Dutch Beef Hash W/Gingerbread |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This recipe by Hugh Jans from his cookbook (KOKENIN EEN KASSEROL) got my attention w/its easy prep + use of gingerbread. The ingredient list appears daunting, but is mostly condiment & spice-based. While the recipe uses a Dutch oven from start-to-finish, I think it may also work to do initial prep at the stove & transfer the mixture to a crockpot for the simmer over low-heat final part of the cooking. I have not made this dish, so would need to experiment w/that method to ck out any chg of the cooking time. *Enjoy* Ingredients:
1 1/4 lbs rib eye steaks (boned & cut into 1/2-in cubes, see note below for other cuts of meat that may be used) |
salt & pepper |
3 ounces butter |
1 tablespoon olive oil |
4 large onions (quartered) |
1 large garlic clove (finely chopped) |
2 ounces flour |
2 slices gingerbread (firm-textured gingerbread, thick-sliced & cut into 1/2-in cubes) |
2 cloves |
2 bay leaves |
1/2 teaspoon basil |
1/4 teaspoon ground cumin |
2 pints beef stock |
1 tablespoon tomato puree or 1 tablespoon tomato paste |
1 tablespoon red wine |
1 tablespoon vinegar |
worcestershire sauce (optional) |
tabasco sauce (optional) |
Directions:
1. Season meat lightly w/salt & pepper.
2. Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent.
3. Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color.
4. Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well.
5. Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat.
6. Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans.
7. NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize.
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