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.
Nutrition Facts :
- 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
- 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.
Southern Beef Hash is a great way to use leftover roast beef in a whole new way. Full of potatoes, onions, garlic, and roast beef, beef hash is a favorite.
Servings: 1 serving
Nutrition Facts : calories 440 kcal, Carbohydrate 13 g, Protein 66 g, Fat 14 g, Saturated Fat 4 g, Cholesterol 169 mg, Sodium 4470 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 8 g, servingSize 1 serving
- 1 tablespoon olive oil
- 1 large baking potato (scrubbed and diced)
- 1/2 medium onion (diced)
- 2 ribs celery (diced)
- 1 clove garlic (minced)
- 2 – 3 cups cooked roast beef (shredded)
- 1 cup drippings from roast beef
- 1 teaspoon cornstarch
- salt and pepper to taste
- Add olive oil to medium skillet set over medium heat. Add diced potato and cook until tender on the inside and crispy on the outside, about 5 minutes, stirring frequently. Add in the onions and celery and cook until tender, about 3 more minutes.
- Stir in the garlic and the shredded roast beef and cook until the beef is heated throughout.
- Meanwhile, heat the roast beef drippings in a small saucepan set over medium heat until reduced by about half, about 8 minutes. Whisk in the cornstarch until well combined and then pour into the beef hash.
- Salt and pepper to taste and serve.
A South Carolina staple, hash and rice is typically a barbecue side but can also be eaten as a main course. Either way, it's comfort food at its finest.
Servings: 1 bowl
Nutrition Facts : servingSize 1 bowl, calories 290 kcal, Carbohydrate 22 g, Fat 11 g, Protein 28 g, Sodium 493 mg, Sugar 2 g
- 1 Bone-In Pork Butt
- Yellow Mustard (for binder)
- Down With the Swine Rub
- 1 bottle Cheerwine
- 1 Yellow Onion
- 2 Potatoes
- 3 cloves Garlic
- 1 cup Chicken Stock
- 1 bottle Veterans Q Gold Sauce
- 2 cups White Rice
- Kosher Salt (to taste)
- The first thing you're going to need to do is smoke a pork butt. You can refer to our The Perfect Swine Pulled Pork recipe for that. However, unless you're cooking for a large crowd, you can use a smaller pork butt than you would normally use for pulled pork. I used one that was just over 5 pounds for this recipe.
- In a cast iron pan over medium heat on the stove, sauté a diced yellow onion for about 5 minutes, then add 3 cloves of garlic.
- Add 2 cubed potatoes and a stick of butter. Simmer for about 20 minutes, stirring often until your potatoes start to soften, brown, and absorb the butter.
- Add your shredded pulled pork, 1 cup of chicken stock, and a bottle of your favorite mustard-based barbecue sauce.
- Stir well, cover, reduce to low, and let simmer for an hour, stirring a few times throughout.
- With about 25 minutes remaining, cook your white rice according to the directions on the package.
- After an hour, everything should be nice and cooked down. If it's too dry, add more mustard-based barbecue sauce.
- Use an immersion blender to blend it all together.
- Serve over rice.
Nutrition Facts :
Nutrition Facts :