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