Lovely, with a nice big lump of stottie cake from greggs. For those who don’t know what stottie cake is it’s a large white quite dense flat bread/bun. Delish with ham and pease in too.
My 87 year old Grandad who passed away in June brought me here. From Yorkshire we call it "Pinapalty" 😂 it consisted of corned beef, onions, sliced tattys and beef gravy. My nanan hated frying onions so this dish always reminds me of her lighting scents to get shot of the smell. We absolutely loved it ❤ thank you for this sir even if I am late to the party
I’m born & bred in Middlesbrough & we called it panackelty. My Mam was always the cook in our house but this was my dads one & only dish. But by god he made it well. We were a family of 5 and it would do us 2 days. He use to put it in this big huge rectangular deep pan. How can something so simple and only have 3 ingredients (corned beef, potatoes & onions) taste soooo good. When I was a kid I didn’t like onions so my dad would do me a whole corner with no onions. I use to feel so special as my sisters didn’t get their very own corner haha. My dad cooked his in the oven and for the last 15-20 mins he would take the foil off and let the potatoes go crispy and some would always have little burnt edges. Those were the bits me & my sisters would fight over. The only difference between yours & my dads is my dads panackelty, the gravy was much thicker. I might “try” and attempt to make this but maybe add some cornflour to the gravy to make it thicker. Even the way you cut your potatoes, octangular shape is the exact same way my dad did his. Great video 😄
I'm from Sunderland and panack is different in every family. Mine is sausage, bacon, corned beef, carrots, onion and gravy with sliced potatoes on the top baked all crispy
Swede, onion, carrots, corned beef and beef gravy for us. Sometimes sausages if we feel like it. Salt and pepper to taste and make sure the sliced potatoes on top go both crispy and a little chewy. Lush.
Onions, carrots, sausages, plenty oxo, corned beef, sliced tatties and the odd occasion black pudding. Brings back lots of fond memories from my childhood at my Grandma and Granda's.
Mr Keef we were bought up on this dish in the 60s it was a layer of sliced potatoes ......A layer of sliced onion ....Sliced ....Cubed corned beef , chopped streaky bacon and baked beans ......Then another layer of sliced potatoes and continue the process until the cassarole dish is neally full then it was topped off with a final layer of sliced potatoes and then you poured in the gravy which were oxo cubes and you cooked it for about 1 hour and 15 mins .We still make this dish today 50 years on.
I'm from boro and my granny used to make me pinnackltey (or however you spell it, indeed) as a kid. It's definitely corned beef. The corned beef is sort of the point really, cos it's got a lot of salt and savoury flavour and fat in it, and it does that special thing where it melts when you eat it. The trick, in my experience, is getting it so that the corned beef doesn't disintegrate or stay in big dry clumps. Which I think has a lot to do with how thick you cut it. It goes absolutely great with suet dumplings, and granny used to put a huge pile of onions in because that was her favourite, but you absolutely can change it based on what you like and what you've got.
I’m from Redcar - we couldn’t afford corned beef - even tinned Argentine stuff, and only occasionally - family allowance day, could we stretch to dumplings - ahhhh - great days at the races - cheers
I’ve been looking for this recipe for years! Never knew it’s true name, my Nan passed yesterday she was from Seaham and always made this, very weird I find it now! Looks delicious
My late (Irish/Mackem) Gran served this up too, almost every time we visited. From leftovers apparently. Though we had it so often I was never sure what it was left over from! I still make it. Never as good as Gran's of course. Though I'd challenge any haute cuisine chef to do better. It's past midnight, and I've just made myself very hungry...
Love, love, love panackelty! I agree that there are variations, but in Horden (Co Durham), everyone I knew made it the same way, basically alternating layers of thinly sliced potatoes, carrots, onion and corned beef, seasoned and a little bit of stock (enough to keep it moist, not enough to make a 'gravy'). Always a layer of potatoes on the top - they go crispy. Cooked at about 400F for about an hour (depends on depth and overall size of dish used and filling in that dish). Served with separately made gravy , maybe a few peas or just by itself! My wife is from Hartlepool and first time I had panackelty there I barely recognised it as it was so different. Love the show - have told all my family around the world how great it is. You make it so real (rather watch you than Gordon Ramsay any day!).
As a County Durham lad this was a staple. I can barely remember seeing how Mam made it, but I think you've just about got it. It was always done in the casserole dish in the oven, but the ingredients were the same (no tomato puree - we didn't have it or could not afford it back then). But you added too much liquid after the initial stock. It was a stew like consistency rather than a soup. The potatoes are the only thickening agent, so they're over-run with the added liquid. Apologies if this goes against what you said at the outset about advice not being wanted, but this one is close to my heart. We just called it "Panac".
I'm born and raised in Sunderland now living in the USA. My Mam used mincemeat with a sprinkling of flour over the meat so it would absorb the flavors of the salt, pepper and onions, if and when we had it she would add a pinch is sage and thyme! Many times we did not have money for spices especially during the war. Delicious!🤣
I made this dish (7 April 2020). It's a nice stew ("comfort food"). Next time that I make it, I'll add some thinly sliced carrots (just for color). Thank you for posting this recipe. Your labors are appreciated.
