Add onion, carrot, celery and garlic to the bottom of a slow cooker.
Lay the corned beef on top.
Add bay leaves, salt and enough beef stock to almost cover the corned beef but leave ½ inch exposed.
Cook for 11 hours on low. Remove and store in the fridge overnight. It will be easier to cut for hash when cooked and stored this way.
Preheat oven to 400 degrees Fahrenheit.
Put diced potatoes on a rimmed cookie sheet, drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake until soft, about 30 minutes.
In a cast iron pan, heat butter and 2 Tbsp. of olive oil. Once heated add the onion and slowly caramelize them. Add the corned beef, heat through and crisp the edges.
Add the roasted potatoes, Worcestershire and beef broth. Heat through and let the broth evaporate.
Add salt and pepper to taste. Garnish with parsley.
Optional: top with a fried egg.
Ingredients
Directions
Add onion, carrot, celery and garlic to the bottom of a slow cooker.
Lay the corned beef on top.
Add bay leaves, salt and enough beef stock to almost cover the corned beef but leave ½ inch exposed.
Cook for 11 hours on low. Remove and store in the fridge overnight. It will be easier to cut for hash when cooked and stored this way.
Preheat oven to 400 degrees Fahrenheit.
Put diced potatoes on a rimmed cookie sheet, drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake until soft, about 30 minutes.
In a cast iron pan, heat butter and 2 Tbsp. of olive oil. Once heated add the onion and slowly caramelize them. Add the corned beef, heat through and crisp the edges.
Add the roasted potatoes, Worcestershire and beef broth. Heat through and let the broth evaporate.
Add salt and pepper to taste. Garnish with parsley.
Optional: top with a fried egg.
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