MC SP Welsh
Hot Beef Pork
Vegetables Soup Main Course Gluten Wheat Dairy Free
Eggless Wales Britain British Europe
1 tbsp Lard
2 Onions, roughly chopped
4 Large Carrots, thickly sliced
1 small Swede, cubed
450g/1lb Braising Beef or Neck of Lamb
1 x 450g/1lb Smoked Bacon Joint, cut
12 Black Peppercorns
2 Bay Leaves
4 Sprigs Fresh Thyme
Water or stock to cover
450g/1lb Potatoes, cut into large cubes
4 Small Leeks, very thinly sliced for garnish
Heat the lard in a large saucepan or flameproof casserole. Add the onions,
carrots and swede and brown on all sides. Remove
with a slotted spoon and set aside.
If using beef, cut into 4 equal pieces. Add the meat to the pan and brown on all
Return the vegetables to the pan with the meat and add the bacon and herbs.
Cover with water or stock and bring to the boil.
Skim the surface then reduce the heat, partially cover and simmer for 2 hours,
stirring from time to time and keeping the liquid level topped up.
Add the potatoes to the pan and continue to simmer for a further 20-30 minutes until
the potatoes are tender.
To serve - divide equally between 4 bowls, placing a piece of each meat plus
some vegetables and broth. Garnish
with lots of finely chopped raw leeks. Serve
good re-heated. Traditionally the broth was served as a starter with the meat
and vegetables served separately as the main course.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
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