Recipe courtesy of Josh's Deli

Benediction

  • Level: Advanced
  • Total: 244 hr 10 min (includes curing time)
  • Active: 1 hr 10 min
  • Yield: 1 serving
Share This Recipe

Ingredients

Corned Beef:

2 cups kosher salt

1 cup brown sugar

1 tablespoon pink salt (Insta Cure #1)

One 14-pound beef brisket, trimmed of excess fat

Hollandaise:

4 egg yolks

1 tablespoon lemon juice 

1 stick (8 tablespoons) unsalted butter, melted, skimmed and separated from the solids

Dash hot sauce 

Pinch salt

Poached Eggs:

2 eggs

White vinegar, for poaching 

Corned Beef Hash:

1 tablespoon butter

1/4 green bell pepper, julienned 

1/4 red onion, julienned 

2 ounces beef stock 

1/2 baking potato, diced 

2 tablespoon vegetable oil 

1 bagel, halved, insides scooped out 

Directions

  1. For the corned beef: Mix together the kosher salt, brown sugar and pink salt. Cover both sides of the brisket with the salt cure and refrigerate for a minimum of 10 days.
  2. Rinse off the cure and pat the brisket dry. Place the brisket in a large pot, add water to cover and simmer for 3 hours.
  3. For the hollandaise: Whisk together the egg yolks and lemon juice in a bowl. Set the bowl over a pot of simmering water. Cook, whisking continuously, until the mixture has thickened enough to hold a number eight drawn in the base of the bowl with a whisk. (Don't let the eggs get too hot or they'll scramble.)
  4. Remove the bowl from the pot and, whisking, slowly drizzle in the clarified butter. Continue whisking until the sauce has thickened and doubled in volume. Add the hot sauce and salt. Cover and set aside.
  5. For the poached eggs: Fill a high-sided skillet with five parts water to one part vinegar and bring to a bare simmer. Slide in the eggs, one at a time, and poach until the whites are just set but the yolks are still soft, 2 to 3 minutes. Remove the eggs with a slotted spoon and set aside.
  6. For the corned beef hash: Melt the butter in a saute pan over medium heat. Add the green bell peppers and red onions and saute until the peppers are soft. Add the beef stock and 4 ounces of chopped corned beef to the pan and cook until warmed through.
  7. Meanwhile, in a separate pan, fry the potatoes in the vegetable oil. When crispy, add the potatoes to the corned beef and vegetables and toss to combine.
  8. To assemble: Toast the bagel halves and transfer to a plate, face up. Spoon the corned beef hash over the bagel halves, trying to get as much hash inside the scooped out sections as possible. Top each bagel half with a poached egg and a spoonful of hollandaise sauce.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.