I forgot this recipe for leftover beef. As I say I don't like beef much and I sure don't like it morphed but I found this the exception. It's really good! Orange-Glazed Crispy Beef - Ricardo (FoodNTV) For the Beef 250 ml (1 cup) unbleached all purpose flour 125 ml (1/2 cup) tapioca starch or cornstarch 15 ml (1 tablespoon) sugar 1/2 ml (1/2 teaspoon) salt 180 ml (3/4 cup) lager or pale ale (could use club soda) 125 ml (1/2 cup) water 454 g (1 lb) cold leftover roast beef cut into strips 60 ml (1/4 cup) tapioca starch or cornstarch Oil for frying For the Sauce 60 ml (1/4 cup) soy sauce 10 ml (2 teaspoons) tapioca starch 125 ml (1/2 cup) sugar 30 ml (2 tablespoons) rice vinegar 3 cloves garlic minced Grated zest of 2 oranges 15 ml (1 tablespoon) chopped fresh ginger 1 ml (1/4 teaspoon) hot pepper flakes or cayenne Juice of 2 oranges Directions: For the Batter 1. Heat the oil to high in a deep sauce pan or fryer. Preheat the oven to 100C (200F). Line a baking sheet with paper towels.~ 2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside. 3. In another bowl, combine the beef and the starch.~ 4. Divide the beef strips into 5 equal portions. Coat 1 portion with batter. Drop the battered strips 1 by 1 into fryer to prevent them from sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking sheet and keep warm in the oven. Repeat for the remaining portions. For the Sauce 1. In a bowl, combine the soy sauce and the starch. Set aside. 2. In a large skillet or wok, bring the sugar, vinegar,garlic, orange zest, ginger and hot pepper flakes to a boil. Simmer until the sugar begins turning gold. Add the orange juice and simmer for 1 minute. 3. Add the soy sauce mixture, whisking constantly. Bring to a boil. Off the heat, add the cooked beef strips and turn it gently with a spatula until well coated. 4. Serve immediately.

Joanm, I cook my corned beef for about three hours, sometimes a little longer. If it comes with the separate packet of spices then I rinse it, put it into a large dutch oven and cover with water. The corned beef I bought today has the spices on the meat already, so I won't rinse it. I always add additional spices, cracked pepper, allspice, dried thyme and a couple of bay leaves. Probably about a teaspoon of each....I don't measure. Bring to a good boil, skimming any foam that comes to the top. Cover with a lid and simmer 2-3 hours, sometimes longer. I check it with a fork and when I can feel it starting to soften, I add my carrots. I wait for about 10 minutes, then add sliced onions and potatoes. Wait about 10 more minutes then remove the beef to a platter and add cabbage wedges to the pot. Give it another 10 minutes or so. Meanwhile I slice the corned beef across the grain. Remove the vegetables to a large bowl or place on the meat platter if it's large enough. Enjoy! The leftovers are wonderful, we look forward to good Reuben sandwiches. When buying corned beef, don't forget that it shrinks by about 1/3. Nancy

Finished dinner a couple hours ago, and I MUST say, Ann T., it was outstanding! I used your directions to a "T" and also rubbed the contents of the seasoning packet over it, too (I didn't have coriander). I had a small one (2.5 #) and took it out after 4.76 hours. Now, I must add that I used a point cut, choice grade, which I never normally do - always have used the flat cut. So, don't know how much, if any, that played into the outstanding flavor and tenderness - it was incredibly marbled. My next one will be a flat cut and I will report again my findings here. Thank you Ann T. - clearly another winner of yours and so much easier than simmering for hours, having to constantly check the water level and intensity, etc. Just superb.

Hash is one of those dishes you really don't need a recipe for :-) Portions of the various ingredients are not precise, nor are the ingredients themselves - use whatever you have on hand!! I tend to make it up as I go along. I almost always make hash with St Paddy's Day leftovers. Just cube up the corned beef and any leftover vegetables and fry 'em up. I tend to be a bit heavier on the potatoes than the other components but then I like a very potato-y hash. If available, I might also add some red or green peppers, onions and garlic certainly, mushrooms and chopped up leftover carrots and cabbage from the dinner. If I cooked the corned beef without cabbage (I have known to get creative with the traditional corned beef meal), I might add some other green - spinach, kale, halved Brussels sprouts, etc. Add whatever else is to your taste, including seasonings (pepper, maybe a touch of salt, thyme, red pepper flakes if a bit of heat needed). I use bacon grease to fry but any cooking oil will suffice. I also use a fairly high heat to finish as I like my hash with crispy bits and edges.