Beef Hash--Macro Style
is a way of making corned beef hash in a sumptuous, elegant, haut
cuisine style. The secret lies in cutting the corned beef and potatoes
in large pieces rather than running the corned been through a grinder.
Now that my own grinders aren't as good as they used to be, I usually
prefer the micro ground up corned beef. But this recipe is an
exception. It's both delicious and fun to eat. I can't say that canned
corned beef hash is fun to eat.
The only question about this dish is, Do I eat it with a fork or a
spoon? Chopsticks users don't have that issue. Shows you the benefit of
living a simpler life, eh? The secret of the macro size is
simplicity--and less work. (The other, more important secret lies in
the whipping cream. See below.)
It's said that corned beef starts with the lousiest piece of meat
available on a poor cow, and through a process of brining for several
days, adding lots of spices and cooking it for hours. it becomes a
first-class beef item, tender and delicious, yielding to all who can
chew. It's kind of like the redemptive power of God: "Therefore, if
anyone is in Christ, he is a new creation" 2 Cor 5:17 (ESV).
Let's just hope that no one tries soaking in brine for ten days.
Anyway, I've met some very Godly people who, it could be argued, used
to be less than filet mignon quality, but who now
are completely renewed and joyfully walking the straight and narrow.
Just follow these easy instructioins
3 tablespoons olive oil (any vegetable oil will do)
1/2 cup chopped onion
1/3 cup chopped green pepper
1 teaspoon minced garlic
1 very small jalapeno, chopped finely, seeds removed (optional)
2 cups diced corned beef (cooked)
2 cups diced, potatoes (cooked and cooled) - about 3 medium size
2 teaspoons Worcestershire sauce
2 tablespoons whipping cream
1/3 cup shredded cheddar cheese, optional
In a large, heavy skillet over moderate to high heat, heat oil.
Over moderate heat, brown the onions, green pepper, garlic and minced
jalapeno (until the onions are transparent), about five to seven
minutes. Stir in corned beef and potatoes. Sprinkle evenly
with the Worcestershire sauce and whipping cream and stir. Pat
hash down with a broad spatula and cook, uncovered without stirring for
about eight minutes until a brown crust forms on the bottom. Turn
the hash over and brown for another 8 minutes. Makes four
Optional: For cheese lovers: Sprinkle cheddar cheese on one or
two servings or all. Melt in microwave for about 30 to 40 seconds
I guess the whipping cream in this recipe is a metaphor for the Holy
Spirit in one's life because we first tasted the hash before adding the
cream. It was okay, but somewhat pedestrian. Then we added the cream.
Just two tablespoons and the transformation was dramatic and
remarkable. "This is it!" we both exclaimed. "It's like a whole new
recipe." So if you're feeling like leftover butcher-floor scraps, think
about the newness available to you. And if you're fine but have a
friend who feels like yesterday's hash, make some of this wonderful
dish, invite them over for a hearty meal and a heart-y talk.
Other recipes of note
Chicken Salad Tea Sandwiches
Very Raspberry Very Merry Coffee Cake with
Spinach and Bacon Quiche
Quadruple Chocolate Brownies
Banana-Apple Bread Pudding
v i r t u a l t e a t i m e . c o m
Copyright 2013 Marie Harris
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