Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.
Horseradish Sauce:
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Yield: about 1 3/4 cups
Eggs:
In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
Remove the hash mixture from the refrigerator and stir in the parsley.
Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
Divide the hash among plates and top with the poached eggs.
Yield: 4 servings
Copyright 2001 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	996.66 Kcal (4173 kJ)
Calories from fat	617.07 Kcal
		% Daily Value*
Total Fat	68.56g	105%
Cholesterol	418.43mg	139%
Sodium	3147.79mg	131%
Potassium	1373.44mg	29%
Total Carbs	52.25g	17%
Sugars	15.88g	64%
Dietary Fiber	11.13g	45%
Protein	42.33g	85%
Vitamin C	95.1mg	159%
Vitamin A	2.1mg	71%
Iron	6.8mg	38%
Calcium	300.8mg	30%

Amount Per 100 g
Calories	67.19 Kcal (281 kJ)
Calories from fat	41.6 Kcal
		% Daily Value*
Total Fat	4.62g	105%
Cholesterol	28.21mg	139%
Sodium	212.22mg	131%
Potassium	92.6mg	29%
Total Carbs	3.52g	17%
Sugars	1.07g	64%
Dietary Fiber	0.75g	45%
Protein	2.85g	85%
Vitamin C	6.4mg	159%
Vitamin A	0.1mg	71%
Iron	0.5mg	38%
Calcium	20.3mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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