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Southern beef hash

jwirlwindjwirlwind Posts: 319
edited 4:05PM in EggHead Forum
It's time again for some southern beef hash, a 4th of July tradition. [p]
Jerry's Secrete Recipe[p]Rebel Beef Hash[p]This recipe is given only to a select few. The character of this grand-OL hash is to be preserved by the select few and used to dazzle others that wish they had the know-how to make it. It is imperative that you follow the exact ingredients to get the full body flavor of this wonderful food.
After it is finished, it is best eaten over white rice. Mm mm good. Enjoy.[p]Ingredients:[p]Boneless chuck roast - about 5 pounds,don’t trim all the fat
One big-OL onion
½ stick of Land-o-Lakes butter
Salt to taste
4 tblsp rubbed sage
2 tblsp black pepper or to taste, I also like some red crushed pepper
1 tblsp minced garlic
1/4 cup apple cider vinegar
2 1/2 cup yellow mustard, or to taste[p]
The how to:[p]cut meat into small pieces,stew size
Dice onion
In your large pot with lid, I use 8-quart pot, put all ingredients in except mustard.
Fill pot to 3/4 full of water and begin boiling for 3 hours or more until meat is very tender. stirring when you feel like it to keep seasoning in the boil. Side of pot tends to allow seasoning to stick to it.
After the long wait of boiling, water should be down to just covering meat. Be careful not to let it boil to low or you will have to start over cause meat will burn. mmm
With your mash potato smasher, preferred by master chef Jerry, or your weapon of choice, begin smashing meat right in the pot until it is very fine. Do not remove any liquid. Add mustard mixing well. The amount of mustard is not an exact science. I like my hash to have a slightly yellow tent. Whatever you do, don’t add any tomatoes or bar b q sauce or ketchup. This hash is a southern recipe and not to be red.
Get out the white rice you have already cooked, cover it with hash, and eat until you blow up.
Master Chef Jerry Hubbard [p][p][p]

Comments

  • drbbqdrbbq Posts: 1,152
    Hey Jerry,
    Are you a real Master Chef?

    Ray Lampe Dr. BBQ
  • jwirlwindjwirlwind Posts: 319
    drbbq,
    Not really. I have been cooking all my life since I was 6 years old and spilled a pot of boiling water on myself. It did't leave a scar but I have always loved the art of cooking. I just call myself Master Chef Jerry for fun. But then, aren't we all masters of some things?[p]Chef Jerry

  • drbbqdrbbq Posts: 1,152
    OK, just wondering. I'm not a real Doctor eaither.[p]Master Chef is a real title and there's only a couple dozen in the US. It would be cool to know that one is an egger.
    Ray Lampe Dr. BBQ
  • BYCBYC Posts: 358
    Jwirlwind,[p]No corn??

  • egretegret Posts: 4,110
    drbbq,
    That is really humerous!! My laugh of the day.......

  • SigmoreSigmore Posts: 621
    drbbq, How could they be a Master Chef unless they have cooked on every thing that is a cooker? Let's redefine "Master" LOL
  • jwirlwindjwirlwind Posts: 319
    BYC,
    NO corn

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