Friday, January 16, 2015

Slow-Cooker Short Rib Hash

Being on a job hunt presents quite the interesting dichotomy between the lives of the two human residents of my Charleston home (the pets mostly follow the same lead and nap in sunbeams or, in Swarley's case, cabinets). Robin has been on a particularly brutal series of rotations involving both nights and 24 hour calls, while I have had to make such difficult life or death decisions like which pair of pajama pants I should wear and what show I should binge watch on Netflix. I'm pretty sure I can now fully communicate in animal talk, but I'm not certain if I know how to speak to people anymore.

Following one of Robin's 24 hour shifts, I decided to welcome her home with a fancy meal. This slow cooker short rib hash was perfect, as I could let it cook overnight while I slept and then just sautéed all the veggies as it got closer to Robin's return.

Short Rib Hash
Adapted from Seriously Delish by Jessica Merchant
Servings: 4-6
Time: 8 hours

Soon you will be shredded
Short Ribs
2 1/2 lbs beef short ribs
Garlic Powder
Onion Powder
Canola Oil
1-2 cups Beef Stock
Juice of 1 lime
5 dashes Worcestershire sauce

4 slices bacon, chopped
1 yellow onion, diced
1 green bell pepper, chopped
3 garlic cloves, minced
3-4 Yukon gold potatoes, chopped small
Salt to taste
Pepper to taste
Red chili flakes to taste
Oregano to taste
Eggs (1 per serving) fried or poached
Sriracha to garnish

Cut the potatoes even smaller or this will take forever
  1. Season the short ribs with salt, pepper, garlic powder, and onion powder. 
  2. Heat the oil in a large skillet over medium-high heat. Brown the short ribs in the oil (~ 2 minutes per side).
  3. Put the ribs in a slow cooker. Add enough beef stock to cover. Then mix in the sriracha, Worcestershire sauce, and lime juice. Cook on low for 8 hours, turning once.
  4. Remove the ribs and shred once cool. Reserve the juice.
  5. Cook the bacon in a large skillet until crispy. Set the bacon aside on a plate lined with paper towels, but reserve the oil.
  6. Sauté the onion and bell pepper in the bacon fat until the onions are soft and translucent (~ 6 minutes).
  7. Add the potatoes, garlic, and seasonings. Toss to coat well with the oil then cook covered for 10 minutes until the potatoes are crispy and tender.
  8. Return the bacon and short ribs to the skillet along with some of the reserved juice. Let heat up over low heat.
  9. Fry or poach your eggs depending on how fancy you want to be.
  10. Serve the hash topped with an egg and sriracha.
A piece fell on the ground during shredding, giving Maggie the greatest moment of her life (until she discovered a bag of cookies several weeks later)
This hash was perfect for sending Robin to much deserved slumber. The hearty meal was highlighted by the absolutely delectable, mouth-wateringly good short ribs, and the rich gooey egg yolk brought it to near sinful breakfast levels (seriously I'm pretty sure nothing should be this enjoyable before 8 am). My only regret was being too lazy to poach the eggs, as that would have been far prettier and achieved even higher levels of fancitude.

The less photogenic the hash is the tastier it will be.

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