Even if September 27 is National Corned Beef Hash Day, there’s no way we’re going to wait for autumn leaves to begin to turn to fix up a delicious hash using these top-caliber recipes from two acclaimed chefs. Both San Francisco natives, Patron Chef Josiah Slone of Sent Sovi in Saratoga and Executive Chef Colby Reade of Stein’s Beer Garden and Restaurant in Mountain View are sharing their inside secrets straight from their red hot stoves.
Chef Josiah Slone
14583 Big Basin Way
Saratoga, CA 95070
“Brussels sprouts are my favorite ‘cabbage,’ short ribs are my favorite ‘brisket,'” says native San Francisco Chef Josiah Slone. He admits to reading the “Joy of Cooking” from cover to cover as a youngster. In 2003, Slone bought and re-opened David Kinch’s Sent Sovi, where only the freshest ingredients from small farms and artisanal purveyors produce seasonal and stylish French California cuisine. Set in the historic village of Saratoga, Slone and his wife run the intimate, charming dining room featuring expert service, colorful local artwork and flower-strewn outdoor patios.
- 1 cup Kosher salt
- 1/2 cup white sugar
- Mix thoroughly and reserve
- 1/2 cup Dijon mustard
- 2 teaspoons honey
- Mix thoroughly and reserve
To prepare Corned Short ribs:
- 3 pounds short ribs
- Cure mixture above
- 1/4 cup pickling spice
- Put the curing mixture and the pickling spice on plates or pie dishes. Liberally coat the outside of each short rib with the curing mixture and shake off excess. Press pickling mixture into the meat and place in large ziplock bags. Refrigerate for 5-7 days, turning and redistributing the short ribs daily. Drain excess liquid and dry ribs with a paper towel.
- Place short ribs tightly packed in a covered casserole dish. Cover with water allowing 1/2-inch of extra water on top. Cook in a 325-degree F oven covered until fork tender, approximately 4-5 hours. Alternatively, pressure cook the ribs for approximately 1 hour.
- Strain and reserve liquid. Reserve the short ribs.
Note: Cooking the short ribs may be done 1-2 days ahead of time. Store tightly wrapped in the refrigerator.
To Prepare Brussels “Cabbage”:
- 1 pound Brussels sprouts
- 1/4 stick butter
- Pinch of Kosher salt
- Preheat oven to 425 degrees F.
- Cut Brussels sprouts into quarters through the root end. Discard any outer or discolored leaves.
- Over medium heat, add butter to a large ovenproof sauté pan. When it has stopped bubbling, add the Brussels sprouts and salt. Mix thoroughly and transfer to the oven.
- Roast until dark brown around the edges, approximately 10-15 minutes.
Reheat the short ribs in the reserved broth. Serve in a bowl with a little bit of the broth, the roasted Brussels sprouts and honey Dijon on the side. Serves four.
Chef Colby Reade
Stein’s Beer Garden and Restaurant
895 Villa St.
Mountain View, CA 94041
Executive Chef Colby Reade, a native of San Francisco, specializes in a menu described as modern American comfort food that’s approachable and fun, just what people in Silicon Valley appreciate after a long day at work. That’s a perfect match for Stein’s Beer Garden & Restaurant, opened in 2012 as the vision of entrepreneur and beer expert Ted Kim. The large domed beer hall and keg room are complemented by a beer garden with fireplace. The American kobe beef burger on a house-made brioche bun and the Bavarian soft pretzel with caraway seed and Lagunitas IPA mustard can be paired with the finest beers from Europe and the USA, including local craft microbrews.
- 10 pounds high-quality corned beef
- 5 jumbo yellow onions cut into medium/large dice
- 6 ribs celery cut into medium/large dice
- 5 carrots peeled and cut into medium/large dice
- 6 cloves garlic
- 1 quart of your favorite IPA or amber ale
- 1 tablespoon yellow mustard seeds
- 3 tablespoons vegetable oil
- In a large pot, sauté all vegetables in oil until soft.
- Add beef, cut in half if necessary to fit in pot. Add beer, mustard seed, thyme and cover with water.
- Bring to a boil and turn down the heat to simmer covered until tender, about 1 hour.
- Let cool in liquid. Remove and refrigerate until firm.
- Strain liquid and reserve for cooking potatoes for hash. Best done a day ahead.
- Half corned beef (save the rest for sandwiches)
- 2 pounds Yukon gold potatoes small/medium dice
- 1 jumbo yellow onion small/medium dice
- 4 tablespoons butter
- 4 tablespoons parsley minced
- Salt and pepper to taste
- Cook potatoes in hash liquid; can be done a day ahead.
- Cut corned beef to same size as vegetables.
- In a non-stick pan, cook onions until translucent.
- Add potatoes and corned beef, and let cook until crispy. Be careful not to stir too often as to break down the potatoes and beef.
- 2 large egg yolks
- 3 teaspoons fresh lemon juice
- 1 stick butter
- 3 tablespoon whole grain mustard
- Pinch cayenne
- 1/2 teaspoon salt
- Put the egg yolks, lemon juice and cayenne in blender. Pulse a couple of times to combine.
- Melt butter in pan until just melted and with blender running, gradually add melted butter into the egg to make a smooth, frothy sauce.
- Stir in mustard, blending in a teaspoon of lukewarm water if sauce is thick.
- Season with salt and serve immediately or keep warm in heat-proof bowl set over hot water until ready to serve.
- To finish, divide into desired portion and top with 2 poached eggs and spoon sauce over. Serves 8 to 10.