Irish Stew Recipe
The flavor of this Irish Stew recipe has occupied my mind so much that I almost never consider any other Irish Stew recipe. The European people couldn't have come up with a better dish than this Irish Stew, specially when it comes to culinary creativity. A great Appetizer recipe is one like this. I suggest that you try out this Irish Stew recipe, and tell me how you find it.
Ingredients
2 1/2 —3 lb neck lamb 4 medium onions 4 medium potatoes salt and pepper 2 cups water
Directions
In the days of large households a forequarter of lamb would be used to make this dish, which combines the staple foods of the old Irish kitchens.
Like most stews, Irish stew re- heats well, but must be brought to boiling point before serving Method Trim sinew and most of the fat from meat.
Cut it into large chunks.
Peel and quarter or slice onions; peel and slice potatoes thickly, or cut them in chunks.
Arrange meat and vegetables in a casserole in layers, starting and finishing with potatoes.
Season well between each layer.
Add water to pan, cover tightly and cook in a moderately low oven (325°F) for 2 hours, or until meat is very tender and gravy thick and rich.
Avoid stirring, but take casserole out and shake it from time to time so the stew does not stick.
Transfer to another dish, or serve in the cas- serole.
.
Watchpoint: long, slow cooking is essential for Irish stew so that the gravy is thickened and enriched by the potato and onion, which cook down to a puree.
Like most stews, Irish stew re- heats well, but must be brought to boiling point before serving Method Trim sinew and most of the fat from meat.
Cut it into large chunks.
Peel and quarter or slice onions; peel and slice potatoes thickly, or cut them in chunks.
Arrange meat and vegetables in a casserole in layers, starting and finishing with potatoes.
Season well between each layer.
Add water to pan, cover tightly and cook in a moderately low oven (325°F) for 2 hours, or until meat is very tender and gravy thick and rich.
Avoid stirring, but take casserole out and shake it from time to time so the stew does not stick.
Transfer to another dish, or serve in the cas- serole.
.
Watchpoint: long, slow cooking is essential for Irish stew so that the gravy is thickened and enriched by the potato and onion, which cook down to a puree.
