Greek-Style Corned Beef Hash

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If I was in Greece, I’d be making this with Kavourma, a term for a cooked/preserved meat that was slow cooked then stored in containers in the winter. It was preserved/sealed with the fat on top to prevent rotting. These days, kavourma is made in more modern ways and beef, water buffalo, pork and lamb are all used to make a form of Kavourma. . . .

Read more from Greek-Style Corned Beef Hash at Kalofagas Greek Food & Beyond

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