Closest thing to corned beef and cabbage you're getting out of me today. Corned beef is by far one of the least interesting meals for me to make, so most years I completely skip it. But take that beef and fry it up it with some veggies and now you have one of my all-time favorites dishes.
Here I take that beef one step further and hit it @chefsteps pastrami-style with a 6 day cure, 6 hour smoke, and a 60 hour bath in sous vide at 149°. This was a particularly fatty piece so I rendered off a bunch of tallow to fry some onions, scallion whites, poblanos, and some vinegar parboiled russets per @kenjialt's hash method. (Which is the best damn way I've seen fried potatoes. Perfectly tender on the inside but an exterior that holds its shape and crisps up like I've never seen before.) While that was all happening I took some brussel sprouts and carrots, tossed them in bacon fat and blasted them in a 500° oven between two @bakingsteels. Crispiest. Brussels sprouts. Ever. Lastly, I quick pickled some red onions and topped everything off with some poached eggs and washed everything down with a @commonrootsbrewing Coffee Cup. Easily the best hash I've ever made. 🍀 #foodporn