I like to have corned beef at least 3 times/year.  First, it’s so darned good, but I really enjoy making my own corned beef hash.  I can only find the canned variety around here so I like to make it every so often.

I like to have corned beef at least 3 times/year.  First, it’s so darned good, but I really enjoy making my own corned beef hash.  I can only find the canned variety around here so I like to make it every so often.

I like to have corned beef at least 3 times/year.  First, it’s so darned good, but I really enjoy making my own corned beef hash.  I can only find the canned variety around here so I like to make it every so often.

Davydd – looks delicious, what’s the sauce with it?

Our St. Patrick’s Day dinner yesterday…

 
The Irish soda bread…

I cook it in the crockpot 2-3 times a year, make a New England boiled dinner with it the first night, the leftovers are used for sandwiches.  Pepperidge Farm’s dark pump goes well with it. 

I’ll make it only once or twice a year, but I’ll eat it at least once a month in a rueben from one or two local places.

I would like to try it on the grill. I assume it would need to be low heat for quite a long time. Do you put any additional seasoning? any tips welcome.
 

Our are “on sale” at $3.49 lb. Seems a little high compared to what’s been mentioned here.

I also buy several on March 18th…depending on how much freezer space I have…
 
I do what some folks might think is odd…I bbq it on the grill…I just treat it like the brisket it is…renders out the fat in the process…

Like others I snag a couple, three right after and save them for later on. Sometimes just make a big pile of hash!

    [style=”color: #0000ff;”]I would like to try it on the grill. I assume it would need to be low heat for quite a long time. Do you put any additional seasoning? any tips welcome. [/style]
    

 
Yeah, you want it low and slow…just like any other brisket…I do mine for 6+ hours at about 225 +/-…otherwise it’ll be like trying to eat a tough rubber tire…thicker cuts will require more time…a fork will tell you when it’s done…be sure to let rest 15 to 20 minutes tented with foil
 
Seasoning can be anything you want…a good cut of meat won’t need much more than some pepper…(probably won’t be wanting to add any salt)…try a maple, pineapple, or peach glaze with a pinch of white pepper…

I bought an extra corned beef (over and above my usual 2) because I want to experiment with it on my stovetop smoker (I live in an apartment). I’m thinking half and half oak and apple, unless someone who has smoked corned beef before (“hey Bart, which end do you light?”) can give a better suggestion. Normally, I drop the corned beef into the slow cooker in the morning and pull it out in the evening (well, with some extra pickling spice, a couple of cloves of garlic, half an onion…)
 
Bart

Do corned beef hash and Rubens count?

I used to buy 3 or 4 when they went on sale after St. Patrick’s Day and freeze them.
 
I found one in the freezer and I hope it’s done by 9 PM tonight or it’s tomorrow night’s supper.
 
That way I’d have it a few times during the year.