The Best Corned Beef Stew Recipe
Hannah Hall
I'm not saying my dad's a bad cook, it's just that he only has a handful of recipes on rotation in his cooking repertoire. Unlike my mum who you'll often find buried deep in cookbooks and online forums looking for ways to use her range of new-fangled kitchen gadgets (she's currently obsessed with our air fryer).
Not my dad, though. He's a traditionalist at heart and a big fan of the good old stockpot.
My dad grew up in Shipley, on the outskirts of Bradford in the North of England. Being born and bred in Yorkshire in the 70s meant there was little experimentation with food and dinner was mostly meat, potatoes, and gravy.
I'm lucky that my mixed heritage means that I've had all sorts of multicultural, delicious foods growing up. But it has to be said, my dad's iconic, generational corned beef stew is a firm favourite.
I know what you're thinking. Corned beef?! But in all seriousness, this is one of my favourite meals of all time, made up of a few storecupboard ingredients.
Similar to a panackelty, or tatey pot, or pan aggie, or pan haggerty (wherever you're from in the Northeast), this corned beef stew is, outrageously salty, brimming with cubes of meat, great-tasting veg, and lots of beef stock.
The perfect remedy to a sniffly cold and the ultimate midweek treat, whenever my dad cooks a batch of his famous stew, he almost always uses his trusty stockpot. I can't tell you just how old this king-sized soup pot is, all I know is that if it's perched on the kitchen countertop, we're in for a week-long feast of stew.
Served in a deep bowl, finished with a good squeeze of brown sauce (if that's your thing) and a couple of crusty bread rolls, you're looking at the most heartening dish to have ever graced the dinner table.
I've introduced this dish to as many people in my life as possible, including my boyfriend and best friends. At university, I even tried tempting my flatmates, but to my surprise, it turns out not as many people as I thought ate corned beef…
Soon, I have plans to move out of my family home and as much as life will be different without my dad's lovingly cooked go-to meals, just know I'll definitely be cooking his corned beef stew. Who knows… maybe mine will be better? (You didn't hear that, dad).
Makes: 4
Total Time: 0 hours 35 mins
1 tbsp. vegetable oil
1 onion, finely chopped
3 large carrots, sliced (about 390g)
2 l water
1 .3kg potatoes, peeled and chopped into bite-sized chunks
2 x 125g packs of sliced corned beef, roughly chopped
5 reduced-salt beef stock cubes (we use OXO)
Ground black pepper, to season
Chopped parsley, to serve
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- In frying pan over medium heat, add vegetable oil and fry the onion and carrot together for 4-5 minutes.
- Bring water to boil in a saucepan over medium-high heat.
- Once boiled, add chopped potatoes, and the carrot and onion mixture.
- Then, crumble stock cubes into the stew mixture. Mix, and bring to a simmer, leave to cook for 30-35mins until vegetables are cooked through.
- Add roughly chopped corned beef and pepper (to taste).
- Once cooked, stir through and serve with chopped parsley on top.
Add a good squeeze of brown sauce to your stew if you want a little more acidity.
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Source: https://www.delish.com/uk/cooking/recipes/a36445895/corned-beef-stew/
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