Thanks for sharing this great recipe Keef. I've actually just made a Panhaggerty for my friend whose coming for dinner this afternoon. She's a born Whitley bay lass, but she's spent most of her life down here in Nottingham. Her Mum and Dad always made their family Panhaggerty. Now they can no longer make it her, I've tried to keep the family Panhaggerty tradition going. Their personal family recipe is, individual layers of corned beef, leek, potato, onion, bacon, salt and white pepper with beef gravy mixed with some cornflour to thicken it. Arrange in a deep casserole, lid on for 1 hour and 20 mins. Take the lid off for last 20 mins, and let the potatoes on the top brown a bit. Serve with sliced bread and butter. Shaun, Nottingham :)
Oh I'm going to make this!! :) Bit of crusty bread would be wonderful with this I reckon...I might try a slow cooker version with less liquid...watch this space :D Thanks Keef! x
My Nan passed away years ago and she would make this (all the way down in devon). She had a variation,using sliced tomatoes for moisture rather than a stock, and would make it on the stove, frying the bacon first, and finish it under the grill. Thanks for posting this. I'll share it with my three sons.
Any recipe with canned 'tinned' corned beef dates from WW1 or II. Much of the food supplies from the USA/Canada were canned, to be shelf stable. Most corned beef came from the Argentine; or Brazil. By USA/Canadian/UK standards the beef from South America was lesser quality, but in tins it didn't matter - a long shelf life was a major feature. Cooks learned to adapt to the 'needs; of tinned/potted meats; and this dish plays to it's strengths; plenty of carbs, cheap meat, and quick to cook.
My mum called it panacally joe, but from extensive searching the only reference online in pan haggarty, hers was corn beef, potato, onion and maybe carrots
I bought a very cheap “pet pack” of scabby potatoes the other day from a hedge seller, they were PERFECT once they were peeled! Veg doesn’t have to look perfect all the time, it can still be good.
Over from Whats for Tea. She was making Panakalty. My Grandma made this every other week. I love it. But I could not remember the ingredients. I am so happy to find you. New sub. Oh & yes I am From Co. Durham & Grandma & and on back. Dang I don't have any corned beef I. A tin but do have a corned roast.
I live in NZ but was born in Thornaby-on-Tees. I made panackelty today but, I had no Oxos, only a box of chicken stock. I added peas for colour and a big dash /shake of Worcs. sauce. It was delicious and two of us emptied the pan between us.
Yay Love Panack. I live in Kent South of England and my Late Husband came from Sunderland, he used to to cook this dish with Corned beef, sausages onions etc and my kids loved it and are grown ups now and they always mention this dish. TFS and bringing back great memories.
I remember my mum cooking something like that with a piece of boiling bacon keef. Corned beef was cubed then plonked in mashed spuds that was lovely with baked beans.💕👍
Hi Keefe this reminds me of a dish my gran used to do on Wednesday it was a layer of spuds layer of bacon layer of onions with out the corned beef but she used to call scotch scallops was gorgeous am going to do it again just your video triggerd the memory bank thanks for sharing
Just what I need now the weather is cooling down over here now Keef. Does it annoy you like it does me that the makers of ladles think everyone is right handed. Keep em coming mate always enjoy you and Mrs Keef.
Similar recipe from Puerto Rico... My mother used to make it with extra virgin olive oil and oregano Plus tomato sauce. And no broth or water. If anything just 1/2 cup to 1 Cup of water. And she made it on the stove. Try it I hope you like it😍🇺🇸
panacalty spot on but no bacon but sliced carrots n garden peas splash of soya sauce and worcester added to the oxo gravy as a modern twist and served with crusty tiger bread n butter a great dish eaten here in teesside
This was a real reip down memory lane, I grew up eating "panackelty" cos I couldn't say pan haggerty, and Mum alqays used corned beef. It was the only way I enjoyed corned beef as a child, and I'm still not a fan, but I might revive this favourite now. Stay safe xx
Panackelty is probably the closest thing I have to a native dish in Hartlepool. Beef stock, onion, potato slices and minced corned beef are the basics ingredients and every family has their modifications.
Hi from South Africa, We seem to have been dropped straight into winter. It's pouring with rain at present. So glad there isn't smellervision. My mouth is drooling looking at your dish. It's time to get the big pot out and start making soups and stews. My favourites are lob scouse and my mum's veggie soup. Thanks for a lovely video.
Serendipity! I have several jars of corned beef that I canned last year (got it on sale) and have been wondering just what I can do with it besides a sandwich (and then I waste the liquid in the jars. AND I have just finished curing 3 1/2 lbs of pork loin to make peameal bacon, so I have lardons. I have my homemade dehydrated beef powder and potatoes and onions are readily available. This goes on the menu.
My Mam Nana use to alway made Panakalty with Cornbeef Oxon cudes and various veg and then potatoes lovely . Alway great have used tinned mixed vegetables when camping brilliant with crusty bread
Hello there I’m new to your channel and I enjoy watching your video. It looks good and delicious I know it taste good too. For me I would eat it with a little rice, it’s good to learn new things thanks for sharing your ideas. A 👍for you. You take care and stay safe, hope to hear from you soon. 💖❤️&God Bless to you and your beautiful family.
