Mum's Pot Braise
March 06, 2015
Categories: Comfort Food, Dinner, Beef, Ribs, Poultry, Chicken, Pasta, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, High Protein, No Eggs, Non-Dairy, Wings more
"From an old magazine page and submitted by a reader."
- Serving Size: 1 (629.2 g)
- Calories 756
- Total Fat - 24.7 g
- Saturated Fat - 8.3 g
- Cholesterol - 316 mg
- Sodium - 1945.3 mg
- Total Carbohydrate - 65.7 g
- Dietary Fiber - 15.1 g
- Sugars - 15.8 g
- Protein - 66.8 g
- Calcium - 202.9 mg
- Iron - 9.4 mg
- Vitamin C - 25.4 mg
- Thiamin - 0.7 mg
Step by Step Method
In a large stockpot, place the beef and half of the chicken wings in a 5.5 litre of cold water.
Cook until just simmering, as it comes to the simmer, using a ladle, continually scoop off the scum that rises to the surface until all the impurities have gone and the broth is clear.
Using tongs to hold the onions, carefully char the onions over a direct flame until they are burnt all over.
Place the onions along with the carrots, turnips, leeks, celery, garlic cloves, peppercorns, salt and the remainder of the chicken wings into the stockpot along with the rest of the meat.
Gently simmer for 3 to 4 hours.
Half an hour before serving, place potatoes in the saucepan and cover with a stock and cook for a further 20 minutes.
Transfer some the stock to a small saucepan and cook the pasta.
Serve broth in individual bowls to start.
Using a slotted spoon, remove meat and vegetables from the remaining broth and arrange on a platter with the potatoes and serve with pickles, mustards and horseradish on the side for people to help themselves.
Tips & Variations
No special items needed.