Prep 30 mins
Cook 30 mins
This has become a family tradition at Christmas time. Actually I’ve never made this the same twice, and it was always good. It is a very flexible and forgiving recipe. If you like something else better than A-l, take it in that direction.
- 3 cups leftover prime rib roast, trimmed of most fat and cut into 1/2 to 1 cubes
- 3 cups boiled potatoes
- 1 medium onion, coarsely chopped
- 2 garlic cloves
- salt and pepper
- the liquid
- 3⁄4 cup red wine (a good cabernet sauvignon)
- 10 ounces beef stock or 10 ounces your leftover au jus sauce
- 1 teaspoon ketchup and A.1. Original Sauce
- 1 tablespoon tomato paste
- 2 teaspoons yellow mustard
- 1 tablespoon hot grated horseradish
- 1 teaspoon Tabasco sauce (or other heat as you prefer)
- Cut raw potatoes into pieces 1” x ¼”, boil in salted water just until fork tender. Drain and allow to cool, perhaps over night.
- Melt 1/3 stick butter in a 6 quart pot, or Dutch oven. Add potatoes, drizzle on extra olive oil, season with salt and pepper, fry on high until golden and crispy.
- While that is happening, start reducing the beef stock and wine on high heat, reducing by about half.
- Wilt the onion and garlic with the potatoes, seasoning with more salt and pepper.
- Once the liquid is reduced, add the other liquid ingredients. What else do you like? Add it now.
- When both pots are looking good, add the prime rib to the potato mixture, then pour the boiling liquid over that. Let the mixture sit on low for only about five minutes, the meat should not cook too long because it will get tough. If there is more liquid than you like, serve with a slotted spoon, or mash some of the potatoes to soak up some liquid.
- Serve, offering ketchup and horseradish on the side.
This would go great as a christmas morning breakfast!