Make hash, not waste

Ox Cheek Hash 250-300 g braised ox cheek (or alternative filling)350-400 g potatoes (diced)1 large onion (finely sliced)1 tsp sugar1 tsp Mustard seeds3 sprigs thyme (leaves picked)250 ml stout (or a splash of balsamic vinegar and 150ml beef stock, if you don’t want to use alcohol)2 tsp brown sauce1 tbsp fresh parsley (finely chopped (leaves and stems))2 tbsp cooking oil1 tbsp butterSaltFreshly ground pepper2 eggs (optional)Cayenne pepper (optional) Appetizer, Breakfast, Entrée, Main CourseBeef, Hash, Leftovers, Ox Cheek

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