Everything You Need to Know about Home Made Corned Beef Hash

Years ago, the mention of this holiday brought thoughts of Corned Beef and Cabbage. Men seemed to love it. A friend of my father’s, a sportswriter, arranged his summer schedule around a race track where the clubhouse caterer served it on Tuesdays. Nowadays, the dish is rarely seen on a menu other than March 17th and corned beef is considered a cold cut. In fact, once a staple in the supermarket meat counter, it’s now found only for a couple of weeks, and then in small “special” sections.

Part of the reason for the dish’s decline, is that it was labor intensive. My father’s generation was probably the last to grow up with mothers to whom cooking from “scratch” wasn’t an option and long hours in the kitchen were normal. My mother, who liked to cook, only made it a couple of times, and those after she found an independent butcher who “corned “ top round roasts, with a finer grain and less fat. This is a probable second reason for the loss of popularity. The beef cut traditionally used in this recipe, was a brisket, roommate in origin to the flank steak mentioned in the last few posts. It’s as grainy but fattier than the flank, the meat often being separated into layers by streaks of fat. ”Corning” is a pickling method devised to preserve meat.

Corned or not, cooking a brisket took work. It had to be par-boiled to rinse it, and, as it began to boil again in fresh water, skimmed when the dissolving fat formed a foam on the top, then simmered for hours until tender. With the reduced fat content, the piece of meat not only appeared to have shrunk, but still seemed too fatty for many peoples’ taste. So, my guess at a third reason for Corned Beef and Cabbage’s fall from favor was our rising concern with healthy eating. The first thing we eliminated from our diet was fat.

The saddest thing is that, properly cooked, Corned Beef and Cabbage is a delicious, heart healthy, nutritious dish. My family always liked the meat in sandwiches, and, years ago, I learned trimming the brisket of as much fat as possible eliminated the need to par-boil and skim. About that time, I suppose in an attempt to revive interest, other lean, corned cuts began to appear; the arm roast a neighbor of the shoulder steak, which was labeled the Tri-Corner Roast, and my mother’s favorites, the round roasts, both top and bottom.

So two of the objections to making the dish were removed. It became low fat, and nothing can be easier than boiling something in water. It doesn’t even require thickening a gravy. Only one obstacle remained. Any pot roast, in fact stewing in general, requires time and time is one thing people don’t have today. Enter the Crock Pot. There lots of recipes on line, most similar, to cook the dish while you’re doing other things. You just put the potatoes, and carrots, onions and celery, if using, in the pot, top with the meat, its pickling juices and spices, and cover with liquid I always used chicken broth, but most of these recipes suggest beer and water. Turn on the pot as directed for temperature and leave. About one hour before it’s done, add the cabbage. From laborious to a cinch, thanks to one utensil!

There is still one problem for those with “empty nests” or on a tight budget. Corned beef used to be featured on sale starting  about March 1st. The past few years I’ve noticed it’s not even displayed before the week of the 10th. This year, at that time,in both the box stores and high end markets, the brisket ran the same price-about $4.00 per pound, but the cuts in the markets were far leaner. Finally, this week some markets are running specials. The prices for brisket go from $2.99 lb. to $1.99 lb–for five days only. Better then last week, but a far cry from the .99 cent per lb. of a few years ago. To date, I’ve only seen the corned arms and rounds in a butcher shop.

If buying a whole roast is too much, and you want the taste but not the excess, I have found a way to tip your hat to the day. Put the peeled potatoes in a regular pot, then cabbage quarters, cover with chicken broth and top with the contents of a can of corned beef. Simmer for about 30mins and serve— a quick, easy and tasty alternative!

However, if you decide to go for the roast, there are some neat ways to use the leftovers. Sandwiches are a big one. My favorite is simply corned beef and coleslaw on Jewish rye, but my family always loved the Reuben.

This sandwich is traditionally made on Jewish rye, but artesian wheat will do. The bread is spread with Thousand Island dressing (bottled) then layered with the beef, sauerkraut and cheese, either Swiss or Provolone. It is then toasted or grilled, on both sides until the cheese melts. My family preferred it open faced, with the bread lightly toasted, each piece layered as above and run under the broiler to melt the cheese. With soup, it makes a brunch or a light dinner.

Other ways to use leftover corned beef are:

Corned Beef Hash: (Serves 4)

• 2 cups cooked corned beef–diced
• 2 cops boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size–diced
• 1 small onion–diced
• ½ cup milk or cream
• Salt and pepper to taste

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Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. Use a spoon to make an indention in the center and bake in a 350degree oven 30 mins. until brown. Break an egg into each indentation and bake for @10mins. more. Hint; Pass  ketchup on the side.

 Variation: Red Flannel Hash:

Add 2 cups diced red beets  and ½ envelope beef bouillon powder to the above ingredients. Bake in a single large casserole and omit the ketchup.

 It’s important to note in these recipes, if changing number of servings, the main ingredients are equal amounts

 Corned Beef Salad (Serves 4)

• ¾ lb. sliced corned beef- in ½ inch dice
• 4 medium boiled potatoes- in ½ inch dice
• 4 medium cooked or canned red beets- in ½ inch dice
• 1 Kosher dill pickle- in ½ inch dice
• 4 Tbs. salad oil
• 2 Tbs. wine vinegar
• ½  tsp. Garlic or ¼  tsp. Garlic powder
• 2 tsp. spicy brown or Dijon mustard
• 1 Tbs. chopped fresh chives
• Salt and freshly ground black pepper
• Lettuce leaves
• 2 hard boiled eggs cut in quarters or sliced

Combine first 9 ingredients in a salad bowl. Add a bit of salt to taste and about 6 generous grinds of pepper. Toss gently and marinate in the refrigerator 4 to 5 hours. Toss again and arrange on lettuce lined plates.  Garnished with eggs and more chives or another grind of pepper.