Beef brisket hash with fried egg, toast
This picture popped up in my Facebook memories today. Considering the time frame, I’m guessing the brisket (and probably the veg, as well) was left over from St. Patrick’s Day. I only vaguely remember making this, and probably would not have were it not for Facebook.
When I was growing up, my mother occasionally made “New England Boiled Dinner”, which was a corned beef brisket that she cooked in a pressure cooker, along with potatoes, carrots, turnip, and cabbage. I always hated it. It was bland and smelled funny. Also, my mother usually used the point cut of the brisket, which is just fatty and gross.
I rediscovered brisket on my own many years later. I neveer make “boiled dinner”, though. I like to do a slow braise, and have several different recipes I use as the mood strikes. One of my favorites has orange peel, tomatoes, whie wine, and spring onions. But I also make one that’s really just beef stock and ketchup, and it’s almost as good.
Like all stews and braises, braised brisket is better the next day, and even about a week after the fact, this was really good as a leftover, cut up and pan fried into hash and served with a fried egg.