I love the idea of stovies, but I've seen so many recipes and videos and they're all completely different. Far too risky for this ignorant Englishman to have a go - comments would be ablaze with 'that's no how ye dae it ya f*ckin' numpty, takin' oor recipes, insultin' oor proud wee nation ach ach, ye sassenach' -type comments, y'ken? 😀
Meet, you are so right.... all families have their own take.... My wonderful Grandma did her's with no Bisto - mother use it. My Mother -in-law puts a tin of baked beans in hers...again lots of variants... I still make my Grandma's dumplings - puts meat on ya ribs. Yours looks amazing and thank you for you'r lovely Northern way... I'm a Stocktonion living in Northamptonshire, loved the bit where you said you don't care about comments say it wrong.... I'm with you...😉
That dish looks very nice and I will definitely try it. I first came across "pan haggerty" many years ago when I started becoming interested in cooking. This seems a very different recipe but much better. I even have a tin of corned beef on my shelf and have been wondering what to do with it. Nice, economical and most of all COMFORT FOOD!!!!
I'm not sure on the history of the cans, but 340g is 12oz, so they've been around a while. I know British troops were issued corned beef in their rations during the Napoleonic wars, but I'm not sure if they were canned in those days. Something to research while I'm stuck in.
Yes, Steve, I was thinking that 340g was probably an old Imperial weight translated into the metric equivalent. 12oz sounds much more sensible. BTW, you can open those tins with a normal can opener. Just don't use your best can opener, as it damages them. I reserve one of those with a wheel type cutter for opening this type of tin. As I'm sure you're aware, there is a long history of serious injury from opening corned beef tins. Soldiers would often use their 17 inch sword bayonets to open army rations. Now that is scary! Thanks, Rick
I made our local dish, green chile stew with beef and potatoes, last week! It similarly has many variations and also some very definite do nots... like no canned chiles! It’s a nice hearty meat and potato dinner like yours, but with a nice (not punishing 😀) kick of chile. It’s a lovely winter dish, as the scent of defrosting roasted chile brought back memories of fall days, back when corona referred to beer...I bet your panackelty (my spell checker loved that) is even better the next day, if any is left! Definitely giving this a try!! If you’re interested in trying one of our family classics, I can send a recipe for kapusta, a Polish cabbage dish. My teenage son requested it for birthday #17 last Saturday. Blessings of safety for you and Mrs. Keef!
Oh that looks amazing!!! Mann I almost wish I ate beef! Will try it with pork, because you've made it look proper delicious. Best wishes to the both of you, hope you're keeping healthy and happy in these trying times :)
Looks just the thing for a cold wet day. Great video, as always. I hadn't realized your police were cracking down on non-essential driving. Now I understand your comment on your live stream about not wanting to run afoul of the police by taking Mrs KC to work. I just thought it was some mysterious allusion to an heretofore undisclosed life of crime, where you're likely to be nabbed whenever you venture out.
There were a few incidents last weekend of cops tracking city-dwellers who'd driven out to the country for a walk. I don't actually see a problem with this as long as people stay a good distance from other, but then there's always idiots who love to flout the rules.
Thanks for the reminder. Living in Canada from Seaham. We used to use bacon and corned beef, but our bacon here is different, not sure how it will work, but certainly going to give it a try. The tomato paste trick is interesting as sometimes I'd add ketchup if I was feeling like a change. Also use a bit of Comptons gravy salt.
I imagine that this is a take on Lancashire hot pot?? Instead of lamb,, it uses anything available? I would also imagine that the end result, isn’t a watery ,, cant think of the word??? Your wife is brilliant!! The best part of your vlogs.
reminds me a bit of mums 'hotpot' in lancs however it was never lamb hotpot but used just potato onion and salty bacon shoulder or rough ends, stock either water or chicken. Actually if she learned that from her mum (scouser) with irish descent so who knows if it even direct relation to this dish.
I ( originally) come from Tyneside. My mother used to make this using beef mince and bacon. My wife is from the same town. Her mother made it with a white sauce of some kind but my wife can’t recall other details. Yours looks has too much fluid. It should have a crispy topping of potatoes. You should try “ Puddings in the Corner” .
@@KeefcooksPuddings in the corner is beef stew with suet dumplings. The dumplings are placed in the corner of the square / rectangular pan the stew is cooked in. My mother in law used a cut called ‘lap’ to make it. I use braising steak. ( I’ve no idea what lap is.) I suspect the white sauce may have been cheese based ( similar to lasagne) but I can’t be sure.
This looks delicious. I found your channel thanks to Cheryl’s mention in “What’s for Tea”🏴. A quick hint for the can of corned beef: before or after you open it with the key, just pierce the opposite end with a can opener. It breaks the ‘vacuum’ and the corned beef will fall out so keep it over the work surface 😊.
Family favourite from when my Grandma used to make it when we were bairns. There was one time she made it with black pudding in, not everyone's cuppa tea. We're from Washington. Ive got some Panackelty simmering away as I type this. Thought I'd add a bit cumin powder, see how it turns out.
As it happens I've recently looked up the origins of corned beef in tins and the difference between them, and the North American version, and the name comes from the"corns" of salt used to preserve the beef, in days of yore. There is a difference too between Pan Haggerty and Panackelty. The first is made from potatoes, onions and cheese, so it's meatless, while Panackelty was made from the leftovers of Sunday roast dinner so it had meat, potatoes, onion, gravy and any veggies going. Pan Haggerty was actually done in a pan on the stovetop, while Panackelty went into the oven. The Geordie Cookbook by Peggy Howey has the first and With a Northumbria Flavour by Barbara Stephenson has both recipes. Not just Durham, they're both just Northern. I'm a Geordie... 😉 And you did a good job with the Panackelty, Keefie. 😊Xx
With something like this which is a purely domestic tradition - never seen in cafés or restaurants - it very hard to figure out who does what and where. That's a proper university research project that.
