Dimitri wrote:
> "Chemiker" > wrote in message
> ...
>> Just pulled a corned beef out of the brine and cooked same, to 170 dF
>> interior. Will vacu-pak it. Love the stuff. BUT:
>>
>>
>> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
>> There have to be some good recipes out there, maybe in Jewish
>> cookery, that I am unaware of. Web searches seem not to be
>> definitive. All suggestions appreciated, good ones in proportion.
>>
>> Alex

> Hash
> corned beef & Swiss on rye - side of slaw
> diced and mixed with scrambled eggs or in an omelet
> cubed on toothpicks
>
> Dimitri

Corned beef hash.

Dice equivalent amounts of white potatoes and onion, with half as much diced
corned beef and a good dose of black pepper. Cook the potatoes and oinion
in butter over moderate heat (covered) until both have softened to where
they're almost edible. Add the corned beef and crank up the heat until it
browns up a bit.

It's great just like that, better with a poached (or soft-fried) egg atop
each serving.

I also like rounds best, and point cuts of brisket better than flat. I'd
still eat the first meal right out of the pot, where it boiled with
potatoes, carrots, and onions. Okay, cabbage too, but that's for the wife
and kids.

Keith



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