Corned Beef Hash And Dumplings Recipes

Steps:

• 1. Please note the FLAT CUTS of corned Beef are the best THEY ARE LEANER. They do not have all the fatty tissue usually attached to the POINT CUTS. SHOULD ALWAYS BE SLICED AGAINST THE GRAIN, TO AVOID BEING STRINGY.
• 2. I used 2 corned beef flats, because they do tend to shrink during cooking. The total weight before cooking was 6 1/2 pounds.
• 3. Add the flats to a large pot, add the seasoning packet and all the liquid from the package, as well as the seasoning spice packet. Then cover with water.
• 4. Place on stove over medium high heat, and bring to a boil. Skim off any foam accumulation. Lower heat to a simmer and continue to cook for about 3 hours. Usually the time frame is about 50 minutes per pound. But because I had 2 pieces I chose to cook mine for a total of 3 hours, use your own judgement. Cook till meat is tender.
• 5. When meat is done, remove from pot, and place on a rack over a pan and bake in a preheated oven for about 15 to 20 minutes, just to get a little color on the brisket.
• 6. You may need to pour off some of the liquid. Then add the onions and carrots, cook about5-7 minutes, and 2 bay leaves if desired, I chose not to add bay leaves, because of the seasoning in the brisket.
• 7. Wash and peel potatoes, and cut larger ones into smaller pieces.
• 8. Then shred or cut cabbage into wedges (your personal choice) shredded will not take as long to cook as it would if you make them into wedges.
• 9. Add both the potatoes & Cabbage & sweet peppers to pot, COVER and continue to cook for about 10 to 15 minutes or until vegetables are tender.
• 10. During THE LAST 5 MINUTES OR SO OF COOKING ADD THE LARGER OUTER cabbage LEAVES TO THE POT, THEN COVER AND CONTINUE TO COOK TILL GREENS TURN BRIGHT GREEN about 5 minutes. Then remove from pot and line serving platter with leaves.
• 11. With a slotted spoon I chose to remove all of the vegetables from the liquid.
• 12. Prepare the dumplings by adding all of the ingredients to a medium size bowl and stirring to bring dough together. Shape into a ball, and pinch of small amounts and roll into balls in desired sizes, using extra Bisquick as needed to prevent dumplings from sticking to hands, and lay on large platter till all are done. Drop into boiling liquid and cook for about 8-10 minutes with the lid on pot. BISQUICK DID NOT NEED 15 MINUTES AS SUGGESTED IN ORIGINAL RECIPE using self rising flour, although that is the amount of time what I used this time, next time I will cook for 8 to 10 minutes or until they rise to the top and are tender. Remove with slotted spoon and add chopped chive if desired.
• 13. Arrange vegetables and dumplings on lined platter. Slice Briskets using an electric knife for easier carving, and arrange on platter and serve with your favorite condiments. Horseradish, catsup or mustard. Your choice.

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
• Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

Steps:

• Par boil potato and swede.
• Brown minced beef, carrot and onion for 5 minutes in a large pot.
• Drain potato and swede and add to minced beef pot.
• Add beef stock.
• Bring to boil, season and simmer for 20 minutes.
• Make dumplings by mixing flour and suet with a little cold water until they hold together but are not sticky. Make into tablespoon size balls and add to pot. They should float.
• Simmer for about 30 minutes or until dumplings are ready. Add more water if it starts to dry out.

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.