Salt Beef Hash Brown & Pit Beans

Prep time & cook time : 7 hours including beef cooking time. Servings: 4 hash browns

Ingredients

• 5 large maris piper potatoes
• braised salt beef with sauce as filling:
• 2 kilo piece of salt beef
• 500ml red wine
• 2 carrots mirepoix
• 1 onion mirepoix
• 1 star anise
• 1 clove garlic crushed
• 2 stick celery mirepoix
• 2l beefstock
• 1 tbsp black peppercorns
• 2 large bay leaves
• 10g chopped flat leaf parsley
• 1 tin mixed beans
• 1 tsp smoked paprika
• 1 tbsp molasses
• 1 small onion diced
• 250g chopped tin tomatoes
• 2 tbsp tomato ketchup

Method

1. Place the beef in a large pan and cover with water, bring to the boil and run cold water over it. Pat dry with paper towel.
2. In a large frying pan, add a little oil and fry the beef on all sides to caramelize, remove to a deep roasting tray.
3. Add the onion to the frying pan and caramelise with the star anise and add to the roasting tray, then fry the carrot and celery in the same pan. Add the wine and reduce by ¾’s.
4. Add to the roasting tray and cover with the beef stock, add ¼ bunch thyme, 1 tbsp peppercorns & 2 large bay leaves. Top up with water if the beef is not submerged, cover with foil & gently cook at 130c for 6 hours.
5. Remove the beef & strain the stock through a sieve, reduce the stock by 3/4‘s to get a nice thick sauce. Shred the beef and mix the sauce back through to moisten the meat, add the parsley & season.
6. Wash the potatoes and place in to a large of pan of water with skins on bring to a simmer and cook for about 6 minutes until about the first inch of the potato is cooked but still a bit raw in the middle.
7. Remove the potatoes and allow to cool slightly, peel the skin off and grate the potato into a bowl. Season well with salt and pepper.
8. Using a metal ring place a little potato in the middle and push round the edges into the base, add some shredded salt beef mix in to the middle then top with more potato, press well and remove from the mould, repeat this to get the portions.
9. In a saucepan, fry the onion in a little oil without colour. Add the beans, smoked paprika, tinned tomatoes, molasses & ketchup, cook out for about 10 minutes till nice and sticky, finish with some ends of the cooked salt beef & parsley.
10. Deep fry the hash browns in a deep fat fryer at 180c for 5 minutes until golden, place onto a baking tray and heat through in an oven at 180c for 5 minute to ensure the centre is hot.
11. Serve with the beans, add a poached egg if required.