DJ BBQ's Texas hash recipe
I like food that reminds me of summers down at Grandma’s house in Virginia Beach. Grandma was THE best cook. And this was one of her classics – she would make a big ol’ batch to feed all the grandkids. Scale it up or down depending on your numbers.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 celery stalks, finely chopped
- 1 green bell pepper
- 2 garlic cloves, crushed
- 450 g (15oz) minced beef (ground beef), 20% fat minimum
- 0.5 tsp mustard powder
- 2 tsp chilli powder, or to taste
- 2 tsp sea salt
- 0.2 tsp black pepper
- 1 400g (14 oz) tin of chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 250 ml water
- 100 g (3.5oz) uncooked long grain white rice
- 1 handful Cheddar cheese, grated (shredded), to serve
- 1 tbsp soured cream, to serve
Details
- Cuisine: American
- Recipe Type: Rice
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Add the olive oil to your pan and stick it on the grill. When it’s hot chuck in your onion to soften.
- After a couple of minutes, add your celery, peppers and garlic. Get some colour rockin’ on your veg, then move it to one side of the pan and place that side of the pan over the indirect half of the grill.
- The hot side of the pan is now for the minced beef. Brown your meat all over, generously seasoning with salt and pepper as you go, and when your meat is browned and the veggies have a nice golden sear, bring ’em together.
- Mix in your tomatoes, tomato purée, Worcestershire sauce and half the water (you can always addeth but can’t taketh away).
- Finally, stir in the rice and cook until tender (adding more water if needed). Serve in bowls with the grated cheese and a dollop of soured cream.
Extracted from Fire Feasts: The Awesome BBQ Book for Feasting with Friends & Family by DJ BBQ & Chris Taylor (Quadrille, £16.99). Photography David Loftus.
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