BRAISED BACON

By Anonymous -

1.4kg piece of gammon, collar or forehock bacon


1 medium onion, skinned and sliced

4 medium carrots, peeled and sliced

1 small turnip, peeled and sliced

2 celery sticks, trimmed and sliced

45 ml vegetable oil

Chicken Stock

bouquet garni

salt and pepper

Parsley or Onion Sauce, to serve


  1. Soak the gammon or bacon in plenty of cold water for 2 – 3 hours or place the joint in a large saucepan with enough cold water to cover, bring to the boil, then discard the water. Weigh the joint and calculate the cooking time allowing 20 minutes per 450 g plus 20 minutes.

  2. Place the joint in a large saucepan, cover with cold water and bring slowly to the boil. Remove any scum, cover and calculate the cooking time from this point.

  3. Lightly fry the vegetables in the oil for 3 – 4 minutes. Put them in a casserole, put the bacon on top and add enough stock to cover the vegetables. Add the bouquet garni and the seasoning, cover and cook in the oven at 180°C mark 4 for the reminder of the cooking time.

  4. About 30 minutes before the end of the cooking time, remove the rind and continue cooking, uncovered, for the final 30 minutes. Remove the bouquet garni and serve with Parsley or Onion Sauce.
    Note: Some gammon or bacon joints are more salty than others and the soaking time will therefore vary accordingly. If possible, ask your butcher which cure was used and he will be able to advise more specifically on the length of the soaking time.

    Serves 6 – 8 


BRAISED BACON

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