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Panackelty is a roasted food dish consisting of meat (mainly corned beef) and root vegetables (mainly potatoes and onions) left to bake throughout the day in an oven pot on low heat. Originating in the Sunderland area of North East England,^[1][2] the dish was a favourite of working-class families and was traditionally eaten on Monday as the left over meat and vegetables from the previous days meal could be used.

The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish.

There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots.

[edit] See also

Panaculty

[edit] References

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