Olin R. Phillips' Upstate Beef Hash
Patrick Phillips of Big "O" Que shares his father's recipe for an SC Upstate beef hash that is common around the Union area like they used to serve at Willard's. Midway BBQ is a great restaurant to try a similar BBQ hash today.
Main course, Side
Barbecue Hash, Beef Hash, Hash, Hash and rice, SC BBQ Hash
sweet yellow onions
red pepper flakes
apple cider vinegar
sweet cream butter
Cube your beef and pork into 2-inch cubes.
(Use only a cast iron pot or stainless steel pot for cooking hash) for this size recipe. Boil the meat in two gallons of water for at least three hours.
Remove meat from the water and allow to cool a bit and string the meat as you would break down BBQ.
While meat is cooling, add onions, pepper, salt to the broth and allow to cook as you string your meat. I generally allow my onions to cook for about an hour.
(Have a gallon of water on standby) Add your meat back to the pot and bring to a boil and then reduce to a slow simmer for an hour or so, stirring from the bottom to keep it from scorching.
Stirring is very important, and you may want to have an assistant to help you with this.
Get it to the proper consistency by reducing down or adding water. DO NOT ADD WATER UNLESS IT IS NEEDED. You want the hash to be a little soupy but not soaking wet.
Add vinegar at this point and cook for fifteen more minutes.
Turn the heat off and add the butter and Texas Pete, still stirring.
Taste and add more of the dry ingredients and Texas Pete if needed after adding butter.
Rest thirty minutes before serving.
Cool before storing.
This SCBBQ recipe provided by destination-bbq.com.