Whiskey Beef and Bacon Hash

This dish became very popular with my staff and our friends.  Very delicious and decadent, this dish will be very popular with your friends.  I really hope you will enjoy it. 

½ of a medium sized well-marbled chuck roast, cut into thin strips no longer that 2”
¾ lb. of bacon, cut up

Whiskey Beef and Bacon - 11/02/11

½ lb of red potatoes, thinly sliced
½ lb of carrots, thinly sliced
1 medium onion, roughly diced
3 cloves of garlic, minced
2 cups of whiskey
1 tbsp of rosemary
1 tsp fresh ground black pepper
salt to taste

Heat up a large fry pan (or wok) and begin to fry the bacon with the garlic and onions.  When the bacon is about medium done, begin to add the beef to sear.   Take 1 cup of whiskey and begin to deglaze the pan with the bacon and beef and add the rosemary.  Add the potatoes and carrots and continue to stir.  Cover the pan briefly, checking and stirring every 5 minutes.  After about 15 minutes, add the rest of the whiskey to finish.  The fats from the bacon and beef combined with the whiskey makes a great and tasty glaze on the food.  While still cooking, add the black pepper.  Once the whiskey has cooked down, add salt to taste and serve heartily with some nice ale.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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One Response to Whiskey Beef and Bacon Hash

  1. Pingback: Cranberry Apple Doughnuts and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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