Panackelty warms the cockles like no other. Traditionally cooked on a Monday and made from Sunday lunch leftovers, this hearty casserole dish is still one of the North East’s most loved meals.
It’s made up of layers of meat and vegetables, including potatoes, onions, carrot, corned beef or bacon, all of which are left to bake throughout the day in an oven pot on low heat, or cooked slowly on a low heat in a pan – hence the name! A hearty meal for the entire family and a great way to make the most of leftover meat and veg – check out our Vibe Panackelty recipe below and make it an evening meal to remember!
- 4 onions, chopped
- 2 tbsp beef dripping
- 400g corned beef, leftover meat or sausages
- 125g bacon, sliced
- 2 carrots, sliced, with any other root vegetables lying around
- 4 large potatoes, peeled and sliced
- 750ml hot stock
- Salt and pepper
- Pre-heat the oven to 190oC and line a oven-proof casserole dish with a touch of vegetable oil.
- Fry the onions (with bacon if possible) in beef dripping for 10 minutes before setting aside.
- Using the same pan, line the bottom of the pan with a layer of sliced potatoes, seasoning each layer as you go. Cover each layer with sliced onions, leftover meat and sliced carrots.
- Repeat the layering process with a layer of potatoes. Pour in the hot stock, cover with foil and place into a pre-heated oven for 45 minutes.
- After 45 minutes, remove the foil lip and place back into the oven to let the potatoes brown.
- Return the dish to the oven for 10 minutes until bubbling.
- Stick it in a bowl and dive in!
VIPE TOP-TIP: For extra indulgence, we suggest sprinkling with cheese once the potatoes are crispy!
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