A hearty one-pot meal made with the very basics, a New Zealand Fav. Full of natural flavours and goodness as the only extras added are salt & pepper. Even better re-heated the next night.
Rate this recipe:- 30mins
- 3-4hrs
- Upto 4 people
- 8-12 large slices of brisket (about 6cms wide by about 20cm long) - remove large amounts of fat
- 8 med-lge washed potatoes - halved
- 8 slices of pumkin -deseeded & skin on
- 8 halves of med-lge sweet potato or kumara
- 1 whole cabbage slice into cm wide slices (or watercress or silverbeet/cabbage mix)
Put meat into a xtra large saucepan cover with hot water, add a pinch of salt & pepper, bring to the boil and then let simmer for 3-4hrs until meat is tender and gently comes apart. 15mins before serving put in yr halved potatos, 10mins before serving put in your kumara & pumkin, 5mins before serving add your layer of cabbage ontop of the water, press down gently. When potatos, kumara & pumpkin are cooked meal is ready. To serve, use a slotted spoon to remove the meat & veges onto your plate. Doughboys can also be added to the top of the pot in this recipe but as its already high in carbs i prefer not to.
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Hi - Im a kiwi so I have a pretty good idea in the boil up department - the recipie should work fine with butternut pumpkin and really any squashes.. for a traditional boil-up this recipe has missed a kiwi staple which is dough boys. They are pretty much the same as dumplings (just self-raising flour and water, mix to a scone consistency, then roll into medium size balls). Place on top of the boil up about 15 - 20 mins before serving and place lid on top. The balls will rise and should be cooked through - cut through the middle when served and add lashings of butter - not for the faint hearted!!
Sounds like a pretty nice recipe, but do you know if it would work with other squashes instead of Pumpkin? As I'm not growing pumpkins but I have some Butternuts on the go this year.