Corned Beef Hash
Recipe GLPR1a5ae67219ac6f
A classic American corned beef hash made with tender braised beef brisket, diced potatoes, and aromatic vegetables bound together with a tangy mustard and Worcestershire sauce. The beef is shredded into stringy pieces that give this hearty hash its distinctive texture. Perfect as a main course that serves a crowd and can be prepared in advance.
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Ingredients
10 pounds fresh whole beef brisket, cut into equal pieces
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 medium white onions, diced
3 teaspoons chopped garlic
1/2 cup chopped fresh thyme leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup white wine
3 large chef potatoes, peeled and diced
10 teaspoons yellow mustard
1 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce
Directions
Place the beef brisket pieces in a large pot and cover completely with cold water. Add the bay leaves and season generously with salt and black pepper to taste. Bring to a boil over medium heat, then reduce to medium-low and simmer gently until the brisket is very tender and easily shreds with a fork, approximately 2.5 to 3 hours. Remove the brisket with a slotted spoon and set aside to cool slightly, discarding the cooking liquid and bay leaves.
While the brisket cooks, warm a medium skillet over medium heat. Add the diced white onions and cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Stir in the chopped garlic and fresh thyme, cooking for another minute until fragrant. Add the 2 teaspoons of Worcestershire sauce and 1 teaspoon of hot pepper sauce, stirring to combine. Continue cooking until the onions are completely soft and translucent, about 1 to 2 minutes more. Season with salt and pepper to taste. Pour in the white wine and stir well to deglaze the pan, scraping up any browned bits from the bottom. Remove from heat and let cool slightly.
Bring a large pot of salted water to a boil over medium heat. Add the peeled and diced potatoes and cook until they are just tender when pierced with a fork, approximately 12 to 15 minutes. Do not overcook. Drain the potatoes thoroughly in a colander and set aside to cool.
In a small bowl, whisk together the yellow mustard, 1 tablespoon of Worcestershire sauce, and 1/2 tablespoon of hot pepper sauce until smooth and well combined.
Transfer the cooled brisket to a cutting board and shred it into thin, stringy pieces, pulling apart the meat along its natural grain. Discard any excess fat. In the bowl of a stand mixer fitted with the paddle attachment, combine the shredded brisket, cooked potato mixture, sautéed onion mixture, and mustard mixture. Mix on low speed, pulsing gently just until all ingredients are evenly distributed and the mixture comes together. Do not overmix, as you want to maintain some texture rather than create a paste. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately or refrigerate for up to 3 days.
