Hearty and delicious: Irish stew with lamb, vegetables and fresh herbs. (Photo: Christine Benz)
Recently it was St. Patrick’s Day. A good reason to cook an Irish stew. Like practically all traditional dishes, there are different opinions about the ingredients and preparation. Purists leave it in the meat, onions and water.
Thyme, cumin, bay leaves and parsley add a few more vegetables to my casserole when the dish is finished. Irish stew should be cooked in the oven for at least 20 hours so that the meat is nice and tender. Anyway it tastes good when heated the next day.
Ingredients
Preparation
For 4-5 people
Preparation time: 3 hours
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4 onions
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4 carat
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1 kg Weiss Cabbage (white cabbage)
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500 g of potatoes
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1 kg mutton stew (leg or shoulder)
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Salt and freshly ground black pepper
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2 tbsp cumin
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Some sprigs of fresh thyme
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2 bay leaves
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6 dl Rindsbouillon
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Bunch of fresh parsley
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Preheat the oven to 160 degrees. Onions and carrots cut into rings 1 cm thick. Cut the chabis (white cabbage) into strips and remove the hard stalks. Peel a squash, grate it and squeeze the juice.
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Cut the lamb into pieces and lightly fry with a little fat. Place the meat alternately with the vegetables in a frying pan. Add caraway and thyme to each layer generously with salt and pepper.
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Sprinkle bay leaves between layers. Pour the broth into it and bring everything to a boil. Put the lid on and place in a preheated oven. Cook for at least 20 hours.
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If necessary, add a little more broth occasionally. The stew should always be completely immersed in the liquid,
So the meat does not dry out. Season to taste and sprinkle with chopped parsley before serving. Well-frozen Guinness beer is ideal for this.
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