Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
or 5 minutes. Leave the brine to cool.
Clean a
To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.
rumbled bay leaves.
Let brine cool to room temperature, at
stick of cinnamon, the brine ingredients and 3TBLS of the
Combine all of the brine ingredients and bring to a
elted. If necessary, place the brine into the refrigerator until it
br>If necessary, place the brine into the refrigerator until it
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
elted. If necessary, place the brine in the refrigerator until it
dded to each slice of beef when served.
Steak -- Three
til salts are dissolved. Add beef; stir gently. Use a
hallow dish.
Pour the brine over the steaks then seal
arge skillet and brown the beef for 1 min on each
ash the cure off the beef and soak the meat in
Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
boil the beef brisket to use water sparingly.