Kick-Ass Hash

Kick-Ass Hash:

For flavor and clean eating.

One of my all time favorite breakfasts.

Ingredients:

Corned Beef Brisket

5 Bay Leafs

5 Fresh Hops

2 Sprigs Rosemary

6 sprigs fresh thyme

2 Bottles IPA

3 TBS pink salt

Water

10 Potatoes

Pot, Forks & a Knife

The first thing you will need to do to make this hash is to boil the beef also I suggest doing three or four briskets at a time because you can then have corned beef for dinner and can the hash the next morning.

14192617_10211284712020610_352730322303274451_n (All from my garden!! What what!)

So pop the bay leaves, hops, rosemary, corned beef seasoning pack, bottles of beer and rinsed off brisket into the pot and add enough water to cover the brisket. You are going to boil/hard simmer the meat for about 6 hours now, or until the meat easily pulls apart. If you do not boil it long enough it will be hard and rubbery and we do not want that.

Once your meat is cooked remove it from the liquid and put it in a big bowl. You are going to want to cut away the fat at this point. Remove the fat, and do with it what you will: my dogs love little bits of it not too much though I have no desire to deal with a literal shit-storm.

Now, cut your briskets into 1 inch slabs, make sure you cut ACROSS the grain of the meat. Once that is complete take two forks and shred the meat apart. You want to separate it down to single strands of muscular tissue. Alright, now strip the leaves off the thyme into the bowl with the meat. I love thyme…I use a LOT…but that’s a personal choice really.

Now for the monotonous part. Peel a billion potatoes. Okay, not a billion, but a lot. You are going to peel and fine chop (1/4 inch pieces or smaller, doesn’t matter as long as they are uniform size) potatoes until you reach a 50/50 ratio of potato to meat.Once that’s done you pack your mix firmly into clean, hot quart sized mason jars leaving about 1/4 inch gap at the top, wipe the rims of the jars with a clean cloth, pop a lid on there firmly but not cranked down and toss those into your handy dandy pressure cooker. Cook in your pressure cooker at 11 lbs. pressure for 90 minutes (if under 2000ft elevation, google guidelines for meat at higher elevations).

14199587_10211284730261066_7092169229274908379_n

To eat, crack open your jar, toss it in a skillet to heat it up crack an egg over it and devour like a toddler with cake.

Sorry I sucked at taking photos for this post.

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