@@Keefcooks Oh definitely! There are probably as many versions as there are families, passed down from our Nanas. 😊 I have an old Cumberland WI cookery Book and there's a similar recipe for Cumberland Tatie pot, made with mutton and black pudding. Another book I obtained years ago, British Cooking, lists Pan Haggerty as a traditional Scottish dish, oops! I hope it never disappears from Northern repertoires. 😊 👍
Here in north west Cumbria it's bacon, sausage and sliced potatoes and carrots, onions. What your version is, is what we called corned beef stew. And I don't mean any offence, like you said there's a hundred different versions, I think Panhaggerty ) panacakty is basically very regional and very much based on what was available.
340g is 12oz or 3/4 lb. That looked absolutely wonderful. I was dipping by bread in that gravy in my head. I have a Can of Corned Beef. The style like you were showing at least gets out of the tin in one lump instead of those pull of versions. Now sure which one I have, couldn't be fussy in the Super Market. I have an old fasioned StewPot, the ones were the sides slope up narrower, ideal for Hot Pot type things but I will probably use the Slow Cooker. I am not bothered about the top being browned but hate sticking the oven on for an hour or more cos I'm tight fisted. Bit late to start it today but you have sorted out tomorrows, maybe Sundays, Mondays dinner. :-)
1. I love the happy yummy dance you did at the very end of the video. 2. I never noticed before that your oven makes noise! Is it a new feature like some kind of fan that circulates the heat? I've never heard of an oven that makes noise like that! 3. Great recipe!
Ah never mind! You're using a "fan oven!" I've heard you say that before when you give one temperature for a fan oven and another for a regular oven! I just never heard your oven going at it before. This video must have picked up the sound a lot somehow. So interesting. A totally new concept for me!
Hi Keef use a tin of baked beans mixed with a tin of mulligatawny soup as the liquid for a curry version, go on try it, it will blow you away. i dare you. i do it in a slow cooked but you can do it in oven.
Lovely, with a nice big lump of stottie cake from greggs. For those who don’t know what stottie cake is it’s a large white quite dense flat bread/bun. Delish with ham and pease in too.
I'm sure Gregg's sell stotties in Geordieland and Durham, but not here in sunny Leeds (although our local Morrison's does them).
👍
Pease pudding, that should say.
Of course. Luvverly stuff.
My 87 year old Grandad who passed away in June brought me here. From Yorkshire we call it "Pinapalty" 😂 it consisted of corned beef, onions, sliced tattys and beef gravy. My nanan hated frying onions so this dish always reminds me of her lighting scents to get shot of the smell. We absolutely loved it ❤ thank you for this sir even if I am late to the party
I’m born & bred in Middlesbrough & we called it panackelty. My Mam was always the cook in our house but this was my dads one & only dish. But by god he made it well. We were a family of 5 and it would do us 2 days. He use to put it in this big huge rectangular deep pan. How can something so simple and only have 3 ingredients (corned beef, potatoes & onions) taste soooo good. When I was a kid I didn’t like onions so my dad would do me a whole corner with no onions. I use to feel so special as my sisters didn’t get their very own corner haha. My dad cooked his in the oven and for the last 15-20 mins he would take the foil off and let the potatoes go crispy and some would always have little burnt edges. Those were the bits me & my sisters would fight over. The only difference between yours & my dads is my dads panackelty, the gravy was much thicker. I might “try” and attempt to make this but maybe add some cornflour to the gravy to make it thicker. Even the way you cut your potatoes, octangular shape is the exact same way my dad did his. Great video 😄
Lovely story Sarah, thank you!
I'm from Sunderland and panack is different in every family. Mine is sausage, bacon, corned beef, carrots, onion and gravy with sliced potatoes on the top baked all crispy
Swede, onion, carrots, corned beef and beef gravy for us. Sometimes sausages if we feel like it. Salt and pepper to taste and make sure the sliced potatoes on top go both crispy and a little chewy. Lush.
Onions, carrots, sausages, plenty oxo, corned beef, sliced tatties and the odd occasion black pudding. Brings back lots of fond memories from my childhood at my Grandma and Granda's.
Mr Keef we were bought up on this dish in the 60s it was a layer of sliced potatoes ......A layer of sliced onion ....Sliced ....Cubed corned beef , chopped streaky bacon and baked beans ......Then another layer of sliced potatoes and continue the process until the cassarole dish is neally full then it was topped off with a final layer of sliced potatoes and then you poured in the gravy which were oxo cubes and you cooked it for about 1 hour and 15 mins .We still make this dish today 50 years on.
Beans an interesting variation 😀
I'm from boro and my granny used to make me pinnackltey (or however you spell it, indeed) as a kid. It's definitely corned beef. The corned beef is sort of the point really, cos it's got a lot of salt and savoury flavour and fat in it, and it does that special thing where it melts when you eat it. The trick, in my experience, is getting it so that the corned beef doesn't disintegrate or stay in big dry clumps. Which I think has a lot to do with how thick you cut it.
It goes absolutely great with suet dumplings, and granny used to put a huge pile of onions in because that was her favourite, but you absolutely can change it based on what you like and what you've got.
Love your description of the corned beef! Spot on.
