The Objective: Corned Beef Hash
The Method: Brine brisket for 10 days and make Corned Beef with Cabbage for dinner. Use the leftovers the next morning for Corned Beef Hash.
Seems like a long and tedious process to get to the original desired dish, right? But we’ve been wanting to make corned beef from scratch for a long time and this was a great excuse. And since we couldn’t get less than 4 pounds of brisket from the butcher, two dishes from one protein was a “Nguyen-Win Situation“!
After much deliberation, we turned to our guy, Alton Brown for his take on Corned Beef and Cabbage. Why Alton? Well…..because I actually have never even eaten Corned Beef Cabbage and Alton is a reliable guy.
The brining process was actually quite fun and I enjoyed peeking into the fridge every day to check on the brisket. And when the day finally came for us to cook the beef, I was filled with anticipation! What would it taste like? Did the brine work? After 4 hours of braising the corned beef on the stove (which made the house smell delicious!), we filled our bowls and dug right in.
How would I describe it? Two words….Comfort Food. The beef and root vegetables were so tender–and the broth was simply yummy. The pickling spices were on the lighter side but overall, we really enjoyed it. Sure, it was a long process but it was fairly simple and the end product was a dish that can warm the soul. Not bad considering Corned Beef Cabbage wasn’t even our first objective
Next up–Corned Beef Hash!