I am the GREAT Cornholio!!! Charcutapalooza 3!

I had to wait all month just to use that title... Whfeewwww. Glad to get that out of my system. So the Ides of March has finally arrived. Which means two things, it is my parents aniversary today and I can blog about insane corn beefy goodness. I have a nasty habit of doing my Charcutapalooza projects waaaaaay ahead of schedule and the corn beef was no exception. The corn beef was made and consumed in its entirtly like three weeks ago.. whooops!! But it was soooo good people there was no way it was gonna last until St. Patty's day. The good news is with the corned beef out of the way I don't feel guilty making shepheard's pie and soda bread on St. Patrick's day. I also had ample time to experiment with different corn beef masterpieces. But back to the BEEF!!
This was hands down the easiest cure yet. Five days in a fridge brine... no problem. I have a confession to make however. I did not make my own pickling spice... GASP!!! I know.. I know. I REALLY wanted to people. But it was a question of economy. I could either buy all natural Beef for $40, from happy cows not pumped full of hormones or spend $40 on the spices I lacked from my shelf to make the pickling spice. I couldn't afford both that week. So the beef won for humanitarian reasons and I chose a pickling spice made by Ancona's Market, a family run grocery store down here. It was totally satisfactory and I got a HUGE container of it for 1/2 the price of the McCormick spices. The outcome was divine, as you can see above. Big D and I could hardly wait and we started nibbling on the beef as soon as it was done simmering...
Later that evening we had a splendid meal of Corn beef and cabbage. Although the cabbage was a little camera shy in this photo. I assure you it was fabulous. I will never buy a corned beef from the store again. The meat was juicy and delicious, perfectly seasoned. Didn't have any of that rubbery bloated quality that some corned beef has.

The next morning we wanted more!!! I had used two, 2 and 1/2 lb pieces of brisket for our beef so I took the remainder of one piece and made the most amazing hash. See the recipe below which includes my secret trick :) You would think we had had enough of eating the same thing meal after meal but NOPE.. later that night we broke out the Reubens.

To make the Reubens we decided to use the slicer to cut the beef.. and holy Hell it was probably the most beautiful thing I have ever seen. The meat was very cold when I sliced it which kept it together. My only regret was that this was the last of it and I couldn't fry up just one or two more slices for breakfast the next day. But with a tear in my eye I continued on with sandwich making.

Big D prefers a more traditional open faced Reuben. All the better to cram more meat and cheese on my dear. This was also made with our homemade saurkraut. Which I helped along with a little vineger (if you saw my earlier post).

This is my personal idea of perfection. With tosty crunch on both sides. If I died and this sandwich floated up to meet me I would be completely confident that I was headed directly to heaven and a world of white truffels, pancetta, risotto, and more crispy sandwiches.

This months challenge was awesome and it gave us enough food for days. For people who are non-pigs I'm sure these goodies would have fed you for at least a week instead of (errr.. two days). With a minimum of effort to boot. Can't wait to see what is next!!

xoxo
Fast Alice


Easy Corned Beef Hash

After making the corned beef reserve about 2 cups worth of the potatoes that have been boiled with the beef. (This recipe if specifically for people who like the dogfoody goodness of canned hash. Not appealing, I know, but lets not lie it totally looks and smells like that.) Mince a small onion and add to a skillet over med heat. Once slightly brown add about 2 cups minced corned beef and brown with the onions. Now the secret.... rough chop the already boiled potatoes. Add a tiny bit more oil to the skillet then add the potatoes. Use a wooden spoon to smush up the potatoes and mix in the meat and onions. Continue to fry until you start to see little brown bits on the potatoes. (It was basically start to look like the outside of a potato pancake). Once it is brown enough to your taste season with pepper (salt too if you like) and serve with a fried or poached egg on top.