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Hash or Stewed Meat

A hash made with shredded cold beef and ox-tail soup, simmered until heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Hash or Stewed Meat

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Shred the cold beef into small pieces.

  2. Pour the ox-tail soup into a pot and heat it over medium heat.

  3. Add the shredded beef to the pot and stir well.

  4. Simmer for 10-15 minutes until heated through.

  5. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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

Cold rolled beef ribs
Provides the meat and body of the hash, becoming tender as it heats in the soup.
Ox-tail soup
Supplies the liquid and savory flavor that moistens and seasons the shredded beef.

“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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