How To Make Irish Stew At Home
Irish stew was known as early as 1800. It was formerly a common dish for ordinary and impoverished people in Ireland since it utilised cheap ingredients and fed in large quantities.
Try our version of the classic Irish stew, a tasty and practical way to serve the entire family!
|Prep time||Cook Time||Rest Time||Total Time|
|20 min||155 min||-||175 min|
Cheap pieces of meat that took longer to cook were utilised, most typically beef, mutton, or lamb. In most cases, these cuts were more flavourful, and the lengthy, slow cooking durations ensured the meat was meltingly soft in the ultimate result.
Everyone has their own distinctive recipe for Irish Stew, with various meats, veggies, the inclusion of Guinness or barley, or varying cooking times.
Remove the meat off the bone, trim away any excess fat, and chop into cubes.
Keep the bones and put the meat in a kettle with cold salted water. Bring the meat to a boil, then drain and rinse it.
Cover the meat, bones, bouquet of herbs, onions, seasoning, carrots and leeks in a new saucepan with water.
Simmer for 2 hour (1 hour if lamb) on low heat, or until almost done.
Make fork test.
As the foam rises, skim it off.
Cook for another 25 minutes after adding the potatoes.
Add the cabbage for the last 10 minutes.
When the meat and veggies are done, remove the bones and herb bouquet.
Stir in the parsley, taste, and season with salt and pepper to taste.
Serve with soda bread in deep bowls.
Enjoy, Good Appetite!