Beef Hot Pot Recipe

Ingredients : Serves 4

450 g/1 lb shin of beef, boned and cubed
30 ml/2 tbsp sherry vinegar
15 ml/1 tbsp plain (all-purpose) flour

Salt and freshly ground black pepper

225 g/8 oz pork sausages, cut into chunks
450 g/1 lb potatoes, sliced
1 eating (dessert) apple, peeled, cored and sliced
225 g/8 oz tomatoes, skinned and sliced

1 onion, sliced
300 ml/0.5 pt/1.25 cups Beef Stock

Method :

Put the beef and sherry vinegar in a bowl, cover with clingfilm (plastic wrap) and leave to stand for 1 hour, stirring occasionally. Drain and pat dry on kitchen paper (paper towels). Season the flour with salt and pepper, then toss the meat and sausages in the flour, shaking off any excess. Place a layer of potato, apple, tomato and onion slices in the bottom of a casserole dish (Dutch oven), then add a layer of meat and continue layering until all the ingredients have been used up, finishing with a layer of potatoes. Add enough stock to come one-third of the way up the casserole. Cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 2.5 hours or until the meat is tender. Remove the lid and turn the heat up to 200°C/400°F/gas mark 6 for 10 minutes to crisp the top.