Friday, 22 January 2010

Grorty pudding

This is Black Country fayre, traditionally served on Bonfire Night, but hey - it's cold.

Serves about eight milion people.

1.5kg diced stewing steak
4 big leeks, halved and sliced
3 carrots, peeled and sliced
4 large onions, sliced
1 lb of groats
garlic to taste
salt and pepper
beef stock

Seal the meat well in batches in a large heavy pan and set aside.

Deglaze the pan with a splash of the stock and then add the vegetables and garlic to soften.

Put the meat back in, along with the groats, seasoning, and - initially - enough stock to cover the groats well, although you'll have to check occasionally to make sure they're not drying up.

Cover and turn down to a very low heat and leave it to do its thing for about 6 (yes, 6) hours, or until everyone gets back from the bonfire muddy and freezing. It'd be great in a slow cooker too I imagine.

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