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Corned beefy hash recipe

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Ingredients

Adjust Servings:
For the Roast
18 oz (500 g) vital gluten Wheat Flour
⅓ cup (45 g) Chickpea Flour /gram flour
5 tablespoons flavourless Coconut Oil
2 Banana Shallots , finely chopped 1 medium leek, finely chopped
5½ oz (150 g) Chestnut Mushrooms , finely chopped
5 oz (150 g) field or Portobello Mushrooms , finely chopped
6 Garlic cloves, finely chopped
2 teaspoons Garlic Powder
⅛ oz (3 g) dried Porcini Mushrooms or wild mushrooms, soaked in 100 ml/⅓ cup plus 1 tablespoon boiling water
1 tablespoon Tomato Puree /paste
2 teaspoons Sea Salt
½ tablespoon Marmite or other yeast extract
1½ tablespoons dark Soy Sauce
4 Bay leaves
1 small glass of robust red wine , such as Syrah (approx. 100 ml/⅓ cup plus 1 tablespoon)
⅔ cup plus 3½ tablespoons (150 ml plus 50 ml) roasted Vegetable Broth
1 teaspoon Smoked Essence
1 teaspoon fine Sea Salt
2 large Potatoes , peeled and cubed
1 tablespoon Olive Oil , plus extra for drizzling 1 onion, thickly sliced
1 Onion , thickly sliced
1 green Bell Peppers , cored, deseeded and thickly diced
2 tablespoons Henderson’s Relish or vegan Worcestershire sauce
½ teaspoon freshly ground Black Pepper
½–1 teaspoon Sea Salt , to taste
For the Dry Rub
2 teaspoons Black Mustard Seeds
1 teaspoon freshly ground Black Pepper
1 teaspoon ground Allspice
½ teaspoon ground Ginger
pinch of ground Cinnamon
For the Roasting Pan
scant 2 cups (450 ml) good-quality Vegetable Broth
1 tablespoon Sea Salt
1 Onion , quartered, skin left on
1 large can of Guinness (which is vegan in UK and Eire) or other dark stout
1 teaspoon dried Juniper Berries
1 tablespoon Olive Oil or vegetable oil
½ teaspoon whole Cloves
medium muslin/cheesecloth sheet, approx. 40.5 cm/16 inches square, lightly oiled
twine, for tying

Corned beefy hash recipe

  • Serves 4
  • Medium

Ingredients

  • For the Roast

  • For the Dry Rub

  • For the Roasting Pan

Directions

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This recipe uses the same roast recipe from the Wellington, but simply changes the dry rub mixture, and the roasting pan ingredients have been rebooted with the addition of some beloved Guinness. You could substitute ready-made vegan beef pieces and add a teaspoon of the dry rub ingredients to the pan (and a splash of the dark stuff!). Using traditional corned beef flavours in the spices imparts some familiar flavours into this vegan-take on an Irish classic. Serve with some fried cabbage.

Steps

1
Done

Preheat the oven to 180˚C (350˚F) Gas 4. Add all the roasting pan ingredients into a large, deep roasting pan and set aside.

2
Done

For the roast, put the gluten and chickpea/gram flour in a large mixing bowl. Mix together and set aside.

3
Done

Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in the dry rub, then lay on the lightly oiled muslin/cheesecloth and roll so the roast is snugly wrapped in the cloth. Tie each end with twine. Tie further loops around the roast to ensure it is fairly tightly wrapped and secure. Lay the roast in the prepared roasting pan, cover the pan with foil and place in the preheated oven for 2 hours. Turn once halfway through cooking. Remove the foil cover and return to the oven for a further 30–40 minutes, then remove and set aside to cool slightly for about 1 hour. Then remove the muslin/cheesecloth.

4
Done

Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in the dry rub, then lay on the lightly oiled muslin/cheesecloth and roll so the roast is snugly wrapped in the cloth. Tie each end with twine. Tie further loops around the roast to ensure it is fairly tightly wrapped and secure. Lay the roast in the prepared roasting pan, cover the pan with foil and place in the preheated oven for 2 hours. Turn once halfway through cooking. Remove the foil cover and return to the oven for a further 30–40 minutes, then remove and set aside to cool slightly for about 1 hour. Then remove the muslin/cheesecloth.

5
Done

Slice the roast into four big pieces and then, using a knife or your hands, slice or tear the roast pieces into large chunks. You will only need 400 g/14 oz. of the roasted chunks for this dish to serve 4. The remaining roast can be frozen for several months.

6
Done

Place a medium pan half-filled with water over a high heat. Bring to the boil and add the potatoes. Boil for about 8–10 minutes until just softening, then drain and set aside.

7
Done

In a large frying pan/skillet, add the olive oil and then the onion and (bell) pepper. Fry for 2–3 minutes, then add the potatoes and fry for another 8–10 minutes until lightly browned. Season. Add the roasted chunks and mix well, frying on a high heat. Finally, drizzle with a little olive oil, mix well and serve immediately with Henderson’s Relish on the side.

daisy

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