Corned Beef Hash

This recipe is 100% Canadian Style
Corned Beef Hash.

Beef Cut :Brisket
Steak Type: Corned Beef

Some people will try to tell you this is a British dish. Don't believe them. John Kennedy came to Canada in the year 1604 and saw the Indians making this fabulous dish of corned beef, onions, potatoes and spices, to help them celebrate Canadian Harvest.

So John took the recipe back to Toronto and showed it to all his friends (and they were many) and they declared it was "Made in Toronto". Then the French Canadians saw it and took the recipe to Montreal and decided to improve on it. However even the best French chefs couldn't make it better.

Wikipedia says:

Corned Beef is a cut of beef, usually brisket, but sometimes round, cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or course grains of salts used to cure it. The Oxford English Dicionary dates the usage of "corn", meaning "smallhard particle, a grain, as ofd sand or salt to the year 888, and the term"corned beef" to 1621. The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some. like American-style corned beeef, are highly seasoned and often considered delicatessen fare. In Britain, corned beef is usually bought at the delicatessen, or maybe in chilled packs or can be found in trapezoid cans, imported from South America. American corned beef is similar to Canadian smoked meat.

The very best Canadian Canned Corned beef actually is from "Fray Bentos" in Brasil. So here we have a perfect Canadian Brasillian dish.

I brought several cans of Brasilian Corned Beef from Canada when I moved to Brazil because we could not buy it here. Go Figure! When that was used up we figured, "No more traditional Canadian Corned Beef made with Brazil's best."

But today, July 22, 2007, to my surprise and delight I found Brasileiro Canned Corned Beef in our local Supermercado! O Joyous day.

RECIPE:

Brasillian Canned Corn Beef - 320 grams
Onions - 1 to 2 small as to taste

Options
Black Pepper
Paprika

Note all quantities are approximate and can be changed more or less, to suit your taste.

Following are Photos and instructions showing a REAL CANADIAN producing a REAL CANADIAN dish in Brasil.

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Select a few potatoes and peel them.




When they are all peeled get a sharp knife




Cut the potatoes in small pieces so they cook faster




Put in a pot and cover with water.




Cover and cook about 1/2 hour (in the mountains)




Pick a small onion (or more if you love them)





Peel it




Cut into fairly small pieces




Put the onions in a large bowl




Open a can of Brasilian Corned Beef (The best in the World)




Cut in to fairly small pieces




Put the Corned Beef in the bowl with the onions




Put the cooked potato pieces in the bowl with the onionas and Corned Beef




Mash it all together and stir well.




Dressed in approprtaite Canadian Chef attire (This recipe might not work otherwise) spray the frypan with Pam Cooking Spray. If you don't have any, very lightly oil the frypan. This is just to keep the food from sticking to the pan.

I prefer an electric frypan. We brought this one from Canada, of course.




Put the Corned Beef, onions and potatoes in the warmed frying pan.

Add black pepper and Paprika, to taste. Some people like to add garlic.





Liberaly add he Paprika. It is not only good for you it also adds colour to the mix.




Cook until crisp and turn over. Cook some more. This should only take 15 or 20 minutes.





Bring the frying pan to the table and serve directly from the pan.




Real Connoiseurs slather the corned beef with Ketchup. Normally I use the very best, Heinz, but I can't find it in Brasil so I substitute Helmans which is the closest I can find to Heinz.





Then chow down Be ready for a great Canadian Brasillian meal.




We had a lovely Brasilian wine with out meal. This is Riesling, white semi dry fine wine from Rio Grande do Sul in the south of Brasil from Chateau Duvalier. The label says SAFRA 2002. I don't know what that means but it ia likely an appelation to indicate when it was made.



Some time after eating we had a Canadian Brasilian Traditional Desert, originating in Canada also in 1604. The Indians had been growing rice in the paddies of eastern Canada for centuries and showed the new Canadians how to make rice pudding from Canadian grown rice and Canadian grown raisins. *SMILE*

RECIPE:

Rice - Lots
Milk - Some
Raisons - almost 200 grams

Options
Cinnamon

Note all quantities are approximate and can be changed more or less, to suit your taste.



Cook a large pot of rice. It takes about half an hour




Add Milk




Add Raisins




Stir then cook uncovered for 5 minutes.




Put in suitable bowls then sprinkle with Cinnamon and put in the refrigerator.




Desert fit for a king!



This is a simple but nutritious meal and a tasty desert. Every typical Canadian Family eats this at least three times per month. Just don't believe everything you read on the Internet! *SMILE*




Photos by Urso Branco