A very easy classic dish-Boiled Bacon.
Boiled bacon has lost some popularity over recent years, possibly due to the lack of availability of the bacon joints. Now you can buy Outdoor reared 100% British Collar and Fore-end joints just right for this recipe.
What’s the difference between the two? Choose here.
Boiled Bacon Ingredients:
1.5kg Bacon Joint
1 onion-peel and dice
300g washed carrots topped and tailed.
1-litre hot vegetable stock
Medium carton double cream
Fresh parsley-washed and coarsely chopped.
Dessertspoon of English mustard
knob of butter
2 tablespoons olive oil.
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon joint and fry for a further 5 minutes.
Add the stock and bring to the boil. Stir well, then reduce the heat and cook, covered, for 50-55 minutes. Add the carrots and cook for a further 8-10 minutes.
Remove the meat and carrots, wrap in foil to rest. Reduce the stock to around half. Stir in the cream and mustard, season to taste with salt and pepper. Simmer for a few minutes. Fold in the parsley.
Now carve the joint into good thick slices and serve with buttery mash pouring the sauce over the top.