Groaty Pudding Groaty Dick Recipes
GROATY PUDDING / GROATY DICK
Groaty dick/pudding is a classic Black Country dish, a meat porridge often made and served for bonfire night. This is my late mother in laws recipe with a twist. I didn't have any groats so I used pearl barley if you use groats you have to soak them over night and double your cooking time. I also added orange and bay leaf as I...
Provided by Vanessa Priest
Categories Casseroles
Time 7h20m
Number Of Ingredients 13
Steps:
- 1. Rinse and Soak your grains. If using pearl barley at least a couple of hours or you can do it over night. If using groats then over night.
- 2. Dice your vegetables and meat into bite size chunks. In a large pan add a teaspoon of oil. I use a metal casserole dish with a lid as my food is going to sit in the bottom oven of the Aga and I hate washing up.
- 3. Fry the beef until it's just coloured and then add your vegetables (and orange zest if using it). Fry until the onion softens then add your drained grains.
- 4. Add your herbs and seasonings, and finally the beef stock and orange juice (optional). If you are using a slow cooker then transfer the mixture into the pot and leave it to cook for several hours. I put my casserole dish in the bottom oven of the Aga and go to work or down the pub. But it will take at least 4 hours for the grains to soften and absorb the stock, and for the meat to fall apart. Check your seasoning and add more if needed. Serve warm in a bowl with a spoon and a smile. If you make it in advance to heat up, it tastes even better the next day.
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