I’m from Redcar - we couldn’t afford corned beef - even tinned Argentine stuff, and only occasionally - family allowance day, could we stretch to dumplings - ahhhh - great days at the races - cheers
Living 4000 miles away from east Durham and panackelty is still my favorite dish.
Interesting - I have some cousins named Ord who lived in Thornley...
I’ve been looking for this recipe for years! Never knew it’s true name, my Nan passed yesterday she was from Seaham and always made this, very weird I find it now! Looks delicious
Sorry to hear about your Nan - maybe this recipe will make you feel better.
My late (Irish/Mackem) Gran served this up too, almost every time we visited. From leftovers apparently. Though we had it so often I was never sure what it was left over from!
I still make it. Never as good as Gran's of course. Though I'd challenge any haute cuisine chef to do better.
It's past midnight, and I've just made myself very hungry...
Your my new favorite pass time Keef. Love Mrs keef cooks too. What a lovely couple you make.
Love, love, love panackelty! I agree that there are variations, but in Horden (Co Durham), everyone I knew made it the same way, basically alternating layers of thinly sliced potatoes, carrots, onion and corned beef, seasoned and a little bit of stock (enough to keep it moist, not enough to make a 'gravy'). Always a layer of potatoes on the top - they go crispy. Cooked at about 400F for about an hour (depends on depth and overall size of dish used and filling in that dish). Served with separately made gravy , maybe a few peas or just by itself! My wife is from Hartlepool and first time I had panackelty there I barely recognised it as it was so different. Love the show - have told all my family around the world how great it is. You make it so real (rather watch you than Gordon Ramsay any day!).
@John Kitchen Thank you!
As a County Durham lad this was a staple. I can barely remember seeing how Mam made it, but I think you've just about got it. It was always done in the casserole dish in the oven, but the ingredients were the same (no tomato puree - we didn't have it or could not afford it back then). But you added too much liquid after the initial stock. It was a stew like consistency rather than a soup. The potatoes are the only thickening agent, so they're over-run with the added liquid. Apologies if this goes against what you said at the outset about advice not being wanted, but this one is close to my heart. We just called it "Panac".
Love anybody who has self awareness, AND can make fun of themselves!
I'm born and raised in Sunderland now living in the USA.
My Mam used mincemeat with a sprinkling of flour over the meat so it would absorb the flavors of the salt, pepper and onions, if and when we had it she would add a pinch is sage and thyme! Many times we did not have money for spices especially during the war.
Delicious!🤣
I made this dish (7 April 2020). It's a nice stew ("comfort food").
Next time that I make it, I'll add some thinly sliced carrots (just for color).
Thank you for posting this recipe. Your labors are appreciated.
Thanks for sharing this great recipe Keef.
I've actually just made a Panhaggerty for my friend whose coming for dinner this afternoon. She's a born Whitley bay lass, but she's spent most of her life down here in Nottingham. Her Mum and Dad always made their family Panhaggerty. Now they can no longer make it her, I've tried to keep the family Panhaggerty tradition going. Their personal family recipe is, individual layers of corned beef, leek, potato, onion, bacon, salt and white pepper with beef gravy mixed with some cornflour to thicken it. Arrange in a deep casserole, lid on for 1 hour and 20 mins. Take the lid off for last 20 mins, and let the potatoes on the top brown a bit. Serve with sliced bread and butter.
Shaun, Nottingham :)
Oh I'm going to make this!! :) Bit of crusty bread would be wonderful with this I reckon...I might try a slow cooker version with less liquid...watch this space :D Thanks Keef! x
Hi Cheryl, have a look at John Kirkwood's Sunderland version, too: ruclips.net/video/IqWq7nJ8Ex8/видео.html
But make my version!
Cheryl, slow cooker sounds good to me as well!!
@@Christopher.E.Souter Just watched John's. Sorry Keef, but his is far better.
Ouch. You're banned!
My Nan passed away years ago and she would make this (all the way down in devon). She had a variation,using sliced tomatoes for moisture rather than a stock, and would make it on the stove, frying the bacon first, and finish it under the grill.
Thanks for posting this. I'll share it with my three sons.
Any recipe with canned 'tinned' corned beef dates from WW1 or II. Much of the food supplies from the USA/Canada were canned, to be shelf stable.
Most corned beef came from the Argentine; or Brazil. By USA/Canadian/UK standards the beef from South America was lesser quality, but in tins it didn't matter - a long shelf life was a major feature. Cooks learned to adapt to the 'needs; of tinned/potted meats; and this dish plays to it's strengths; plenty of carbs, cheap meat, and quick to cook.
you are indeed my favorite contradictory and enigmatic chef
Ah, I expect that's OK then.
G’day from Ballarat, Victoria, Australia. I was born in Cadishead, Greater Manchester.
Kat Cymru Wales is my spiritual home. My father was born in Baddau in South Wales. My Mother was born in Cadishead. We came to Australia when I was12.
"We had hail yesterday. For five minutes". Greetings from Norway. In my yard I have 70cm of snow. I'm gonna go and cry now.
Your calendar is merely running slow. :)
@@kevinbyrne4538 I think it's running backwards. We've had another 15cm of snow since then.
@@AlfOfAllTrades -- I sympathize. It's so frustrating when spring finally arrives and it's met with ... more snow in April. I know how you feel. :(
@@kevinbyrne4538 Yep, often quite a few false starts before real spring arrives. In May...
