European
European - British - Mains
Panackelty
Chef's Menu Description
Historic County Durham and Sunderland slow-cooked working-class hotpot: layered corned beef, thinly sliced potatoes, sweet onions, and carrots baked in rich savory stock.
Ingredients
- • 340g tin quality corned beef, sliced into 1cm thick pieces
- • 800g floury potatoes, peeled and thinly sliced
- • 2 large yellow onions, sliced into rings
- • 2 large carrots, peeled and sliced into rounds
- • 400ml rich beef stock
- • 30g butter, sea salt, and plenty of coarsely ground black pepper
Preparation Steps
1
Phase 1
Grease a deep casserole dish with butter. Layer potatoes, onions, carrots, and sliced corned beef, seasoning layers with pepper and salt.
2
Phase 2
Finish with a neat overlapping layer of potato slices on top. Pour hot beef stock over until vegetables are almost submerged.
3
Phase 3
Dot top potatoes with butter. Cover with foil and bake at 180°C for 50 minutes until vegetables are tender.
4
Phase 4
Remove foil and bake for an additional 25 minutes until top potatoes are crisp, golden, and browned at the edges. Serve hot with crusty bread.