Corned Beef Hash

By LRay

Bon Appetit, March 2014, page 54.

To Purchase Fresh Corned Beef for Corned Beef Hash Recipe.
$80 for 6-8 pounds from www.Zingermans.com
It yields tender perfectly salty slices that are easy to shred but never dry, succulent but not too fatty, and –to be honest—pretty hard to stop eating. Have it my way: on rye bread with nothing but spicy brown mustard.

Nutritional Information

Calories (kcal) 870 Fat (g) 19 Saturated Fat (g) 7 Cholesterol (mg) 185 Carbohydrates (g) 66 Dietary Fiber (g) 6 Total Sugars (g)3 Protein (g) 106 Sodium (mg) 350

Ingredients

• CORNED BEEF
• 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
• 4 sprigs flat-leaf parsley
• 3 bay leaves, torn
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 1 medium onion, peeled, halved through root
• 1 large russet potato, peeled, halved crosswise
• HASH
• 1/4 cupc hopped fresh flat-leaf parsley, plus more for serving
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1 teaspoon distilled white vinegar
• 4 large eggs
• Chopped fresh chives (for serving)

Details

Servings 4
Cooking time 420mins
Adapted from bonappetit.com

Preparation

Step 1

Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1”. Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, until corned beef is tender, 3½–4 hours.

Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20–25 minutes. Remove onion and potato from pot. Let cool; wrap separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and cooking liquid.

DO AHEAD: Corned beef and vegetables can be cooked 2 days ahead; keep chilled until ready to use.