Around St. Patty’s Day, my grandma always bought an extra corned beef and threw it in the freezer, so at some random time of the year, in June or maybe October, you knew corned beef and cabbage would turn up on the dinner table. Last year with the best of intentions, I bought an extra corned beef at Costco, threw it in the freezer…and it didn’t come out again until this week.
I love a good corned beef sandwich on rye slathered with seedy mustard, but when I buy a corned beef, I’m really buying it to make hash. The brand my Costco carries (well, carried last year anyway), Shenson’s, I want to say, is a happy medium between the dirt cheap supermarket brands and going to your butcher. This year-old slab of beef went into a crockpot with 1 1/2 c. water and the pickling spice packet, per the package directions, and cooked on high for 7 hours. If you’ll be gone all day, go for 10 hrs on low. I added the carrots and red potatoes with 1-2 hours to go.
For the hash, I prefer the corned beef shredded rather than diced, but it’s your call. The point is to use the leftovers from your New England Boiled Dinner, so if you’ve got cabbage as well, chop it up and throw it in with the carrots and corned beef. And now here’s tomorrow’s breakfast/brunch.