Beef Hash
6 servings
60 minutes
Beef khash is a fragrant and nutritious dish of Azerbaijani cuisine that dates back to the ancient traditions of the Caucasian peoples. This hearty meat khash, made from beef shank, potatoes, and spices, combines the rich flavor of roasted meat with spicy notes of rosemary and the zest of Tabasco. Its thick consistency and tender meat make it ideal for cold days when one craves something warming and comforting. Sautéed vegetables in butter add depth to the dish, while garnishing with egg and green onions adds freshness and contrast. Khash is traditionally served hot and is perfect for both cozy family dinners and festive gatherings.
1
Preheat the oven to 230 degrees. Boil the potatoes until half-cooked (five to ten minutes). Drain the water, transfer to a bowl, and mash slightly.
- Potato: 1 kg
2
Rub the beef (thin edge) with salt and pepper, fry in a pan, and cut into small pieces.
- Beef rib (fore rib): 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
In a large skillet over medium heat, sauté finely chopped onion and celery in butter for a couple of minutes, then transfer to a bowl with potatoes. Add beef, finely chopped parsley and rosemary, ketchup, Tabasco sauce, salt and pepper. Transfer everything to an oven-safe pot and pack tightly. Keep the pot on medium heat for about two to three minutes, then move it to the oven and bake for another fifteen to twenty minutes until a brown crust forms.
- Onion: 150 g
- Celery stalk: 2 pieces
- Butter: 100 g
- Beef rib (fore rib): 1 kg
- Parsley: 50 g
- Rosemary: 3 stems
- Ketchup: 100 g
- Tabasco sauce: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Turn the hash onto a plate, garnish with half a boiled egg and finely chopped green onion.
- Chicken egg: 3 pieces
- Spring onion: to taste