Thursday, 22 March 2012

Guinness beef & cabbage hash


Potato, cream, butter, stewing steak, Guinness, beef stock, leek, cabbage, plain flour.
Serves: 2 preparation: 1 hour

This came together as a sort of desperate cobbling together as leftovers but The Boy loved it so it's come on the list of recipes to post as an alternative to my Guinness pie. Yet another St Patrick's Day cliched idea!

1) Peel and dice the potato and boil in hot salted water for 20 minutes

2) Dice the leek and cabbage and sautee in a little butter. Sift in a little plain flour to form a sort of roux, then add the chunks of beef and allow to brown before pouring over just enough Guinness to cover the meat.

3) Allow the Guinness to bubble away for about 10 minutes, then add a little beef stock and cream before stirring through. By now the sauce should have thickened to a glossy, dark brown hue.

4) Spoon the beef, cabbage and leek mixture into a casserole dish and set aside.

5) Strain the potatoes and mash with a little butter and cream. Season well with salt and black pepper, then pipe over the meat. Bake in the oven for 10-20 minutes until the top is golden brown and crispy

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