Beef Hash is another favorite Southern comfort food. It does take awhile to cook, but its worth the time and effort. Really good on a cold winter day.
3 lbs of Chuck Roast
4 medium Onions, diced
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Pepper Flakes
½ stick Butter
Water as needed
Cut the chuck roast into about two inch sized cubes.
Place cubes in heavy stock pot.
Add enough water to cover meat by about 1 inch.
Place over Medium heat, bring to a boil, let boil for 30 minutes.
REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
Scoop off and discard any foam or impurities that might float to the top as you go.
Dice the onions.
After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
Add onions to broth.
Add black pepper.
Add crushed red pepper flakes.
Use two forks to shred the beef, removing any fat or gristle in the process.
Place the shredded beef back in the broth with the onions. Stir well.
Cover and continue to simmer for 1 hour, stirring after 30 minutes.
Remove the lid from the pot. Set lid aside.
Add butter. Stir until butter melts.
Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
Serve warm over rice or mashed potatoes.
Keywords: beef hash, southern hash, old fashioned beef hash, southern recipes