Corned Beef Hash: The North Eastern English Way!By Neil Muir (NEILMUIR1) on November 22, 2010
|There are thousands of Corned Beef Hash recipes, ranging from area recipes to family ones. Everyone seems to have one or know one they like. This one is from the north east of England and is a bit different yet still lovely. This cheap and filling meal has surely stood the test of time, and is always worth making now that winter is bearing down upon us.|
On the cold and damp nights we get, Corned Beef Hash is a wonderful meal. This is the way I was shown how to do it.
To enlarge a picture please just click on it.
You will need.
1 tin or half a pound of Corned Beef.
Two sliced leeks (Optional).
Two cloves of Garlic (optional).
Salt and black pepper.
A Savoy cabbage to go with the Hash (Optional)
Now the fun starts.
Peel, slice and wash your potatoes. Then Butter the bottom. and half way up the sides of your dish, this prevents the potatoes sticking to the bottom of your dish. Now cover the bottom of the dish with sliced potatoes, until it is covered entirely. Make sure you leave plenty for the top as that will use more than the bottom.
Slice the onions or onion and the garlic. It is easier at this point to get a large bowl and add the vegetables as they are sliced. Then do the Leeks and the Butternut squash or turnip/swede and add these to the bowl with the diced carrots.
Beef stock can be Homemade or you can buy stock or cubes to make it. I always make a bit extra to make some thick gravy to go over the top when it is served, but that is entirely up to you. Once you have got all your vegetables chopped and sliced and in a bowl sprinkle with some Thyme or other herbs and add salt and pepper, give them a stir to mix them all up. Then place them on the top of the potatoes, in your dish. Now I always add a good dose of Worcestershire sauce to the stock. Then using a spoon pull back the vegetables to the side a liitle bit in one place, and fill the dish up halfway with stock. As you can see I have cut the Corned Beef into squares. A tip is to put the Corned Beef in your fridge the day before as if it is cold it cuts easily. Place the Corned Beef on top of the vegetables and a little sprinkle of Thyme as it really goes well with Beef. Now you can start to put the potatoes on the top.
Keep topping up with potatoes as many as you can get on the top and then put the lid on. Place in the middle of a pre heated oven at Gas mark 5 or 375F for at least one & half hours depending on your oven. After about one and a half hours take the top off and place it back in the oven for at least twenty minutes to brown the potatoes on the top. It may need checking so it is not over or under brown.
There always seems to be a complication with cabbage as people throw away the outside leaves (best bit), and boil it for an hour. Overcooked cabbage smells awful and tastes disgusting. Take the outside leaves off and wash them, then put them on top of each other. Cut the stalks out all in one go in an upside down V. Roll each side like a cigar and cut it into slices and then once length wise and you get perfectly chopped cabbage.
Then you get this, a simple and easy way to do it.
The main bit of the cabbage can be treated in the same way. In the meantime as I steam cabbage for between 10-12 minutes as that is all it needs, put the steamer or a pan of water on. Then cut it in half and do an upside down V to get rid a of the inside core or stalk. You can then chop this easily to any size you like.
If you wish for gravy I put the rest of the stock in a small pan and then add a teaspoon of cornflower in a cup, with a lttle bit of cold water. Add it to the stock and stir well, just reduce it on a low heat and it will thicken. As soon as the cabbage is nearly ready check your Hash, it should look something like this.
Serve it up with or without gravy, whatever you so like. The one on the left has no gravy and the one on the right has.
I am aware that this is a simple and filling dish. But my grandma who was an exceptional cook taught me that a recipe is just a framework and you add to it or take away from it what you want! There are untold options with this simple and cheap meal. For heat lovers add some Tabasco or Jalapeno peppers. Or add some tomato puree, chopped fresh tomatos, sweet peppers, peas, baked beans, or sweetcorn, the list is endless. All I know is when you come home in the freezing cold, a plate of this is a welcome and most warming sight.
|butternut squash, carrots, Corned Beef, Corned beef hash the north eastern English way. Leeks, garlic., onions, potatoes, swede, turnip|
|I started as a seven year Apprentice for a Parks Department on the London\Kent borders. Going to college one day a week and working in the varied Victorian parks, gardens and nurseries five days a week.|
After this I worked for many large estates and became Head Gardener in different locations. However with the growing use of pesticides and herbicides I went back to University, primarily to study Conservation and Ecology, but relevant to the now growing organic movement in the UK. After 28 years in Horticulture due to an accident I was informed I could no longer do the physical work involved and was retired. I love supporting the Great British Gardens we have in our small island, and cooking the traditional food of this Country. My hobbies are listening to bagpipe music, steam trains and model making, plus of course gardening.
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Comments and discussion:
|Subject||Thread Starter||Last Reply||Replies|
|Yum!! and my Grammas way...||threegardeners||Dec 1, 2010 10:54 AM||6|
|Kids dinner!||pajonica||Nov 28, 2010 1:20 AM||14|
|Great||Ridesredmule||Nov 25, 2010 1:06 PM||35|
|Cornedbeef Hash||murielw1||Nov 24, 2010 8:31 AM||4|