Let's Talk BBQ
Recipes => Recipes => Breakfast/Brunch Ideas! => Topic started by: Barry CB Martin on March 10, 2013, 03:37:05 PM
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Miss Laura made a corned beef dinner last night. I'm not a big fan of boiled dinners unless it's a low-country boil. But she loves them and well, you know ...
All was made well this morning when she made corned beef hash and presented it to me with a perfectly fried egg, steaming cuppa hot coffee and a smack on the lips.
I may leave a larger tip than usual. 8)
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Anyone on the forum ever corned beef and have a recipe I can use to post? I'll credit you... 8)
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Oh yeah she is a keeper!
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Not a big corned beef person...but I do like it in hash. That breakfast plate looks super!
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I'd eat that! Looks delicious.
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I love corned beef hash! Even the stuff outa the can lol.
Excellent breakfast! She done good!
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I do fired corned beef patties for eggs bene...
A bit salty but pretty good eats.
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That looks and sounds excellent, Can't wait for St. Patties day and the after day sales discount on corned beef :)
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Man I love hash. I try it at new places wherever I can......and I ask if it is homemade. Yours looks great.
Bring the wife some flowers.......she earned it.
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CB,
My one and only (so far) corned beef I made from scratch was from the recipe found in the book Charcuterie by Michael Ruhlman and Brian Polcyn. It turned out great. The only drawback was the price and availability of a decent brisket. I had to cut it into two pieces and use two containers to brine it. Would I do it again? Absolutely!!
Art
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Corned beef hash over home fries with a perfect egg... What's not to love!
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PappyM - the dafodils I planted for her in September opened up today - dozens and dozens of yellow trumpets in the front yard. I think that works until the tulips begin flowering in a week or two!
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Very nice flowers......you are covered and then some
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Damn CB...
Miss Laura has you trained well!
She cooks, you plant... For me it's the opposite!
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Oh my, oh my, I love hash and that looks perfect.
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RAD - But how do you keep it lit?
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Corned beef boil looks great! I only do that once a year for St Paddys day. Love the corned beef hash even more! I buy at least 6 corned beefs after St Paddys on sale and smoke for pastrami. I use this recipe when I corn my own:
4 Qts. water
12 oz pickling Salt (about 1C+1Tbs.), or 1 ½ C of Morton’s Kosher salt
1 C. brown sugar (6 oz)
5 garlic cloves, medium size; mashed or coarsely chopped
1 Tbs. Black peppercorns
1 Tbs. whole coriander seeds, toasted
2 t. juniper berries, bruised
2 t. brown mustard seeds (or yellow)
*1 ½ oz. Pink salt (InstaCure #1, Prague Powder #1) {about 8 teaspoons}
Directions:
Use the back of a wooden spoon press down and bruise the juniper berries. Wood works better than metal. The wood seems to grasp the berries, while the metal spoon tends to shoot them out like marbles. In a 4 quart nonreactive pot, add 1 quart of water and all ingredients except the pink salt. Bring to a boil, and then simmer for 5 minutes; stirring to make sure all the sugar and salt has dissolved. During the simmering, a good amount of scum formed on the surface, but that cleared up after it had cooled and more liquid was added. After 5 minutes, and when the salt and sugar has dissolved, remove from heat and allow it to cool. I usually add ice until the pot is about 3/4 full.
Alternate method: Instead of heating the ingredients, mix the salt, sugar and pink salt into the 4 quarts of water and stir until completely dissolved. The pink salt can be added at this time, because the brine mixture will not be heated. Combine 16 fluid ounces of the brine mixture with the rest of the ingredients in a blender and process until evenly blended. Add this to the remaining brine. Also if you used this method, you don't have to bruise the juniper berries.
* The pink salt can be adjusted up to 3.2 ounces for four gallons. The increase in pink salt will give you more of that characteristic flavor you find in hams and bacon.
I then transfer the cooled mixture to my Rubbermaid 8 qt. food container; mixed in the pink salt, then added either ice or cold water to bring the mixture up to the 4 qt level. Refrigerate if necessary, and when the brine is cooled to at least 40°F place brisket into the container and brine for 4 - 5 days at 38°F to 40°F. If necessary, weigh it down with a plate to keep the meet fully submerged. Also, you can add up to an additional 2 cups of cold water, if necessary to cover the brisket.
The brisket may have to be bent to fix, because of the type of container you may have. So if the meat is touching the sides of the container; is alright because each day you need removed the brisket, stirred up the brine, bend the brisket in the opposite direction and return it to the brine until it is fully cured. This method is called over-hauling; the redistribution of cure. Rinse/soak then boil.
It's Habanero Smokers Recipe from the Bradley site.
I usually go on to smoke it for pastrami. See: http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami
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This recipe looks great...would love it if you could copy it into our Charcuterie AND our Red Meat recipes.
If you need assistance - PM me or Smokeasaurus.
When I see good recipes - I want to be certain we do not lose them in the growing depths of posts in the forums. :)
T
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Looks good!
Sent from my iPhone 5 using Tapatalk
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wheres my plate barry? looks good. :)
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RAD - But how do you keep it lit?
;D ;D ;D