1.2 kilos uncooked corned beef
2 bay leaves
1 teaspoon black peppercorns
2 tablespoons malt vinegar
2 tablepoons golden syrup
1 teaspoon salt
Corned Beef Hash
600 grams potatoes
100 mls cream
2 tablespoons Worcester sauce
3 tablespoons wholegrain mustard
2 tablespoons olive oil
350 grams corned beef
4 gherkins cut into a small dice
2 tablespoons capers
¼ cup flat leaf parsley, roughly chopped
Corned Beef: Put all the ingredients into a pot, cover with water and bring to the boil. Skim any scum and simmer gently. Allow 50 minutes per 500 grams of beef. This recipe will give enough to allow for shrinkage and the hash.
Assembly: Preheat the oven to 180ºC. Cut the potatoes into small cubes and boil in salted water until tender. This can be done ahead or can be made using leftover potatoes. While the potatoes are still warm add the cream, Worcester sauce, and wholegrain mustard. Mix well and allow to cool – better still, leave overnight to allow the flavours to infuse.
Heat the olive oil in a large fry pan; add the potato and cream mixture and sauté until golden. Cut the corned beef into small cubes, add to the pan and sauté until lightly coloured. Add the gherkins and capers, mix well and transfer the pan to the oven for 10 minutes. Remove from the oven, toss through the flat leaf parsley and divide evenly between 4 plates.
It can also be served with a soft poached egg on the top. Serves 6