Beef Hash Recipe
slow roasted beef cheeks, sautéed onions, mushrooms, jus, fingerling potatoes, poached eggs, sauce hollandaise, tomato & arugula salad
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Ingredients
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Beef Hash
Sauce Hollandaise
Salad
Method
Beef Hash Preparation
- 1
Slow Roast the Beef Cheeks
Preheat the oven to 300°F (150°C). Season the beef cheeks with salt and pepper. Place in a roasting pan and cover with beef jus. Roast in the oven for 3-4 hours until tender.
- 2
Eggs and Sauce Preparation
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl and gently slide them into the simmering water. Cook for about 4 minutes for soft poached eggs, then remove with a slotted spoon.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together. Place over a pot of simmering water and whisk until thickened. Slowly drizzle in the melted butter while whisking continuously. Season with salt and cayenne pepper.
Salad Preparation
- 5
Prepare the Salad
In a bowl, combine arugula and diced tomatoes. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.
