Dutch Beef Hash W/Gingerbread

Name: Dutch Beef Hash W/Gingerbread
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs rib eye steaks (boned & cut into 1/2-in cubes, SEE NOTE below for other cuts of meat that may be used); salt & pepper; 3 ounces butter; 1 tablespoon olive oil; 4 large onions (quartered); 1 large garlic clove (finely chopped); 2 ounces flour; 2 slices gingerbread (firm-textured gingerbread, thick-sliced & cut into 1/2-in cubes); 2 cloves; 2 bay leaves; 1/2 teaspoon basil; 1/4 teaspoon ground cumin; 2 pints beef stock; 1 tablespoon tomato puree or 1 tablespoon tomato paste; 1 tablespoon red wine; 1 tablespoon vinegar; Worcestershire sauce (optional); Tabasco sauce (optional)

Submitted by twissis

"This recipe by Hugh Jans from his cookbook (KOKENIN EEN KASSEROL) got my attention w/its easy prep + use of gingerbread. The ingredient list appears daunting, but is mostly condiment & spice-based. While the recipe uses a Dutch oven from start-to-finish, I think it may also work to do initial prep at the stove & transfer the mixture to a crockpot for the "simmer over low-heat" final part of the cooking. I have not made this dish, so would need to experiment w/that method to ck out any chg of the cooking time. *Enjoy*"

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Ready In:: 1hr 55mins
Ingredients:: 18
Serves:: 4

ingredients

1 ¹⁄₄ lbs rib eye steaks (boned & cut into 1/2-in cubes, SEE NOTE below for other cuts of meat that may be used)
salt & pepper
3 ounces butter
1 tablespoon olive oil
4 large onions (quartered)
1 large garlic clove (finely chopped)
2 ounces flour
2 slices gingerbread (firm-textured gingerbread, thick-sliced & cut into 1/2-in cubes)
2 cloves
2 bay leaves
¹⁄₂ teaspoon basil
¹⁄₄ teaspoon ground cumin
2 pints beef stock
1 tablespoon tomato puree or 1 tablespoon tomato paste
1 tablespoon red wine
1 tablespoon vinegar
Worcestershire sauce (optional)
Tabasco sauce (optional)

directions

Season meat lightly w/salt & pepper.
Heat the butter & oil in a Dutch oven. Saute the onions & garlic till the onion is transparent.
Add the meat & brown it lightly. Stir in the flour & saute to a nut-brown color.
Add gingerbread cubes, cloves, bay leaves, basil & cumin. Mix well.
Add stock, tomato puree, red wine & vinegar. Cover & simmer for 1 1/2 hrs over low-heat.
Serving Suggestions: Add a little Tobasco or Worcestershire sauce if a more pungent flavor is desired. Serve w/boiled rice or buttered noodles + braised cabbage or red beans.
NOTE: While the recipe calls for a rib steak, I would be more inclined to use sirloin, round or even Swiss steak w/the extended cooking time to tenderize.

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RECIPE SUBMITTED BY

twissis

Iceland

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)

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