Ingredients
| 500 gm |
thick cut bacon |
| 500 gm |
brisket |
| 2 |
medium white onions |
| 6 |
cloves garlic |
| 4 |
medium organic parsnips |
| 4 |
medium organic carrots |
| 600 gm |
FAIRTRADE potatoes |
| 6 |
medium leeks |
| 15 |
FAIRTRADE black peppercorns |
| FAIRTRADE |
Sources
Fresh food
Herbs and Spices
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Method
Preparation
Peel the potatoes, carrots and parsnips and chop into 1 cm chunks.
Peel the onions and slice into circles (not too thin).
Trim the leeks and cut into 1 cm roundels.
Peel the garlic and crush into the pot at the appropriate point, see below.
Trim the fat from the bacon and dice the bacon.
Cooking
In a heavy bottomed pan, render the bacon fat to grease the pan, and then remove the crispy pieces.
(The crispy pieces are quite popular as a nibble).
Brown the carrots and parsnips in the hot fat and remove.
Brown the exposed meat of the brisket and remove.
Make a layer of onion circles in the bottom of the pan, then crush the garlic onto these.
Add the peppercorns to this layer as well.
Place the brisket on the onion garlic layer, and arrange the carrots, parsnips and bacon around the outside of the brisket.
Add water or stock to just cover the brisket and bring to the boil.
Skim off any fatty scum that forms and turn down to a simmer.
Simmer very gently 2 hours and test the brisket which should be tender, simmer a little longer if necessary.
Add the potatoes and leeks to the broth and simmer for another 30 minutes.
To serve
Lift the brisket from the pot onto a serving platter and divide amongst the diners.
Place the pot on the table for people to help themselves to broth.
Provide "doorsteps" of wholemeal bread for mopping up the juices.
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