Corned beef hash #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Brisket of Corned Beef |
| ¼ | cup | Vinegar |
| Cold Water | ||
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Caraway Seeds |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Dill Seeds |
| 6 | Cloves Garlic, sliced | |
| 8 | mediums | Potatoes, diced |
| 3 | mediums | Onions, chopped |
| Bacon Drippings | ||
| 6 | Poached eggs or | |
| Easy Over Eggs | ||
Directions
1. In large pot place the beef, vinegar and enough cold water to cover the brisket well. Bring to a boil, skim off the foam. 2. Add the seasonings and reduce heat to simmer. Simmer beef for 3½ hours. Remove beef from liquid. 3. Slice beef very thin, allowing several slices per person. 4. Put bacondrippings in large frying pan, fry the potatoes and onions in it until they are tender. 5. Place the beefslices on top, simmer on low heat until all is heated through.
Stir meat and vegetables together. 6. Serve hot, top each serving with an egg.
Out of "Southern Cookbook" by Marion Brown Typed by Brigitte Sealing Cyberealm BBS and home of Kook-Net 315-786-1120
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