Discussion
1-1.5 kg neck or shoulder of lamb or mutton
Bouquet of parsley, thyme and bayleaf (tied together)
3 large onions, finely chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite-sized pieces
2-3 leaks, chopped
1 small turnip, chopped into bite-sized pieces
Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
75-100g cabbage, shredded
Finely chopped parsley and dash of Worcester Sauce
Remove the meat from the bone, trim off fat and cut into cubes. Keep the bones.
Put the meat in a pot, cover with cold salted water. Bring to boil then drain and rinse the lamb.
Put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip in a new pot and cover with water. Simmer gently for one hour. Skim off the foam as it rises, helps with final flavour.
Add the potatoes and continue cooking for 25 minutes.
Add cabbage with 5 minutes to go.
When cooked remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worcester sauce.
Serve with soda bread.
Bouquet of parsley, thyme and bayleaf (tied together)
3 large onions, finely chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite-sized pieces
2-3 leaks, chopped
1 small turnip, chopped into bite-sized pieces
Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
75-100g cabbage, shredded
Finely chopped parsley and dash of Worcester Sauce
Remove the meat from the bone, trim off fat and cut into cubes. Keep the bones.
Put the meat in a pot, cover with cold salted water. Bring to boil then drain and rinse the lamb.
Put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip in a new pot and cover with water. Simmer gently for one hour. Skim off the foam as it rises, helps with final flavour.
Add the potatoes and continue cooking for 25 minutes.
Add cabbage with 5 minutes to go.
When cooked remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worcester sauce.
Serve with soda bread.
I'm Irish so :
Mutton, but tastes good with beef .
Make a double amount and freeze half
much better if kept a day
cook it slowly in oven not on hob, takes 2 or 3 hours real slow
Add Old Potatoes and Turnips / Swedes near end. I usually add the spuds at the table as they make the stew mushy.
Add Guinness/Beamish/Murprys like you do wine for beef burgogne
Parsley sprinkled over.
And try also our other national dish, bacon and cabbage.
Slainte to all PHers !
Mutton, but tastes good with beef .
Make a double amount and freeze half
much better if kept a day
cook it slowly in oven not on hob, takes 2 or 3 hours real slow
Add Old Potatoes and Turnips / Swedes near end. I usually add the spuds at the table as they make the stew mushy.
Add Guinness/Beamish/Murprys like you do wine for beef burgogne
Parsley sprinkled over.
And try also our other national dish, bacon and cabbage.
Slainte to all PHers !
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