Traditional Irish Stew and Soda Bread

 Welcome to Irish traditions!

Tonight we are planning another trip to Ireland for 2021, in honor of that I am cooking some traditional foods from a cookbook I picked up when I was in Ireland in 2015. It's the Irish Pub Cookbook

Traditional Irish Stew

4 tbsp                Flour

3 LB                 Middle neck of lamb*

3 large              Onions chopped

3                       Carrots, sliced

1 lb                   Potatoes, quartered

1 1/2 pints        Hot beef stock

salt and pepper

2 tbsp                Chopped fresh parsley

Preheat the oven to 325 degrees. Place the flour in a bag and season well with salt and

pepper. Add the lamb to the bag. Tie and shake well until coated. Do this is Batches, if necessary. Arrange the lamb in the base of a casserole. 

Layer the onions, carrots, and potatoes on top of the lamb.

Sprinkle in the thyme and pour int he stock, then cover and cook in the preheated oven for 2 1/2 hours. Garnish with the parsley and serve straight from the casserole. 

*I used lamb shoulder and while I was prepping I put the bones in the broth to boil to get the flavor from the marrow. 

Irish Soda Bread 

vegetable oil, for oiling

1 lb                Flour - plus extra for dusting                

1 tsp              Salt

1 tsp              Baking Soda

14 fl oz         buttermilk

Preheat oven to 425 degrees. Oil baking tray.

Sift the flour, salt, and baking soda into a mixing bowl. Make a well in the center of the dry ingredients and pour in most of the buttermilk. Mix well together using your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk. 

Turn the cough out onto a lightly floured surface and knead it lightly. Shape into 8-inch round.

Place the loaf on the prepared baking tray and cut a cross into the top with a sharp knife. According to Irish Folklore, this is to either ward off evil or to let the fairies out. 

Bake in preheated oven for 25 - 30 minutes, until golden brown. Transfer to a wire rach and leave to cool slightly. Serve warm. 

Enjoy, 

You can also find my own recipes at The After Work Cookbook. 

More details here....