An English Hot Pot

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • pounds (1 kg) boneless beef brisket, rolled and tied
  • pounds (1


Put the beef brisket, lamb shoulder, and veal shank in a very large pot. Add water to cover and bring very slowly to a simmer, taking about 30 minutes. Poach, uncovered, at a very gentle simmer for 1 hour, skimming away any foam and adding water as needed to keep the meats covered.

Meanwhile, Prepare the Herbs and Cabbage

Pull the herbs into small s