Stovies

1. 1

   Cut the onion into halves and cut into medium-thick slices

2. 2

   Fry the onion gently in oil, (or even better, beef dripping) in a dutch oven. Fry slowly till golden brown

3. 3

   Add the chunks of meat and whatever bits of bone you can fit in the pan. Continue to cook over a medium heat, letting the meat soften up and release its juices and fats.

4. 4

   Cut the potatoes into chunks, around the same size as the meat chunks, or bigger, and stir in. Add the herbs if you like, at this point

5. 5

   Add the stock jelly pot, and let it melt into the pan. Stir.

6. 6

   Put a lid on and cook gently till the potato is cooked through. Stir occasionally. The whole process of cooking Stovies is slow, you want it to take a long time.

7. 7

   Remove the bones, scraping off any last clinging bits of meat and any bone marrow that might be lurking in there, stir and serve. At this point it is up to you how you want the Stovies to turn out. Often they are served mushy, well stirred, like mashed potatoes. I prefer chunks of meat and potatoes coated in meaty juices, piled into a cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.