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.

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.

Thanks, Chloebud! Especially for the timing since this is a one meal cut piece (I've done plenty of whole briskets and halves, but never a quarter like this, or corned beef). I'm just winging it. :) I'm sure it'll be fine. I'm also looking at a recipe for more like a traditional braise (I realize that I've never actually boiled meat that wasn't for stock/soup). Worst case scenario, we'll order pizza. :) It's not a holiday dinner for us. When I was in 4th grade, I didn't know it was St. Patrick's Day that day (younger grades did decorations ahead of the holiday, but we were studying aviation and our projects were air related, not holiday crafts. This is in a very culturally mixed school, btw. So I just dressed as usual, in a pretty jumper and top, and a girl in my class screwed up her face in anger and socked me before class. I was utterly baffled. She was from an Irish heritage family. At age 10, I'd never even heard of Orangemen, or thought anything about my dress other than it was pretty and made me happy, in shades of pumpkin. I promise not to make orange corned beef, or green for that matter... Dcarch, my assumption would be that they'd attacked the meat with one of those bed of nails type things because I can't imagine pounding brisket would get you anywhere... If it were a chemical tenderizer, would they be required to list it?