BRT: Chiddingly Hot Pot
Source of Recipe
Great British Cooking by Jane Garmey
* Exported from MasterCook *
Chiddingly Hot Pot
Recipe By : Jane Garmey
Serving Size : 6 Preparation Time :0:00
Categories : Beef, British, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds stewing beef -- cut into 1-inch cube
2 tablespoons flour
2 tablespoons oil
1 celery stalk -- finely chopped
2 medium onions -- finely chopped
salt
black pepper -- freshly ground
2 medium potatoes -- sliced in rounds
3 cloves
1 tablespoon tarragon vinegar
1 ounce butter -- melted
2 cups meat stock
Preheat the oven to 325 degrees F.
Dust the meat with flour and brown it in the oil in a frying pan over low heat. Remove the meat and fry the celery and onions in the same pan for 3 minutes.
Put a layer of onions and celery in the bottom of a deep casserole, then a layer of meat and after that a layer of potatoes. Season each layer with salt and pepper and add the cloves and vinegar. Repeat the layers and finish with a layer of potatoes. Brush them with the melted butter and add enough stock to reach just below the potatoes.
Cover the casserole and cook for 1 1/2 hours. Remove the cover and cook for an additional 1/2 hour to brown the potatoes.
Description:
"A great all-in-one stew from Chiddingly, a village in Sussex,
England."
Source:
"Great British Cooking"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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