Hotpot with vinegar onions


  • 1 large Spanish onion, finely sliced into rings
  • 400ml/14fl oz malt vinegar
  • 100g/3¾oz cold unsalted butter, diced
  • pinch fine salt
  • 200g/7oz plain white flour
  • 500g/1lb 2oz new potatoes, peeled and cut into chunks
  • sea salt and freshly ground black pepper
  • + 13 more ingredients
    • 2 bay leaves
    • 1 small bunch fresh thyme
    • dash Worcestershire sauce
    • 4 tbsp brown sauce
    • 600ml/1 pint hot beef stock
    • 200ml/7fl oz red wine
    • 2-3 tbsp plain flour seasoned with salt and freshly ground black pepper
    • 500-600g/1lb 2oz-1lb 5oz braising steak
    • 200g/7oz button mushrooms, quartered
    • pinch fine salt
    • 2 garlic cloves, chopped
    • 2 onions, finely chopped
    • 6 tbsp vegetable oil

1. Heat the oven to 160C/320F/gas 3. Heat two tablespoons of the oil in a two litre (3 pints 10fl oz) flameproof casserole. 2. Add the onions and garlic with a little fine salt, and fry until light golden-brown. Remove with a slotted spoon, place in a bowl and reserve. 3. Add another two tables...

View full recipe at SpringPad


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