Bubble and Squeak
A traditional British dish using leftover cold meat and vegetables simmered together in stock until bubbling. This hearty one-pot meal makes excellent use of leftovers.
Ingredients
- 1 pound Cold cooked meat, cut into thin slices 2 inches square (Beef, lamb, or pork work well)
- 0.5 cup Cooked peas (Already boiled)
- 0.5 cup Cooked cauliflower, cut into florets (Already boiled)
- 0.5 cup Cooked cabbage, chopped (Already boiled)
- 1 cup Cooked potatoes, cut into chunks (Already boiled)
- 0.5 cup Cooked turnips, cut into chunks (Already boiled)
- 0.5 cup Cooked carrots, sliced (Already boiled)
- 0.5 teaspoon Black pepper (To taste)
- 1 teaspoon Salt (To taste)
- 2 tablespoons Fresh ginger, peeled and sliced (Or 1 teaspoon ground ginger)
- 2 cups Good quality stock (beef, chicken, or vegetable) (Enough to cover the meat and vegetables)
More recipes using Cold cooked meat
Instructions
- 1Cut the cold cooked meat into thin slices about 2 inches square. Chop all the cooked vegetables into bite-sized pieces. Peel and slice the fresh ginger.
- 2Place the sliced meat in a large pot. Add all the prepared vegetables (peas, cauliflower, cabbage, potatoes, turnips, and carrots). Add the sliced ginger, black pepper, and salt.
- 3Pour in enough good quality stock to just cover the meat and vegetables, approximately 2 cups.
- 4Bring the pot to a gentle simmer over medium heat. Allow the mixture to simmer uncovered until the meat and vegetables have absorbed about half the stock, approximately 20-25 minutes. The dish should be bubbling and making squeaking sounds as it cooks.
- 5When the stock has reduced by half and the dish is bubbling and squeaking, remove from heat. Serve immediately while hot and bubbling.
