Corned beef

Minced beef or lean steak in your hot pot, crust or no crust, with beetroot or red cabbage?

Lamb for us Basil , with both beetroot and red cabbage. Our New year supper.

What about onions and carrots, anybody have them in it ?

Diced beef and diced potatoes plus onion in an oxo gravy. Seperate crust and red cabbage

I will go with PeterP's recipe, with plenty of carrots and a vegetable stock cube, crust and red cabbage

Once had some years ago that was made with chicken

Chicken Hot Pot ?

You can get corned beef legs if you sit in front of the fire too long, you get red markings along your legs, females mostly but some doffy arsed men also.

No carrots Peter?

I think it is the carrot which gives it the flavour, and with plenty of pepper, and I add some toasted paprika as well

Agree with white pepper but paprika not my kind of thing

I don't add much paprika, just a smidgen, it just gives the flavour a little punch

Just make some pey soup or a pon 'o lobbies and have done forget all that crap above. Some will be crying cos the chippy is shut.

TerryW

Funny you mention Pea Soop, that is also a dish in which I add a lot of carrots

Tommy 2 stoke, are yoo half man half wappit

Yes, I doo like me carrots

Me to tts, and a few chunks of potatoes

I used to like a good pan of corned beef hash with some black pudding thrown in. Haven't had it for some time. May be now is the time to try it again.

BB I am not a carrot person

My Pea Soup recipe

Dried Peas
Gammon Ham (ham shank or equivalent)
A Nunnion
Carrots
A Potato
Two Cloves of Garlic
Chicken Stock Cube

Method

Steep the peas in preferably cold water overnight, and in a separate container dissolve the tablets of Sodium Carbonate, which come with the peas in a cup of boiling water and allow to cool until tepid, before mixing with the 'cold' steeping water, if you do not have the Sodium Carbonate tablets, because you have bought a big sack size bag of dried peas, then purchase a box or tub of Washing Soda, which is Sodium Carbonate, and add about a quarter of a teaspoon of the Washing Soda to the steeping water and stir in, and because they are in crystalline form, you don't have to dissolve in boiling water.

Leave the peas steeping for at least 12 hours and maybe even longer.

Prepare the Gamon Ham, and if yoo have bought a ham shank, then cut the ham off the shank, I don't bother with a ham shank, I will either buy a couple of Gammon Slices and dice them, or a Gammon Joint, and slice and dice that, using part of the joint for the soup, and the other ham for something else.

If you don't want a lot of salt in the dish, then it is up to you but I steep the slices of Gammon in cold water, in order to dissolve some of the salt out of the gammon, this subject to taste, and the amount of ham you are using.

Finely chop the onion, as fine as you can without chopping your fingers off, and crush the garlic completely.

Dice and add the potato

Carrots,,, the amount, and whether to add them to the dish at all, is down to taste.

So wash the peas thoroughly, so that all the steeping water is drained off them, otherwise that will affect the taste of the dish, and place the peas in a big pon and add enough cold water to cover the peas to a depth of at least one inch, and then add the chopped onion, garlic and carrots, and mix together thoroughly, and then add the diced Gammon and I chuck in the stock cube at this point and let it dissolve in the pan with the ingredients.

Seasoning is very important, and when too add it, I add ground black pepper before cooking, and after cooking I will add finely ground pepper and other seasoning to taste, you can add other ingredients to the soup, you can experiment until you get it just right.

Bring the pan to the boil, and simmer until the peas 'fall' and leave to cool, and depending on your preferences stir the mixture, until the level of mushyness is to your own satisfaction.

Pea Soup is best made by yoo yourself 'tweaking' the recipe to your own unique formula, and cook it to the consistency which you like, varying the cooking time and amount of stirring etc

And lastly, serve with chunks of bread or whatever you like and 'enjoy'

But what about the important bit, is it Red Cabbage or Beetroot?

Red Cabbage, with a meat and prater pie, and if making a big pie, just put a crust on it, and I make the crust with suet pastry

Never put black pudding in it, fm.

None of that bafoonery here... I will have my Wallgate Gateux about 11pm betwixt a Cider or three.
Meat and Prater pie betwixt a ham salad barm.... Can't beat it.

Ham salad and pie barm

I made a gradely pon o' corned beef hash with carruts, unyuns and praters. Mixed a beef Oxo in with it, and black pepper. Most tasteyful.

To put herbs and other flavours in a traditional dish is a sin. A 'sin' I tell you! Everything in it's place.
Hot Pot is a basic meal and should taste as such. It's not a curry dish, or an Italian. I can't stand something not tasting like it's meant to be. I had some custard the other day, I could taste almond flavour in it!
Mint flavoured chocolate? Mint flavoured toffee?
If you want mint, buy mint. Not chocolate!
Baaaah, Humbug! ("mint or chocolate flavoured, Sir"?)

Tonker a neighbour bought me some After Eights & they were Gin & Tonic flavour,I had six last night but they just tasted like normal ones

Mint flavoured Gin & Tonic?

P.S. - "Go Easy on the Lemming there, Harry"!

I don't see oxo and corned beef mixing, it's sounds vile actually, seasoning is very important, and to personal taste, in a corned beef hash, I would let the carrot, corned beef, and onion provide the flavouring, with just a touch of pepper to just to add warm edge to it

Would it not discolour the potatoes

It would seem corned beef is in short supply at the moment. It's probably filling cupboards all over town.

Basil said:

"Would it not discolour the potatoes"

If you mean the oxo then I would say yes, because oxo is black and strong.