Beef and Hominy Hash
Ingredients
Directions
Prepare the beef and hominy
Cook the shin beef until tender, then chop it into small pieces.
In a separate pot, prepare the hominy according to package instructions.
Cook the hash
Combine the chopped beef and cooked hominy in a skillet.
Season with salt and spices to taste.
Cook over medium heat until heated through and slightly crispy.
Serve hot.
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 savory meat flavor and, once cooked until tender, a shreddable texture.
- Hominy
- Adds a soft, starchy body that absorbs flavor and helps the hash crisp slightly in the skillet.
The step that matters
Cooking the shin beef until tender. Shin is a tough cut full of connective tissue. It needs long, gentle cooking so the collagen breaks down into gelatin, which makes the meat tender enough to chop and keeps it moist.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.