The Leftovers

Wine: Cuilleron Syrah 2005

We followed Mark’s advice. We did NOT make Steak Hash. Instead we followed the Corned Beef Hash Recipe from the cookbook: Julia Child & Company. We simply left the meat out.

It is a great recipe.

2 ½ cups minced onion
2 tbl butter
2 tbl olive oil
3 tbl Flour
¾ cup or more beef bullion
4 cups diced boiling cups
½ tsp minced herbs (sage, oregano, thyme or mixture)
5 to 6 tbl fresh parsley
Salt and pepper
½ cup heavy cream

Sauté onions in butter and oil for 6 to 8 minutes, stirring frequently, until tender, then raise heat slightly and let them brown a bit.

Lower heat again; blend in the flour and a little more butter or oil if needed to make a paste. Stir and cook slowly for 2 minutes.
Blend in 3/ cup bouillon, let boil a moment, then mix in potatoes, corned beef, and parsley, and cream.
Taste carefully for seasoning.
Firmly press the hash down all over. Cover and cook slowly for 15 minutes. When crust forms on bottom turn potatoes so crust goes into the body of the potatoes. Repeat process until potatoes are complete.
10 to 15 minutes before serving press down hash for final crust.

We sliced the steaks and served it at room temperature with a Horseradish Sauce.

At the Hollywood Farmer's Market we purchased: Tomatoes, Leeks, Onions, Pimento and Sage. We baked them with lots of Balsamic, Olive Oil and Thyme. It makes a great vegetable side.

We decided that Mark was absolutely correct to serve the meat this way. We even had leftovers and made some steak sandwiches for lunch later in the week.