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Brisket and Turnip Hash

By: Addie K. Martin of Culicurious
This image courtesy of culicurious.com

Looking for something different to make for dinner tonight? Think easy brisket recipes. This delicious recipe for Brisket and Turnip Hash is to die for. Loaded with flavor, this makes one heck of a hearty meal.

Notes


  • 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

     


Check out other recipes from Addie K. Martin of Culicurious.

Yields4 dinner servings (with leftover brisket)

Cooking MethodSlow Cooker

Ingredients

  • 3 pounds brisket
  • 1 (2-ounce) packet of Dimitri's Bloody Mary seasoning
  • For Apple/Turnip Hash:
  • 1/2 stick of butter
  • 1/4 cup olive oil
  • 1 link chaurice sausage, small diced
  • 1 onion, diced
  • 5 garlic toes, minced
  • 4 turnips, peeled and medium diced
  • 3 apples, peeled, cored and medium diced
  • 1 pint button mushrooms, diced
  • 1 bag baby spinach leaves
  • salt and cayenne to taste – season as you go along
  • 1/4 cup sliced green onions
  • 1/2 cup parmesan cheese

Instructions

For Brisket:

  1. Preheat oven to 200 degrees F.
     
  2. Rub packet of Dimitri’s Bloody Mary seasoning into brisket and set it in a roasting pan (lined with foil).
     
  3. Cover pan with foil and cook at 200 degrees F for 3 hours. Cut off extra fat and toss after brisket is done.

For 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. Next add the turnips and cook for 15 minutes until they soften a bit – they’ll start to turn a little translucent.
     
  3. Stir often so that they cook evenly. 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.
     
  4. Finally, add in the package of baby spinach.  Mix well and let cook till spinach wilts. Turn heat off and add green onions and parmesan. 
     
  5. Cover and let sit for 10 minutes so that all flavors meld.

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I have never heard of turnip hash, but my grandma used to cook fresh turnips to go with the meal from our garden when she cooked dishes like this one. Did your grandparents have a garden? We grew everything from tomatoes, corn, and green beans to turnips, onions, watermelon, and zucchini to name about a quarter of the items. There was so much food every year. Turnips were one of my grandmas favorite vegetables.

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