Did you know there’s an awesome little butcher shop called Tum Tum’s Black Gilt Meats, at the beginning of the Hot Springs Road? They sell local meats and other locally made food products. That’s where you can find interesting cuts of meat like the beef cheek in this recipe.
It seems like a bit of an undertaking to slowly cook a beef cheek for a simple hash like this, but it’s more like a set it and forget it scenario. And what you get at the end is a perfectly beefy, tender braised cheek. You can braise the cheek a couple of days before you want hash—making this recipe a great one to bring on a weekend getaway or camping trip.
Beef Cheek Hash
- 1 beef cheek
- Salt and pepper
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 3 tbsp olive oil, divided
- 1 onion, chopped
- 1 bottle of beer
- 8–10 small potatoes, cut into cubes
- 2 eggs
- Season the beef cheek with salt, pepper, onion powder and paprika. Heat 1 tablespoon of olive oil in a large skillet, over high heat, and sear on both sides until dark brown. Remove from the skillet and place in a slow cooker with beer and chopped onion. Set the slow cooker on medium and cook for 12 hours.
- After 12 hours, remove the cheek and all of the liquid from the slow cooker. Let cool completely overnight.
- Once the cheek has fully cooled, shred the cheeks with your fingers. Heat 1 tablespoon olive oil in a large skillet, over medium-high heat, and add cubed potatoes. Cook until potatoes begin to soften, then add shredded beef and 2/3 cup of reserved cooking liquid. Cook until liquid has evaporated, then season to taste with salt and pepper and keep it warm while you cook the eggs.
- Heat remaining oil in a non-stick skillet, over medium-high heat, and cook the eggs until the whites are set and the yolks are runny. Divide the hash between 2 plates and top each one with an egg.