CORNED BEEF RECIPE IDEAS RECIPES

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Steps:

• Preheat oven to 325°. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack. In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminum foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.  Let brisket rest for 15 minutes before slicing.