My mum called it panacally joe, but from extensive searching the only reference online in pan haggarty, hers was corn beef, potato, onion and maybe carrots
Peasant stew. Root vegtables , back bacon and corned beef. Wholesome and hearty good old fashioned food, splendid.
I bought a very cheap “pet pack” of scabby potatoes the other day from a hedge seller, they were PERFECT once they were peeled! Veg doesn’t have to look perfect all the time, it can still be good.
Yes indeed. Many supermarkets here now sell 'wonky' veg. Ironically, it tends to be more expensive than the perfect stuff.
Over from Whats for Tea. She was making Panakalty. My Grandma made this every other week. I love it. But I could not remember the ingredients. I am so happy to find you. New sub. Oh & yes I am From Co. Durham & Grandma & and on back. Dang I don't have any corned beef I. A tin but do have a corned roast.
Welcome Karen.
You two are a joy!
Much love from the other side of the pond😊
You and Mrs. Keef Cooks are always so cute together. It warms my cynical heart at a time like this.
I live in NZ but was born in Thornaby-on-Tees. I made panackelty today but, I had no Oxos, only a box of chicken stock. I added peas for colour and a big dash /shake of Worcs. sauce. It was delicious and two of us emptied the pan between us.
Yay Love Panack. I live in Kent South of England and my Late Husband came from Sunderland, he used to to cook this dish with Corned beef, sausages onions etc and my kids loved it and are grown ups now and they always mention this dish. TFS and bringing back great memories.
I wonder if I can have it for breakfast!
I.m originally from Blyth Northumberland and i still make it quite regularly but without the bacon.
I remember my mum cooking something like that with a piece of boiling bacon keef. Corned beef was cubed then plonked in mashed spuds that was lovely with baked beans.💕👍
Mmm, yeah!
Hi Keefe this reminds me of a dish my gran used to do on Wednesday it was a layer of spuds layer of bacon layer of onions with out the corned beef but she used to call scotch scallops was gorgeous am going to do it again just your video triggerd the memory bank thanks for sharing
Scotch Scallops? Never heard of that...
Hail, Hail, the gang's all here! 😄
That looks like something I could cook, and will.
Love how you say you don't care!! Good for you!
Just what I need now the weather is cooling down over here now Keef. Does it annoy you like it does me that the makers of ladles think everyone is right handed. Keep em coming mate always enjoy you and Mrs Keef.
I have seen double-spouted ladles, but I guess it doesn't annoy me enough to want to invest in one.
My gran used to make this and put suet dumplings on the top as a crusty suet crust and it tasted lush........
Ooh yeah!
Similar recipe from Puerto Rico... My mother used to make it with extra virgin olive oil and oregano Plus tomato sauce. And no broth or water. If anything just 1/2 cup to 1 Cup of water. And she made it on the stove. Try it I hope you like it😍🇺🇸
panacalty spot on but no bacon but sliced carrots n garden peas splash of soya sauce and worcester added to the oxo gravy as a modern twist and served with crusty tiger bread n butter a great dish eaten here in teesside
I was brought up on this on Teesside and that was 60plus years ago. I make it often with corned beef potato onion and carrots 👍
This was a real reip down memory lane, I grew up eating "panackelty" cos I couldn't say pan haggerty, and Mum alqays used corned beef. It was the only way I enjoyed corned beef as a child, and I'm still not a fan, but I might revive this favourite now. Stay safe xx
Panackelty is probably the closest thing I have to a native dish in Hartlepool. Beef stock, onion, potato slices and minced corned beef are the basics ingredients and every family has their modifications.
Great news have been looking for a decent recipe for this old favourite for a while - Thanks
Hi from South Africa, We seem to have been dropped straight into winter. It's pouring with rain at present. So glad there isn't smellervision. My mouth is drooling looking at your dish. It's time to get the big pot out and start making soups and stews. My favourites are lob scouse and my mum's veggie soup. Thanks for a lovely video.
Serendipity! I have several jars of corned beef that I canned last year (got it on sale) and have been wondering just what I can do with it besides a sandwich (and then I waste the liquid in the jars. AND I have just finished curing 3 1/2 lbs of pork loin to make peameal bacon, so I have lardons. I have my homemade dehydrated beef powder and potatoes and onions are readily available. This goes on the menu.
Sounds great!
My Mam Nana use to alway made Panakalty with Cornbeef Oxon cudes and various veg and then potatoes lovely . Alway great have used tinned mixed vegetables when camping brilliant with crusty bread
I love this dish, my Mom always called it Stovies.
I think stovies is quite different
I'm not from the northeast but my dad was, he'd make Panackelty all the time and he'd make with bacon and sausage.
I'm from Northumberland and my parents made it just like you and it's gorgeous.
Another new one for me. Not seen corned beef like that since school days. Brilliant.
Yay!
Never had panac for ages
Thanks for the inspiration and great video ❤
Looks lovely - although I think I'd be tempted to add some cornflour to thicken up the gravy.
nice one keef! this is my favorite video of yours since you did the 5 meals video a while back, hope you stay safe and indoors , love from israel :D
Keet, your'es is more like my Grandma's...GREAT stuff.
Hello there I’m new to your channel and I enjoy watching your video. It looks good and delicious I know it taste good too. For me I would eat it with a little rice, it’s good to learn new things thanks for sharing your ideas. A 👍for you. You take care and stay safe, hope to hear from you soon. 💖❤️&God Bless to you and your beautiful family.
LOL - a little rice - you've already got a ton of carbs in there with the potatoes!
