Thursday 7 May
We still have a back knuckle of
Friday's roast beef, which though tough at the first night's cut, turned out to
be tender and perfectly done all through the rest. Holt has been having blissful medium-rare
slices in his lunch sandwiches all week, and today we took the browner parts of
the knuckle and made a classic hash.
We trimmed the beef into three
groups: fatty (whizzed up in the robo-coupe as fat to fry the rest in), brown
(also whizzed up) and medium rare (carefully cubed).
All the rest was done in our usual
hash procedure: hand-diced onion, sautéed in the beef fat and a little oil and
salt, then four whizzed-up Yukon gold potatoes, and all of it gets steamed with
a little chicken broth and the remains of a bottle of ketchup, until it was all
edible.
Then the meat and chopped chervil
and fresh thyme from the garden got folded in, and the whole thing went under
the broiler until brown on top.
Okay, so it turned out we were
running the broiler on one of the hottest nights yet. Hash is still worth it.
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