Sussex Hot Pot

A warming, filling dish for a cold winter’s day, Sussex Hot Pot is made with vegetables and beef Serve with crusty bread and butter to soak up all the delicious juices.

2 lb. potatoes, peeled and thickly sliced .

½ teaspoons salt

2 lb. braising steak, cut into

1-inch cubes

2 medium-sized onions, finely chopped

6 celery stalks, trimmed and chopped

1 lb. pickling (pearl) onions

8 green olives, stoned

1 teaspoon black pepper

1 teaspoon grated nutmeg

4 whole cloves

1 tablespoons cider vinegar

1 pint home-made beef stock, hot

1 tablespoon gravy browning mixed with 2 teaspoons cornflour dissolved in 1 tablespoons water

Preheat the oven to moderate 350 °F (Gas Mark 4, 1801 C).

Cover the bottom of a deep, ovenproof casserole with half of the potato slices. Sprinkle over :½ teaspoon of salt.

Arrange half the steak on top and cover it with the onions, celery, pickling (pearl) onions and olives. Sprinkle over the pepper, 1 teaspoon of the remaining salt and the nutmeg. Add the cloves. Cover with the remaining steak and then the remaining potatoes.

In a medium-sized mixing bowl, mix together the vinegar and stock and stir in the gravy browning mixture.

Pour the stock mixture into the cas-serole and sprinkle over the remaining salt.

Cover the casserole and place it in the oven. Cook for 2 hours. Remove the lid and increase the heat to fairly hot 400°F (Gas Mark 6, 200°C). Cook for a further 30 minutes, or until the potatoes are tender and golden brown.

Remove the casserole from the oven and serve at once, straight from the casserole.

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