My grandmother cooked corned beef anytime of the year. She used a slow cooker, added vegetables and seasoned her dish with salt, pepper and a bay leaf. We always had corned beef left overs which she turned into a corn beef hash, my favorite.
I've had the good fortune of knowing serveral people who were Irish and who taught me how to season corned beef, especially with a good stout beer. Over the years, I've modified how I cook the brisket to accommodate eating the left overs to include making corned beef sandwiches and corned beef hash with eggs.
I prefer to roast the vegetable minus cabbage. But I ALWAYS add Guinness stout beer on the wise advice of an Irish sales associate.
Slow Cooked Corned Beef Brisket
Tools: Slow cooker, set on low temperature
- 3 or 5 pounds corned beef brisket, fat removed
- Included pack of seasonings that come with the brisket
- 1 large sweet onion, sliced or quartered
- 3 large fresh garlic cloves, peeled and smashed
- Guinness Extra Stout beer (for 3+ pounds, 12 ounces; for 5+ pounds, 14 ounces)
Add onions and garlic to the bottom of the slower cooker. Place the corned beef brisket on top of the onions and garlic. Pour the beer over the brisket. The top of the brisket should not be submerged under the beer. Sprinkle the seasoning that came with the brisket over the top of it. Cover and cook 8-10 hours, until the brisket is very tender. Be careful not to overcook which may make it difficult to slice for sandwiches.
Ingredients for roasted vegetables:
- 2 small Yukon gold potatoes, cut into quarters
- 3 medium sized carrots, ends cut and the thicker part cut in half
- 1 medium sized sweet onion, peeled and cut into quarters
- 3 Tablespoons 100% olive oil
- About 1 Tablespoon of fresh dill
Dump all vegetables in a large bowl. Snip in the dill and toss ingredients in olive oil, making sure every piece is covered with the oil. Pour and spread ingredients onto a rimmed baking sheet. Place baking sheet on the middle rack of a pre-heated 350 degree oven.
To make the ranch-style dressing with horseradish, combine the following:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup yogurt
- 3 garlic cloves, minced
- 1/4 - 1/2 teaspoon horseradish (more or less to your desired taste)
- lemon juice to taste
- salt and white pepper to taste
Corned Beef Sandwich
There are many versions of a corned beef sandwich. This one is my favorite.
- Rye bread with seeds
- Butter to spread on the bread
- Dijon mustard to spread on the bread
- Thin slices of corned been
- Slices of Swiss or Gruyere cheese
- Sauerkraut, drained
Spread the butter and mustard on the bread. Pile on the corned beef to your liking. Top with cheese. To melt the cheese, place the sandwich under a boiler for 2 minutes or less. Transfer to a plate and top with the sauerkraut and the top of the bread. Serve.
Corned Beef Hash With Eggs
Tool: non-stick sauce pan or skillet
- 1 cup sweet onions, finely chopped or minced
- 1 cup Yukon gold potatoes, finely chopped or minced
- 2-3 Tablespoons butter
- 1-1/2 to 2 cups corned beef, finely chopped
- 3 whole eggs
- Salt and pepper to taste
- Dried basil
Melt butter in skillet. Mix onions and potatoes and add to melted butter. Cook until onions are translucent. Mix in corned beef. Cover and cook about 6-8 minutes until potatoes are tender. Press out three indentations and pour eggs into the hollowed-out sections. Sprinkle with dried basil. Salt and pepper to taste. Cover and cook for 4-5 minutes or until eggs are cooked to your desired doneness.
Serve corned beef hash with eggs at any meal, from breakfast to dinner.