Cold Beef & Hot Boxty

Temps des Fêtes 2011
food and drink

BY: Marilyn Bentz-Crowley

If Christmas dinner was prime rib or tenderloin of beef, here is the perfect follow-up repast! Otherwise, purchase sliced roast beef, preferably from a butcher or deli that roast sits own, as that will be fresher and less salty. Boxty are very versatile potato pancakes, which, if not on the dinner menu, slot in quite well with bacon and eggs for brunch. Use up leftover mashed potatoes, adjusting the level of milk and salt in the recipe to allow for that already in the potatoes.

2 lbs (1 kg) thinly sliced cold roast beef
1½ cups (375 mL) sour cream
⅓ cup (80 mL) prepared (grated) horseradish

4 cups (1 L) grated raw potatoes
1 tbsp (15 mL) lemon juice
1 cup (250 mL) all-purpose flour
1½ tsp (7 mL) baking soda
2 tsp (10 mL) salt
4 cups (1 L) mashed potatoes, hot or cold
1 to 1¼ cups (250 to 310 mL) milk
3 to 4 tbsp (45 to 60 mL) butter
3 to 4 tbsp (45 to 60 mL) olive or other vegetable oil

1 Arrange beef decoratively on a serving plate; cover and chill until ready to serve. Stir sour cream with horseradish; cover and refrigerate until needed.

2 Stir grated potatoes with lemon juice; set aside. Stir flour with baking soda and salt; set aside. Stir mashed potatoes with 1 cup (250 mL) milk until smooth. (These ingredients can sit for up to 2 hours at room temperature, somewhat longer if covered and refrigerated.)

3 When ready to cook, squeeze handfuls of grated potatoes over sink to remove moisture.Add shreds to mashed potato mixture; mix well. Stir in flour mixture. Adjust thickness of batter with additional milk so that a ¼-cup (60-mL) measure needs a spatula to dislodge contents onto hot griddle or skillet. (If mashed potatoes have not been prepared with milk, likely the remaining milk will be needed.)

4 Heat 1 tbsp (15 mL) each of butter and oil in a large griddle or skillet over medium-low to medium heat. When hot and bubbly, begin doing the boxty in batches. Add ¼ cup (60 mL) of batter; leave at least an inch (2.5 cm) between each pancake in pan. Spread out into ½-inchthick (1-cm) cakes. Cook 8 to 10 minutes per side or until richly browned.

5 Keep on a tray in a warm 175°F (80°C) oven while repeating with more butter and oil as needed to cook remaining pancakes. Serve boxty hot with beef and horseradish sauce.

Makes 18 boxty, about 8 servings

What to Serve