Beef and Hominy Hash
Ingredients
Directions
Prepare
Cook the beef until tender.
Chop the cooked beef into small pieces.
Prepare the hominy in a separate pot according to package instructions.
Combine and cook
Combine the chopped beef and cooked hominy in a large skillet.
Season the mixture with salt and spices to taste.
Cook over medium heat until heated through, stirring occasionally.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shin beef
- Provides the main meaty body; its connective tissue softens into gelatin during slow cooking, giving moist, tender pieces.
- Hominy
- Adds starchy, chewy bulk that holds its shape and soaks up the seasoned juices.
The step that matters
Cook the beef until tender. Shin beef is rich in connective tissue that only breaks down into tender, moist meat with long, gentle cooking. If it is pulled too early, the chopped pieces will stay tough and chewy in the hash.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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