search
Loading
|  home | feedback | help          
StarChefs
 
   BACK TO NEW YEAR'S BREAKFAST 2009
Chef Angie Roberts of Boka Kitchen + Bar – Seattle, WA
Chef Angie Roberts
BOKA Kitchen + Bar
1010 First Avenue
Seattle, WA 98104
(206) 357-9000

Corned Beef and Sweet Potato Hash
Chef Angie Roberts of BOKA Kitchen+Bar – Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 4 Servings


INGREDIENTS
Brine:
2 quarts water
1 cup kosher salt
½ cup brown sugar
2 tablespoons sodium nitrite
1 cinnamon stick
8 whole cloves
8 whole allspice berries
1 teaspoon mustard seeds
1 teaspoon black peppercorns
10 whole juniper berries
2 bay leaves, crumbled
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 gallon ice
4 pounds beef brisket

Corned Beef:
1 small onion, quartered
1 large carrot, large dice
2 stalks celery, large dice
3 cloves garlic
Water, as needed

Gravy:
½ cup butter
½ cup flour
Kosher salt and black pepper, to taste

Hash:
1 large Yukon gold potato, medium dice
2 medium sweet potatoes, medium dice
¼ cup melted unsalted butter
Kosher salt, to taste
Black pepper, to taste
1 tablespoon unsalted butter
½ medium yellow onion, small dice
3 cups diced corned beef brisket
¼ cup pickled peppers
2 teaspoons minced parsley
1 teaspoon minced chives

To Assemble and Serve:
4 poached eggs

METHOD
For the Brine:
Combine all the ingredients, except ice and brisket, in a large stockpot. Bring to a boil and stir until salt and sugar have completely dissolved. Remove from heat and pour over ice. Allow brine to cool to 45° or below. Place brisket into cooled brine, making sure it is completely covered. Refrigerate in a sealed container for 10 days. Check brisket and stir brine daily.

For the Corned Beef:
After 10 days, remove brisket from brine and rinse thoroughly. Place brisket and remaining ingredients in a large pot, adding enough water to cover ingredients. Bring mixture to a boil. Reduce heat to low, cover, and gently simmer for 2 to 3 hours, or until meat is tender.  Remove from pot and cool completely. Strain and chill cooking liquid, reserving for gravy.

For the Gravy:
In a medium sauce pot, melt the butter. Stir in the flour and cook until lightly golden. Slowly add 3 cups cold reserved cooking liquid, whisking constantly. Allow gravy to come to a rolling boil for 3 to 5 minutes, or until fully thickened. Add more cooking liquid for thinner gravy, if desired. Season to taste and keep warm until ready to serve.

For the Hash:
Preheat oven to 375°F. In a mixing bowl, toss together the potatoes, sweet potatoes, melted butter, salt and pepper. Transfer to a sheet pan and roast for 12 to 15 minutes, or until cooked through. In a large sauté pan, melt the tablespoon of butter and caramelize the onions. Add cold, diced corned beef. to pan and reheat. Add roasted potatoes and sweet potatoes, pickled peppers, parsley and chives to pan. Mix just until combined. 

To Assemble and Serve:
Serve hash with a poached egg and warm gravy.

back to top

 
hotlinks_general_narrow
  • Highlights From Our Most Recent Trips to the Emerald City
  • Angie Roberts of BOKA photo gallery


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy