-
1
Preheat the oven to 300 degrees F.
-
2
Place the corned beef in a colander in the sink and rinse well under cold running water.
-
3
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves.
-
4
Bring to a boil, uncovered, and skim off any scum that rises to the surface.
-
5
Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
-
6
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
-
7
Add the cabbage and potatoes to the cooking liquid and bring to a boil.
-
8
Lower the heat and simmer until the vegetables are tender, about 20 minutes.
-
9
Using a slotted spoon, transfer the cabbage to a large platter.
-
10
Slice the corned beef across the grain of the meat into thin slices.
-
11
Lay the slices over the cabbage and surround it with the potatoes.
-
12
Ladle some of the hot cooking liquid over the corned beef and season with pepper.
-
13
Serve immediately with the mustard or horseradish sauce.
-
14
Cook's Note: Leftover corned beef makes great corned beef hash.
-
15
In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.
-
16
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt.
-
17
Season generously with pepper to taste.
-
18
Refrigerate the horseradish sauce for at least 30 minutes before serving.
-
19
In large bowl, place 1 cup of the potatoes and mash with a fork.
-
20
Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg.
-
21
Season generously with pepper and mix well.
-
22
Store in the refrigerator overnight.
-
23
Remove the hash mixture from the refrigerator and stir in the parsley.
-
24
Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat.
-
25
When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds.
-
26
Using a spatula, press the mixture down into a round cake the size of the skillet.
-
27
Cook, shaking the skillet occasionally, for 4 minutes.
-
28
Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
-
29
To flip the hash, set a plate the size of the skillet on top of the pan.
-
30
Invert the pan so the hash falls on to the plate as an intact cake.
-
31
Invert the hash onto another plate, cooked-side up.
-
32
Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter.
-
33
When the foaming subsides, slide the hash into the skillet cooked-side up.
-
34
Cook, shaking the skillet occasionally, for 3 minutes.
-
35
Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
-
36
Set aside covered with foil to keep warm.
-
37
While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer.
-
38
Crack the eggs into separate cups.
-
39
Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes.
-
40
Using a slotted spoon, remove the eggs and transfer to kitchen towel.
-
41
Lightly dab the eggs with a kitchen towel to remove any excess water.
-
42
Divide the hash among plates and top with the poached eggs.
