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Pasties Boiled in Beef Broth
Pasties Boiled in Beef Broth is a traditional English recipe (from Cornwall) for a classic dish of traditional Cornish pasties cooked in a beef, vegetable and cabbage broth and served with the vegetables and broth. The full recipe is presented here and I hope you enjoy this classic Cornish version of: Pasties Boiled in Beef Broth.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesCornwall Recipes
This is a traditional Cornish way of cooking pasties. It was probably much more common in the past, before domestic ovens became commonplace (when a village would have to cook their pasties in a communal oven or use the baker's oven after the bread was made). However, until quite recently it was generally made in the Camborne and Redruth areas.
Ingredients:
3 or 4
traditional Cornish pasties (with lard-based pastry)
For the Beef Broth:
500g (1 lb) beef boiling brisket cut into 3 pieces
1/2 swede, peeled and cubed
3 carrots, scraped and cut into chunks
1 onion, finely chopped
2 garlic cloves, peeled and chopped
1 leek, sliced
1 white cabbage, shredded
sea salt and freshly-ground black pepper, to taste
2 bay leaves
1/2 beef stock cube, crumbled
Method:
Place the brisket pieces, in the base of a large saucepan over medium heat. Pour in just enough water to cover, add the bay leaves and season generously. Bring to a boil, cover and cook for about 70 minutes, until the beef is tender. It's best, I think to do this the day before, leave the beef in its own stock over night then bring back to a boil the next day.
Add the swede, carrots, onion, garlic and leek return to a boil, reduce to a simmer and cook, covered for about 45 minutes. Take off the heat and set aside to cool until the meat can be handled. Remove the meat from the liquid, chop into pieces then return to the pot. Add the cabbage, adjust the seasonings to taste along with the 1/2 beef stock cube then bring to a boil, reduce to a simmer and cook for 10 minutes.
You need the vegetables and cabbage to make a thick layer in the base of the dish so the pasties do not sink too far into the liquid. In the meantime prepare the pasties according to the recipe.
Sit the pasties on top of the vegetables and continue simmering for 60 minutes. Transfer the cooked pasties to a serving dish and nestle the beef brisket pieces and vegetables around them. Ladle over some of the beef broth and serve.
You will have leftover broth; this can be served as a soup the following day, or you can use it as the base for another dish.
Remember that the broth and vegetables need to accompany and complement the pasties; do not add potatoes to the stock.
