“I almost always make this with duck. It is fabulous with corned beef as well.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. You can use fresh potatoes or buy the frozen, diced potatoes. If you use fresh or raw-frozen, blanch them in boiling, salted water (after they are diced) for 5 minutes (just tender).
  2. In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color.
  3. Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!).
  4. Stir in the horseradish and worcestershire.
  5. Add the sherry and beef stock (with corn starch) to the pan and bring up to a simmer. Let simmer for about 2 minutes (juices will thicken). Add the meat and potatoes and check for seasoning. Let simmer until all ingredients are hot and potatoes have soaked up the liquid (10-15 minutes).
  6. Place pan in the oven under the broiler to crisp and brown to your liking.

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