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Old 12-21-2008, 12:59 PM   #1
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Dry corned beef hash problem:

Hey all,

I purchased some cooked corned beef from my deli yesterday and threw it into the old food processor till the appropriate texture and fried it up with diced onion, garlic, and taters to make some corned beef hash. Well the flavors were great but the texture and tenderness of the meat were awful. It was like eating sand .

I cooked the taters, onion, and garlic first so when I tossed in the eat all it needed was to be warmed through, still it tastes grainy, dry and over cooked...almost stale. It's the worse I've ever had. I am used to the diner stuff thats nice and crusted on the outside and tender and moist on the inside. Not a slice of sand paper with an egg fried on top of it...

Help?

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Old 12-21-2008, 01:06 PM   #2
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I have made this from scratch on occasion and what I have found to work is to add a bit of beef broth to the mixture. I then let the mixture set over night in the frig then fry it up in butter or bacon fat the following day. I have had pretty good results. As for the corned beef being tough, not sure what to tell you to do about that.
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Old 12-21-2008, 02:48 PM   #3
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Sounds like you need some more moisture in there, or maybe some more fat...
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Old 12-21-2008, 02:55 PM   #4
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maybe an egg mixed in with the beef before i fry it up?
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Old 12-21-2008, 03:10 PM   #5
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I don't think an egg will give you that much mositure, water, stock/broth, you don't want it to be watery, just enough for the taters and corned beef to soak up.
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Old 12-21-2008, 03:26 PM   #6
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I would not grind it up in the FP. I'd go with diced or cubed corned beef. Also, too little fat will cause it to be dry.
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Old 12-22-2008, 08:01 AM   #7
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Our favorite corned beef hash is made from the scraps (pieces not suitable for sandwiches) left over from slicing a home cooked three - four pound piece of Cook's or similar brand thick cut corned beef.
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Old 12-22-2008, 09:04 AM   #8
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I agree, needs broth. Next time maybe brine the corned beef in beef broth before grinding it??
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Old 12-22-2008, 02:53 PM   #9
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I was thinking more along the lines of running it thru the FP and add in a little broth as you go to keep it moist, then add in the rest of the ingredients.
I think running it thru the FP made a partly dry cut of meat drier, at least that has been my experience so far.
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