Corned Beef hash?

Discussion in 'Beef' started by deejaydebi, Jul 30, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    Thought I'd try this. Jessie loves corned beef hash, better than bacon I think or at least as well. So I brined up a brisket and smoked it pretty plain just a little rub.

    We ground it up and threw in some soft nuked chopped taters and onions and it was great!
    [​IMG]
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i love hash.. just add a lil bacon w/ the grease & garlic & i'm there.
     
  3. chris_harper

    chris_harper Master of the Pit OTBS Member

    i love corned beef hash. the wife doesn't though, so i don't make it that often. i might have to make some homemade soon though. that looks good.
     
  4. deejaydebi

    deejaydebi Smoking Guru

    Yeah this is raw sort of. (smoked) I add spices and stuff when I fried it up with breakfast or supper.
     
  5. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    I love corned beef hash with eggs. Form a couple of patties and fry them in a skillet, put on a platter and drop a couple of poached or over easy eggs on top.

    Finish with a slice of cantaloup or a couple of peach halves.

    MMMMMMMMMMMM!!!

    Cheers!
     
  6. jts70

    jts70 Smoking Fanatic OTBS Member

    Debi that hash looks great! It is on e of my all time favorites.
     
  7. navionjim

    navionjim Smoking Fanatic OTBS Member

     
  8. deejaydebi

    deejaydebi Smoking Guru

    Jim -

    The pepper and coriander make it pastrami. The inside meat tastes similar but you do get some of the nice pepper ad coriander flavor. I do the stich pumping because I use garlic and spices in my brine and it gets into the meat better.

    I never tried boiling my corn beef first. I'd never get past the pot I'm sure! I make soup from the juice after the boil when I do it Irish style. I might try it come winter when I need the extra stea to heat the house! [​IMG]

    As far as triming goes I let it trim itself. I just grab the end make a slice through the thick fatty middle and let it pull itself apart. I just keep tapping at the tearing fat with a sharp knife and let it peel away.
     
  9. navionjim

    navionjim Smoking Fanatic OTBS Member

    Wow! You are much better at it than I am. It takes me a good half hour to trim a packer out. Maybe I just need to be a bit more brutal with it? I know I'm overdoing it but for corned beef I try to remove ALL the fat, as imposable as that is. I do something similar and sort of suspend the meat by the fat and slice with small strokes to help separate the fat from the lean. But I'm not very fast at it.
     
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Yeah, I love them with a few fried eggs on top. First time I had them was in a Mess Hall and I've been stuck on them ever since
     
  11. deejaydebi

    deejaydebi Smoking Guru

    I leave a little fat when I'm smoking but it only takes about 30 minutes to trim out when it's not totally fatty.

    http://www.deejayssmokepit.net/pastrami.htm

    Try this recipe you'll love it and it's so easy to do!

    This is how I trim my briskets

    1 Split the thick fat in the middle
    2 pull the two pieces so the fat separates
    3 gently tap/slice at the spliting fat
    4 two pieces ready for light trimming
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  12. navionjim

    navionjim Smoking Fanatic OTBS Member

     
  13. deejaydebi

    deejaydebi Smoking Guru

    Yeah my hands aren't as good as they used to be and reaching down in the sink is ackward. I'm also very fussy! When I trim a butt for sausage it takes HOURS!
     
  14. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    I absolutly LOVE corned beef hash. Also good with roast beef. It's awesome and will stop your heart, but I fry up the hash where there's a light crust. (I HATE restaurants that don't fry it up and serve it like it was just boiled out of the can).. Anyway, I digress.. Fry it until you get a crust. Put on 2-3 poached or over easy fried eggs and then cover it in country gravy..

    Yeah, it's THAT good!

    Better crank up your defibrulator too.. [​IMG]
     
  15. chris_harper

    chris_harper Master of the Pit OTBS Member

    i fry mine until it has a light crust, too! i used to eat it in M.R.E.'s when i was in the guard. i ate it straight out of the bag then. i eat mine plain, with eggs on the side.
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Yeppers! It's not good raw and soft! I like the taters to crisp up and the meat to get a tad bit crunchy.
     

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