Panackelty

Panackelty is a traditional British dish originating from the North East and Yorkshire. The dish is a casserole that primarily consists of beef, potatoes, and onions, layered and slow-cooked in the oven. The name 'Panackelty' is derived from the word 'pan haggerty', a similar dish from Northumberland, although the two are not identical.

History

Panackelty is a dish that was popular among working-class families in the North East and Yorkshire during the early 20th century. It was often prepared and cooked on a Monday using the leftover roast beef from Sunday's dinner. The dish was a staple in many households due to its simplicity, affordability, and the ability to use up leftovers.

Preparation and Variations

The basic ingredients of Panackelty are beef, potatoes, and onions. These are layered in a casserole dish, with the beef and onions typically being sautéed before being added to the dish. The layers are then covered with beef stock and the dish is slow-cooked in the oven until the potatoes are tender.

There are many variations of Panackelty, with different families adding their own twist to the recipe. Some versions include additional vegetables such as carrots and peas, while others include bacon or corned beef instead of roast beef. Some versions also include a layer of suet pastry on top, which becomes crisp during cooking.

Cultural Significance

Panackelty is a dish that is deeply rooted in the culinary history of the North East and Yorkshire. It is a symbol of the region's industrial past, a time when hearty, filling meals were needed to fuel a hard day's work. Today, the dish is still enjoyed by many and is often served in pubs and restaurants across the region.

See Also

• British cuisine
• Casserole
• Roast beef
• North East England
• Yorkshire

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