Such a lovely couple
Love your work mate been subscribed for a bit now always love your cooking love from down under 🤠
It sounds like an English version of Scottish stovies!
Mind you, this is more soup than our stovies... but I'm still giving it a go.
I love the idea of stovies, but I've seen so many recipes and videos and they're all completely different. Far too risky for this ignorant Englishman to have a go - comments would be ablaze with 'that's no how ye dae it ya f*ckin' numpty, takin' oor recipes, insultin' oor proud wee nation ach ach, ye sassenach' -type comments, y'ken? 😀
@@Keefcooks Can't believe it's been 3 years since I responded... and you're absolutely right. I wouldn't even do it in my Scotland of memory!
Meet, you are so right.... all families have their own take....
My wonderful Grandma did her's with no Bisto - mother use it.
My Mother -in-law puts a tin of baked beans in hers...again lots of variants... I still make my Grandma's dumplings - puts meat on ya ribs.
Yours looks amazing and thank you for you'r lovely Northern way...
I'm a Stocktonion living in Northamptonshire, loved the bit where you said you don't care about comments say it wrong.... I'm with you...😉
Excellent classic British grub! Shared 😋👍🌟
That dish looks very nice and I will definitely try it. I first came across "pan haggerty" many years ago when I started becoming interested in cooking. This seems a very different recipe but much better. I even have a tin of corned beef on my shelf and have been wondering what to do with it. Nice, economical and most of all COMFORT FOOD!!!!
I'm not sure on the history of the cans, but 340g is 12oz, so they've been around a while.
I know British troops were issued corned beef in their rations during the Napoleonic wars, but I'm not sure if they were canned in those days. Something to research while I'm stuck in.
Yes, Steve, I was thinking that 340g was probably an old Imperial weight translated into the metric equivalent. 12oz sounds much more sensible.
BTW, you can open those tins with a normal can opener. Just don't use your best can opener, as it damages them. I reserve one of those with a wheel type cutter for opening this type of tin. As I'm sure you're aware, there is a long history of serious injury from opening corned beef tins. Soldiers would often use their 17 inch sword bayonets to open army rations. Now that is scary!
Thanks,
Rick
I made our local dish, green chile stew with beef and potatoes, last week! It similarly has many variations and also some very definite do nots... like no canned chiles! It’s a nice hearty meat and potato dinner like yours, but with a nice (not punishing 😀) kick of chile. It’s a lovely winter dish, as the scent of defrosting roasted chile brought back memories of fall days, back when corona referred to beer...I bet your panackelty (my spell checker loved that) is even better the next day, if any is left! Definitely giving this a try!! If you’re interested in trying one of our family classics, I can send a recipe for kapusta, a Polish cabbage dish. My teenage son requested it for birthday #17 last Saturday.
Blessings of safety for you and Mrs. Keef!
Looks amazing Keef, I could just eat a bowl :-)
Oh that looks amazing!!! Mann I almost wish I ate beef! Will try it with pork, because you've made it look proper delicious. Best wishes to the both of you, hope you're keeping healthy and happy in these trying times :)
Looks just the thing for a cold wet day. Great video, as always. I hadn't realized your police were cracking down on non-essential driving. Now I understand your comment on your live stream about not wanting to run afoul of the police by taking Mrs KC to work. I just thought it was some mysterious allusion to an heretofore undisclosed life of crime, where you're likely to be nabbed whenever you venture out.
There were a few incidents last weekend of cops tracking city-dwellers who'd driven out to the country for a walk. I don't actually see a problem with this as long as people stay a good distance from other, but then there's always idiots who love to flout the rules.
My Mam used to call it Pannakelly. (Castleford West Yorkshire) It was corned beef & onion.
Vielen Dank für ihre Bemühungen gegeben haben bitteschön.............................! A guten Appetit
Thanks for the reminder. Living in Canada from Seaham. We used to use bacon and corned beef, but our bacon here is different, not sure how it will work, but certainly going to give it a try. The tomato paste trick is interesting as sometimes I'd add ketchup if I was feeling like a change. Also use a bit of Comptons gravy salt.
I imagine that this is a take on Lancashire hot pot?? Instead of lamb,, it uses anything available? I would also imagine that the end result, isn’t a watery ,, cant think of the word???
Your wife is brilliant!! The best part of your vlogs.
I imagine this has nowt to do with Lancy HotPot - it would have developed independently hundreds of years ago.
reminds me a bit of mums 'hotpot' in lancs however it was never lamb hotpot but used just potato onion and salty bacon shoulder or rough ends, stock either water or chicken. Actually if she learned that from her mum (scouser) with irish descent so who knows if it even direct relation to this dish.
I ( originally) come from Tyneside. My mother used to make this using beef mince and bacon. My wife is from the same town. Her mother made it with a white sauce of some kind but my wife can’t recall other details. Yours looks has too much fluid. It should have a crispy topping of potatoes. You should try “ Puddings in the Corner” .
Minced beef? Mystery white sauce? I think I'll stick with my slightly runny corned beef. Puddings in the corner - never heard of it, explain pls.
@@KeefcooksPuddings in the corner is beef stew with suet dumplings. The dumplings are placed in the corner of the square / rectangular pan the stew is cooked in. My mother in law used a cut called ‘lap’ to make it. I use braising steak. ( I’ve no idea what lap is.) I suspect the white sauce may have been cheese based ( similar to lasagne) but I can’t be sure.
