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I became vegetarian about a year ago, and one thing I still crave constantly is corned beef hash. I've found that impossible meat has been a fairly good substitute for when I really crave a dish with beef in it, and I just cook it like I would have cooked real ground beef - but I'm flummoxed about how to replicated corned beef.

In my (limited) experience, corned beef is made by marinating an entire brisket, then slow cooking it. But of course I only have a vegetarian substitution for ground beef, not for a big slab (as far as I know, no brand of fake meat does pieces that could be marinated). I've never heard of marinating ground beef, and worry that trying to copy this directly wouldn't be a good idea.

Does anyone have any ideas about how to impart corned beef seasonings/spices into a (plant-based) ground beef dish?

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    Couldn't you just add salts, spices (pickling spices) that are used in corned beef?
    – bob1
    May 7, 2021 at 3:41
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    Do you mean you miss corned beef hash out of a can, or real corned beef hash from leftover brisket and potatoes? They are very different,and would get different answers.
    – GdD
    May 7, 2021 at 7:04
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    @GdD I was unaware that a canned version existed, my apologies. I mean the real version (with an understanding that I will never get the brisket texture, but hoping for a similar flavor)
    – lilia052
    May 7, 2021 at 13:09
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    If you've never had canned corned beef hash @lilia052 don't start now.
    – GdD
    May 7, 2021 at 13:13
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    I was unaware a ‘fresh’ version existed;) Canned corned beef used to be a British staple.
    – Tetsujin
    May 7, 2021 at 14:14

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