Panackelty Recipe

PanackeltySubmitted by Sue

This quick and very easy panackelty recipe makes a filling and tasty meal for 4 people. It’s not expensive either. A traditional frugal dish. We find keeping a tin of corned beef in the cupboard for this recipe helps for those end of week meals when running low on everything else bar a few vegetables.

Ingredients for Panackelty Recipe:

  • One tin corned beef, sliced
  • One large onion, peeled and thinly sliced
  • Three large potatoes, peeled and thinly sliced
  • Two large carrots, peeled and thinly sliced
  • Two oxo cubes dissolved in 3/4 pint of water

Method for Making Panackelty:

  1. Layer the onions, corned beef, carrots and potatoes in an oven proof casserole dish, finishing with a top layer of potatoes.
  2. Pour over the oxo stock.
  3. Cook in the oven, gas mark 5, 190°C for an hour to an hour and a quarter, until the potatoes are cooked.

Tasty and filling. Serve with green vegetables, broccoli, or maybe even a salad on warmer evenings.

Serves 4

Posted in All Recipes, Beef Recipes
13 comments on “Panackelty Recipe
  1. Andi R says:

    This is a great supper for winter. So easy yet very tasty. And the ingredients are usually already in the house 🙂

  2. J HIGGS says:

    Thanks for recipe will try tell u how we like it,, heard of it from a friend in S Africa.

  3. Put the corned beef in the fridge first – it’s easier to slice

  4. Jennifer D says:

    Super simple recipe, I cannot believe how tasty it was, Thanks! Will be a regular meal in our house now!

  5. Glyn Bailey-Thomas says:

    I have searched for ages for a recipe for panackelty, now found several on web none of which I think are anywhere close to what I had. Can anyone help please. The fantastic dish included corned beef, possibly onion, but definitely batter (like Yorkshire pudding) poured all over these and baked in oven until it rose up

  6. william says:

    This is our Middlesborough version. Cut bacon and onion and gently fry in the pan. Eventually a layer of thin potato slices. Then a layer of corn beef slices.
    Then more bacon and onion if preferred. Then potato. Then corn beef. The point is to cook it as a delicacy. Add any expertise. So good stock – good
    Beef gravy, quite thin; and gently cooked on hob. Uncovered frying pan.
    Never seen a good illustration of this meal and NEVER heard of batter being poured on. Like lasagne – no limit on quality.

  7. Claire says:

    We use beans instead of carrots ;0)

  8. Peter Dees says:

    Using dumpling mixture. Mix then lay out on a tray flatten until one inch thick then cut into 3 or 4 inch squares place in hot oven until risen. Test with rod through middle that they are cooked and serve with panackelty. In oven about 190c gas mark 5 375f Enjoy!

  9. Gail Pratt says:

    Has anyone done this recipe in a slow cooker?

  10. Peter Holland says:

    My mum used to make it with potatoes, bacon, sausage and black pudding also with onions. Very nice.

  11. Doris says:

    This recipe has been handed down in the family since my great grandmother. Layers of potato sliced, Corned beef, cabbage, tomatoes, celery and start again. Chicken oxo cube with tomato sauce added to the stock. Finish with sliced potatoes on top, in an oven for two hours and served with crusty white bread and butter. Yummy.

  12. Lesley Pinhas says:

    You can do a version with cooked minced beef, make a sort of cottage pie filling with onion and carrots, then layer it with potatoes, add a bit of beef stock, finish with layer of sliced potatoes brush with melted butter and bake in oven. And variations of this i.e. add bacon or some corned beef

  13. Maddy says:

    We used to love panackelty nights when I was a kid in fifties Middlesbrough. It’s interesting to see all the different versions here but it does seem to be a north east dish.
    The name is interesting and I wonder if it comes from the Northumberland dish called Pan Hagherty which is a similar type of stew or casserole.
    I am going to try the bacon version posted by William that looks like an interesting added touch.
    We always poured malt vinegar over ours when it was cooked. Does anyone else do that?

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