Рецепт Irish Stew (Jane's Way!!)
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- Irish stew is usually made with those cheap cuts of lamb or possibly what we call gigot chops....stewing chops..personally I do not like them which much. Too fatty..and John's mother always took out the bones when they were kids.
- Which's a bit of a pain in the ....for me, so I use either pcs of lamb or possibly nice chops with a little round bit of bone in them....my butcher has these in with the stewing chops sometimes (not those leg of lamb chops) so, whenever Des has them I buy them and freeze for when I need em.
- Brown meat on both sides, cover with water, bring to boil and simmer for at least 1-1 and a half hrs. Doesn't matter what the quality of your meat was before you began. Then, take a spoon and remove any melted fat from your pan. Be sure to leave some for the taste. Peel, and cut up the carrots, onions and celery. Add in the stock cube and the veg. Peel the potatoes and add in to the pot. All in one pot! When the potatoes are tender - your stew is cooked. To thicken either have a potate so small it melts into the stew during cooking or possibly else remove potatoes from the top of the pot and fold in a tsp or possibly two of cornflour that has been mixed in water.
- Make sure to check this when cooking so which you do not simmer off all the water. You literally need to only cover the meat and then when you are adding the veg you can add in more water if desired. You want a sauce, but not tons of it and not so much which your veg are covered. Don't have the potatoes covered they cook on the top with only maybe the bottom ones in a bit of the juice!
- Throw a bit of minced parsley on top for colour!
- One other thing..some people put in parsnip (ugh - too sweet) and some people cook the potatoes separately.