Best recipe for irish stew?
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traditional Irish stew is a clear mutton broth , as such, although people have their own version, some adding barley and carrots etc.
To me a real Irish stew is diced chunks of mutton, which is plunged into boiling water, and removed (blanching). This removes excess gunk, and seals the meat.
In a pot, put some leeks , onions and the mutton, pour clear stock over ,and simmer fro 2 hours ,later adding parsley and potatoes , leave to simmer for another 40 minutes.
Traditionally, the stew should not be cloudy, and the long slow cooking method, tenderises the mutton and brings out the flavours of the basic ingredients..
This makes a nice big pot of Irish Stew. It's lovely!
3kg Diced lamb shoulder
6kg Baby New Potatoes
2 Large Onions
1kg Carrots
4 Lamb Stock Cubes
Aromat
Salt and Pepper
Olive Oil
Water
Fry the lamb in the oil, 2 stock cubes, aromat, salt and pepper.
Keep thumping the meat with your spoon to make it tender.
Add the diced onion and stir in
Add the potatoes (quartered with skins on). Keep stirring.
Add the chopped carrots.
Stir it to develop a good colour
Add water until the contents are well covered.
Bring to the boil.
Add another 2 stock cubes, aromat, salt and pepper.
Stir and put lid on and simmer for 2 hours. (Stir every so often)
When everything is soft and the water is nearly gone, mash everything together.
A recipe for a very subjective response!!
The first answer sounds spot on.
Have you tried it and like it?
They do it in O'Neill pub round my way, but then where I live there is a sizable Irish population (NW London)
My Mom's, she won't give it to me.
* Two lamb shanks
* Two carrots
* 3-4 kilograms of potatoes
* Two onions
* A parsnip, two if required
* Some swedes or a turnip
Method
1. The night before, put the lamb in a big pot of water. Get the water simmering and then keep it on a low heat for about an hour. Lazy? Use minced steak instead. We're not fussy!2. This can be left on the hob overnight.
2. Next day put the heat on low again for an hour or two. Then take the lamb shanks out. They will be so tender the meat will practically fall from the bone. Strip the meat off in bite-sized chunks and put it back in the water.3
3. Chop and peel the vegetables and add them to the pot. Nothing too big, bite-sized is best.
4. Skin and add the potatoes. Depending on size, they can be either halved or quartered. Very small ones - eg, plum-sized, can be thrown in whole. Keep adding them until they reach the surface of the water.
5. Leave on a low heat for about two hours or longer – until required to eat.
This will result in a nice, thick well-blended stew.
If you want you can add any other vegetables you like – mushrooms, a few herbs, just nothing like lettuce. Anything leafy like this will just turn to slime. Many chefs like to serve with HP sauce and lots of crushed black pepper.
In Summary
Throw everything in a pot of water and keep warm for a few hours! The beauty is that though it takes so long to make, most of it is hands-off cooking.
Bon Appetit!
Irish beef stew...
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
You really didn't say what kind of meat you would like, so I chose beef...
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