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1
Melt the butter in a 12-inch cast iron skillet set over medium heat.
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2
Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
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3
Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
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4
Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
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5
Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
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6
After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
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7
Serve immediately.
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8
*Cook's note: Brisket should be prepared through the brining stage, but not cooked.
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9
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water.
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10
Cover and set over high heat.
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11
Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
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12
After 2 1/2 hours add the carrots, onions, potatoes and celery.
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13
Return to a simmer and cook uncovered for 15 minutes.
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14
After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.
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15
Remove the bay leaves and serve immediately.
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16
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
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17
Cook over high heat until the salt and sugar have dissolved.
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18
Remove from the heat and add the ice.
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19
Stir until the ice has melted.
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20
If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
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21
Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
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22
Check daily to make sure the beef is completely submerged and stir the brine.
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23
After 10 days, remove from the brine and rinse well under cool water.
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24
Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
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25
Set over high heat and bring to a boil.
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26
Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
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27
Remove from the pot and thinly slice across the grain.
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28
Inactive Prep Time: 10 days
