I made this using a brisket I prepared by brining for three weeks then simmering. If you’ve got access to a good deli nearby, have them thickly slice some of their corned beef for this dish. Thinly-sliced processed corned beef would work, though it won’t stand up as well to the sweetness of the yam. You’ll also want to add it around the same time as the beans so it does’t become overcooked. I like the bit of char created by cooking this in a dry pan, though you could certainly add some olive oil to start if you prefer. The idea to add green beans came from what is easily one of the best brunch restaurants I’ve been to anywhere – The Tallest Poppy. Do yourself a favour and visit often. The food quality, creativity and outstanding service will make you a raving fan.
Time: 40 minutes
Serves: 4
Ingredients:
8 ounces corned beef brisket – thickly sliced then cut into 1” squares 1 yam – peeled and diced to ¼” 1 onion – chopped 2 cloves garlic – thinly sliced 8 ounces green beans – trimmed ¼ teaspoon kosher salt ¼ teaspoon fresh ground black pepperPreparation:
Preheat a large frying pan on medium heat. Add the corned beef, yam, onion and garlic, stirring often for fifteen minutes.
Add the beans and continue to cook, stirring often for an additional ten minutes.
Season with the salt and pepper then serve immediately.