Slow-Cooked Roast Beef Hash With Pickled Peppers and Beer Sauce

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This recipe, created by cook Ris Lacoste, makes a hearty meal crockery utilizing leftovers from slow, low-temperature roast beef. It has respective parts, but astir tin beryllium done successful advance. For champion flavor, the peppers should marinate for astatine slightest 1 day.

The cook primitively included directions for serving the hash connected a furniture of spinach sauteed successful butter, which makes for a large presentation, but the crockery is conscionable arsenic swell without it. For an informal gathering oregon household meal, the poached eggs could beryllium placed atop the hash successful the pan, with the condiment served connected the side.

From cook Ris Lacoste.

Ingredients

For the pickled peppers

3 mean reddish doorbell peppers, stemmed, seeded and chopped into 1/4-inch-wide strips
2 cups cider vinegar
2 cups sugar
2 cups water
4 mean cloves garlic, thinly sliced
2 teaspoons crushed reddish capsicum flakes

For the sauteed onions

2 tablespoons olive oil
2 tablespoons oregano leaves, minced
2 tablespoons thyme leaves, minced
3 ample Spanish onions, chopped into bladed slices (6 cups)
Kosher salt
Freshly cracked achromatic pepper

For the hash

1 1/2 cups pickled doorbell peppers, chopped into 1/4-inch dice
3 tablespoons olive oil
6 mean cloves garlic, thinly sliced (about 1/3 cup)
2 ample to 3 ample russet potatoes, peeled and chopped into 1/4-inch dice
1 1/2 pounds to 2 pounds slow-low roast beef, chopped into 1/2-inch dice (about 6 cups)
Kosher salt
Freshly cracked achromatic pepper
2/3 cupful sauteed onions

For the sauce

Pickled ail slices
Sauteed onions
12 ounces acheronian amber beer
3 cups store-bought oregon homemade low-sodium beef broth oregon stock
4 tablespoons unsalted butter
Kosher salt
Freshly cracked achromatic pepper

To assemble

2 tablespoons kosher salt
1/4 cupful distilled achromatic vinegar
6 extra-large eggs
Sea salt, for garnish
Extra-virgin olive oil, for garnish
3 tablespoons finely chopped parsley leaves, for garnish

Nutritional Facts

Per serving (with 4 tablespoons condiment and 1 poached egg)

Calories
608
Fat
26 g
Saturated Fat
6 g
Carbohydrates
41 g
Sodium
216 mg
Cholesterol
315 mg
Protein
49 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Ris Lacoste.

Tested by Bonnie S. Benwick.

Published March 12, 2026