Homemade Corned Beef Hash (Low Carb Recipe)

Ingredients

• 3 lb - Corned Beef
• 2 lb - Daikon Radish (peeled and cut into small dice) (or Russet potatoes if non-low-carb)
• 1 Large - Yellow Onion (chopped)
• 1/4 Stick - Butter (cut into pads)
• salt, pepper, granulated garlic to taste

Directions

• In a large pot cover corned beef with cold water and bring to a boil.
• Reduce heat to medium low and cook corned beef until tender 3-3.5 hours.
• Removed corned beef from water and let cool.
• Remove excess fat, cut into cubes or finely chop, your preference.
• Boil Daikon radish in salted water for 10-12 minutes or until fork tender.
• Drain and pat dry.
• In a large skillet over medium heat add corned beef, onion, radish, salt, pepper, garlic and mix well until the fax begins to render from the corned beef.
• Press the mixture down into the bottom of the skillet to help form a crispy golden brown crust, add pads of butter to the top and let it cook for 5 minutes untouched.
• After five minutes, mix again and repeat 3-4 times until it reaches your desired golden brown and crispiness.
• Serve with poached or over easy fried eggs.

Enjoy!

Guinness Braised Corned Beef Brisket Recipe - Reuben Sandwich Recipe

Ingredients

• 4-5 Corned Beef Brisket (*flat or point cut)
• 24 oz - Guinness Extra Stout**
• Seasoning Packet that comes with the corned beef.
• 1 tsp - Pickling spice
• 2 tsp - Granulated Garlic
• 2 tsp - Granulated Onion
• 2 tsp - Black Pepper

Directions

• Remove corned beef from packaging and pat dry with paper towels. (keep seasoning packet)
• In a large skillet or Dutch oven, add 2 tsp vegetable oil over medium high heat.
• Brown corned beef on all sides, the more browning area the more flavor. (optional but adds flavor)
• If you're not using a Dutch oven to brown the corned beef, transfer to a dish big enough to hold it along with about 4-5 cups of liquid.
• Add all of the remaining ingredients, cover tightly with aluminum foil and place into a preheated 350º oven for 2.5-3 hours OR until you can stick a fork into the corned beef and twist like spaghetti.
• Remove corned beef, strain and reserve the remaining braising liquid.
• With two forks pull the corned beef apart removing and discarding any remaining excess fat.
• Pour the strained braising liquid back onto the meat and give a good toss until it's all coated.

* Point cut cut is fattier, but has much more flavor.

**  If you don't want to use the Stout you can substitute leftover black coffee or a non-diet cola soda.  

***  This recipe can also be done in a crock pot.

Enjoy as is or make into Reuben Sandwiches

Reuben Sandwiches (traditional)

• Add a TBS of butter to a skillet over medium heat, then add one piece of rye bread.
• Top the bread with the corned beef, sauerkraut, Swiss cheese and one more piece of rye bread.
• Toast for 2-3 minutes per side until the cheese is melted.
• Top with Russian Dressing. (Deli mustard or Thousand Island dressing maybe substituted)

Bagel Reuben Sandwich

• Add a TBS of butter to a skillet over medium heat and toast an Everything Bagel (or bagel of your choice) for 2-3 minutes.
• Remove bagel and add a mountain of the shredded corned beef to the skillet which gives it even more flavor by slightly browning and caramelizing.
• Top with sauerkraut, Swiss cheese and cover until heated through and the cheese is melted.
• Transfer to the bagel and top with Russian Dressing. (Deli mustard or Thousand Island dressing maybe substituted)

Enjoy!