Sunday, July 28, 2013

Corned Beef Hash-Done

The cool morning yesterday at the Old Town Farmers Market was amazing.  Full sunshine, light breeze and temps in the 60's.  It was so beautiful and enjoyable.  We chopped, we cooked and we went with the flow.  The menu for the day was scratch made corned beef, and flat bread with roasted veggies and a local white cheddar.  So here are the recipes

Scratch Made Corned Beef
Warning: This takes 10 days to brine, so plan accordingly, it is so worth the planning.

I used Alton Browns brine recipe for the grass fed brisket from Graze the Prairie Ranch in Beaumont Ks. 

Alton Brown here is his recipe.  Tip: rinse your brisket well before cooking it.  You will find that your final dish will not need salt.

Roast your brisket in a 250 degree oven for 8 hours.  You can let your creativity come out here. Always add about 4 cups of water to prevent it from burning or drying out.

In your roasting pan layer 2 onions sliced thinly, add about 12 whole peeled garlic cloves; place your brisket on top and cover tightly.  I will often use an oven bag.  Into the oven for an all day slow roast. 

Now the fun starts; what to do with all that corned beef?  Ruben sandwiches are a great choice, but our favorite is Hash!

Farmers Market Corned Beef Hash 
2 lbs of fresh made corned beef, roasted and shredded
2 cups of fresh corn, removed from the cobb
1-2 green, red, orange peppers (your choice) diced
1 red onion sliced thinly
4 cups of red potatoes, diced and boiled till tender
8 farm fresh eggs

In a large skillet start with a couple knobs of butter (about 4 T).  Add the onions and saute for about 3 minutes, then the corn and peppers.  Saute for about 4 minutes till they just begin to soften.  Now add the brisket.  You will want to warm the brisket up,  I like to press it down into the pan and allow it to get crusty.  You may need add more butter in order to keep everything browning.  Once you start to get the meat crispy add your potatoes.  Stir and continue to cook till everything is really hot.  Turn your heat down and flatten the hash down into the skillet.  Make 8 small indentations; crack an egg into a small bowl, one at a time, then tip the egg into the shallow cup into the hash, repeat with the remainder of the eggs.  Place a lid on the skillet and allow the eggs to cook, or you can place your skillet (if it is oven proof) under the broiler, or you can scramble the eggs into the hash.  Your choice.
Serve with fresh fruit and whole wheat sourdough toast from Crust and Crumb Bakery out of Newton, but available at the market.

Roasted Veggies on Flat Bread
Delano Bakery has these great flat breads that are par-baked and ready for you to top and enjoy,
Pick your veggies of choice-zucchini, eggplant, onions, peppers; what ever you like.  Grill the veggies with a bit of olive oil and kosher salt.  I like to grill the veggies in large pieces then cut them down for the flat bread.
You can add meat if you like (we used the brisket), keep the size similar to the veggie pieces so that everything will heat evenly.

Top your flat bread with any cooked meat and roasted veggies that you like and have on hand.  Top with your favorite cheese, we used a local raw milk hearty cheddar.  You can then place them in the oven at 350 till the cheese is all melty and the flat bread a bit crispy.  You can also place these on your grill, cover with the lid and let them finish.  Do watch them carefully so that they don't burn.


In two weeks I will be preparing a a locally grown and processed chicken from Faye Farms out of Udall.  I will cook the bird whole, on the grill.  But don't forget checking out the Old Town Farmers Market each Saturday from 7:00-12:00.  A great way to find new friends and eat healthy.
See you there!

No comments:

Post a Comment