Slow-Cooker Steak and Guinness Pie
July 24, 2015
Thai Red Curry with Beef and Kabocha Squash
July 24, 2015Corned Beef Hash
Use your leftover corned beef to make this revelatory hash, perfect for Sunday brunch. Four kinds of root vegetables, sauteed to caramelise them and bring out their sweetness, make the perfect counterpart to the salty corned beef.
Ingredients
- 6 Tbs. vegetable or canola oil; more as needed
- 1 medium russet potato, peeled & cut into 1/2-inch dice (about 2 cups)
- 1 medium celery root, peeled & cut into 1/2-inch dice (about 2-1/2 cups)
- 1 medium yellow onion, cut into 1/2-inch dice (about 1 cup)
- 1 small purple-top turnip (or 1/2 Macomber turnip), peeled & cut into 1/2-inch dice (about 1 cup)
- 1/8 large rutabaga, peeled & cut into 1/2-inch dice (about 1/2 cup)
- 1 medium clove garlic, minced
- 1 Tbs. fresh thyme leaves
- 3 Tbs. unsalted butter
- 500g. cooked corned beef, cut into 1/2-inch dice (about 3-1/2 cups)
- 1 cup reserved corned beef cooking liquid, or lower-salt beef or chicken broth
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. thinly sliced chives
- Kosher salt and freshly ground black pepper
Instructions
In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the potato, celery root, onion, turnip, rutabaga, garlic and thyme, and cook, stirring occasionally, until the vegetables are golden-brown on all sides, 7 to 8 minutes.
Add 3/4 cup of the brisket cooking liquid. Cook on medium-high heat to reduce the liquid to a syrupy consistency, about 2 minutes. Add 2 Tbs. of the butter and stir until melted and well mixed with the vegetables. Remove from the heat and set aside.
Heat the remaining 2 Tbs. oil in a large (11- to 12-inch) cast iron pan or heavy-duty skillet over high heat. Add the corned beef in a single layer. Sear without stirring until it develops good color, about 3 minutes. Stir the beef and add 1 Tbs. of additional oil if the pan looks dry.
Sear for about 3 more minutes to brown on the other sides.
Fold in the vegetables and the remaining 1/4 cup cooking liquid. Stir in the remaining 1 Tbs. of butter, and the parsley and chives. Cook over medium heat until the liquid is completely evaporated, about 5 minutes. Season to taste with salt and pepper.
