An English Hot Pot

Name: An English Hot Pot
Yield: Serves 8 to 10
Cuisine: United Kingdom
Ingredients: 2¼ pounds (1 kg) veal shank, cut into slices 2 inches (5 cm) thick; 6 quarts (6 liters) water, more as needed; 2¼ pounds (1 kg) boneless lamb shoulder, rolled and tied; A colander (about 7 ounces or 200 g) of aromatic herb sprigs such as fresh parsley, thyme, oregano, sage, and lovage; 8 large carrots (about 2 pounds or 900 g total), peeled and cut into slices ¾ inch (2 cm) thick; 2 or 3 dessert apples, peeled, quartered, and cored; 2 tablespoons (30 g) salt, more to taste; 6 to 8 medium onions (about 2¼ pounds or 1 kg total); ½ medium head white cabbage (about 1½ pounds or 675 g); 2¼ pounds (1 kg) boneless beef brisket, rolled and tied

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

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

Europe
United Kingdom
Stew
Main course
London
Gluten-free

Method

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