Corned beef hash is always a breakfast favorite. Roasting cabbage with the delicate flavor of Alder adds a new dimension to this classic brunch dish. We mixed up two quick sauces to drizzle over the hash – a horseradish cream sauce and a mustard cream sauce.

Total Time: 3 ½ hours (includes braising time)
Servings: 4

Ingredients:

  • 1 Alder Grilling Plank
  • 1 Savoy Cabbage
  • 2-3 lb. Corned Beef Brisket, raw
  • 8 baby Potatoes
  • ½ bottle Light Beer
  • 1 cup Sour Cream
  • 1 Tbsp. Whole Grain Mustard
  • 1 Tbsp. prepared Horseradish
  • 4 Eggs
  • Olive Oil
  • Kosher Salt and Pepper

Chef's Tip

Food acts as a conductor when any kind of acid and metal is involved, which can cause the breakdown of aluminum foil. Covering the brisket with a piece of parchment paper before adding the foil prevents this from happening.

Directions:

  1. Preheat the oven or grill to 250°F.
  2. Place the corned brisket in a pan and add the beer, cover and seal with foil. Cook for 3 hours. If using the grill, place the pan over indirect heat and keep the lid closed.
  3. Add the potatoes during the last hour of cooking. The beef will fall apart easily when done and set aside to cool. This step can be done well in advance.
  4. Turn the heat up to 450°F, and soak the plank in warm water for 15 minutes.
  5. Remove any wilted leaves from the outside of the cabbage and cut into four wedges. Rub with a little olive oil and season with salt and pepper. Set on the plank and cook for 15 minutes, or until tender.
  6. While the cabbage cooks, bring a pan of water to a simmer.
  7. Divide the sour cream evenly between two small bowls. Add the mustard to one bowl and horseradish to the other. Mix well and thin with a little water if necessary.
  8. Crack the eggs into the hot water and cook to desired doneness, about 2 minutes for cooked whites and a runny yolk
  9. Slice the beef into 1” thick pieces and quickly sear on both sides on the grill, or in a pan on the stove.
  10. Top the cabbage wedges with corned beef, potatoes, eggs and drizzle with the mustard and horseradish cream sauces.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Grilling Plank