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Brisket & Turnip Hash Recipes

Last month I picked up a great brisket at Rare Cuts, a gourmet meat market in on Nashville and Magazine in Uptown New Orleans.  I had a few apples in the fridge already and caught the inspiration to make an apple/turnip hash to accompany my brisket.


Brisket & Turnip Hash Recipes

Ingredients:

Brisket Preparation:
I followed a very simple recipe for the brisket.  It was a 3 lb. brisket and I rubbed it down with a 2 oz packet of Dimitri’s Bloody Mary seasoning and set it in a roasting pan (lined with foil,  of course).  I covered that pan with foil and cooked in at 200 F for 3 hours.  Very simple and very tasty.  The brisket came very well trimmed to start with so I didn’t need to cut any extra fat off.  Also, I did not add any water to the baking pan.  Between the fat and the natural water that the brisket threw, there ended up being plenty enough delicious pan juices.

Apple/Turnip Hash Recipe
Ingredients:
1/2 stick butter
1/4 cup olive oil
1 link chaurice sausage, small diced
1 onion, diced
5 garlic cloves, minced
4 turnips, peeled and medium diced
3 apples, peeled, cored and medium diced
1 pint button mushrooms, diced
1-5 ounce bag baby spinach leaves
Kosher salt and cayenne – season as you go along
Garnishes:
1/4 cup sliced green onions
1/2 cup parmesan cheese

Method:

Directions for the Hash:

  1. Heat butter and oil in skillet then add chaurice and onions – cook for 3-5 minutes until the chaurice starts to crisp a little and the onions are soft.
  2. Add the garlic and mix well
  3. Next add the turnips and cook for 15 minutes until they soften a bit – they’ll start to turn a little translucent. Stir often so that they cook evenly
  4. Next add in the mushrooms and apples.  Cook for an additional 10 minutes until the apples lose their crisp but don’t let them get mushy.
  5. Finally, add in the package of baby spinach.  Mix well and let cook till spinach wilts.
  6. Turn heat off and add green onions and parmesan.  Cover and let sit for 10 minutes so that all flavors meld.
  • Be sure to slice the brisket against the grain
  • For serving this dish, I placed the hash at the bottom of a bowl and then shredded up some brisket on top and then mixed it all together
  • This could just as easily been served more formally with the meat sliced and the hash served on the side
  • The hash is hearty and can take the place of serving a starch with the meal – much healthier to have an all vegetable hash

Total:3 hours

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