I made the flat cut two weeks ago, and, just following the directions, I didn't rinse before cooking. It turned out way too salty for my taste. The broth was inedible until diluted by equal amounts water. The corned beef was pretty salty also.
Today, I made two point cut corned beef briskets, and they were beautiful. I ignored the directions and rinsed them very well. A definite improvement. Lunch was home made corned beef hash with horseradish sauce. Ok, so here's the recipe I finally came up with. This is reminiscent of the Solvang corned beef hash I was talking about last year.
Corned Beef Hash
â€¢ 1 onion cut in 1/4
â€¢ Â¼ tsp fresh ground black pepper
â€¢ 2 to 3 allspice berries
â€¢ 1 bay leaf
â€¢ 3 to 4 carrots, peeled
â€¢ 2 rutabagas peeled and cut in half
â€¢ 3 Parsnips, peeled
â€¢ 2 cups diced corned beef
â€¢ 1 -2 tsp brown sugar
â€¢ 1 onion diced
â€¢ 2 tbsp olive oil
â€¢ 2 tbsp butter
In the large pot (minimum 6 qt.), put in the broth from the corned beef that was cooked previously. Add the onion that was cut in quarters, the allspice berries, and bay leaf. Cook around 10 minutes, then add the carrots, rutabagas, and parsnips, and black pepper. Other vegetables that work really well are russet potatoes, sweet potatoes, etc. Bring the pot to a boil, then lower the heat to a low simmer. Allow the vegetables to cook until done but be careful not to let them get too soft. Test them with a fork. The carrots seem to cook first in 10 to 15 minutes. Rutabagas seem to take the longest at 20 to 30 minutes. Fish out the vegetables to a plate to cool as each is done. Donâ€™t save the onion, allspice, or bay leaf.
Once the vegetables are cooled, dice them to Â¼ to Â½ inch pieces.
In a large skillet, put 2 tbsp. of your favorite oil, (olive or whatever) along with the butter and heat to medium high. Add the diced onions and cook well â€“ around 5 minutes. Add the corned beef, and sprinkle with the 1-2 tsp brown sugar. Cook with a minimum of stirring, rotating the pan if necessary to evenly cook the contents and brown the corned beef. You can kind of turn the corned beef and onions and repeat the browning process maybe once or twice. Once youâ€™ve browned the corned beef a bit, drain away the excess fat. I even let it drain in a colander in the sink. Return the corned beef to the skillet, and add the vegetables. Repeat the browning process on the vegetables with minimal stirring until browned to your liking. This takes another 5 â€“ 10 minutes. Check for salt, and itâ€™s ready to serve.
Besides tasting good, the above mix of vegetables makes an appealing looking hash â€“ lots of color from orange (carrots and rutabaga), yellow (parsnips) and deep red/brown of the corned beef. I bet purple potato would look great in the mix also. Recommend you serve this with Champagneâ€™s horseradish sauce. Also, I think the allspice and bay leaf are the elusive flavors that I recall from the Solvang hash I was remembering last year. My above recipe is similar in character, except they used potatoes and onions only in Solvang.