Hash with melted cheese
This is the ultimate hash recipe and you can prepare this delicious beef stew entirely in the Big Green Egg. The spicy aromas released during cooking will have you chomping at the bit to savour this stew. However, if you cook the hash one day in advance, it will taste even better the next day. You can heat up this hash dish with or without the convEGGtor in about 12 minutes at a temperature of 150 °C while regularly stirring. This will again release the aromas.
For the hash
- 5 onions
- 100g butter
- 200g lean bacon strips
- 1kg beef shoulder or braising steak
- 1-2 tbsp flour
- 75ml red wine vinegar
- 1x 70g tin of tomato purée
- 3 bay leaves
- 5 cloves
- 200ml Leffe Tripel or other blond beer
- 300ml beef bouillon
- 1 thick slice gingerbread
- 1x 250g tray of Époisses
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to 80-90°C. Preheat the Cast Iron Dutch Oven by placing it on the grid when the Big Green Egg has almost reached the right temperature.
- Peel the onions and cut them into rings.
- Heat the butter in the Dutch Oven. Add the onion rings, close the lid of the EGG and let the onions softly simmer for about an hour, stirring occasionally. Simmering at a low temperature will allow the onions to slowly caramelise, which will only enhance the flavour of the hash.
- Remove the caramelised onions from the Dutch oven and put them on a plate. Scatter the bacon strips in the pan, close the EGG lid and fry for about 10 minutes. Remove from the Dutch Oven and leave to drain on a piece of paper towel.
- Remove the Dutch Oven, the grid and the convEGGtor from the EGG and put the Cast Iron Grid back. You can do this quite easily and safely using the Cast Iron Grid Lifter. Close the lid of the EGG and heat to 270°C. There is no need to clean the Dutch Oven. You will need the fat that remains for frying later.
- Place the beef shoulder or braised steak on the grid and close the lid of the EGG. Turn them through 90 degrees after about 30 seconds and close the lid again. Turn the meat over after a further 30 seconds and repeat the action to create a lovely grill pattern on both sides.
- Remove the beef from the EGG and place the Dutch Oven on the grid. Close the lid of the EGG and slightly close the draft door and the dual function metal top to allow the temperature within the EGG to drop to 200°C. The placing of the pan will speed up this heat reduction. Meanwhile, cut the grilled meat in cubes of approx. 1.5 centimetres. Sprinkle with salt and pepper and dust with flour.
- Add the meat to the pan, close the lid and fry until brown all over. Occasionally open the lid and stir. Deglaze with red wine vinegar and remove the pan from the EGG.
- Remove the grid, place the convEGGtor and replace the grid. Heat the EGG to 110°C.
- Place the Dutch Oven back in the EGG. Add the caramelised onions to the meat and mix in the tomato purée. Then add the bay leaves and cloves and pour the beer and beef bouillon into the pan. Place the lid on the Dutch Oven, close the lid of the EGG and leave the hash to softly simmer for about 3 hours.
- Crumble the gingerbread and mix into the hash. Leave it to simmer for another 10 minutes, allowing the hash to bind.
- Remove the pan with the hash from the EGG and increase the temperature to 150°C.
- Place the tray with Époisses (without lid) on the grid and close the lid of the EGG. Leave the cheese to melt for about 8 minutes.
- Remove the tray with cheese from the EGG and serve as a side dish so you can drizzle a tablespoon of melted cheese over your hash. This tastes great in combination with mashed potatoes and caramelised carrots!Tip:
Sprinkle a small handful of soaked Pecan Wood Chips over the glowing charcoal before placing the tray with Époisses on the grid. It will give the melted cheese a delicious smoky taste.
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