CORNED BEEF BRISKET/HASH

Corned Beef Brisket/Hash image

Provided by Gail Welch

Time 2h35m

Number Of Ingredients 9

3-4 lb corned beef, flat cut
spice packet, included in package
3 c water to nearly cover
FOR HASH
2-3 large potatoes, bakers
4-6 Tbsp butter or parkay margarine
1 1/2 c sliced corned beef, chopped (cold leftovers)
1/2 tsp salt, to taste
1/2 tsp black pepper, to taste

Steps:

1. If frozen, defrost corned beef overnight in the refrigerator. Remove from packaging and rub contents of spice packets onto meat.
2. Place spice-rubbed corned beef into a large pot. I used a heavy dutch oven.
3. Pour in water to nearly cover beef. Bring water to a boil.
4. Reduce heat, cover and simmer. Check the meat occasionally while cooking. Add water if necessary.
5. Cook until fork tender and beef has reached a minimum internal cooking temperature of 160^F. NOTE: A three-pound brisket will take approximately 3 hours. Carve across the grain and serve. *Mine had reached the minimum temperature before 3 hours. It was not quite a 3# brisket. I removed it from the dutch oven, wrapped it in foil and placed it in my stove oven on low temp. 300^F for 30 minutes to keep warm as this was also in the instructions.
6. HOMEMADE HASH: Wash, peel and cut potatoes into chunks. Boil until tender; drain water. Add 1/2 stick butter, salt & pepper. Place sliced beef in chopper and chop til medium fine. Add chopped meat to potatoes and stir well. Serve hot.