BOTTOM ROUND ROAST ON SALE NEAR ME RECIPES

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BEEF HASH RECIPE - TASTE OF SOUTHERN



Beef Hash Recipe - Taste of Southern image

Beef Hash is another favorite Southern comfort food. It does take awhile to cook, but its worth the time and effort. Really good on a cold winter day.

Provided by Steve Gordon

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 6

Number Of Ingredients 7

3 lbs of Chuck Roast
4 medium Onions, diced
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Pepper Flakes
½ stick Butter
Water as needed

Steps:

  • Cut the chuck roast into about two inch sized cubes.
  • Place cubes in heavy stock pot.
  • Add enough water to cover meat by about 1 inch.
  • Place over Medium heat, bring to a boil, let boil for 30 minutes.
  • REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
  • Scoop off and discard any foam or impurities that might float to the top as you go.
  • Dice the onions.
  • After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
  • Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
  • Add onions to broth.
  • Add salt,
  • Add black pepper.
  • Add crushed red pepper flakes.
  • Use two forks to shred the beef, removing any fat or gristle in the process.
  • Place the shredded beef back in the broth with the onions. Stir well.
  • Cover and continue to simmer for 1 hour, stirring after 30 minutes.
  • Remove the lid from the pot. Set lid aside.
  • Add butter. Stir until butter melts.
  • Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
  • Serve warm over rice or mashed potatoes.
  • Enjoy!

BEEF HASH RECIPE - TASTE OF SOUTHERN



Beef Hash Recipe - Taste of Southern image

Beef Hash is another favorite Southern comfort food. It does take awhile to cook, but its worth the time and effort. Really good on a cold winter day.

Provided by Steve Gordon

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 6

Number Of Ingredients 7

3 lbs of Chuck Roast
4 medium Onions, diced
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Pepper Flakes
½ stick Butter
Water as needed

Steps:

  • Cut the chuck roast into about two inch sized cubes.
  • Place cubes in heavy stock pot.
  • Add enough water to cover meat by about 1 inch.
  • Place over Medium heat, bring to a boil, let boil for 30 minutes.
  • REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
  • Scoop off and discard any foam or impurities that might float to the top as you go.
  • Dice the onions.
  • After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
  • Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
  • Add onions to broth.
  • Add salt,
  • Add black pepper.
  • Add crushed red pepper flakes.
  • Use two forks to shred the beef, removing any fat or gristle in the process.
  • Place the shredded beef back in the broth with the onions. Stir well.
  • Cover and continue to simmer for 1 hour, stirring after 30 minutes.
  • Remove the lid from the pot. Set lid aside.
  • Add butter. Stir until butter melts.
  • Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
  • Serve warm over rice or mashed potatoes.
  • Enjoy!

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From 365daysofcrockpot.com
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