This is the vey first post and I thought it would be fitting to start with a Scottish Classic. When I was young this dish was explained as a way to use the leftovers from the Sunday roast but there is more to this dish. All over Scotland recipes differ with some using corn beef or Saugages compared to the more well known beef.
It’s a dish that when done right elevates to a pride of place in your family recipes. A warm bowl of hearty richness that soothes the soul. Sound great, so here’s how to make it!
Time: 1 hour day before and 1 hour the day
Difficulty: Straight forward
500g of Beef Brisket
2 kg of Potatoes
2 White Onions
4 tablespoons of Beef Dripping or Suet
250-500ml of Beef Stock
Salt and Pepper
- Salt and Pepper the beef brisket and roast covered for 30 minutes at 180 degrees celsius . Continue to roast uncovered for 20 minutes.
- Remove from oven and cover till cool. At this point dice the meat into 2cm by 2cm cubes. The meat should be pink, not raw.
- Store in fridge overnight mixed together with the juices left from the roasting process.
- Next day roughly slice a onion and place at the bottom of a large stock pot.
- Slice the potatoes into 1cm slices and begin assembling.
- Lay one thick layer of potatoes followed by a handful of the brisket and a table spoon of beef suet or dripping. Repeat this till all your ingredients are used.
- Add 250ml of beef stock and cook on medium heat for 45 minutes.
- Regularly stir and mix the ingredients – adding any extra stock if required. Some of the mixture may burn on the bottom of the pan but this will add flavour to the stovies.
- Once the potatoes soften, break them with a wooden spoon. Ensuring the mixture is off the heat continue breaking and mixing to form a thick lumpy mash.
- Serve with oatcakes and beetroot.