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Corned Beef Hash
Recipe

a
with sweet potato & cabbage

 

Corned Beef Hash Recipe

Prep Time: 15 minutes
Cooking Time: 4.5 hours
Serves: 6

Every year we celebrate with a new St. Patrick's Day recipe using corned beef. Corned beef and cabbage is the classic recipe for St. Patrick's Day, but this hash takes it up a notch. We've made a savory hash, adding sweet potatoes for a bit of salty/sweet contrast with the meat and a few extra herbs for more flavor depth. You could have this for breakfast, but we love this hash as a dinner meal, topped with a poached egg.

It may not seem obvious to pair corned beef hash with wine (or frankly to have wine for St. Patty's day, but that's what we do after all!), but this dish is just plain awesome with wine. When you have something as salty as corned beef, a lot of the same rules of pairing wine with spicy food still apply. An off-dry white can counter the salt with a hint of sweet. Our steal is a great every day white from Pine Ridge that should be a staple of your wine rack. Our splurge is an AlbariƱo from California available only from the winery. 

Wine Pairing

"Splurge"
2011 Eric Ross Winery AlbariƱo, Lodi, Bokisch Vineyard
Fresh, crisp with a trace of residual sugar that adds roundness and heightens the fruit flavors. ($25)


"Steal"
2012 Pine Ridge Chenin Blanc/ Viognier, California
Such a fun blend of less typical grapes. Slightly off-dry but with enough acidity to pull it off. ($15)
Buy at Wine.com

Corned Beef Hash Ingredients:

One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
3 sweet potatoes
1 yellow onion
1/2 head of green cabbage
1 tbsp thyme
1 tbsp oregano
6 eggs
1 tbsp white vinegar

Corned Beef Hash Cooking Instructions:

1.) Rinse corned beef under water. Halve sweet potatoes, roughly chop onion, and cut cabbage into 8 or so wedges.

2.) In a large dutch oven or enamel pot, add beef, water, bay leaves, allspice and cloves over light to medium heat. Keep at a low simmer for 3 1/2 hours, then remove beef and reserve.

 

3.) Add sweet potatoes, onion, and cabbage to simmering liquid and cook for 20-30 minutes, until vegetables are tender. Clean pot - you'll need it again for step 5.

 

4.) Remove vegetables from liquid and let thoroughly drain. Add back the corned beef and vegetables together in a large bowl and mix with thyme and oregano. Smash potatoes slightly into the corned beef mixture.

 

5.) In a large skillet, heat olive oil over medium-high heat. Add mixture to about 2" depth (you will need to do this in batches), then place enamel pot or dutch oven onto mixture to create pressure. Cook down for 10 minutes, then repeat until the mixture is cooked.

 

6.) In a deep skillet, add several cups of water and vinegar. Gently poach eggs, cooking the white through but leaving the yolks runny. Reserve. 

 

7.) Plate hash with an egg and serve!


Next Recipe: Flank Steak Salad with Blue Cheese Dressing


 

 


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