Corned Beef & Cabbage/ Corned Beef Hash

Corned beef and cabbage - one of the many things I look forward to on St. Patrick's Day.  This recipe is an age old family recipe and it's my favorite way to have corned beef.

Since it was just the two of us, I thought a 3 lb. corned beef brisket would be plenty.  It was just enough to have a couple sandwiches and then use the leftovers for corned beef hash.  

The corned beef brisket cooks down a lot during cooking.  If you are making it for a large group of people, you may want to at the very least double the recipe, if not triple it.  

Mandatory bottle of Guinness.

Place the brisket in a large pot.  Pour the packet of pickling spices over top of the brisket.

Pour in the bottle of Guinness (or any other beer really).  

Then fill the pot with water so that it covers the brisket by a good 2-3".  Bring to a boil and let the brisket simmer for 2.5 - 3 hours.  When it's done simmering, take out the brisket and refrigerate in a casserole dish overnight.  Save the cooking liquid for the next day as well.

The next day, warm up the cooking liquid on the stove.  Throw some cabbage, red potatoes and carrots into the pot and boil until tender (about 30-40 minutes).  

Once the veggies are tender, they can be strained out of the pot and served hot.

Slice up the corned beef and place back in the casserole dish.

In a separate bowl, mix up the mustard and brown sugar.  

Drizzle glaze over top of the corned beef slices.

Put in a 400 degree oven for about 20-25 minutes.  Once the corned beef was done, we took a couple slices and put them on some rye bread and had some killer sandwiches.  Now on to the corned beef hash!!

The next morning, I chopped up about 2 cups of leftover corned beef

.

Melted some butter in a cast iron skillet.  

Then, I added the chopped up corned beef, some grated yellow onion and some chopped baby red potatoes (the ones we cooked in the beer).

I thoroughly mixed them, added some fresh thyme, salt and pepper.  Then, I let it cook without disturbing it for a good 8-10 minutes.  I like my hash crispy so I didn't disturb it in order to achieve that.  I stirred it up a bit and let it cook again for another 8-10 minutes until I decided it was crispy enough.

I topped with fresh parsley and it was ready to serve.

We scrambled some eggs and served them with the hash.  It was divine and a perfect base to go out and celebrate St. Patty's Day!

Head on over to my cousin's blog for the corned beef family recipe: gourmetandglitter.com