Tag Archives: corned beef and cabbage

Corned Beef Hash

I am pretty sure the title of this blog with garner some sort of a response. People are funny when it comes to food, I know this because I used to be one and am in some respects. I am not a fan of mushrooms, raw red or really any onion is on my no thank you list. And I am pretty sure I don’t need snails in my life; though the garlic and butter part of how snails are prepared in restaurants is pretty outstanding.

I think it is funny that just the name “corned beef” turns people off. Here is a little history from the Smithsonian Magazine to why it is called Corned Beef. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. I didn’t even know this but was pretty interesting.

The old saying it takes a village well the potatoes and cabbage were picked from the garden by my husband,  my daughter cooked the corned beef while I was out, the huge cast iron pan came from my mother, the eggs were from my friends chickens and my sister-in-law is here for a few days and she washed the dishes.  We had New England boiled dinner last night and all the leftovers we made into this delicious breakfast.

corned beef hash

great way to use up boiled dinner leftovers

Ingredients
  

boiled dinner

  • 1-2 packages corned beef
  • 2-3 potatoes
  • 3-4 carrots
  • 1 small turnip
  • 1 head cabbage quartered and cored

Corned beef hash

  • 1 leftover corned beef diced and cubed
  • leftover potato, carrot and turnip chopped
  • leftover cabbage chopped
  • 1 medium onion diced
  • 1 teaspoon dried thyme
  • 1-2 egg per person optional

Instructions
 

boiled dinner

  • place the corned beef in a large pot and cover it with water, add a bay leaf or two and some pepper corns. Bring to a boil and then cover and lower to a slow rolled boil. Let it boil for 2-3 hours take a look and add more water if needed.
  • Peel and chop the carrots, turnip and potatoes and add them to the pot. let it boil for about 35-45 minutes until the turnip is tender add the cabbage and cover. Cook for another 10 minutes or so just so the cabbage is cooked through but not mushy.

corned beef hash

  • prep the meat and veggies by dicing and chopping everything so it is all similar is size.
  • dice the onion and add some oil or butter to you pan, add the meat and the onion and cook until the onions are soft and the meat get a little color.
  • Add the cabbage and cook for another 3-4 minutes. Add the rest of the veggies. cook through and allow the pan to give everything a little crust. you don't need to stir too much, if you do things tend to breakdown even smaller
  • Add an egg of your choice, my favorite is poached.

 

Corned Beef & Cabbage – Hash

Did you pick up your corned beef for next weekend? I was sitting here wondering about the origin of the New England boiled dinner and why it is synonymous with St Patrick’s day! So instead of writing I have been reading. What I came up with is it was basically a poor man’s meal. Brisket is a cheaper cut of meat, corned comes from the large salt pieces to cure it. Americans didn’t invent it, it didn’t come here with the Irish immigrants, from what I read they are not eating this meal next Sunday in Ireland. the English were boiling meat long before we made this a staple here in New England on St Paddy’s day.

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this is an older picture of the same meal – been making this for YEARS!

None of this has changed my mind on whether or not I am going to make it next weekend; I am and yes I picked up my corned beef along with many other people. It was actually kind of like a frenzy at one of the stores I went to. Well there was a few people who were grabbing 3 or 4 of them a little more aggressively than I thought warranted.

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chopped up leftover corned beef hash

Confession time I actually made this last weekend as well. I was craving corned beef hash and yes I could have just bought a chunk of beef from the deli but it’s just not the same as having all the veggies and cabbage cooked in the salty water. In my reading this morning I am going to do something a little different for me. I am going to add beets to the pot. I don’t know of anyone that adds beets to their boiled dinner. But I am going to try it out. And I am looking forward to making red flannel hash which I have never had and honestly never really thought about why it was called that. So now I am interested it trying it next week.
img_3964.jpgSince this is such a simple meal and you can totally make it your own here is just the basic information.

Ingredients
2 Corned beef – flat cut or point cut / either is fine, I like point cut better – always 2 think leftovers
Potatoes – peeled and chunked – you don’t want them too small they will disintegrate
Carrots
Rutabaga
Cabbage
Bay leaf
Peppercorns

Above is what I grew up with and still make. But you can use any root vegetable you like. Parsnips, turnip, beets.

Directions
Place the corned beef in a large pot and cover with cold water. Add a bay leaf or two, some pepper corns. Bring to a boil and then lower the temp so it is simmering. Place the cover to your pot a little crooked so the steam can escape. Simmer for 3+ hours till the beef is nice and tender. Remove the beef to a plate or bowl and cover with tinfoil. Place the potatoes and veggies in the same water and bring to a boil, lower and simmer for about an hour till the rutabaga is soft. Add the cabbage during the last 15 minutes.

Veggies can be cooked separately if you would rather; but that’s a lot of dishes to clean. You can also stagger the veggies.  Rutabagas take the longest, then carrots and finally potatoes.
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Corned beef hash

leftovers
onion – diced  – I had some shallots so I diced one of those up too
olive oil
egg

dice up the veggies and beef. In a fry pan add a little oil and saute the onion. add the veggies and fry up till crispy edges, add the beef and cook till all warmed through. top with a poached or fried egg.
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