1 bottle dark beer
water
1 1/2 lb russet potatoes, diced (roughly 5 C)
1 T olive oil
3/4 t dried thyme
3/4 t dried oregano
3/4 t dried basil
1 t salt
1 t pepper
2 T butter
1 onion, diced
2 cloves garlic, minced
2 t Worcestershire
1/4 t salt
1/4 t pepper
3 T fresh parsley, chopped
6 eggs
The night before, braise the beef.
Preheat oven to 300.
Place corned beef, spice packet, and beer in Dutch oven.
Add enough water to fully submerge meat.
Place in oven and set oven to turn off in 4 hours.
In the morning, remove beef from liquid.
Preheat oven to 425 and line 2 baking sheets with silpats.
Toss potatoes with olive oil, herbs, salt, and pepper.
Arrange so potatoes are not touching each other and bake 20 mins.
Rotate and bake an additional 15 mins or until creases are golden.
Remove fat from corned beef and slice against the grain.
Cube the slices; should yield roughly 3 C.
Melt butter in cast iron wok over medium high heat.
Cook onion and garlic, stirring frequently, 15 mins or until browning.
Add corned beef and cook 3 mins or until slightly browned.
Add roasted potatoes and Worcestershire 5 mins or until evenly browned.
Mix with salt, pepper, and parsley.
Serve with fried eggs.
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