Corned Beef for St Paddy’s Day!/ By Shelley Lance, Blog Editor
Here are a few photos that Tom Douglas Culinary Summer Camp Lifer and intrepid Seattle Foodie, Bruce Miyahara, sent me of his adventures curing and cooking corned beef. If you’ve tried your hand at curing your own corned beef this year, of if you picked up some brine cured and ready to cook brisket at the supermarket, here’s a great recipe for the leftovers, Tom’s Corned Beef Hash with Yukon Gold Potatoes.
(Note: if your corned beef is already cooked, start the recipe at the part where you chop and shred the cooked meat.)
Happy St Patrick’s Day!!
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