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    You are in: Home / Recipes / Panackelty - My Grandma's Baked Corned Beef and Potatoes Recipe
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    Panackelty - My Grandma's Baked Corned Beef and Potatoes

    Panackelty - My Grandma's Baked Corned Beef and Potatoes. Photo by PaulaG

    1/1 Photo of Panackelty - My Grandma's Baked Corned Beef and Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    5 mins

    1 hr 15 mins

    French Tart's Note:

    My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day’s meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Northumberland Pan Haggerty - Vegetarian Cheese and Potato Bake. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
    2. 2
      Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
    3. 3
      Serve hot with fresh green vegetables.

    Ratings & Reviews:

    • on February 14, 2014

      45

      Comfort food all the way. Made this layering onions, potatoes, sliced meat, onions and potatoes. There was 1 layer of meat and to make slicing easier next time around I will try chilling the meat. I was little shy on the potatoes and that may have made mine more liquid than I would have liked. I may try this again using less water. It made a delicious meal served with a green salad. Made for Aussie Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2010

      55

      Aussie Swap #44 - Finally able to review this!! Tarty - this was awesome and so filling! It is definitely my new favorite comfort food! Hugs!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Panackelty - My Grandma's Baked Corned Beef and Potatoes

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.4
     
    Calories from Fat 149
    33%
    Total Fat 16.5 g
    25%
    Saturated Fat 5.5 g
    27%
    Cholesterol 83.4 mg
    27%
    Sodium 1287.3 mg
    53%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 6.6 g
    26%
    Sugars 4.0 g
    16%
    Protein 21.6 g
    43%

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