Beef Hash

Beef Hash

Corned Beef Hash has always been a family favourite for 35 years or so and was traditionally made using a tin of corned beef and vegetables. The original recipe has now been adapted and improved as better quality ingredients have become more readily available and tastes have become a little more exotic.

Using good quality slow cooked beef for a tender and tasty result, this one-pot dish makes the perfect family meal and is great on its own or with thinly sliced steamed cabbage, asparagus or any other green vegetable.

  • Serves: 4-6
  • Preparation Time: 20 mins approx
  • Cooking Time: 3 hours 35 mins approx
  • Ready in: 3 hours 40 mins approx

Ingredients for the Slow Cooked Beef (Step 1)

  • Approx 0.75 kg Beef Joint (topside, sirloin, salmon cut or similar good quality beef joint suitable for slow roasting)
  • Cold Pressed Rapeseed Oil (or olive oil) – a drizzle
  • Modena Vinegar – a dash
  • 4 tbsp Water
  • 1 medium Onion – quartered
  • 5 fresh Basil leaves – washed
  • 2 sprigs fresh Rosemary – washed
  • Plus silver foil to make a secure parcel around the Beef

Ingredients for the main Beef Hash dish (Step 2)

  • 3 tbsp Cold Pressed Rapeseed Oil
  • 1.5 kg Potatoes – good quality, suitable for boiling
  • 2 large Onions – brown or red
  • 1 Red Bell Pepper – sliced length ways
  • 1 Green Bell Pepper – sliced length ways (optional)
  • 2 tsp Tarragon
  • 2 medium Tomatoes
  • Approx 50 fresh Oregano leaves or 1 t sp dried Oregano
  • 8 sprigs Parsley
  • 50 g Strong Cheddar Cheese – grated for topping
  • 600 ml Cheese Sauce (see below)

Ingredients for Cheese Sauce – 600 ml (view recipe)

  • 450 ml or ¾ pint of semi-skimmed or full cream Milk
  • 50 g Plain Flour
  • 50 g Butter or butter substitute
  • 225 g Strong Cheddar Cheese – grated
  • Pinch of Low Sodium Salt or table saltPreview Changes
  • Pinch of Black Pepper


Start cooking the slow cooked beef in the oven as detailed below and after 2 hours, start preparing Step 2 so that the vegetables and sauce mix are ready at the point when the beef is cooked.

Step 1: To slow cook the beef:

  • Pre-heat your oven to 225° c
  • Cut a good sized piece of kitchen foil (large enough to wrap around the joint in two directions in a cross shape) and arrange the foil in the bottom of your large oven proof dish
  • Place the beef joint on top of the foil in the centre, lifting the sides but keeping the top open (this is the 1st stage of a package that will retain all juice when cooking)
  • Drizzle the beef with rapeseed oil and Modena vinegar
  • Pour 4 tbsp water at the base of the beef
  • Arrange the quartered onion and basil leaves around the beef
  • Place the rosemary on top of the beef joint
  • Enclose by wrapping the foil around the joint securely but so that it can still be opened to baste and turn the meat when necessary
  • Roast in the oven at 225° c initially for 20 minutes
  • After 20 minutes, turn the oven down to 150° c and slow cook the meat for 3 hours in the foil
  • After 1 hour, carefully unwrap the foil (as there will be hot steam!) and turn the joint upside down so that the top then sits in the juices. Ensure the meat is not drying out and still remains in the juice (see Top Tips below if the meat looks dry). Repeat this step after the 2nd hour and as necessary.
  • Once cooked, ensure that the beef joint is thoroughly tender and will separate easily. Use a knife and fork to tease the edge of the joint and it should start to fall apart into long strands. Baste once more, cover and set aside.

Step 2: to prepare and cook the Hash

  • Heat a large pan with enough water to cover the potatoes when cut
  • Whilst the water is heating, wash the potatoes and remove any imperfections (skins can be left on or off, we leave them on)
  • Cut the potatoes into 15 mm cubes or slightly larger if preferred
  • Once the water has boiled, add the potatoes and par boil for around 8-10 minutes then drain. Do not leave in the water as they will continue to cook.
  • Whilst the potatoes are cooking, peel and slice the onions. Fry in the non-stick frying pan with rapeseed oil on a high heat for 1 minute
  • Add the tarragon and sliced peppers to the frying pan. Turn down to a medium heat and fry until lightly brown, turning continuously, for a further 3 minutes or until just cooked (they will be returned to the oven so do not overcook)
  • Lightly fry the tomatoes in the remaining juice and add the fresh oregano, frying for approx 2 minutes
  • Make the Cheese Sauce (see recipe)
  • Prepare the ovenproof dish and add the cooked onions then the tomatoes to the oven dish
  • Add a tbsp of oil to the frying pan if dry and fry the boiled potatoes. They should remain as solid pieces and be cooked on a medium heat for approx. 6 minutes until brown and crisp. Lower the heat if they become too dark. Using a spatula to ensure they do not stick to the pan
  • Remove the beef joint from the foil package and strain any liquid. The meat should have the consistency of pulled pork so separate length-ways into small bunches of strands so that they can be tasted throughout the dish when cooked
  • Heat the oven to 200° c, placing the oven shelf at the top with enough room to hold the ovenproof dish
  • Arrange the cooked ingredients in the dish so that they are evenly spread
  • Chop the parsley and add on top, mixing in slightly
  • Pour over the cheese sauce ensuring good coverage
  • Sprinkle the grated cheddar evenly on top
  • Cook for 25 to 30 minutes at the top of the oven until lightly browned on top
  • Remove when cooked and serve whole in the dish or as separate helpings on plates

Recommended Equipment

  • Large non-stick frying pan
  • Ovenproof dish around 340 x 230 x 60 that can withstand high temperatures
  • Large saucepan
  • Spatula and tongues
  • Wooden spoon
  • Measuring spoons
  • Kitchen Scales
  • Measuring bowl

Top Tips

  • To avoid your beef joint drying out during the slow cooking stage, check the moisture levels every ½ hour and add a little thin gravy if there is no liquid or the meat looks dry. Keep checking until the slow cooking time is up.
  • Turn the meat each hour and ensure that the juices do not escape from the foil parcel
  • The ingredients listed for the cheese sauce make 600 ml when all added together, (approximately).