your own excellent corned beef hash
Astronuc said:
Sounds like a multilayer quesadilla - one could use chopped or shredded chicken in place of hamburger.
Hi, This uncomplicated dish is a winner and worth tooling up for.
......
If you have a meat grinder ( the Kitchen-Aid mixer shines here) ...
get a largish package of corned beef ( plastic wrapped...about 2 to three lbs)
and put it into a large stainless steel (non-reactive)pan, and cover the CB with water by an inch. Bring to a boil and then turn the heat down and cover, and get this to simmer ( a very low boil...occasional bubbles). It can simmer for about three hours . Corned beef is a sorry cut of meat until you transform it.
... Peel and quarter some potatoes...( russet work fine ) and bring to a boil,then simmer for 6 or seven minutes until they are almost fork tender.
Don't over cook. Rough chop 2 onions.
... Saute two onions with olive oil and butter. Don't use canola oil for anything! poisonous
Season the onions...celery salt,pepper , Cook easy, not high heat. Just get them to clear a little, but don't burn them.
With a nice sharp knife, cut the cooked corned beef across the grain in one inch slabs. and then cut up into 2 by 1 by 1" pieces that will easily fit into your grinder. (I rinse my grinder with hot water first). Then, with the coarse
grinding cutter ...1/4 inch holes, put in a piece of CB, some onions, a piece of potato, and keep repeating. You should use slightly less potato than CB.
Once it is all ground, run a piece of bread through the grinder. It will become part of the hash and clean through the grinder. (Now clean grinder).
If you have a dough hook, use it to mix the hash in the great bowl. While mixing, you can season the hash. Ah...the seasoning: This from James Beard
,a great cook . He uses some fresh allspice berries and ginger. I use about
1 1/2 Tbs. of fresh ground allspice berries. and 1 Tbs. of Ginger.
and some fresh cracked pepper. For myself, I use some fresh Ginger and grate it with a stainless steel micro-plane , but you can slice it across the grain, smash it and chop it. ...Or just use powdered Gnger . While the hash is mixing , I sprinkle the seasonings here and there to get a good homogenous
spred-out of the seasons.
Once this is well mixed, put it into a large tapered plastic container,
like a 2 lb. Ricotta cheese container, or yogurt container. I usually fill 2 of these with this recipie. Freeze one. Refrigerate the other. Pack it in by spoonfulls, and avoid air pockets. Once it has chilled overnight, and the flavours meld, take it out, and knock it out upside-down. The whole will come out as a tapered cylinder. Slice about 3/4 inch and fry up in a no-stick pan with a little butter on the bottom. Use medium heat. You can burn CG hash if you work at it, but it is easily browned on each side in about 4 minutes.
After I flip it, I usually squish it down a little with the spatula. You get a little crust which people like. This stuff doesn't taste like canned corned beef hash at all. Hats off to James Beard for the inspiration.
This stuff keeps well in a refrigerator , cover directly within the container with some plastic wrap, for a week. It's usually disappeared by then.
A winner at any meal. Worth the effort.
Dan
). The first time she made a meat dish with olives in it, I was a bit hesitant. I never thought of olives as an ingredient, more of something you serve on a relish tray. But, boy oh boy, was that tasty! Now I add olives to dishes every once in a while, especially pot roast type stuff.
