Crispy Chilli Beef Hash



250g cooked beef cheeks
75g cornflour
Oil to fry
100g butter
Handful snipped chives

1 onion, carmelised
250g cooked new spuds

200ml sriracha sauce

4 eggs – poach

  1. To cook the beef cheeks. Seal the beef cheeks in a pan until golden brown on both sides, and then add a chopped onion, carrot, celery, bay leaf and spring of thyme, stir.
  2. Add 100ml of red wine and cover with stock. Add to the oven on 130c for 6 hours.
  3. Poach the eggs
  4. Serve a mound of spuds, top with beef, sit egg on top, sprinkle with chives

Back Forward