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Corned Beef hash?

post #1 of 16
Thread Starter 
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!
LL
post #2 of 16
i love hash.. just add a lil bacon w/ the grease & garlic & i'm there.
post #3 of 16
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.
post #4 of 16
Thread Starter 
Yeah this is raw sort of. (smoked) I add spices and stuff when I fried it up with breakfast or supper.
post #5 of 16
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!
post #6 of 16
Debi that hash looks great! It is on e of my all time favorites.
post #7 of 16
[quote=DeejayDebi;69438]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.


Howdy Debi,
As I consider you an expert in the field, I have a question for you. I do a lot of home brined corned beef myself, it's easy (except for trimming out the packer that is) and everyone loves it. I normally just rub / brine and cure for ten days, I pretty much stopped stitch pumping because it just leaks out anyway, instead I just let it go a few extra days and it seems to work just fine. I simmer for 3.5-4 hours to cook after about 10 days or so.

Last time I did one I was also smoking some ribs that day doing the 3-2-1 thing and I threw the (already boiled) point in the smoker for the last 1 hour, just for the hell of it. No extra rub or pepper on the outside but I did mop it just like I do the ribs. Damn was that a hit! Some of the best corned beef ever and it disappeared in about ten minutes! My question is, since I didn't do the pepper coating would this smoked corned beef brisket qualify as pastrami? Or is it simply "smoked corned beef"? Either way I'm doing that again!
post #8 of 16
Thread Starter 
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! rolleyes.gif

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.
post #9 of 16
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.
post #10 of 16
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
post #11 of 16
Thread Starter 
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
LL
LL
LL
LL
post #12 of 16
[quote=DeejayDebi;71291]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.


Well that makes me feel better if it takes you 30 minutes to do it too!
post #13 of 16
Thread Starter 
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!
post #14 of 16
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.. PDT_Armataz_01_05.gif
post #15 of 16
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.
post #16 of 16
Thread Starter 
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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