Sat 25 Aug 2007
BEEF AND HAM HASH
WITH POTATO AND MUSHROOMS
Ingredient:
Cooked roast beef
Smoked ham
Raw pared potatoes
½ lb. sliced mushrooms
garlic salt
basil, thyme or savory
dry sherry
salt
for the brown sauce:
½ cup beef drippings
1 cup Mirepoix
½ cup flour
10 black peppercorns
2 cups drained, peeled tomatoes
½ cup coarsely chopped parsley
8 cups good beef stock.
To prepare the Mirepoix:
Dice: 1 carrot, 1 onion, 1 celery heart
Add : ½ crushed bay leaf, 1 sprig thyme
1 tbsp minced raw ham, 1 tbsp butter
These may be used raw as a base under meat
Or, for a seasoning, on top of it.
Simmer the above with 1 tbsp butter until
The vegetables are soft. Deglaze the pan
with
Brown Sauce
½ cup beef drippings add
1 cup Mirepoix when this begins to brown add
½ cup flour – stir until the flour is a good brown.
Then add
Black peppercorns, peeled tomatoes, parsley
Stir and mix well, then add
8 cups good beef stock. Simmer for about 2 hours
or until reduced by half. Stir occasionally and skim
off the fat as it rises to the top. Strain the sauce
and stir occasionally as it cools to prevent a skin
forming. The sauce should be the consistency of
whipping cream no thicker. Correct the seasoning.
1. Cut into cubed equal parts of cooked roast beef and smoked ham.
Reserve the beef.
2. Place in a saucepan the ham and potatoes.
Cover with Brown Sauce.
3. Cover these ingredients and simmer for 15 minutes.
4. Add sliced mushrooms. Cover and simmer for 15 minutes.
5. Add the beef. Reheat the hash but do not let it boil.
6. Season it with garlic salt, basil, thyme, dry sherry. Salt
7. Serve it on Hot Toast garnished with chopped parsley.
By Leonie Brocksopp
Proud To Be Part of The
www.Boa Method.com
http://www.hypervre.com/?affiliate=79149
