Ingredients
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1
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1
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3 - 4
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2
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Directions
Panackelty – My Grandma’s Baked Corned Beef and Potatoes, My grandma’s recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions – simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables mainly potatoes and onions which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous days meal could be used. A local version of the popular dish of Shepherd’s Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word., Yep, this is something my Mam and now I make regularly, although we’re from Ferry-Hill/Darlington! The only difference in out recipe is that the corner-beef is spread in layers on the top of the layered potatoes and onions, rather than layered inside the dish., Turned out lovely, my to men loved it, my son was sceptical about the corn beef! But hes a believer now ??thank you Michele P for the tweaks ??
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Steps
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1
Done
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Layer Onions, Corned Beef and Potatoes in an Ovenproof Dish, Finishing With a Top Layer of Potatoes, Seasoning With Salt and Pepper Between Each Layer. My Grandma Used an Old Oval Enamel Dish. Pour Over the Oxo Stock and Cover With a Lid or Foil. |
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2
Done
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Cook in the Pre-Heated Oven, Gas Mark 5/190c/380f For an Hour, Removing the Lid/Foil For the Last Quarter of an Hour, Continue Baking Until the Potatoes Are Browned and Cooked. |
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3
Done
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Serve Hot With Fresh Green Vegetables. |
