Name: Corned Beef Hash
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 30 servings
Ingredients: 10 pounds fresh whole beef brisket, cut into equal pieces; 2 bay leaves; Salt and freshly ground black pepper; 2 medium white onions, diced; 3 teaspoons chopped garlic; 1/2 cup chopped fresh thyme leaves; 2 teaspoons Worcestershire; 1 teaspoon hot pepper sauce, (recommended: Tabasco); 1/2 cup white wine; 3 large chef potatoes peeled and diced; Yellow mustard (1 teaspoon per pound); 1 tablespoon Worcestershire; 1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco)

Directions

Watch how to make this recipe.

Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Paul Dyer, The Porthole Restaurant, Portland, ME

Corned Beef Hash

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