Prep 15 min

Ready 3 hrs 15 min.

Corned beef and cabbage is by far my favorite seasonal meal. Sorry Thanksgiving turkey! This is the second time in the last two weeks that I have cooked a corned beef brisket. You have to love the month of March! I prefer to cook them in an oven rather than on a stove top. A couple of years ago I purchased a corned beef round from a butcher which was very good but had no fat and was so lean it tasted bland compared to a traditional brisket. Today I’m going to cook an Irish-style oven braised brisket. Since today is St. Patrick’s day, this will make the perfect dinner. To make it even better I’ll top it off with a cold Guinness. I can use the leftovers for my favorite sandwich – a Reuben!

Ingredients

• 1 corned beef brisket (3 to 4 pounds) (with seasoning packet) (I’m using a 3 pound brisket)

• 4 cups beef broth or beef stock

• 2 Tablespoons Dijon mustard

• 2 Tablespoons packed brown sugar

• 2 large yellow onions, peeled and cut into quarters

• 3 medium carrots, peeled and cut crosswise in thirds

• 6 small red potatoes, cut into quarters (If you can get very small ones you will not have to cut them.)

• 1 head green cabbage, cut in wedges (Make sure it is firm when purchasing and peel off a layer of the leaves.)

Cooking Directions

1. Set the oven to 325° F.

2. Stir the beef broth and the seasoning packet in the Dutch oven. Place the beef fat side-up in the Dutch oven. Spread the mustard on the beef, and add the brown sugar on top. Cover.

3. Bake for 2 hours. Then arrange onions, red potatoes, carrots, and cabbage wedges around the beef in the pan.

4. Bake, uncovered, for an additional 45 minutes or until the beef and vegetables are tender. The corned beef should have a minimum internal temperature of 145 °F.  Let rest for 10 minutes before serving. Any liquids can be spooned over the meat. It tastes great with a little horseradish, a good quality mustard, and of course the Guinness.

Prep 15 m

Ready In 35 m

Serves 2

A few days ago I cooked a three -pound brisket of corned beef. It is March and to me March always feels like the season for corned beef because of St. Patrick’s Day. I slow-cooked the brisket in my oven for a few hours at a low temperature in a cast iron Dutch oven. After eating two -thirds of the brisket, I still had a pound left over and wondered what to make with it for my next meal. I typically would slice it up for Reuben sandwiches which I love but decided to try something different and made corned beef hash. It was easy to do and tasted great!

Ingredients

• 2 Tbs. unsalted butter

• 1 lb. cooked corn beef, diced

• 1 medium yellow onion, finely sliced

• 1 bell pepper (I used a yellow bell pepper), chopped

• 2 medium peeled and grated baking potatoes

• 2 large eggs

• fresh ground pepper

• ground sea salt

Cooking directions

In a cast iron skillet heat 2 Tbs. unsalted butter over medium heat. Distribute the butter so that it reaches all sides  of the skillet. Add the corned beef and stir with a wooden spoon for five minutes until the beef slightly browns. Add the onion, pepper and potatoes to the skillet. Stir all ingredients together and grind pepper and salt over the top. Cook for five minutes without stirring or until the bottom becomes crispy and brown. (I was given a set of homemade spatulas which have a very thin metal edge, and I found these to work perfectly for scraping the bottom of the pan). Cook for an additional 15 minutes and in intervals of 5 minutes scrape the bottom of the pan to bring up the crispy bottom and stir. Repeat this process until done. In a second skillet during the last five minutes of cooking (I used a #3 Griswold) heat 1 Tbs. unsalted butter and fry one egg at a time sunny side up.

When finished top the hash with a sunny-side up egg.  I added a couple splashes of Tabasco sauce to add a little heat. Enjoy!