The Ultimate Wagyu Corned Beef Hash Recipe | Snake River Farms
Ingredients
- Wagyu Corned Beef:
- SRF Wagyu Corned Beef Brisket
- 1 large onion, roughly chopped
- 5 garlic cloves, smashed
- 2 quarts beef broth
- 16 ounces of your favorite Irish Stout
- Oil or Beef Tallow for searing
- Wagyu Corned Beef Hash:
- 1 pound cooked Wagyu Corned Beef, diced into small cubes
- 2 tablespoons Wagyu beef tallow or duck fat
- 1 ½ pounds Yukon Gold Potatoes, peeled and diced into ½ inch cubes
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, finely minced
- 1 teaspoon smoked paprika
- 1 tablespoon whole-grain mustard
- 2 tablespoon fresh parsley, finely chopped
- 4-6 eggs, fried or poached
- Salt & Pepper to taste
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Directions
- Wagyu Corned Beef
- Heat a large pot over medium-high head and drizzle oil or beef tallow. Once hot, add the corned beef and sear on all sides (about 2 to 3 minutes per side). Then add the onions and smashed garlic to the pot, along with the beef broth and the Irish Stout.
- Bring the liquid to boil, then lower the heat, cover, and let the brisket and liquid simmer for 3 to 3.5 hours (about 20 minutes per pound or until internal temperature reaches 180 to 190ºF). Keep an eye on the liquid, if it is reducing to quickly add more beef broth or water.
- Once the brisket is done, remove it from the pot and allow it to cool slightly. Slice the brisket against the grain, and then cut each sliced into cubes. Set aside.
- Wagyu Corned Beef Hash
- Start making the hash by covering the diced potatoes with cold water and letting them sit for 15 minutes to remove the starch. Then drain and allow the potatoes to completely dry.
- Once dried, heating a large skillet over medium heat and add 1 tablespoon of beef tallow or duck fat. When the skillet is hot, add the diced potatoes to the pan and toss until they’re fully coated with the fat. Then cook, undisturbed for 4 to 5 minutes until golden. Then every 3 minutes, toss, stir and continue cooking the potatoes until golden brown and crispy on all sides.
- Add the onions and red pepper along with a generous pinch of salt and pepper. Cook, until the onions and peppers are softened and slightly caramelized (about 4 minutes). Then add the garlic and smoked paprika and cook until fragrant (about 2 minutes).
- Then add the diced corned beef to the skillet and increase the heat to medium-high heat. Toss until combined, then let the hash sear, untouched, for 2t o 3 minutes to develop deep golden-brown, crispy edges. Stir, then cook for another 2 minutes to ensure every piece is crispy.
- Lastly, stir in the whole-grain mustard along with the fresh parsley. Then press the mixture gently into the pan to create a crispy crust. Transfer to a 375ºF oven and cook for 15 to 20 minutes to maximize crispiness.
- Serve the hash directly out of the skillet with fried or poached eggs. Enjoy!
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