Stovies.

• 500g beef shoulder / cheek / rib (any cheap stewing cut with good connective tissue)

• 250g pork sausage

• 1kg marris piper potatoes

• 200g carrot, 1cm random dice

• 300g onion, large dice

• 1 pinch tarragon

• 500ml stock

• 1 tsp marmite

• 2 tbsp Lea & Perrins

• 1 tbsp soy sauce

• 1/2 tsp white pepper

• 1 large pinch each, salt, msg, sugar

• 1 tbsp cider vinegar

1. Cut the beef into large chunks. Dice half of the onion. Cover both with the stock, marmite, 1tbsp Lea & Perrins, and the soy sauce. Add the tarragon and white pepper and simmer covered for 2hrs.

2. Peel and chop half of the potatoes. Cut the sausages up into chunks. Add them to the pot and simmer for 1hr.

3. Dice the other half of the potatoes into 1cm pieces (don't peel). Chop the onion into similar size pieces. Chop the carrots into random shapes about 1cm in size. Add to the pot and simmer for 30 mins, stirring occasionally. 

4. The beef and veg from steps 1 and 2 should now be breaking down and thickening the gravy into stodge. Once the veg from step 3 are cooked through but not falling apart, add the remaining seasoning: 1 tbsp Lea & Perrins, 1 tbsp cider vinegar, 1 large pinch each salt, msg, and sugar. Stir and check for balance. It should be peppery, very rich and a little salty.

5. Serve with buttered bread or oat cakes.

#weddingEveningFood #tray #scottish

Allergens.

gluten, fish, soy, celery