Corned Beef Hash #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Brisket of Corned Beef,
1/4 cup: Vinegar,
Cold Water,
1 tsp: Thyme,
1 tsp: Rosemary,
1 tsp: Caraway Seeds,
1 tsp: Salt,
1 tsp: Pepper,
1 tbsp: Dill Seeds,
6 Cloves: Garlic, sliced
8 medium: Potatoes, diced
3 medium: 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 3 1/2
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
Source from luhu.jp
cover the brisket well. Bring to a boil, skim off the foam. 2. Add
the seasonings and reduce heat to simmer. Simmer beef for 3 1/2
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
Source from luhu.jp