Corned Beef Hash

1. Stage

In a small pan, toast your allspice, mustard seeds, chili flakes, cloves, and cardamon pods then let cool. Once cooled, grind the spices with mortar and pestle for a coarse grind (if you don’t have one you can put your spices in a ziploc bag and use a rolling pin to crush). In a bowl ,add brown sugar, quick tender, kosher salt, and ground ginger to toasted spices and mix until incorporated.

2. Stage

On a cutting board, poke holes in brisket with a fork throughout to help the spices permeate the meat and allow the quick tender to reach the center to ensure it stays pink throughout. In a large dish, place half of your spice mixture in the bottom, add your brisket on top. Add the rest of the spices on top and rub into meat well. Take meat out of the dish and wrap in plastic tightly. Place wrapped meat into another dish and weight it down in the fridge for 3days. If liquid starts to leak from the meat that is a good thing and means the cure is working at drawing the moisture from the meat.

3. Stage

After 3days, rinse your meat under cold water and place into your pressure cooker with enough water two inches above the brisket. Add cinnamon sticks and bay leaves to the water. No need to add salt, it should be salty enough from the cure. Cook on high pressure for 1 hour.  Once done remove meat from liquid and let cool. (You can save some of the cooking liquid if you wanted to make a more traditional corned beef and cabbage with the extra meat)

4. Stage

Cut off a third of the brisket and give it a rough chop. Dice your potatoes into half inch cubes and boil in salted water until soft, around 6 minutes. Drain and set to the side. Medium dice your onion and sauté with butter in a pan until they become translucent. Add diced corned beef for about two minutes, then add your potatoes. Make sure your hash is an even layer in the pan and let cook on one side for about three minutes, or until crispy, and flip to crisp the other side. Top with a fried egg and some parsley and enjoy!