|Deconstructed Corned Beef Hash Brunch|
Since we would be getting home late I decided to cook the corned beef in the slow cooker and let it braise nice and slow overnight. I also cooked some cabbage in the pot with the brisket and to put a Newfoundland/Wicked Scoff spin on the whole thing, I added a bottle of Quid Vidi Brewing Company's award winning Eric's Red Cream Ale to the cooking liquid. The result was out of this world tender and flavorful corned beef. Move over bacon, this is my new breakfast meat staple! Also forget the alarm clock as the smells going through the house had everyone and feeling hungry bright and early.
I served the sliced corned beef along with some caramelized onions mixed with the braised cabbage, poached eggs, Habitant brand mustard pickles, rye bread toast and some homemade hash browns, seasoned with summer savory. Here are a few pictures of this delicious brunch, along with how I made the components and put it together.
|Beer Braised Corned Beef Brisket|
Add the following ingredients to your slow cooker. Set on LOW and cook for 7-8 hours. Remove from pot and let rest, covered with foil for about 15 minutes. To serve, cut thick slices against the grain.
- 1-4 pound corned beef brisket
- brisket seasoning pack f pickling spice
- 1 head of green cabbage, quartered
- 1 bottle of beer (Eric's Red Cream Ale), followed by 2 bottles of water
- 2 bay leaves
- 1 large yellow onion, halved and sliced fine
- 1 Tbsp each of oil and butter
- sliced braised cabbage
|Savory Hash Browned Potatoes|
Savory Hash Browns (serves 4-6)
- 6 medium potatoes, rough cut into 1 inch dice, washed and drained
- 4 Tbsp vegetable oil
- 1 Tbsp dried summer savory
- 1 tsp garlic powder
- 1 tsp Lawry's seasoning salt
- kosher salt and black pepper to taste
Server the corned beef sliced along side the onions and cabbage, hash browns and your favorite style of eggs and toast. With some refreshing juice and good quality coffee and you'll be in brunch heaven. Enjoy.