Grandma Ivy Hotpot

My Great Grandmas recipe that has been passed down and reminds me of home and family wherever I am when I cook it! The equivalent of a hug in a dish


Method – all on the hob

Cut shin beef into cubes. Put small amount of beef dripping into the pan and fry beef until the meat is sealed (looks a grayish colour).

Add in onions and pearly barley together and fry beef, onions and pearl barley until meat is browned off.

Add in water and gravy browning. Stir well adding in the carrots and turnips. Season with salt and pepper. Bring to the boil then turn down to a medium heat.

Cook to flavour and soften for 15 to 20 minutes. You will be able to have a test taste to see if it is softened and seasoned to your liking.

Add in potatoes – cover with lid. Slow cook (simmer) on hob for roughly 1 hour (total cooking time is 1½ - 2 hours in total depending on how tender you like your meat cooked).

Dumplings – Method

In a bowl sieve 4oz self raising flour and add in 2oz shredded suet with a pinch of Salt. Mix together (with hands). Then add in enough water (you will be able to gauge this) to make a soft dough. Make into dumpling balls and put on top of hotpot and simmer for the last 15 to 20 minutes of the dish’s cooking time.



Salt And Pepper Pinch Of
Potatoes Peeled And Cubed 1
Desert Spoon Pearl Barley 1
Turnip (peeled And Diced)
Carrots (peeled And Diced)
Onions (cut) 2
Shin Beef (cheapest Cut But It Has The Most Flavour!) 1 Lb
Gravy Browning
Water 1 Pint
Beef Dripping (from Previous Roasts Retain The Dripping!)

For the dumplings

Sieved Self Raising Flour 4oz
Suet 2oz
Salt Pinch Of
Water (enough To Make Soft Dough).

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