(Atlas Weekly)
LANCASHIRE HOTPOT WITH BEEF BRISKET, POTATOES & CARROTS
Method 1. Prepare the ingredients
Ingredients • 360g slow-cooked brisket (purchase from your favourite butcher) • 300ml Vegetable (or Chicken) stock • 2 desiree potatoes • 1 carrot
Preheat the oven to 210°C fan forced. Wash the vegetables. Thinly slice the onion and potatoes. Dice the carrot. Roughly chop 1 teaspoon per person of the parsley leaves.
2. Cook the onion & carrots Heat a splash of oil in an oven safe pan or casserole over medium heat. Add the carrot and onion and cook for about 3 minutes or until they begin to soften. 3. Add the beef & sauce Roughly shred the beef and stir into the carrot mix along with 1 heaped teaspoon of flour per person. Mix well to avoid flour lumps in your mix. Add the vegetable stick and bring to the boil. Reduce to a simmer for about 5 minutes, stirring often, or until slightly reduced. Season to taste and remove from heat. 4. Add the potato Add the potato slices to a bowl and lightly coat in olive oil. Arrange the potatoes over the mixture in a circle starting from the outer edge of the pan and working towards the middle. Sprinkle with some salt. Cover with foil and cook in the preheated oven from 10 minutes. Carefully remove the foil and continue cooking for about 8 minutes or until the potatoes are golden and soft.
• 1 brown onion • 1 parsley bunch • Olive oil • Salt • Pepper • Plain flour
Chef’s Tips
� The thinner you slice the potato, the quicker it will cook. Otherwise, you can parboil the slices in boiling water and soften them before roasting. � You may not need to add all of the stock, look for stewy consistency.
5. Serve Divide the Lancashire hotpot between serving plates. Top with some chopped parsley.
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INSIDE HEADQUARTERS ISSUE 2 2023
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