Corned beef hash by another name! Yum
I wouldn't call it that - hash is much drier and is always cooked in a frying pan.Similar ingredients though! 😀
Far to much liquid in there should be drier and sliced carrots 🥕 make a big difference. But thanks Keith 🥕🥕🥕
This looks delicious. I found your channel thanks to Cheryl’s mention in “What’s for Tea”🏴.
A quick hint for the can of corned beef: before or after you open it with the key, just pierce the opposite end with a can opener. It breaks the ‘vacuum’ and the corned beef will fall out so keep it over the work surface 😊.
Family favourite from when my Grandma used to make it when we were bairns. There was one time she made it with black pudding in, not everyone's cuppa tea. We're from Washington.
Ive got some Panackelty simmering away as I type this. Thought I'd add a bit cumin powder, see how it turns out.
Black pud - think I might try that.
@@Keefcooks Just hope you have better luck getting the black pudding in the pan without eating it like I do
My mother makes it it's delicious... She's calls it 20 minute rattle
As it happens I've recently looked up the origins of corned beef in tins and the difference between them, and the North American version, and the name comes from the"corns" of salt used to preserve the beef, in days of yore. There is a difference too between Pan Haggerty and Panackelty. The first is made from potatoes, onions and cheese, so it's meatless, while Panackelty was made from the leftovers of Sunday roast dinner so it had meat, potatoes, onion, gravy and any veggies going. Pan Haggerty was actually done in a pan on the stovetop, while Panackelty went into the oven. The Geordie Cookbook by Peggy Howey has the first and With a Northumbria Flavour by Barbara Stephenson has both recipes. Not just Durham, they're both just Northern. I'm a Geordie... 😉
And you did a good job with the Panackelty, Keefie. 😊Xx
With something like this which is a purely domestic tradition - never seen in cafés or restaurants - it very hard to figure out who does what and where. That's a proper university research project that.
@@Keefcooks Oh definitely! There are probably as many versions as there are families, passed down from our Nanas. 😊 I have an old Cumberland WI cookery Book and there's a similar recipe for Cumberland Tatie pot, made with mutton and black pudding. Another book I obtained years ago, British Cooking, lists Pan Haggerty as a traditional Scottish dish, oops! I hope it never disappears from Northern repertoires. 😊 👍
Here in north west Cumbria it's bacon, sausage and sliced potatoes and carrots, onions.
What your version is, is what we called corned beef stew.
And I don't mean any offence, like you said there's a hundred different versions, I think Panhaggerty ) panacakty is basically very regional and very much based on what was available.
You said about having horseradish for a bit of a tang, well, I normally have pickled beetroot with Panaculty.
Yeah, that's nice!
It’s easier to cut the corn beef if it’s been in the fridge for a day or so
So simple, I will have to make some of that.
I think that looks quite good. Cheers, Keef!
Hail stones.......Luxury! a had horizontal snow storm and was living in cardboard box.
Outstanding, 😎👍👍
Thank you! Cheers!
No apologies necessary! I love the enigmatic Keef as is!
340g is 12oz or 3/4 lb.
That looked absolutely wonderful. I was dipping by bread in that gravy in my head.
I have a Can of Corned Beef. The style like you were showing at least gets out of the tin in one lump instead of those pull of versions. Now sure which one I have, couldn't be fussy in the Super Market. I have an old fasioned StewPot, the ones were the sides slope up narrower, ideal for Hot Pot type things but I will probably use the Slow Cooker. I am not bothered about the top being browned but hate sticking the oven on for an hour or more cos I'm tight fisted.
Bit late to start it today but you have sorted out tomorrows, maybe Sundays, Mondays dinner. :-)
Enjoy!
Hi keef how many cubes do you add to a pint of water?
You mean stock cubes? Just one for a pint usually.
@@Keefcooks yes that's what I meant thank you very much
Won't find this on those "foodie" channels. 👏👏👏
ANd any restaurant flogging it would be doing so ironically and charging 45 quid for it!
1. I love the happy yummy dance you did at the very end of the video. 2. I never noticed before that your oven makes noise! Is it a new feature like some kind of fan that circulates the heat? I've never heard of an oven that makes noise like that! 3. Great recipe!
My family make a variation with susage meat in chunks instead of corn beef a lot less liquid so the potatoes brown
So my sort of food, thumbs up!!
Its going to be a very hard sell to get me to make that without it being thicker - though can totally taste the flavour!
Make it thicker if you like, but I loved it just the way it was.
That looks divine!!
Cheers Keef, always handy to have a ‘cupboard’ recipe, in hind sight, would you have added a little cornflour/water mix, or would that have ruined it?
You two are so cute! 🎉
Ah never mind! You're using a "fan oven!" I've heard you say that before when you give one temperature for a fan oven and another for a regular oven! I just never heard your oven going at it before. This video must have picked up the sound a lot somehow. So interesting. A totally new concept for me!
No Bread and Butter to mop the Gravy up?
I'm not your mum. Get your own.😀
Hi Keef use a tin of baked beans mixed with a tin of mulligatawny soup as the liquid for a curry version, go on try it, it will blow you away. i dare you. i do it in a slow cooked but you can do it in oven.
Sounds interesting!
Small bacon Joint probably serve the same purpose?
Umm, completely different texture!
KeefCooks as in raw Bacon, won’t find offcuts around here!
Recommend Ed by What's for Tea?