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)
- 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
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.
- Preheat the oven or grill to 250°F.
- 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.
- 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.
- Turn the heat up to 450°F, and soak the plank in warm water for 15 minutes.
- 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.
- While the cabbage cooks, bring a pan of water to a simmer.
- 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.
- Crack the eggs into the hot water and cook to desired doneness, about 2 minutes for cooked whites and a runny yolk
- Slice the beef into 1” thick pieces and quickly sear on both sides on the grill, or in a pan on the stove.
- 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.