Panackelty - My Grandma's Baked Corned Beef and Potatoes
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, Recipe #423399. 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.
- Ready In:
- 1hr 20mins
- 1 (340 g) can corned beef, sliced
- 1 large onion, peeled and thinly sliced
- 3 -4 large potatoes, peeled and thinly sliced
- 2 beef bouillon cubes (dissolved in 3/4 pint of water)
- salt and pepper
- 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.
- 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.
- Serve hot with fresh green vegetables.
MY PRIVATE NOTES
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I'm a Northern lass from Sunderland, so was only right to make this local dish. It's also a great way to use up whatever you have in the cupboards and leftover veg. Followed this classic recipe, but added sausages, bacon, black pudding, garlic, carrot and garden peas. Added cornflour to stock so would thicken. Also made the potatoes chunky out of preference. Came out beautiful and so tasty. Had it with a crusty bun to mop up the gravy, champion! Thinking of adding some nice brown ale next time to the stock too to give it another northern twist ;)