No, I'm not Irish. Yes, I made corned beef and cabbage. (And yes, I know corned beef and cabbage isn't really all that Irish.) And I swear the only reason I did it (make that 2 reasons) was 1. to make hubby happy and 2. so I can make corned beef hash tomorrow.
And even though corned beef hash is a lovely thing, I think I'm done with corned beef. The amount of fatty gelatinous blech that I removed from the brisket is scary.
If you're still interested, here's how to make corned beef and cabbage:
Buy a brisket already seasoned. Drain off the blood (eww) and dump into a big stockpot. Barely cover with water. Bring to a boil, then skim the scum from the surface. When it stops scumming, add a quartered onion, some peppercorns, and a bay leaf or two. Bring back to a boil, cover, and simmer at a low boil for about 2.5 hours for a 3.5lb brisket. Check a stringy bit in the middle - is it still tough? Boil it some more.
Remove brisket to a dish and keep in a low oven. To the boiling liquid, add red potatoes (I used 8 medium) cut in 1/4s or 1/8s, 2" pieces of celery (3-4 stalks), and 2" pieces of carrot (3 carrots). I know carrot shouldn't be in there, but like I said, I'm not Irish. Boil about 10 minutes, then add wedged cabbage (almost a whole head), and boil another 10-15 minutes or until everything is done.
Remove the veggies from the liquid, and serve with the brisket, sliced across the grain (after you've removed the aforementioned fatty gelatinous blech).
But now, for the leftovers, in my opinion better than the original...the hash.
Cut up all your leftovers into 1/2" chunks. Heat a skillet. Mix whatever quantities of cut-up stuff you want and dump in the skillet. Season with lots of pepper. Let brown a little. Toss. Let brown some more. Repeat, repeat, repeat.
No, I don't use any butter or oil. The damned brisket and fat-slicked veggies have enough fat in them already, thank you very much.
And, the best part? Poach, sunny-side, or overeasy an egg, and slide it on top of your plate of hash. That's what heaven tastes like.