Ham hock and savoy cabbage broth
Sunday 20 January 2013
This is my 21st-century version of peasant food. I like to add a little dollop of mustard to the edge of my bowl, then slowly stir it into the broth as I go. Take forks, knives and spoons to the table – you'll need them all.
1kg/2lb ham hocks
2 bay leaves
8 white peppercorns
2 celery sticks, sliced
2 carrots, thickly sliced on the diagonal
2 onions, cut into thin wedges
Peeled zest 1 lemon
8 potatoes, peeled and halved
1 small Savoy cabbage, cut into wedges
English mustard, to serve
Soak the ham hocks in a large pan of cold water for a day then drain. Put the ham hocks in a large pan with the bay leaves, peppercorns, celery, carrot, onion wedges and lemon zest.
Pour in enough water to cover all of the ingredients then simmer for 2 to 2.5 hours, until meltingly tender. Using a slotted spoon, remove the ham hocks from the pan. When they are cool enough to handle pull the meat from the bones and set aside.
Lower the potatoes into the pan and simmer very gently for 10 minutes. Add the cabbage and cook until tender and the potatoes are cooked through. Return the ham hock to the broth to heat through. Ladle into dishes and serve with some mustard.
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