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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 pounds beef short ribs, fat trimmed 2 large carrots, peeled and sliced 1 1/2 tbsp. kosher salt, divided 2 large russet potatoes, baked, peeled and chopped 1/2 cup plus 1 1/2 tbsp. vegetable oil 2 medium onions, peeled and chopped 1/2 cup dry breadcrumbs 1/4 cup minced fresh parsley 1/2 tsp. pepper
Directions
Combine short ribs, carrots and 1 tbsp. salt in a large pot. Add cold water to cover. Bring to a boil over high heat. Reduce heat and simmer about 90 minutes until meat is tender. Cover and refrigerate pot overnight.
Remove short ribs from pot and cut into 1/4 inch pieces, discarding bones. Heat 1/2 cup oil in a large skillet. Add onions and cook about 10 minutes until lightly browned. Add beef, potatoes, breadcrumbs, parsley, pepper and remaining 1/2 tsp. salt. Cook 5 minutes, stirring frequently. Heat 1/2 tbsp. oil in a separate skillet. Add 1 cup meat and potato mixture and flatten slightly with a spatula. Add another cup hash mixture and flatten. Cook about 5 minutes per side until browned. Repeat with remaining hash mixture.
Serves 6.
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