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Proper Irish Stew

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Comments

  • #52
    Red Sleeping Beauty
    Closed Accounts Posts: 6,443 ✭✭✭Red Sleeping Beauty


    YEah I think it's how her ma or her sister would've done it. I've never had it with anything else actually so I always assumed (wrongly obv) that her way was the only way. It could do with onions but as kids we wouldn't eat the onions I think so out the onions went. I think it's a beef kidney soup, she may have used oxtail as well actually.


  • #53
    Alun
    Registered Users, Registered Users 2 Posts: 21,487 ✭✭✭✭Alun


    Tragedy wrote:
    Whats irish stew with beef called?
    Spastafarian wrote: »
    Lancashire hotpot.
    Not really ... there's the same degree of controversy surrounding the meat used in a Lancashire hotpot, with the purists coming out on the side of lamb/mutton. It also originally contained oysters apparently until they became a delicacy rather than food for the common man. It's cooked somewhat differently too with sliced potatoes placed over the top of the meat and veg, and in some places at least, served with an accompaniment of pickled red cabbage.


  • #54
    themadchef
    Closed Accounts Posts: 5,813 ✭✭✭themadchef


    53 posts on Irish stew :D

    Got a pot of it slow cooking as we speak.

    Will be nice today, but like a good curry, much nicer tomorrow.

    Personally, i like shoulder mutton, or lamb. People go on about it being tough, Look, cook the bejazus out of it. Thats why it's called slow cooking. It should melt in your mouth, no teeth required ;)

    I browned off the lamb, added oions, leeks, tiny bit of celery, and carrots. Oddly i use chicken boulion (stock), it's a personal choice. Cover with boiling water, lid on and cook slowly for 2 hours. I then add big peeled potatoes (shed loads) and cook for a further hour. The starch in the potatoes will thicken the stew as they cook and some dissolve. Season midway to taste and job done all in one pot.

    God but it smells lovely :D


  • #55
    meditraitor
    Closed Accounts Posts: 5,207 ✭✭✭meditraitor


    themadchef wrote: »
    53 posts on Irish stew :D

    Got a pot of it slow cooking as we speak.

    Will be nice today, but like a good curry, much nicer tomorrow.

    Personally, i like shoulder mutton, or lamb. People go on about it being tough, Look, cook the bejazus out of it. Thats why it's called slow cooking. It should melt in your mouth, no teeth required ;)

    I browned off the lamb, added oions, leeks, tiny bit of celery, and carrots. Oddly i use chicken boulion (stock), it's a personal choice. Cover with boiling water, lid on and cook slowly for 2 hours. I then add big peeled potatoes (shed loads) and cook for a further hour. The starch in the potatoes will thicken the stew as they cook and some dissolve. Season midway to taste and job done all in one pot.

    God but it smells lovely :D

    Sounds lovely but traditionally the meat was not browned.... :P


  • #56
    themadchef
    Closed Accounts Posts: 5,813 ✭✭✭themadchef


    meditraitor wrote: »
    Sounds lovely but traditionally the meat was not browned.... :P

    Indeed, personal choice. I know its a white stew so some people would argue there should be no carrots i it either.... but ive seen people thicken it with bisto.. :eek:.


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