ONDERFUL HARRY LO­MAS; RECIPE TEST­ING AT HOME AND REM­I­NISC­ING WITH OTHER FOOD­IES

The Jewish Chronicle - - LIFE - A SLICE OF MY LIFE VIC­TO­RIA PREVER’S

Serves 6-8 Prepa­ra­tion: 30 mins Cook­ing: 12 hours plus soak­ing time -2 hours

INGREDIENTS

2 tbsp rape­seed oil

1kg brisket in 3 or 4 large pieces 2 tsp paprika

2 tsp smoked paprika

2tsp ground cumin salt and freshly ground black pep­per

2 onions, sliced Heat oven to 150°C (130°C fan). Heat the oil in a large fry­ing pan. Sea­son the meat on both sides and rub a each of the spices over it too.

Sear the meat on both sides un­til nicely browned. Set aside.

Sauté the onions in the same pan over a medium to high heat util they are soft and a light caramel colour.

They will take on the meaty colour from the juices in the pan al­most im­me­di­ately so don’t go just by colour. Stir reg­u­larly to make sure they do not burn.

Ar­range the peeled, cut potatoes in a large heavy­bot­tomed saucepan. Add the soaked beans, the meat and onions. If the meat will not fit you can cut it into large slabs. Add the chopped car­rots, turnip, gar­lic and bay leaf and a ta­ble­spoon of salt.

Stir the re­main­ing spices to the hot chicken stock and add enough to just cover the ingredients. If you need more top up with boil­ing wa­ter.

Cover with tin foil, the lid and an­other layer of foil. Put on the stove and bring up to a boil, skim­ming off any foam. When it boils, take it off the stove and into the pre­heated oven.

Af­ter 2 hours turn the tem­per­a­ture down and leave it for an­other 18 hours, check­ing once or twice how much liq­uid is in there. If still soupy af­ter that time, re­move the lid and foil and re­turn to the oven, un­cov­ered, for 2 – 4 hours. It will thicken fur­ther when cool.

PHOTO: VP

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