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Corned Beef and Brussels Sprout Hash

Faire of Raleigh provides this delicious twist on an Irish classic: corned beef and cabbage. Instead of cabbage, this recipe benefits from the substitution of a Brussels sprout hash that will make you want seconds and maybe even thirds.

Deliver Ingredients


  • 5 Ounces cubed corned beef
  • 12 Brussels sprouts
  • 1/4 Cup pearl onions
  • Olive oil
  • 1/2 Teaspoon chopped garlic
  • 1 Teaspoon shallots, diced fine
  • Balsamic vinegar
  • Juice of 1/2 lemon
  • Salt and pepper
  • 2 Quail eggs
  • Pickled mustard seeds


Cut Brussels sprouts in half, add pearl onions add, and toss in some olive oil with salt and pepper.

Roast in 400-degree F oven for 15 minutes and set aside.

In a sauté pan add 1.5 tablespoons olive oil, shallots, and garlic.

Cook on moderate-high heat until just translucent.

Add cubed corned beef, Brussels sprouts, and onions, and toss until coated. Pour in 1.5 ounces balsamic vinegar and 1 tablespoon lemon juice.

Season with salt and pepper.

Pour mixture into a dish and top with 2 fried quail eggs or one regular chicken egg.

Serve with pickled mustard seeds or other mustard on the side (optional). Pickled mustard seeds: 1/2 cup mustard seeds, 1/2 cup sugar, 1 ounce water. Combine all ingredients and cook on a low temperature until it's all sticky, cool, and serve.

Corned Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.