just brew it! wrote:Corned beef hash with a fried egg on top is delicious (though not particularly healthy).
It's both delicious and healthy! Insert blather about LCHF living, the (un)soundness of the various studies underpinning our government's dietary guidelines (n.b. the reproducibility crisis), etc ad nauseam.
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On-topic: speaking of corned beef, I got two full packer briskets recently (went in on pieces of a whole cow) and have been slow-cooking a lot. I am not great with grills but with expert help I managed to smoke an 18-pound brisket (!!!) for 9 hours (felled somebody's old lightning-struck shagbark in return for the wood) and I didn't trim any of the substantial fat caps off beforehand. It's all fabulously moist and I didn't syringe it at all (that always strikes me as more than a bit creepy). I always suspected the syringing fad was because of irrational satfat fear resulting in excessive trimming (and/or too much heat) but now I've got my findings...
I've had it with dippy eggs on top (the best way) and with au poivre-style peppercorn sauce made from its own crust and drippings (close second) and in omelettes and egg-wraps and just plain cold from the fridge. Only salt, black pepper, red pepper flakes & garlic in the rub. The crust is nearly orgasmic, and together with the flavor of yolk is just... just perfect. The best optional veg accompaniment so far was my own habaneros charred w/the aid of the aforementioned tallow.
BRISKET!God, now I want some hot diner hash and hideous black coffee. I do miss carbs sometimes. I have a cheataganza coming up... maybe somebody can recommend a good greasy spoon in the Midwest in which I can scratch this hedonic itch? If not it'll be the Steer-In. Or maybe Peppy...
Random commentary: not long ago I went to McDonald's and ordered some abattoir slurry patties between coagulated cream cultures and bleached grass puffs. It was quite alright. Just meatish things and processed cheese and flavorless white bread. With copious salting, the meat was very palatably beefy! I like that they still provide popcorn-style powdery salt in the weird double-tubed packets (and isn't it satisfying to crack the perforations on those?). That's the best sort of salt for a proper
smash-burger.
