Serves: 4
Preparation time: 20 minutes
Cooking time: 1.5 – 2 hours
Layer half the meat, onions, carrots and potatoes in the bottom of a flameproof casserole, seasoning each layer well with the salt, pepper, thyme and parsley. Repeat the layers, finishing with the potatoes. Pour over enough stock or water to cover the top layer. Bring to the boil, remove from the heat and cover with a piece of buttered greaseproof paper, or baking parchment. Put some foil over this and then a tightly fitting lid. Put in the oven and simmer gently for 1.5 – 2 hours. You can brown the cooked dish under the grill, if you like. A simple dish of red cabbage goes well with this or you could try my slightly more elaborate Red and Green Cabbage with Thyme and Pineapple Juice.
