While grocery shopping a few weeks ago, I came across a bit of corned beef and decided to purchase it on a whim. Coming from an Asian family, corned beef isn’t exactly a common meat in the household, though we all have had a bit of a corned beef as a deli meat and as sandwiches.
So why did I decide to get a slab of corned beef? Who knows… and it took well over a week before I figured out what to do with it… Corned Beef Hash!
Well duh, why didn’t I think of this before? The recipe would be similar to that of the Vietnamese dish: Bo Luc Lac aka Vietnamese Shaking Beef. Over at RasaMalaysia the Ravenous Couple were asked to write a guest post blog about the dish as well as their recipe:
1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce
1/2 cup rice vinegar
1.5 tbs sugar
1/2 tbs salt
Juice of 1 lime
1/2 ts kosher salt
1/2 ts fresh cracked pepper
1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced
Cooking oil for frying
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.
Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.
We like our beef medium rare and test the meat by touch and sight–it will plump up slightly and be bouncy to the touch with a spatula.
Granted, at home we had a much more simplistic version of the above recipe, but this is very good nonetheless. But, instead of adapting the above recipe for the corned beef, I figured I would go with my original idea of making Corned Beef Hash to test for taste and texture before seeing if I could create an adaptation of the above with the Corned Beef.
So surfing the internet I found a few recipes from Simply Recipes, the Food Network, and All Recipes that caught my eye a bit. So what I ended up doing was adapting them into something of my own volition.
– 1 part corned beef
– 1 part white onions
– 1 part potatoes
I grounded all three ingredients and went the route of All Recipes, in that I waited til the consistency of the mixture was akin to that of of mashed potatoes. Using a little bit of vegetable oil and a bit of butter I browned the portion I was going to eat and stored the remainder in the refrigerator.
It was a good mix, but dammit… for me it tasted better over rice… oddly enough. Unfortunately because I went down the route of the mashed potatoes as opposed to browning the mix for a drier meatier mix it wasn’t exactly as I would have liked it to be. However, considering my circumstances, having something at home that I just need to warm up / fry / mix with rice this was actually a pretty good first try of mixing West with East.