Hotch Potch dates back to the 16th Century – the same period as The Feathers – and I love the versatility of this heart-warming dish. The Oxford Dictionary definition is “a jumbled mixture” – and its heartiness is a perfect way to warm up those cold winter nights.
- 800g Braising Beef Joint
- 800g Pork Champ
- 800g Lamb Leg Joint
- Cooking Oil
- 250ml Red Wine
- 2 Cloves Garlic, peeled
- 5 Bay Leaves
- 1 small bunch Thyme
- 1 Tbsp. Tomato Puree
- 2 Pts. Brown Beef Stock
- 1 Tsp. Black Peppercorns
- 3 Onions, peeled & halved
- 3 Carrots, peeled & halved lengthways
- 1 small Head of Celery, cut lengthways
- into 6 pieces
- 12 New Potatoes, peeled & halved
- 1 Tbsp. Chopped Parsley
Heat the oil in a heavy-based Casserole Pan large enough to hold all 3 meats in a single layer, and brown the meats well on all sides.
Add the Peppercorns, Thyme, Bay Leaves, Garlic and the Tomato Puree.
Deglaze the pan with the red wine.
Pour over the stock (It should ¾ cover the meat) and bring to a simmer on top of the stove.
Skim off any impurities which rise to the surface, put on a tight-fitting lid and place in a pre-heated oven at 170°C/Gas Mark 6 for 3 hours.
Meanwhile in a hot frying pan seal the flat sides of the onions & carrots.
Add to the casserole with the New Potatoes and Celery and cook for a further hour.
Remove the meat and vegetables from the pan and keep warm.
Boil the stock rapidly to reduce by half and thicken. Return the meat and vegetables to the casserole and serve ‘family style’. Alternatively carve the meats and serve in shallow bowls with the vegetables and sauce, finally garnishing with Chopped Parsley.