I’m linking up with this weeks RecipeShed with this post, you can see all the other entries here.
I made another recipe from the fabulous Pieminister cook book at the weekend which is fast becoming my favourite book. This time the lady of the manor and I fancied the look of the beef hash and baked beans. I won’t reproduce the whole thing here, but I will give some space to the baked beans which were excellent.
The beef hash was pretty simple, a brisket joint is gently simmered in stock until falling apart (about 3 hours), it is then mixed with some roughly chopped potatoes that have been boiled and 5 onions that have been sliced and gently softened in enough butter to stop your arteries. Throw in a bit of chopped parsley, grate some cheese on top and pop in the oven.
However the beans were something else, very tasty and to top it all Matilda loved them! Will be definitely doing them again with other dishes. To make them you do the following;Ingredients 2 celery sticks finely chopped 1 onion finely chopped 1 garlic clove, finely chopped 1 tsp dried oregano 2 bay leaves a pinch of chilli flakes 400ml passata 400g tin of haricot beans, drained
You soften slowly the celery, onion and garlic. Once that’s done add all the other ingredients and season. Simmer for 10 – 15 minutes until the beans are soft. Such a simple recipe and the lack of sweetness vs. a tin of beans really helps with a rich dish like this.
The beef hash we liked, but found it a bit boring with just potatoes. I think we’ll make again at some point but leave the skins on the potato for a bit of flavour and also add in some other root veg. I’m thinking celeriac, parsnip, sweet potato and maybe some swede. With that extra bulk it would actually be a pretty cheap meal for 6 people as brisket is a cheap enough cut.