I think it's fair to say that we here on the Joe Finnegan Show could do with any help we can get in the kitchen.
Cue our resident Chef Gearoid Lynch of the Olde Post Inn in Cavan with a wonderful traditional Irish stew recipe that he's kindly allowed us to share with all of you!
Try it out and send us your feedback or comments to [email protected]
Traditional Irish Stew
Serves 4-6
Ingredients
- 1-1½ kg neck or shoulder of lamb
- Bouquet of parsley, thyme and bayleaf (tied together with twine)
- 3 large onions, finely chopped
- Salt and freshly ground black pepper
- 1 leek, chopped into bite-sized pieces
- 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
- 2 litres of Chicken Stock
- Finely chopped parsley and a nob of butter to finish
Method
Remove the meat from the bone, trim off all the fat and cut into cubes.
Keep the bones, place the meat in a pot, and cover with cold salted water. Bring to the boil, drain and rinse the lamb.
In a fresh pot put the meat, bouquet of herbs, onions, seasoning, leeks and turnip and stock. Simmer gently for one hour. Skim off the foam as it rises, this is very important for the final flavour and appearance of the stew.
Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove bouquet of herbs. Stir in the chopped parsley and a dash of Worcester sauce
