CookEat Recipe
Corned Beef au Gratin
Chopped corned beef and potatoes baked in broth beneath a buttered breadcrumb crust.
Method
Steps
Step 1
Wash the vegetables. Peel the four medium carrots and two small turnips, leaving them whole. Peel the two onions and parsley root. Trim and thoroughly wash the three leeks. Trim the roots and stale outer parts from the two whole celery heads, separate their ribs and wash well. Put the three pounds of raw veal bones in a stockpot large enough for the five gallons of water and all the vegetables, with room above the liquid. Add the five gallons of cold water, bring to a boil and carefully skim off the scum.
Step 2
Add the prepared carrots, turnips, onions, parsley root, leeks and celery. Cover and cook at a slow boil for four hours. Strain through cheesecloth into clean heatproof containers. Measure one good half pint of the finished hot broth for the hash. Keep the measured broth covered at 140°F or above until needed. Divide the remaining broth into small shallow containers, cool rapidly in an external ice-water bath and refrigerate promptly at 40°F or below, within two hours of cooking. Keep the ice water outside the containers.
Step 3
Wash the four whole potatoes, put in a saucepan and cover with separate water. Bring to a boil and simmer until fork-tender while still holding their shape, then drain. Cool promptly in a shallow container in the refrigerator at 40°F or below, within two hours of cooking, and chill until cold. Peel and finely chop all four cold boiled potatoes. Keep the commercially fully cooked corned beef refrigerated until needed, then measure one pound and finely chop it.
Step 4
Heat the oven to 350°F. Peel and finely chop the white onion. Brown it with the first tablespoon of butter for five minutes in a covered ovenproof saucepan. Add the pound of finely chopped cooked corned beef and the chopped cold boiled potatoes. Pour in the measured good half pint of finished white broth. Add the half teaspoon of white pepper and saltspoon of freshly grated nutmeg, mix well, cover and cook on the stovetop for ten minutes.
Step 5
Mix lightly, put the covered ovenproof pan in the oven and bake for about thirty-five minutes. Remove and transfer the hash to a baking dish. Melt the separate tablespoon of butter and mix it on a plate with the two tablespoons of breadcrumbs. Distribute this mixture over the hash.
Step 6
Return the baking dish to the 350°F oven and bake again for about fifteen minutes, until the crumbs are browned and the centre of the hash reaches 165°F. Serve hot.
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