Thought to be invented in Great Britain, Corned Beef is a salt cured brisket of beef. The “Brisket” is the lower front breast just forward of the front the shank on a cow. The term “Corned” comes from the method of curing the meat with large grains of rock salt or corns. Corned beef became popular during WWI and WWII when fresh meat was rationed.
- Nitrate is a natural Salt drawn from the earth and found in fruits, vegetables, and grains, it inhibits bacteria growth and cures meat, like bacon, ham, and Corned Beef leaving it a pink color. Nitrates, in moderation, can provide valuable health benefits to the body. Improves blood flow and lowers blood pressure, relaxes, and widens arteries, thins the blood, slows down muscle aging, improve immune function. Nitrates in the body can be depleted through exercise.
EQUIPMENT, 12- or 13-inch skillet, wooden spoon for stirring, flexible stainless-steel spatula,
- 2 tablespoons unsalted butter
- 1 tablespoon Spanish or Italian olive oil, (not the green stuff)
- 2 medium onions, minced
- 1 medium red pepper, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup beef bone broth
- 4 cups cooked (the waterless way) potatoes, diced or leftover mash potatoes
- 4 cups Corned Beef, chopped
- 1 tablespoon Italian seasoning
- 6 tablespoons fresh parsley, chopped fine
- ½ cup heavy cream
- 6 poached eggs (optional)
- Green onions, sliced
- Salsa (optional) see recipe
- Hollandaise Sauce (optional) see recipe
- In a large skillet melt butter with olive oil over medium-high heat 375ᵒ Sauté onions, red peppers, and garlic, until lightly brown about 4 to 5 minutes. Stirring occasionally to keep from burning.
- Reduce the heat to low 275ᵒF and blend in the flour to make a paste. If too dry add a small amount of butter. Stir and cook for 2 to 3 minutes.
- Blend in beef broth and bring to a simmer.
- Add potatoes, corned beef, Italian seasoning, and parsley. Stir to combine.
- Blend in the cream.
- Press the hash down firmly with the flat of a spatula.
- Cover the skillet, open the vent, and cook about 15 minutes or until crust forms on the bottom. Stir to mix the crust into the hash. Repeat this step two or three more times for another 12 to 15 minutes each time.
- Note: Covering the pan will keep the hash for drying out and burning.
- Flip the pan upside down onto a cutting board and cut into 6 wedges or place a heaping scoop on a serving plate.
TO SERVE, top with poached egg, and chopped green onions.