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Meat for braising for hash?

Last weekend for brunch, I had the most wonderful oxtail hash, and want to recreate it at home. I suspect that oxtail is a great deal of trouble, and so I was trying to think of something easier. There's short ribs, but those are a fair amount of trouble too. Anything equally delicious that requires less work to separate the edible from inedible pieces and parts?

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  1. I'm sure you're not referring to corned beef hash cause you'd have said so.
    that said, I made corned beef hash from scratch one year and it was most sensational.

    1 Reply
    1. re: iL Divo

      That is true :)

      Usually when I make a breakfast hash I make it with vegetables, like beets, Yukon golds, sweet onion, herbs, and top with over medium farm eggs. This hash was similar, mostly the oxtail and potatoes with poached eggs. Overall my hash is more flavorful, but it doesn't have any yummy braised meat, which would make it even better. Just wondering if there is some cut I've never tried and am overlooking ... perhaps the type of rich meat I'm after is always difficult to get to ...

    2. Beef tongue makes the best hash! If you've never had it, it's like eating roast beef...it has the right amount of fat (for flavor) ratio which will ensure the meat won't dry out since you're basically cooking it twice. IMO, it's succulent....I like to use caramelized red onion and sweet potato in mine with a little thyme and the broth from boiling it (or simmering it when first cooking the meat) is perfect for steaming the meat prior to adding the veggies

      7 Replies
      1. re: Cherylptw

        Ohh, that's a good idea. I grew up eating it, but you don't see it much anymore. My mother made it in the pressure cooker. I'll have to figure out where to get some ... I imagine my regular grocery store can order for me.

        I have sweet potatoes right now for my next batch, and I also use thyme, but I haven't tried caremelizing the onions ...

        Thanks for the idea.

        1. re: foiegras

          When I bought a roast duck at the gourmet market in Sigels on Inwood in Addison from Theresa, I frequently made duck hash from one breast, par-boiled Yukon golds, rosemary, S&P, and duck fat. I would carefully remove the skin from the breast and crisp it in a toaster oven, and top the hash with the crispy skin and a runny fried egg, also cooked in duck fat. Yummy.

          1. re: Veggo

            Yum, that sounds great! I may have to stop by there the next time I'm in Addison.

          2. re: foiegras

            I dont think cooking tongue is any less of a hassle than cooking shortribs or oxtail. Quite a bit more hassle IMHO

            1. re: twyst

              Actually, it's as simple as throwing it in a dutch oven or roaster with some aromatics and liquid and let it go until tender; you can't get any easier. No braising or browning first....Shortribs or oxtails require more effort

          3. re: Cherylptw

            I think tounge would make outstanding hash. I love tounge tacos. I say braise that tounge and have hash for breakfast and street tacos for dinner. That would make my belly smile

            1. re: suzigirl

              Its so good...add that poached or fried egg and maybe a sprinkle of Queso Fresco for good measure and oh, yeah!

          4. You could use Beef Shank, Chuck or Brisket.....but I suspect you will not have the same flavor profile as using either the Ox Tails or Short Ribs

            Out of curiosity, why do you believe Ox Tails or Short Ribs will be a great deal of trouble? You put them in the oven for 3-4 hours and the meat will literally pull from the bones.

            2 Replies
            1. re: fourunder

              I found a tiny bone in my oxtail hash, which made me think that locating and removing all the bones could be a fiddly process. I also didn't know if there would be any skinning involved (there will be for tongue, but at least no bones!).

              Short ribs do fall from the bone, but then there's the connective tissue, not to mention removing excess fat, both of which I find to be a pain.

              1. re: fourunder

                I don't know about your neighborhood, but short ribs are expensive round my parts.