Hotch Pot Meat

Thom Hackett

Serves:  8

Ingredients

1 each beef brisket
water
2 each onions, quartered
black peppercorns
2 cloves peeled garlic
2 sprigs fresh thyme
1 each orange zest
2 each fresh bay leaves
1 each pork loin, boned
1 each lamb leg
salt and pepper
olive oil
8 each peeled potatoes
8 each peeled carrots

Cooking Method

Place brisket in cold water and soak in refrigerator for 24 hours. 

• Remove from water and discard liquid.

Place a pot of cold water on the stove.

• Place brisket in pot. 

• Bring liquid to a boil and boil for 2 minutes. 

• Remove brisket from pot.

• Rinse under cold water to wash away anything that come from the boil.

Place beef into a pot and just cover it with cold water.

• Heat oven to medium heat (325º F)

• Add onions, black peppercorns, garlic, thyme, the zest from the orange, and a couple of fresh bay leaves. 

• Bring to a simmer.

• Cover pot.

• Place the covered pot into an oven that is at medium heat.

Season pork and lamb with salt and pepper.  Be generous with the salt. 

• Using a frying pan over medium heat; add a little touch of olive oil.

• Add the lamb and the pork. 

• Brown on all sides.

• Set the shank upright in the frying pan to shear that part.

After about 30 minutes remove the brisket from the oven. 

• Take the lamb and set it upright (standing) in the pot with the brisket.

• Then add the pork  to the pot. 

• Put the uncovered pot back into the oven for a minimum of 2 hours

After 2 hours; remove pot from oven.

• Add the potatoes and carrots to the pot.

• Return to the oven for 1½ hours.

After the 1½ hours; remove the pot from the oven.

• Leave meat in pot to rest. 

Take the potatoes and put on a roasting pan. 

• Baste the potatoes with melted butter.

• Then sprinkle each with salt. 

• Place them into a medium oven (325º F) until they brown on top.

Taste the liqueur from the cooking pot.

• Then ladle some off into a pot and reduce to half. 

• Add 3 tablespoons of butter, some parsley, and a drop or two of wine. 

• Not too much wine. 

• Stir it up and give it a taste for seasonings.

Remove the pork from the pot.

• Cut away the string then place on serving dish.

• Remove the beef and place on the serving dish.

• Remove the lamb and place on the serving dish.

• Spoon the cooking liqueur over the beef.

• Place the vegetables around the serving dish or prepare a separate dish for the vegetables. 

Serve.