“Hash is a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop). Corned beef hash became very popular in countries outside of the UK - including France - during and after World War II, as rationing limited the availability of fresh meat. When corning your own beef, make sure you buy your meat from a good quality butcher.” Luke Nguyen, Luke Nguyen's United Kingdom
- 600 g new potatoes
- 40 ml white wine vinegar
- 4 eggs
- 8 rashers streaky bacon
- 1 tbsp olive oil
- 2 small onions, finely chopped
- 200 ml double cream
- ½ bunch chives, chopped
- pinch sea salt and freshly ground pepper
- 200 g table salt
- 100 g caster sugar
- 1 bunch thyme
- 2 bay leaves
- 8 whole black peppercorn
- 2 garlic cloves, halved
- 2 onions, peeled and halved
- 600 g piece beef brisket, excess fat trimmed
Red wine jus
- 2.5 litres beef and/or chicken stock
- 1 tbsp olive oil
- 300 ml red wine
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 small leek, pale end only, chopped
- 1 small celery stalk
- ½ garlic clove
- 2 sprigs thyme
- 1 bay leaf
- 1.25 g arrowroot (gluten-free)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Brining time 6 days
You will need to begin this recipe 6 days ahead.
To make the brined beef, place all of the ingredients, except the beef, in a large saucepan. Add 2 litres of water and bring to the boil, stirring to dissolve all salt and sugar. Remove from the heat and stand until cool. Place the beef in a large container, pour over enough brine to cover, then refrigerate for 6 days, turning the meat every day so that it cures evenly. After 6 days remove the brisket from the brine, rinse well, then soak in cold water for 30 minutes. You can re-use the brine 2 or 3 times after this. Cut the beef into large pieces, place in a saucepan and cover with water. Bring to the boil, then simmer over low heat, skimming any impurities from the surface, for 2–3 hours or until tender. Remove the beef, then shred and set aside.
Meanwhile, to make the red wine jus, place the stock in a saucepan and simmer over medium heat until reduced by half. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, leek, celery, garlic, thyme and bay leaf and stir for 6-8 minutes or until soft. Add the wine and simmer until reduced to a syrup. Add the stock and simmer until reduced by three-quarters. Place the arrowroot in a small bowl, add a little of the jus, then whisk the slurry back into the saucepan and simmer until slightly thickened. Strain the jus through a fine sieve and set aside.
Cook the potatoes in boiling water for 5-10 minutes or until nearly tender. Drain and set aside.
Bring a large wide saucepan of water to the boil. Add the vinegar, then reduce the heat to low or so that the water is barely simmering. Break the eggs into individual ramekins or cups. Use a large spoon to create a whirlpool in the water, then gently pour in the eggs. Cook for 3 minutes or just until the whites have set but the yolks are still runny. Remove with a slotted spoon and place in a bowl of cold water to stop them cooking further. Reserve the cooking water for reheating the eggs.
Preheat the oven to 190ºC. Place the bacon rashers on a baking tray and cook for 15 minutes or until golden and crisp. Drain on paper towel and keep warm.
Heat the oil in a large frying pan over high heat. Add the onion and stir for 1 minute, then add the potatoes and toss until tender but not crisp. Add the shredded corned beef, 300 ml of red wine jus and the cream, then simmer for 5 minutes or until most of the liquid has evaporated. Divide the mixture among four 13 cm stainless steel rings and press gently. Remove the rings and top with 2 rashers bacon each. Carefully drop the eggs back into the poaching water for 20 seconds just to reheat, then remove with a slotted spoon, pat dry and place on top of the bacon. Finish with a grind of salt and black pepper, then serve immediately.
This recipe comes from Mr Thomas’ Chop House, a restaurant and bar in Manchester.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
Aria side plate from Papaya.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out more about the show.