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  • Irish Stew

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    Wendy Jackson
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    This recipe is for Irish stew, which contains 500g of lamb stewed with vegetables like potatoes, onions, celery, cabbage, and leeks. The lamb is first trimmed, cut into pieces, blanched, and simmered with water and salt before adding vegetables. Potatoes are cut into barrel shapes and added along with the other vegetables to simmer for 30 minutes, then button onions are added for 30 more minutes. Finally, the stew is seasoned, fat is removed, and parsley is added before serving.

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    irish stew

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    This recipe is for Irish stew, which contains 500g of lamb stewed with vegetables like potatoes, onions, celery, cabbage, and leeks. The lamb is first trimmed, cut into pieces, blanched, and simmered with water and salt before adding vegetables. Potatoes are cut into barrel shapes and added along with the other vegetables to simmer for 30 minutes, then button onions are added for 30 more minutes. Finally, the stew is seasoned, fat is removed, and parsley is added before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Irish Stew

    Uploaded by

    Wendy Jackson
    This recipe is for Irish stew, which contains 500g of lamb stewed with vegetables like potatoes, onions, celery, cabbage, and leeks. The lamb is first trimmed, cut into pieces, blanched, and simmered with water and salt before adding vegetables. Potatoes are cut into barrel shapes and added along with the other vegetables to simmer for 30 minutes, then button onions are added for 30 more minutes. Finally, the stew is seasoned, fat is removed, and parsley is added before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Irish stew

    Stewing lamb 500g


    Bouquet garni
    Potatoes 400g
    Onions 100g
    Celery 100g
    Savoury cabbage 100g
    Leeks 100g
    Button onions 100g
    Chopped parsley To taste
    Method
    1. Trim the meat and cut into even pieces, blanch and refresh.
    2. Place in a shallow saucepan, cover with water, bring to the boil, season with salt and
    skim. If meat is tough allow 30 minutes to one hour to stew before adding any
    vegetables.
    3. Add the bouquet garni.
    4. Turn the potatoes into barrel shapes.
    5. Cut the potato trimmings, onions, celery, cabbage and leeks into small neat pieces
    and add to the meat, simmer for 30 minutes.
    6. Add the button onions and simmer for 30 minutes.
    7. Add the potatoes and simmer gently, with a lid on the pan until cooked.
    8. Correct the seasoning and skim off any excessive fat.
    9. Serve with the chopped parsley.

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