Irish Stew Recipe
Ingredients
| 3 lb. best end of neck chops, trimmed of fat, bone and gristle | ||
| Potatoes | 2 Pound | |
| Onions | 1 Pound | |
| 1 tablesp. chopped parsley and thyme, mixed | ||
| Water | 3/4 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the meat into fairly large pieces and see that the fat, bone etc. is trimmed off.
Peel and slice the potatoes and onions.
Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion.
Season each layer well and repeat this once more, finishing with a thick layer of potatoes.
Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow oven (250° F. electric; gas regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours.
Add a very little more liquid if it seems to be getting very dry.
Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle.
Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender.
If the meat is so placed, you will have no difficulty in serving.
Peel and slice the potatoes and onions.
Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion.
Season each layer well and repeat this once more, finishing with a thick layer of potatoes.
Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow oven (250° F. electric; gas regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours.
Add a very little more liquid if it seems to be getting very dry.
Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle.
Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender.
If the meat is so placed, you will have no difficulty in serving.
Chef
