a plate of that.
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Hungry
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Looks great Ahron!
Corn Beef hash - caused by the exact same accident - is a huge favorite here. My tip is... If you used carrots and celery in the cooking water (which it looks like you did) strain a few off ( maybe say 1/2 to 2/3 cup), chop them up medium to small dice, and add them to the hash at the same time as the potatoes. A few peas are nice too. I also make corn beef fritters which are excellent lunch box fillers. I don't believe I really have a recipe, it is one of those 'some-of-this' and a 'bit-of-that' mixtures, so what follows is a best guess to quantify what normally I use my 'eye-ometer' to gauge. Anne's Corn Beef Fritters
Make the batter first then stir in the rest of the ingredients, melt a little butter in a large skillet heated to a medium heat, pour 8 - 10cm fritters and fry until the first bubble bursts, flip and finish cooking. Serve warm with tomato relish. Like I said I guess this mix, and it varies according to what is in the fridge. If there are any left over I store in an airtight container in the fridge and use for school lunches the next day. Actually Corn Beef fritters have an interesting history, not dissimilar to Spam. Here is a link to a blog-site that has a number of WWII Recipes, its an amusing Blog too. |
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Resident Peasant
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Effigy, I love the sound of those corned beef fritters! Excellent idea!!!
Ahron...the corned beef hash looks amazing. Corned beef is one of my favorite things, but I try not to eat it too much. I love slow smoking it too...yum! |
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Yer killin' me here, Ahron. Good looking hash!
Only thing missing is a couple of poached eggs on top. Ann, I love the sound of those fritters. Definitely on my to-do list. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Great looking hash there Ahron
My favorite part of making corned beef is the leftovers so I can have colcannon and also hash.
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Go ahead...play with your food!
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