Potato Gravy with Meat in a Jug

Cut the beef into large chunks, keeping the bone attached, and place in a heavy pot or jug with the water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes, skimming off any foam that rises to the surface.

While the beef cooks, peel and slice the onion into thin rings. Peel and cut the potatoes into medium-sized cubes.

Heat the vegetable oil or butter in a separate pan over medium heat. Add the sliced onion and fry gently for 3–4 minutes, stirring occasionally, until softened and beginning to turn golden.

Add the fried onion to the pot with the simmering beef and broth. Stir well to combine.

Add the cubed potatoes to the pot and stir to distribute them evenly throughout the broth. Return the mixture to a gentle simmer.

Simmer the gravy for 25–30 minutes, until the potatoes are very tender and beginning to break down slightly, which will help thicken the broth.

Season the gravy with salt and freshly ground pepper to taste, stirring well. Adjust seasoning as needed.

Serve the potato gravy with meat in bowls or directly from the jug, ensuring each portion includes beef, potatoes, and broth. The dish is traditionally eaten warm, often with a spoon for the broth and fork for the meat and potatoes.