St. Patricks Day Recipe: A Healthier Corned Beef Hash
There is nothing quite like the sound of bagpipes, people celebrating, wearing green and enjoying a nice cold beverage! But there is nothing worse than bad corned beef hash in the month of March or on Saint Patrick’s Day. The key to enjoying corned beef hash is the ingredients, the authenticity of your recipe (better be Irish) and the love and patience while preparing and cooking it. So how do you make healthier & lucky corned beef hash? Follow these steps:
What kind of beef and type of beef is very important! When you buy beef you want to look for grass-fed organic beef. Beef that comes from grass grazing cows tastes cleaner and is full of nutrients as well as protein. You gain flavor from choosing beef from cows that graze and eat their typical diet versus factory farmed meat which is fed corn and is high in non-flavorful fats. Select a brisket cut. For your cabbage, select organic and cut it yourself so it is not already dried out.
1. Take your brisket, place it in a roasting pan and add organic beef broth creating a depth of one-fourth the thickness of the meat.
2. Pull off your cabbage leaves and place them around the brisket in the broth (it is okay if some are submerged and others are not). Some Irish families place potatoes and carrots around the brisket with their cabbage so feel free to add this if you like.
3. Cover the pan tightly with foil and bake it in a 325-degree oven for 2 to 3½ hours, depending on the size and thickness of the brisket.
When you can pull the beef easily with a fork and it melts in your mouth it’s ready!!
*For an extra Irish twist add ¼ cup of Guinness Stout to your broth!
Happy Saint Patrick’s Day!