Lancashire Hotpot

Ingredients

• 1 kg of beef
• 4 potatoes
• 2 onions
• 200 ml of beef broth
• 2 tablespoons of salt
• 1 tablespoon of black pepper
• 200 ml of pork fat
• 1 tablespoon of thyme
• 1 tablespoon of rosemary
• 1 tablespoon of parsley
• 100 ml of red wine

Method

1. Cut the potatoes into cubes and put them in a pot with beef broth. Cover with water, add salt, and bring to a boil. Cook over medium-low heat for 20-25 minutes.
2. Slice the onions and sauté them in a pan with pork fat over medium heat for 10-15 minutes, stirring occasionally, until the onions are soft and golden.
3. Add the beef to the pan with the onions, stir well, and cook for 5-10 minutes.
4. Pour the red wine over the beef and let it evaporate for 2-3 minutes.
5. Add thyme, rosemary, and parsley to the beef in the pan, stir, and cook for 10-15 minutes.
6. Pour the potato sauce from the pot into the beef pan, stir, and cook for 10-15 minutes over medium-low heat.
7. Finish cooking over low heat for 1-2 hours, stirring occasionally, until the beef is tender and the sauce is rich.