Recipe(tried): Sussex Hot Pot

Sussex Hot Pot:

Sussex Hot Pot is made with vegetables and beef. Serve with crusty bread and butter to soak up all the delicious juices.

6 servings

2 pounds potatoes, peeled and thickly sliced
1 1/2 teaspoons salt
2 pounds braising steak, cut into 1-inch cubes
2 medium-sized onions, finely chopped
6 celery stalks, trimmed and chopped
1 pound pickling (pearl) onions
8 green olives, stoned
1 teaspoon black pepper
1 teaspoon grated nutmeg
4 whole cloves (spice)
2 tablespoons cider vinegar
1 pint (2 1/2 cups) home-made beef stock, HOT
1 tablespoon gravy browning mixed with 2 teaspoons cornflour (cornstarch) dissolved in 2 tablespoons cold water

Preheat the oven to moderate 350 F. (Gas Mark 4, 180C).

Cover the bottom of a deep, ovenproof casserole with half of the potato slices. Sprinkle over 1/4 teaspoon of salt. Arrange half the steak on top and cover it with the onions, celery, pickling onions and pitted olives. Sprinkle over the pepper, 1 teaspoon of the remaining salt and the nutmeg. Add the cloves. Cover with the remaining steak and then the remaining potatoes.

In a medium-sized mixing bowl, mix together the vinegar and stock and stir in the gravy browning mixture.

Cover the casserole and plce it in the oven. Cook for 2 1/2 hours. Remove the lid and increase the heat to fairly hot 400 F. (Gas Mark 6, 200C). Cook for a further 30 minutes, or until the potatoes are tender and golden brown.

Remove the casserole from the oven and serve at once, straight from the casserole.