I know sloppy joes are just ahead of dog food on the elegance scale, but John loves them, so they appear on the menu from time to time. I think the best recipe I've tried, if beef hash really requires a recipe, is this one adapted from the Boston Globe Cookbook. The most important step is to toast your buns so they remain a sturdy conduit for the slop.
In the photo are our friend Tim's homemade pickles, canned last summer.
1. Chop 1 onion, 1 bell pepper, 1-2 jalapenos and 4 cloves of garlic. Brown a pound of beef, drain, and set the meat aside. Add a little oil to the same pot and brown the onion and peppers 6-8 minutes until soft.
2. Add the garlic and season with salt, pepper and crushed red pepper. Stir the meat back into the pan. Add 1 15-ounce can diced tomatoes with its juice, 2 T. cider vinegar, 2 T. brown sugar, 2 T. Worcestershire sauce, a dollop of brown mustard, a sprinkling of ground cloves, and a dash of liquid hot sauce.
3. Bring to a boil, lower the heat, and simmer 20-30 minutes. Meanwhile, set the oven at 375. Put 4 rolls on a baking sheet and brush their cut sides with olive oil. Toast lightly for 10 minutes or until golden.