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Jim Gibson's Barbecue Hash

A savory hash of ground beef and pork with onions, tomatoes, Worcestershire, mustard, vinegar, and spices, served over rice.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Jim Gibson's Barbecue Hash

Time45 minutes

Ingredients

Directions

Make the hash

  1. Saute onions in hot oil in a Dutch oven over medium heat until tender.

  2. Add ground beef and pork and cook, stirring until meat crumbles and is no longer pink; drain.

  3. Stir in Worcestershire, crushed tomatoes, mustard, and vinegar, and bring to a boil; cook over low heat, stirring often, 45 minutes.

  4. Add salt and pepper.

Serve

  1. Serve with hot cooked rice.

Nutrition, whole recipe (rough)

904Calories
61 gProtein
44 gFat
63 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef
Provides the main meaty body and savory flavor as it browns and crumbles.
Ground pork
Adds richness and fat that keeps the meat tender during simmering.
Crushed tomatoes
Supply acidity and liquid that form the sauce and build a simmered base.
Onions
Soften in oil to add sweetness and aromatic depth to the base.
Prepared mustard
Adds sharp tang that balances the sweetness of the tomatoes.

The step that matters

Cook the meat until no longer pink, then drain. Browning the meat develops savory flavor, while draining off excess fat keeps the sauce from becoming greasy. Stopping before the meat is fully cooked leaves it unsafe to eat.

Swap the mustard

How well each one fits the dish's main ingredients (onion, beef, pork, tomato, vinegar, pepper, rice):

  1. Capsicumfits better
  2. Potatofits better
  3. Okrafits about as well
  4. Mustardthe original

Fit is the average pairing score against onion, beef, pork, tomato, vinegar, pepper, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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