Panacalty Recipe a Corned Beef and Potato Bake
This panacalty recipe is my take on a dish popular across the North East of England, it is a layered bake of potatoes, corned beef with bacon, onions and carrots all cooked in beef stock enriched with Marmite.
Servings 4 Servings
Calories 744kcal
Ingredients
- 300 g Smoked Streaky Bacon 11oz
- 3 Medium Onions 400g
- 500 g Floury Potatoes 18oz
- 2 Large Carrots 250g
- 340 g Tin of Corned Beef 12oz
- 1 tablespoon Cooking Oil To grease the baking dish.
- ½ teaspoon Black Pepper
- 2 Beef OXO Cubes You can use other stock cubes see FAQ section
- 1 tablespoon Marmite
- 35 g Butter 2 tablespoon
Instructions
- Heat a 30cm or 12" frying pan (not nonstick if possible) over a medium heat.Cut the bacon into 1cm (½") thick strips across the rasher and add them to the frying pan, cooking until it begins to crisp up and render out the fat. Stir regularly; this will take around 10-12 minutes.
- Cut the ends of the onions and peel them, then slice them into 3-4mm (⅛") thick rounds, a mandolin really speeds up this process.
- Add the onions to the bacon and cook until softened, again stir regularly, this will take another 10 minutes. As moisture is released from the onions, it will allow you to scrape off the bacon residue from the base of the pan, which adds loads of flavour!
- Cut the potatoes into 3-4mm thick slices, again this is much quicker with a mandolin.
- Cut the carrots into ribbons the same thickness as the potatoes and onions.
- Slice the corned beef into 5mm thick strips.
- Grease a 20cm by 15cm (8" by 6") baking or casserole dish with a neutral cooking oil or butter. Add a layer of potatoes to the base of the baking dish, and season with pepper.
- Add a layer of sliced carrots on top of the potatoes.
- Add half of the fried bacon and onion mix, and then a layer of corned beef.
- Repeat the layering process, finishing with a layer of sliced potatoes.
- Mix the OXO cubes with 500ml (2 cups) of boiling water; this is less than the recommended dilution, then stir in the marmite until it has dissolved.Carefully pour the stock into the casserole dish until it is full; this should take almost all of the liquid.
- Wrap tightly in tin foil and place in the oven at 170°C or 340°F for 90 minutes.
- Remove the baking dish from the oven and flip it to fan mode and increase the temperature to 200°C or 400°F. Remove the foil from the dish, dot the top layer of potatoes with the butter and then return to the oven for 20-25 minutes to crisp up the top layer of potatoes.
- Allow the casserole to sit for 5-10 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 744kcal | Carbohydrates: 19g | Protein: 46g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 30g | Cholesterol: 176mg | Sodium: 2487mg | Fiber: 3g | Sugar: 8g
